Selection of the strains from leuconostoc genus in respect of biotechnological properties, enabling their application in the process of ensiling the edible mushroom Agaricus bisporus
Journal Title: Journal of Research and Applications in Agricultural Engineering (ISSN 1642-686X) - Year 2018, Vol 63, Issue 2
Abstract
The application value of the preparation, tested in the food industry is connected not only with therein contained strains of lactic acid bacteria but also with technological properties, determining the possibilities of obtaining the preparation in commercial form. The aim of the studies was to perform a preliminary evaluation of panel of 15 strains of lactic acid bacteria from Leuconostoc genus, being found in the collection of the Institute (IBPRS) in aspect of the possibility of their application in commercial starters for ensiling the common mushrooms A. bisporus. The conducted studies included cultures of bacteria in the laboratory conditions at temperature of 15oC and A. bisporus in MRS medium, separation of biomass from culture medium and preservation of the obtained biomass by lyophilisation method. The quantity of the obtained biomass and losses during separation process were specified, the concentration of lactic acid and acetic acid in supernatant was determined as well as survivability of bacteria during dehydration was recorded. The obtained results allowed performing the preliminary selection of the tested bacteria in aspect of their suitability for technological processes, connected with the ensiling of the mentioned mushrooms. Three LAB strains were eliminated from further studies as being technologically un-suitable whereas the remaining strains were qualified to the experiments which will be oriented to evaluation of organoleptic properties of the products, being ensiled with their participation.
Authors and Affiliations
Antoni Miecznikowski, Katarzyna Piasecka-Jóźwiak, Beata Chabłowska
Keywords
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