Effect of Blanching Methods and Probiotic Bacteria on the Bioactive Compounds and Physicochemical Parameters of Fermented Brown Agaricus bisporus and Imleria badia Mushrooms

The brown A. bisporus - a cultivated species and I. badia – a wild species of mushroom containing health-promoting properties has been selected to create functional foods. Therefore, the study analyzed the effect of the blanching method, fermentation temperature and addition of probiotic bacteria on the course of lactic fermentation and changes in mushrooms quality. The mushroom caps were blanched in water for 30 s and 2 min, followed by microwave-blanching for 2 min. To increase the effectiveness of fermentation and bioactivity of the product a starter culture of Lactobacillus acidophilus strain LA-5 (Hansen) was added to the brine. The mushrooms were fermented at 21°C and 26°C. In both the species fermentation concluded within 3 days with pH < 4.5. The blanching and the addition of probiotic bacteria significantly affected bioactive compounds, compared to fermentation temperature. Concerning the mushroom’s quality, blanching was necessary before fermentation. Products that were water-blanched for 2 min displayed increased dietary fiber and glucans content, while products from A. bisporus microwave-blanched gave organoleptic properties. The obtained products had significant amounts of B vitamins and phenols, proving that fermentation benefited the retention and enhancement of the nutritional quality of mushrooms. Fermented mushrooms can be used in nutraceuticals.