Characterization of Lactobacillus pentosus as a starter culture for the fermentation of edible oyster mushrooms (Pleurotus spp.)

• Lactobacillus pentosus used as a starter culture for fermented oyster mushrooms was successful.
• LAB rapidly controlled the spoilage and pathogenic microorganisms.
• Organic acids content increased, and nitrite content decreased during fermentation.
• Fermented oyster mushrooms had good sensory characteristics.

In this study, Lactobacillus pentosus was used as a starter culture for the lactic acid fermentation of three kinds of oyster mushrooms (Pleurotus cornucopiae, Pleurotus sajor-caju, Pleurotus ostreatus). The population of LAB in the three kinds of mushroom products was above 7.5 log cfu/ml throughout the fermentation process. In addition, the LAB rapidly controlled the spoilage and pathogenic microorganisms, and Enterobacteriaceae were not detected in the three kinds of final fermented mushroom products. The total concentrations of organic acids of the three kinds of oyster mushroom products increased during fermentation, and the levels of lactic acid ranged from 3.72 mg/ml to 4.49 mg/ml on the 18th day. The final products had lower concentrations of nitrite than that required under the current regulations, plus acceptable sensory characteristics. Our results thus suggest that L. pentosus has the potential to be used as a starter culture in the production of fermented oyster mushrooms.