Isolation, identification, and fermentation characteristics of endogenous lactic acid bacteria derived from edible mushrooms

A total of 83 acid-producing strains were isolated from fresh Lentinus edodes, Pleurotus eryngii, Flammulina velutipes, Agaricus bisporus, ostreatus, djamor, abalones, and citrinopileatus by CaCO3-MRS plate medium. These divided into 9 species, including 52 Lactococcus lactis, 13 Pediococcus pentosaceus, 8 Enterococcus faecium, 3 garvieae, 2 casseliflavus, Lactobacillus plantarum, 1 strain acidilactici, pentosus based on the catalase test, Gram staining, 16S rDNA molecular identification. Among these P. pentosus, L. plantarum could be used in food. acidilactici had a strong capacity fast growth rate, thus showing preferable fermentation characteristics MRS broth edible mushroom medium than plantarum. In F. best sensory state can reached within 12-24 h, among them eryngii effect, which was characterized uniform bright color, moderate acidity, good flavor, tight tissue state. This study investigated types lactic acid bacteria (LAB) derived mushrooms, enriched resources LAB suitable for fermentation, provided theoretical reference application technology mushrooms.