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Changes in Lacto-Fermented <i>Agaricus bisporus</i> (White and Brown Varieties) Mushroom Characteristics, including Biogenic Amine and Volatile Compound Formation

This study aimed to evaluate the changes in <i>Agaricus bisporus</i> (white and brown) characteristics (colour and acidity parameters, lactic acid bacteria (LAB) and mould/yeast counts, biogenic amine content, fatty acid (FA) and volatile compound (VC) profiles, overall acceptability, and emotions i...

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Autori principali: Elena Bartkiene, Paulina Zarovaite, Vytaute Starkute, Ernestas Mockus, Egle Zokaityte, Gintare Zokaityte, João Miguel Rocha, Romas Ruibys, Dovile Klupsaite
Natura: Artigo
Lingua:Inglês
Pubblicazione: MDPI AG 2023-06-01
Serie:Foods
Soggetti:
button mushrooms
lactic acid bacteria
fermentation
aroma compounds
fatty acids
emotions
Accesso online:https://www.mdpi.com/2304-8158/12/13/2441
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