Dynamics of Changes in pH and the Contents of Free Sugars, Organic Acids and LAB in Button Mushrooms during Controlled Lactic Fermentation
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DOI: 10.3390/foods11111553
Abstract: The aim of the study was to assess changes in the basic quality parameters induced by controlled lactic fermentation of fruiting bodies of the button mushroom (Agaricus bisporus). Lactiplantibacillus plantarum 299v with documented probiotic properties… read more here.
Keywords: fruiting bodies; lactic fermentation; controlled lactic; organic acids ... See more keywords