What You Need to Know
During controlled fermentation (20–30 °C, pH 4.5–5.0), fungal mycelia and lactic acid bacteria metabolize polysaccharides, generating β‑glucans and volatile compounds such as 2‑acetyl‑1‑pyrroline. Chitinases hydrolyze chitin to N‑acetylglucosamine, which further contributes to umami taste. The acidification by lactobacilli suppresses spoilage microbes and stabilizes the product.
The Science
Primary Reaction
Microbial fermentation of mushroom substrates by fungi and lactic acid bacteria