Description
Fungal fermentation of mushroom substrates produces flavor‑enhancing β‑glucans and umami peptides while lowering pH to inhibit spoilage.
Technical
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.
Science
Primary Reaction
Microbial fermentation of mushroom substrates by fungi and lactic acid bacteria
Sensory Profile
Aroma ()
earthynuttyumamiroastedsweetmushroomywoodyfermentedsavorycomplex