Exploration of Co-Inoculation of Lactiplantibacillus plantarum and Kazachstania bulderi for Potential Use in Mushroom Pleurotus eryngii Pickle Fermentation

Abstract

This study investigated the impact of Lactiplantibacillus plantarum PC-004 (PL) and Kazachstania bulderi PY-1 (PY), selected from home-made Paocai, on the physicochemical properties and volatile flavor compounds of fermented Pleurotus eryngii. P. eryngii, fermented by PY, was maintained at about pH 5 throughout fermentation, while co-fermentation exhibited a higher acid production rate and lower post-acidification value compared to mono-fermentation by PL. The viable cell counts of PY exhibited no difference between the mono- and co-fermentation, while PL significantly decreased in the co-fermentation after 168 h. Compared to mono-fermented P. eryngii, co-fermentation had lower levels of certain biogenic amines. Co-fermented P. eryngii had a higher value of nitrite in the early fermentation stage, but this decreased during mono-fermentations. Additionally, among the three different groups, PY fermentation had more esters, PL fermentation had more ketones and aldehydes, and co-fermentation had more abundance and diverse volatile flavor compounds than mono-fermentations. Our results suggest that co-fermentation with K. bulderi and L. plantarum is suitable for producing fermented P. eryngii, highlighting their potential for the fermentation of edible mushrooms.