The Nutritional Value and Antioxidant Activities of the Developed Thai Fermented Bhutan Oyster Mushroom (Pleurotus eous)
##plugins.themes.bootstrap3.article.sidebar##
##plugins.themes.bootstrap3.article.main##
Abstract
“Nham” Thai fermented sausage food product developed from Bhutan oyster mushroom (Pleurotus eous) and mixed with cooked Riceberry rice was compared to Bhutan oyster mushroom mixed with cooked white rice. The objectives of this experiment were to develop Nham Thai fermented food and observe the natural probiotic lactic acid bacteria, microbial pathogens contamination, antioxidant activity, and nutritional composition. The results indicated that fermented Bhutan oyster mushroom had pH value of 4.41 to 4.51, while the percentage of lactic acid was 0.46 to 0.55. Fermented Bhutan oyster mushroom had natural probiotic lactic acid bacteria at approximately 107-108 CFU/g. Microbial pathogens including Escherichia coli, Staphylococcus aureus, Salmonella sp., Clostridium perfringens, yeasts, and molds were not found in products. For total phenolic content and the percentage of free-radical inhibition, the fermented Bhutan oyster mushroom mixed with cooked Riceberry rice contained higher amounts than fermented cooked white rice. Moreover, the fermented Bhutan oyster mushroom mixed cooked Riceberry rice had high protein and dietary fiber while having low fat, low carbohydrate, and low energy. Hence, the development of “Nham” Thai fermented sausage could benefit from the use of Bhutan oyster mushroom mixed with cooked Riceberry rice in processing. It is suggested that this product could be used as an alternative vegetarian food.
Keywords: Fermented Bhutan oyster mushroom, Lactic acid bacteria, Antioxidant activities, Nutrient content, Dietary fiber
References
Alves, M. J., Ferreira, I. C., Dias, J., Teixeira, V., Martins, A., & Pintado, M. (2012). A review on antimicrobial activity of mushroom (Basidiomycetes) extracts and isolated compounds. Planta Medica, 78, 1707-1718.
AOAC. (2000). Official methods of analysis. Maryland, USA: AOAC International.
AOAC. (2016). Official methods of analysis. Maryland, USA: AOAC International.
BAM. (1998). Bacteriological analytical manual. Maryland, USA: AOAC International.
Chockchaisawasdee, S., Namjaidee, S., Pochana, S., & Stathopoulos, C. E. (2010). Development of fermented oyster-mushroom sausage. Asian Journal of food and agro-industry, 3, 35-43.
Holt, J. G., Krieg, N. R., Sneath, P. H. A., Staley, J. T., & Williams, S. T. (1994). Bergey's Manual Determinative Bacteriology (9th ed.). Baltimore, USA: Williams & Wilkins.
Jabłońska-Ryś, E., Sławińska, A., & Szwajgier, D. (2016). Effect of lactic acid fermentation on antioxidant properties and phenolic acid contents of oyster (Pleurotus ostreatus) and chanterelle (Cantharellus cibarius) mushrooms. Food Science and Biotechnology, 25, 439-444.
Jabłońska-Ryś, E., Skrzypczak, K., Sławińska, A., Radzki, W., & Gustaw, W. (2019). Lactic acid fermentation of edible mushrooms: tradition, technology current state of research: A review. Comprehensive Reviews in Food Science and Food Safety, 18, 654-669.
Khalil, I., & Anwar, N. (2016). Isolation, Identification and Characterization of Lactic Acid Bacteria from Milk and Yoghurts. Research & Reviews: Journal of Food and Dairy Technology, 4, 17-26.
Ljungh, A., & Wadstrom, T. (2006). Lactic acid bacteria as probiotics. Current issues in intestinal microbiology, 7, 73-89.
Mattila, P., Könkö, K., Eurola, M., Pihlava, J. M., Astola, J., Vahteristo, L., Hietaniemi, V., Kumpulainen, J., Valtonen, M., & Piironen, V. (2001). Contents of vitamins, mineral elements, and some phenolic compounds in cultivated mushrooms. Journal of Agricultural and Food Chemistry, 49, 2343-2348.
Ministry of Agriculture and Cooperatives. (2012). PLEUROTUS MUSHROOMS. Retrieved from https://www.acfs.go.th/standard/download/eng/PLEUROTUS_MUSHROOMs_ENG.pdf
Naidu, A. S., Bidlack, W. R., & Clemens, R. A. (1999). Probiotic spectra of lactic acid bacteria (LAB). Critical reviews in food science and nutrition, 39, 13-126.
Oshiro, M., Tanaka, M., Zendo, T., & Nakayama, J. (2020). Impact of pH on succession of sourdough lactic acid bacteria communities and their fermentation properties. Bioscience of Microbiota, Food and Health, 39, 152–159.
Osiriphun, S., Pongpoolponsak, A., & Tuitemwong, K. (2004). Quantitative risk assessment of Salmonella spp. in fermented pork sausage (Nham). Kasetsart Journal, 38, 52-65.
Palacios, I., Lozano, M., Moro, C., D’Arrigo, M., Rostagno, M. A., Martinez, J. A., … Villares, A. (2011). Antioxidant properties of phenolic compounds occurring in edible mushrooms. Food Chemistry, 128, 674-678.
Petchsing, U., & Woodburn, M. J. (1990). Staphylococcus aureus and Escherichia coli in nham (Thai-style fermented pork sausage). International Journal of food microbiology, 10, 183-192.
Pukdee, W., Kumar, N., Chaiwut, P., & Sripisut, T. (2016). Development of riceberry extract for antioxidant activity. International Conference 2016 on “Advance in Medical and Health Sciences” November 23-25, 2016. Mae Fah Luang University, Chiang Rai, Thailand.
Rotsatchakul, P., Visesanguan, W., Smitinont, T., & Chaiseri, S. (2009). Changes in volatile compounds during fermentation of nham (Thai fermented sausage). International Food Research Journal, 16, 391-414.
Settapramote, N., Laokuldilok, T., Boonyawan, D., & Utama-ang, N. (2018). Physiochemical, Antioxidant Activities and Anthocyanin of Riceberry Rice from Different Locations in Thailand. FAB Journal, 6 (Special Issue on Food and Applied Bioscience), 84–94.
Sullivan, D. M., & Carpenter, D. E. (1993). Methods of analysis for nutrition labeling. Arlington, Virginia, USA: AOAC International.
Singh, R., Shushni, M. A. M., & Belkheir, A. 2015. Antibacterial and antioxidant activities of Mentha piperita L. Arabian Journal of Chemistry, 8, 322–328.
Suseem, S. R., & Mary, S. A. (2013). Analysis on essential fatty acid esters of mushroom Pleurotus eous and its antibacterial activity. Asian Journal of Pharmaceutical and Clinical Research, 6, 188-191.
Swetwiwathana, A., Leutz, U., Lotong, N., & Fischer, A. (1999). Controlling the growth of Salmonella anatum in Nham. Effect of meat starter cultures, nitrate, nitrite and garlic. Fleischwirtschaft, 9, 124-128.
Tolera, K. D., & Abera, S. (2017). Nutritional quality of oyster mushroom (Pleurotus ostreatus) as affected by osmotic pretreatments and drying methods. Food Science and Nutrition, 5, 989-996.
Vose, D. J. (1998). The application of quantitative risk assessment to microbial food safety. Journal of Food Protection, 61, 640-648.
Wittanalai, S., Tanruean, K., & Mapoong, P. (2019). Inhibition of Coliform Bacteria by Lactic Acid Bacteria Isolated from Nham Hed (Fermented Mushroom). Applied Mechanics and Materials, 886, 56-60.
Yan, F., & Polk, D. B. (2011). Probiotics and immune health. Current opinion in gastroenterology, 27, 496-501.
Yang, J. H., Lin, H. C., & Mau, J. L. (2001). Non-volatile taste components of several commercial mushrooms. Food Chemistry, 72, 465-471.
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.