Selenium-enriched Lactobacillus plantarum improves the antioxidant activity and flavor properties of fermented Pleurotus eryngii

• Published in: Food chemistry Vol. 345; p. 128770
• Main Authors: Wang, Bingyi, Zhao, Ning, Li, Jun, Xu, Ruoyun, Wang, Tieru, Guo, Li, Ma, Man, Fan, Mingtao, Wei, Xinyuan
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 30.05.2021
• Subjects: Antioxidant activity; Antioxidants - pharmacology; Fermentation; Fermented Pleurotus eryngii; Flavor; Lactobacillus plantarum - chemistry; Phenols - analysis; Pleurotus; Se-enriched Lactobacillus plantarum; Selenium - chemistry; Sodium selenite; Taste; Sodium selenite; Fermented Pleurotus eryngii; Flavor; Antioxidant activity; Se-enriched Lactobacillus plantarum
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2020.128770

•Se-enriched fermented P. eryngii were produced by different Se addition methods.•The taste and aroma profiles of fermented P. eryngii were investigated.•Se-enrichment rates in fermented P. eryngii were all more than 50%.•Se increased the TPC and DPPH radical scavenging activity of fermented P. eryngii.•Se-enriched L. plantarum inoculation can produce high-quality fermented P. eryngii. The effects of selenium (Se) addition methods on antioxidant activity and flavor properties of fermented Pleurotus eryngii (P. eryngii) using Lactobacillus plantarum (L. plantarum) inoculated and natural fermentation were investigated. After fermentation, the Se-enrichment rates in fruiting bodies of Se-added fermented P. eryngii were all more than 50%. Se addition, especially in the form of Se-enriched L. plantarum inoculation, had a significantly positive effect on total phenolic content and DPPH radical scavenging activity. Non-volatiles analysis revealed that the highest ration of lactic acid to acetic acid and the highest umami intensity were observed in P. eryngii fermented by inoculating Se-enriched L. plantarum (Lp-Se). Principal components analysis and cluster analysis of volatiles clearly separated Se-treated and plain experiments, which mainly due to dissimilarities in alcohols, aldehydes and ketones. Additionally, Lp-Se obtained the highest alcohols, especially 1-octen-3-ol with mushroom flavor. In short, Se-enriched L. plantarum inoculation could produce high-quality fermented P. eryngii.