Table 1 List of parameters and processing conditions of mushrooms prior to fermentation and outcomes
Process | Pleurotos ostreatus | Agaricus bisporus | Termitomyces robustus | Benefits | Disadvantages |
|---|---|---|---|---|---|
Blanching | Boiling water 2–4 min 96–98 °C 4 min | Boiling for 5 min Boiling for 2 min and microwave | Boiling Water | Reduces weight loss of mushroom during fermentation | -Does not eliminate polyphenol peroxidase enzyme unless boiled for 15 min or microwaved -Microwaving reduce antioxidants in mushrooms |
Fermentation process | 2% salt, 1% sucrose | 2–3% salt Brine with sucrose ranging from 0.1–2% 2% salt and 1%sucroes | Soaked in 10% salt solution | Soaking mushrooms retains dry weight prior to blanching by 10% (Choi & Sapers, 1994) | -Brine makes mushroom tough and reduce its flavor quality |
Temperature and time | 18–22 °C, 7–18 days 9 log cfu/g (Jabłońska-Ryś et al., 2019a, 2019b, 2019c, 2019d; Liu et al., 2016b) | 17–21 °C, 7–8 days 9 log cfu/ g (Skapska et al., 2008) | 30 °C, days (Bello & Akinyele, 2007) | Destabilizes protease ribonuclease and reduce the production of biogenic amines | Higher temp deactivates glucanase and polyphenol oxidase enzymes |