Table 1.
Colour characteristics and acidity parameters of the non-fermented and fermented mushroom samples.
| Mushroom Samples | L* | a* | b* | pH | TTA, °N |
|---|---|---|---|---|---|
| NBS | |||||
| Wnon-f | 76.7 ± 1.25 j | 6.28 ± 0.59 e | 18.5 ± 0.09 g | 6.80 ± 0.01 i | 0.10 ± 0.03 a |
| Bnon-f | 65.4 ± 1.14 i | 7.90 ± 0.63 f | 17.9 ± 0.11 f | 6.66 ± 0.03 h | 0.10 ± 0.02 a |
| W210 | 55.3 ± 0.98 h | 3.47 ± 0.28 b | 17.8 ± 0.13 f | 4.90 ± 0.02 c | 0.40 ± 0.03 d |
| B210 | 33.0 ± 0.29 b | 4.88 ± 0.24 c | 9.36 ± 0.08 a | 5.44 ± 0.03 f | 0.20 ± 0.01 b |
| W135 | 48.2 ± 0.47 f | 3.06 ± 0.21 a,b | 15.2 ± 0.10 e | 5.33 ± 0.01 e | 0.30 ± 0.02 c |
| B135 | 39.6 ± 0.32 c | 6.07 ± 0.19 e | 12.6 ± 0.08 c | 5.72 ± 0.02 g | 0.20 ± 0.01 b |
| W244 | 51.2 ± 0.49 g | 3.13 ± 0.18 b | 17.9 ± 0.09 f | 4.24 ± 0.01 a | 0.40 ± 0.03 d |
| B244 | 32.1 ± 0.31 a | 5.43 ± 0.14 d | 9.84 ± 0.06 b | 4.33 ± 0.03 b | 0.20 ± 0.01 b |
| W29 | 45.7 ± 0.43 e | 2.83 ± 0.11 a | 12.9 ± 0.09 d | 5.44 ± 0.01 f | 0.20 ± 0.02 b |
| B29 | 43.7 ± 0.36 d | 4.54 ± 0.23 c | 12.8 ± 0.05 d | 5.27 ± 0.02 d | 0.30 ± 0.01 c |
W—A. bisporus white variety; B—A. bisporus brown variety; non-f—non-fermented samples; 210—fermented with Lc. casei No. 210 strain; 135—fermented with Lp. plantarum No. 135 strain; 244—fermented with Lc. paracasei No. 244 strain; 29—fermented with P. acidilactici No. 29 strain; TTA—total titratable acidity; °N—Neiman degree; L* lightness; a* redness or −a* greenness; b* yellowness or −b* blueness; NBS—National Bureau of Standards units. Data expressed as mean values (n = 9) ± standard error (SE). a–j Mean values within the columns with different letters are significantly different (p ≤ 0.05).