Table 2.

Lactic acid bacteria, yeast, and fungi counts (log₁₀ CFU/g) in non-fermented and fermented mushroom samples.

Mushroom Samples	LAB Count, log10 CFU/g	Yeasts and Fungi Count, log10 CFU/g
Wnon-f	1.56 ± 0.16 a	1.32 ± 0.27 a
Bnon-f	1.48 ± 0.17 a	1.45 ± 0.18 a
W210	7.82 ± 0.22 d	1.14 ± 0.21 a
B210	7.79 ± 0.11 d	1.12 ± 0.29 a
W135	7.53 ± 0.15 c,d	1.19 ± 0.22 a
B135	7.41 ± 0.18 c	1.25 ± 0.23 a
W244	6.53 ± 0.22 b	1.36 ± 0.37 a
B244	6.49 ± 0.19 b	1.28 ± 0.14 a
W29	6.51 ± 0.14 b	1.47 ± 0.25 a
B29	6.47 ± 0.17 b	1.33 ± 0.14 a

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; LAB—lactic acid bacteria; CFU—colony forming units. Data expressed as mean values (n = 9) ± standard error (SE). a–d Mean values within the columns with different letters are significantly different (p ≤ 0.05).