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Biopreservation of Hericium erinaceus By-Products via Lactic Acid Fermentation: Effects on Functional and Technological Properties

Summary

This study shows how a natural fermentation process using beneficial bacteria can transform lion’s mane mushroom waste into a healthier food ingredient. The fermentation makes the mushrooms safer by eliminating spoilage organisms, increases their antioxidant power by up to 31%, and prevents the buildup of potentially harmful compounds. This approach offers a sustainable solution for mushroom producers to reduce waste while creating valuable functional food ingredients.

Background

Hericium erinaceus (lion’s mane mushroom) is a medicinal fungus rich in bioactive compounds but highly perishable due to its high moisture content. Lactic acid fermentation represents a sustainable strategy to preserve mushroom by-products while enhancing their functional properties and preventing food waste.

Objective

To evaluate the effects of lactic acid fermentation using Lactoplantibacillus plantarum and Lactocaseibacillus rhamnosus on the microbial stability, physicochemical parameters, phenolic content, antioxidant activity, rheological properties, and biogenic amine formation in H. erinaceus by-products over 240 hours of fermentation.

Results

Lp. plantarum rapidly acidified samples (pH 4.65 at 72 h) and completely suppressed yeasts, molds, and Pseudomonas by 144 h, while the control accumulated >6.0 log CFU/g Pseudomonas at 240 h. Total phenolic content increased from 32 to 48.3 mg GAE/100g in Lp-treated samples, with DPPH antioxidant activity reaching 2562 µmol TE/100g versus 1954 µmol TE/100g in control. Cadaverine accumulation was controlled in inoculated samples (<15 mg/kg) compared to control (70.3 mg/kg).

Conclusion

Lactic acid fermentation effectively transforms perishable H. erinaceus by-products into safe, stable, and bioactive ingredients suitable for functional foods and nutraceuticals. Both strains prevented pathogenic microorganism growth and harmful biogenic amine accumulation while enhancing phenolic content and antioxidant activity, supporting circular bioeconomy objectives and clean-label product development.
  • Published in:Foods,
  • Study Type:Experimental/Laboratory Study,
  • Source: PMID: 41227691
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