Optimization of moromi fermentation parameters to nutritional content of oyster mushrooms sauce (Pleurotus spp.) by using response surface methodology

Nguyen, G.T.N. and Tran, K.V. and Nguyen, T.M. (2021) Optimization of moromi fermentation parameters to nutritional content of oyster mushrooms sauce (Pleurotus spp.) by using response surface methodology. Food Research (Malaysia), 5. pp. 149-156. ISSN 2550-2166

Oyster mushrooms are used as raw materials for sauce because of their enhanced nutritious and sensory flavour. The study was aimed to select the optimal parameters of moromi fermentation of oyster mushrooms sauce. Optimizing moromi fermentation from oyster mushrooms by response surface method (RSM) was conducted with 3 factors including salt concentration (15-25% w/v), the brine ratio [150-250% (compared to raw materials, v/w)] and fermentation time (50-70 days). The central composite design used for optimizing the effect of salt concentration, amount of brine and fermentation time showed that the parameters were in agreement with the quadratic regression models well with R²>0.95. Based on the response surface plots, the optimal parameters of moromi fermentation were salt concentration 20% (w/v), brine ratio 190% (compared to raw materials, v/w) and 60 days of fermentation time. In the optimized condition, the chemical composition (reducing sugar, amino protein, total acids) and the bioactive compounds (β-glucan, total phenolic, total flavonoid) (per kg of dry matter) of fermentation sauce were258.94 g, 204.76 g, 99.06 g, 86.57 g, 108.32 mg TAE and 93.78 mg QE, respectively.

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Abstract

Oyster mushrooms are used as raw materials for sauce because of their enhanced nutritious and sensory flavour. The study was aimed to select the optimal parameters of moromi fermentation of oyster mushrooms sauce. Optimizing moromi fermentation from oyster mushrooms by response surface method (RSM) was conducted with 3 factors including salt concentration (15-25% w/v), the brine ratio [150-250% (compared to raw materials, v/w)] and fermentation time (50-70 days). The central composite design used for optimizing the effect of salt concentration, amount of brine and fermentation time showed that the parameters were in agreement with the quadratic regression models well with R²>0.95. Based on the response surface plots, the optimal parameters of moromi fermentation were salt concentration 20% (w/v), brine ratio 190% (compared to raw materials, v/w) and 60 days of fermentation time. In the optimized condition, the chemical composition (reducing sugar, amino protein, total acids) and the bioactive compounds (β-glucan, total phenolic, total flavonoid) (per kg of dry matter) of fermentation sauce were258.94 g, 204.76 g, 99.06 g, 86.57 g, 108.32 mg TAE and 93.78 mg QE, respectively.

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Item Type:	Article
AGROVOC Term:	edible fungi
AGROVOC Term:	sauces
AGROVOC Term:	Pleurotus
AGROVOC Term:	fermentation
AGROVOC Term:	food processing
AGROVOC Term:	microorganisms
AGROVOC Term:	nutritive value
AGROVOC Term:	phenolic compounds
Geographical Term:	Vietnam
Depositing User:	Mr. Khoirul Asrimi Md Nor
Date Deposited:	30 Jun 2025 04:20
Last Modified:	30 Jun 2025 04:20
URI:	http://webagris.upm.edu.my/id/eprint/2915

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