Basiul O. The biotechnology of oyster mushrooms fruiting bodies fermentation with lactobacilli

The thesis describes the investigation of oyster mushroom microbiota, lactobacilli effective strain selection for oyster mushroom fruiting bodies fermentation on the basis of biotechnological properties and cause on microbiological, biochemical and organoleptic properties of fermented mushroom fruiting bodies, selected strain freeze-dried culture obtain, oyster mushroom fruiting bodies fermentation biotechnology development. It has been established that oyster mushroom fruiting bodies resident microbiota characterized by such species: Lactobacillus plantarum, Bacillus thuringiensis, Bacillus subtilis, Lysinibacillus sphaericus, Planococcus citreus, Sporosarcina ureae, Sporosarcina halophila. The effectiveness of Lactobacillus plantarum ONU315 strain using for fermented oyster mushroom fruiting bodies production by end product microbiological, biochemical and organoleptic properties was demonstrated. The L. plantarum ONU315 strain freeze-dried culture for oyster mushroom fruiting bodies fermentation was obtained with cells concentration 2,0 ± 0,2?1010 CFU/g that is characterized by 95,0% viable cells retain, active according to oyster mushroom microbiota representatives during 6 month storage, that does not demonstrate of antagonistic activity to other lactic acid bacteria species. It has been developed the oyster mushroom fruiting bodies fermentation biotechnology with L. plantarum ONU315 strain freeze-dried culture using.