Nutrition & Food

·

Study

Fermented Shimeji Pickle Keeps Probiotics and Cuts Nitrites

Fermented Shimeji Pickle Keeps Probiotics and Cuts Nitrites

Shimeji

What they found

A shimeji pickle fermented with Lactobacillus bulgaricus retained probiotics and reduced nitrite levels.

A shimeji pickle fermented with Lactobacillus bulgaricus retained probiotics and reduced nitrite levels.

The number

pH (3.7)

How solid is it?

Lab dish

Lab dish

Lab – chemical analysis

Lab – chemical analysis

Evidence ladder: Lab dish → Animal → Early human → Strong human. Reviews summarize earlier research.

At a glance

Latin name

Hypsizygus sp.

Hypsizygus sp.

Published in

Journal of Microbiology, Biotechnology and Food Sciences

Journal of Microbiology, Biotechnology and Food Sciences

Covered in Shroom Scan

Section

GROWING & GOURMET

GROWING & GOURMET

As it ran in Shroom Scan

Shimeji Pickle Juice

Shimeji Pickle Juice

Fermented with Lactobacillus bulgaricus, this shimeji mushroom (Hypsizygus sp.) pickle retained probiotics, reduced nitrite levels, and delivered complex flavors from volatile compounds. With a stable pH (3.7) and increased lactic acid, the product showed promise for gut health and mushroom preservation, especially in tropical regions like Indonesia, where it was developed.

Fermented with Lactobacillus bulgaricus, this shimeji mushroom (Hypsizygus sp.) pickle retained probiotics, reduced nitrite levels, and delivered complex flavors from volatile compounds. With a stable pH (3.7) and increased lactic acid, the product showed promise for gut health and mushroom preservation, especially in tropical regions like Indonesia, where it was developed.

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