Food and Fermentation Industries >

2026 , Vol. 52 >Issue 10: 267 - 275

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043667

Effects of lactic acid bacteria fermentation on nutritional components and flavor quality of Dictyophora indusiata extract

  • TIAN Shanshan ,
  • WANG Hao ,
  • LI Jialin ,
  • CHEN Jiaqi ,
  • LEI Xiaojuan ,
  • ZENG Zebin ,
  • SHAO Yi ,
  • MING Jian ,
  • ZHAO Jichun
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  • 1(Yibin Academy of Southwest University, Yibin 644000, China)
    2(College of Food Science, Southwest University, Chongqing 400715, China)
    3(Research Center for Fruits and Vegetables Logistics Preservation and Nutritional Quality Control, Southwest University, Chongqing 400715, China)
    4(Yibin Academy of Agricultural Sciences, Yibin 644600, China)
    5(Xiaolu Food Co.Ltd., of Changning County, Yibin 644300, China)

Received date: 2025-06-24

  Revised date: 2025-10-01

  Online published: 2026-06-15

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Abstract

Dictyophora species is a kind of high-value edible fungus.Enhancing the development of deep-processed products from Dictyophora holds significant importance for its comprehensive resource utilization and industrial upgrading.This study systematically evaluated the effects of Lentilactobacillus buchneri L-3, Lentilactobacillus parafarraginis L-7, and Lactiplantibacillus plantarum 4-18 on the nutritional and flavor profiles of D.indusiata extract.Changes in nutritional components such as reducing sugars, organic acids, total phenolics, and volatile flavor compounds in the extract were analyzed using HPLC and headspace solid phase microextraction gas chromatography-mass spectrometry.Results demonstrated that three lactic acid bacteria (LAB) strains significantly increased the contents of total phenols, total protein, and titratable acidity while decreasing the reducing sugar content in the Dictyophora extract, with L.plantarum 4-18 exhibiting the strongest enhancement capability.L. buchneri L-3 fermentation significantly increased the contents of total amino acids and essential amino acids (P<0.05), with an increase of lysine by 203%, while L.plantarum 4-18 fermentation decreased total amino acid content by 33.1%.LAB fermentation generally decreased aldehyde compounds while increasing alcohols and esters.L-7 enriched phenethyl alcohol and 2-ethylhexanol, representing rose and fruit aroma, respectively.The L-3 group produced methyl lactate, imparting a cream aroma.Electronic nose and GC-MS analysis showed that the fermented extracts exhibited enhanced fruity and baking aromas.In conclusion, L. buchneri L-3 significantly optimized the nutritional composition of Dictyophora extract, while L.parafarraginis L-7 improved the richness of flavor.The synergistic application of the two strains can provide a theoretical foundation and technical paths for the development of high-value-added fermented Dictyophora probiotic beverages.

Key words： Dictyophora indusiata; lactic acid bacteria; nutritional substances; flavor substances

Cite this article

TIAN Shanshan , WANG Hao , LI Jialin , CHEN Jiaqi , LEI Xiaojuan , ZENG Zebin , SHAO Yi , MING Jian , ZHAO Jichun . Effects of lactic acid bacteria fermentation on nutritional components and flavor quality of Dictyophora indusiata extract[J]. Food and Fermentation Industries, 2026 , 52(10) : 267 -275 . DOI: 10.13995/j.cnki.11-1802/ts.043667

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