The Nutritional Value and Antioxidant Activities of the Developed Thai Fermented Bhutan Oyster Mushroom (Pleurotus eous)

Pitchya Tangsombatvichit; Nichapat Khuenson; Wishanee Matthayom

doi:10.14456/nujst.2022.10

Authors

Pitchya Tangsombatvichit Department of Science (Microbiology), Faculty of Science and Technology Rajamangala University of Technology Suvarnabhumi, 60 Moo 3 Asian Highway, Pranakhon Si Ayutthaya, 13000 Thailand
Nichapat Khuenson Department of Science (Microbiology), Faculty of Science and Technology Rajamangala University of Technology Suvarnabhumi, 60 Moo 3 Asian Highway, Pranakhon Si Ayutthaya, 13000 Thailand
Wishanee Matthayom Department of Science (Chemistry), Faculty of Science and Technology Rajamangala University of Technology Suvarnabhumi, 60 Moo 3 Asian Highway, Pranakhon Si Ayutthaya, 13000 Thailand

DOI:

https://doi.org/10.14456/nujst.2022.10

Keywords:

Fermented Bhutan oyster mushroom, Lactic acid bacteria, Antioxidant activities, Nutrient content, Dietary fiber

Abstract

“Nham” Thai fermented sausage food product developed from Bhutan oyster mushroom (Pleurotus eous) and mixed with cooked Riceberry rice was compared to Bhutan oyster mushroom mixed with cooked white rice. The objectives of this experiment were to develop Nham Thai fermented food and observe the natural probiotic lactic acid bacteria, microbial pathogens contamination, antioxidant activity, and nutritional composition. The results indicated that fermented Bhutan oyster mushroom had pH value of 4.41 to 4.51, while the percentage of lactic acid was 0.46 to 0.55. Fermented Bhutan oyster mushroom had natural probiotic lactic acid bacteria at approximately 10⁷-10⁸ CFU/g. Microbial pathogens including Escherichia coli, Staphylococcus aureus, Salmonella sp., Clostridium perfringens, yeasts, and molds were not found in products. For total phenolic content and the percentage of free-radical inhibition, the fermented Bhutan oyster mushroom mixed with cooked Riceberry rice contained higher amounts than fermented cooked white rice. Moreover, the fermented Bhutan oyster mushroom mixed cooked Riceberry rice had high protein and dietary fiber while having low fat, low carbohydrate, and low energy. Hence, the development of “Nham” Thai fermented sausage could benefit from the use of Bhutan oyster mushroom mixed with cooked Riceberry rice in processing. It is suggested that this product could be used as an alternative vegetarian food.

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