Optimizing the fermentation process for oyster mushroom beverage preparation with Lactobacillus plantarum

Mushrooms are fungi with a high nutritional value and mushroom based beverages are emerging as a dynamic category of functional drinks, leveraging the health-enhancing properties of mushrooms to offer a wholesome and natural alternative to traditional fermented beverages. This study set out to develop a unique fermented drink using grey oyster mushroom (Hypsizygus ulmarius) paste as the primary ingredient, combined with water and 20 per cent sugar across all treatments. The fermentation process was optimized using Lactobacillus plantarum 2975, a probiotic lactic acid bacterium known for its beneficial properties. The effects of varying oyster mushroom quantities (10 g, 20 g, 30 g and 40 g) and different fermentation durations on key parameters such as pH, total soluble solids (TSS), titratable acidity (TA) and sensory qualities of the beverage were thoroughly examined. The most effective formulation was found to be 20 g of oyster mushroom paste, fermented for four days with a 6 per cent Lactobacillus plantarum inoculation. This combination resulted in optimal pH (3.98), TSS (11.01 °Brix) and TA (1.21 %), along with the highest sensory score of 13.15 on day four of fermentation. These results emphasize the potential of this refined fermentation process to create a premium oyster mushroom beverage. This innovative development offers a probiotic-rich, flavorful drink that not only delivers remarkable health benefits but also meets the growing consumer demand for natural and nutritious alternatives in the ever-expanding beverage market.