Edible Mushrooms as a Substrate for Lactic Acid Fermentation

Edible mushrooms are well known for their high nutritional value as they represent a source of glucans, bioactive peptides, vitamins, phenolic and indole compounds, and mineral elements. Despite their seasonal nature, there is hardly any evidence of their traditional preservation through lactic acid fermentation. However, their chemical composition allows the development of lactic acid bacteria. Indeed, lactic acid fermentation of mushrooms has been performed, either spontaneous or using a defined starter culture, resulting in products with very interesting and acceptable sensorial qualities. In addition, lactic acid fermentation may enrich mushrooms with bioactive compounds, increasing their nutritional value. The aim of the present article was to collect and critically discuss the technical details of mushroom lactic acid fermentation, the fate of bioactive compounds, and the associated health benefits, and ultimately to highlight the great potential of mushrooms as a substrate for lactic acid fermentation.