{'fraction_non_alphanumeric': 0.04684014869888476, 'fraction_numerical': 0.03940520446096654, 'mean_word_length': 5.118181818181818, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 1, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
Optimization of moromi fermentation parameters to nutritional content of oyster mushrooms sauce (Pleurotus spp.) by using response surface methodology

Oyster mushrooms are used as raw materials for sauce because of their enhanced
nutritious and sensory flavour. The study was aimed to select the optimal parameters of
moromi fermentation of oyster mushrooms sauce. Optimizing moromi fermentation from
oyster mushrooms by response surface method (RSM) was conducted with 3 factors
including salt concentration (15-25% w/v), the brine ratio [150-250% (compared to raw
materials, v/w)] and fermentation time (50-70 days). The central composite design used
for optimizing the effect of salt concentration, amount of brine and fermentation time
showed that the parameters were in agreement with the quadratic regression models well
with R2
>0.95. Based on the response surface plots, the optimal parameters of moromi
fermentation were salt concentration 20% (w/v), brine ratio 190% (compared to raw
materials, v/w) and 60 days of fermentation time. In the optimized condition, the chemical
composition (reducing sugar, amino protein, total acids) and the bioactive compounds (βglucan, total phenolic, total flavonoid) (per kg of dry matter) of fermentation sauce were
258.94 g, 204.76 g, 99.06 g, 86.57 g, 108.32 mg TAE and 93.78 mg QE, respectively