Edible Mushroom: Nutritional Properties and Its Utilization in Foods

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".

Deadline for manuscript submissions: 20 February 2026 | Viewed by 1005

Special Issue Editors


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Guest Editor
Department of Plant Food Technology and Gastronomy, University of Life Sciences in Lublin, 20-704 Lublin, Poland
Interests: food technology; processing of edible mushrooms; lacto-fermented mushrooms; fermented foods; antioxidant capacity
Special Issues, Collections and Topics in MDPI journals

E-Mail Website
Guest Editor
Department of Plant Food Technology and Gastronomy, University of Life Sciences in Lublin, 20-704 Lublin, Poland
Interests: food technology; processing of fruit, vegetables and mushrooms; fermented food of plant and mushroom origin; biologically active substances; antioxidant properties
Special Issues, Collections and Topics in MDPI journals

E-Mail Website
Guest Editor
Department of Plant Food Technology and Gastronomy, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland
Interests: lactic acid fermentation; functional foods; plant-based fermentation; probiotics; fermented ethnic foods; bioactive components of fermented foods
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Edible mushrooms are not only a valued element of many culinary traditions but also a rich source of essential nutrients and bioactive compounds. Their high protein content, dietary fiber, vitamins, minerals, and antioxidant properties contribute to their classification as a functional food with potential health benefits. Furthermore, their versatility in food formulations, wide range of diverse diets, and novel product development highlight the need for continued research and innovation.

Therefore, we would like to invite you to contribute to our upcoming issue, which will explore the nutritional properties, technological and gastronomical suitability, and broader multifaceted uses of edible mushrooms. As a topic of growing importance in food science, human nutrition, and sustainable food systems, this issue aims to highlight innovative research and advancements in the field. This special issue seeks to explore key aspects of edible mushrooms, including but not limited to:

  • nutritional composition – characterization of macro- and micronutrients, bioactive compounds;
  • functional and medicinal properties – investigation of health-promoting and therapeutic potentials;
  • food innovation and processing – examination of their role in novel food product development, fermentation technologies, and sustainable alternatives;
  • culinary applications – assessment of their impact on flavor, texture, and overall food acceptability;
  • sustainability and byproduct utilization – evaluation of their contribution to sustainable food production and the valorization of mushroom-derived waste.

We welcome the submission of original research articles, up-to-date reviews, and case studies that enhance scientific understanding of edible mushrooms and their integration into modern food systems.

We look forward to your valuable contributions to this evolving field of research.

Dr. Ewa Jabłońska-Ryś
Dr. Aneta Sławińska
Dr. Katarzyna Skrzypczak
Guest Editors

Manuscript Submission Information

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Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

 

Keywords

  • edible mushrooms
  • nutritional composition
  • medicinal properties
  • mushrooms processing
  • functional foods
  • food additives
  • culinary applications
  • byproduct utilization

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Published Papers (1 paper)

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Research

19 pages, 1105 KB  
Article
Possibilities of Using the New Lactiplantibacillus plantarum EK11 Strain as a Starter Culture for the Fermentation of the Fruiting Bodies of Edible Mushrooms
by Ewa Jabłońska-Ryś and Krzysztof Przygoński
Foods 2025, 14(16), 2833; https://doi.org/10.3390/foods14162833 - 15 Aug 2025
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Abstract
Three popular cultivated mushroom species (Agaricus bisporus, Lentinula edodes, and Pleurotus ostreatus) were biopreserved through a directed lactic acid fermentation process. Lactiplantibacillus plantarum strain EK11 obtained from A. bisporus fruiting bodies subjected to spontaneous lactic acid fermentation was used [...] Read more.
Three popular cultivated mushroom species (Agaricus bisporus, Lentinula edodes, and Pleurotus ostreatus) were biopreserved through a directed lactic acid fermentation process. Lactiplantibacillus plantarum strain EK11 obtained from A. bisporus fruiting bodies subjected to spontaneous lactic acid fermentation was used as a starter culture. Regardless of the mushroom species, the pH value on experimental day 7 was ≤3.75, which guarantees the shelf life of fermented products; however, it decreased to 3.51–3.6 during refrigerated storage. The number of lactic acid bacteria in the final products exceeded 7 log colony forming units per mL. The fermentation process significantly reduced the caloric value and the digestible carbohydrate content, regardless of the mushroom species. It also reduced the protein content in the P. ostreatus and L. edodes. The protein in all the analyzed samples was composed of all essential amino acids, with the dominance of glutamic and aspartic acids responsible for the umami flavor. The fermentation process significantly improved the fatty acid profile, increasing the proportion of polyunsaturated fatty acids in the P. ostreatus and L. edodes. The fermented mushrooms contained significantly lower amounts of thiamine and riboflavin than the fresh ones, except for L. edodes, where the vitamin B1 content was unchanged. The starter used did not have the ability to synthesize biogenic amines. The fermented mushrooms achieved organoleptic scores ranging from 6.83 to 8.04 on a 9-point scale. L. plantarum strain EK11 can be regarded as a suitable starter culture for lactic acid fermentation of mushrooms. Full article
(This article belongs to the Special Issue Edible Mushroom: Nutritional Properties and Its Utilization in Foods)
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