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The results showed that when the salt concentration was 20%, the suplemented water was 200% (of the raw material) and the fermentation time was 60 days, the contents of amino acids, reducing sugars, total acid were the highest (11.73; 9.87; 8.71 g/100 g dry matter, respectively) and the color of fermented oyster mushroom sauce was the darkest. | Effect of supplemented brine concentration and amount and fermentation time on oyster mushroom (pleurotus spp.) sauce quality AGU International Journal of Sciences – 2019, Vol 7 (3), 57 – 64 EFFECT OF SUPPLEMENTED BRINE CONCENTRATION AND AMOUNT AND FERMENTATION TIME ON OYSTER MUSHROOM (PLEUROTUS SPP.) SAUCE QUALITY Nguyen Thi Ngoc Giang1, Tran Van Khai1 1 An Giang University, VNU - HCM Information: ABSTRACT Received: 09/10/2018 Soy sauce has been widely used as one of the main seasoning agents in Accepted: 03/01/2019 Asian countries. The chemical composition of sauce varies according to the Published: 11/2019 ingredients, preparation attractive and the method of production. Sauce is Keywords: considered delicious when it has color, aroma and the sweetness of protein Oyster mushroom, soy sauce, and sugar. The study was investigated the effect of salt concentrations (10, salt concentration, water ratio. 15, 20, 25% w/v), the amount of water (100, 150, 200, 250, 300% compared with the raw material) and the fermentation time (0, 10, 20, 30, 40, 50, 60, 75, 90 days) to nutrient content as well as color of fermented oyster mushroom sauce. The results showed that when the salt concentration was 20%, the suplemented water was 200% (of the raw material) and the fermentation time was 60 days, the contents of amino acids, reducing sugars, total acid were the highest (11.73; 9.87; 8.71 g/100 g dry matter, respectively) and the color of fermented oyster mushroom sauce was the darkest. 1. INTRODUCTION Pleurotus spp., accounting for 46.6-84.8% of Pleurotus spp. can be called oyster, abalone or dry basis (compared to 60% of A.bisporus). tree mushrooms. Pleurotus mushrooms are According to Bano and Rajarthnam (1982), carbohydrates consist of 4.2% soluble developed in tropical and subtropical regions carbohydrate, 1.7% pentosan and 32.3% and easily artificially cultivated (Akindahunsi and Oyetayo, 2006). Oyster mushrooms .
