# Content of Biogenic Amines and Physical Properties of
## 3 Results and Discussion
### Changes in Colour and Texture during Mushroom Fermentation
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Mushroom Samples**} & \multicolumn{2}{c}{**White Button Mushrooms**} & \multicolumn{2}{c}{**Brown Button Mushrooms**} \\ \cline{2-5}  & EK3 1  & 299v & EK3 & 299v \\ \cline{2-5}  & & & \multicolumn{1}{c}{L*} & \\ \hline F 2 & 89.02 \(\pm\) 2.55 bC 3  & 89.02 \(\pm\) 2.55 bC & 58.51 \(\pm\) 2.85 aB & 58.51 \(\pm\) 2.85 aB \\ B & 74.91 \(\pm\) 1.38 bA & 74.91 \(\pm\) 1.38 bA & 49.52 \(\pm\) 5.34 aA & 49.52 \(\pm\) 5.34 aA \\ LF7 & 79.03 \(\pm\) 1.86 cB & 77.72 \(\pm\) 1.54 cB & 65.19 \(\pm\) 3.36 bD & 60.7 \(\pm\) 2.55 aBC \\ LF14 & 79.28 \(\pm\) 2.33 bB & 78.18 \(\pm\) 1.88 bB & 64.82 \(\pm\) 3.61 aCD & 64.83 \(\pm\) 4.16 aD \\ LF42 & 80.08 \(\pm\) 2.16 cB & 77.45 \(\pm\) 1.74 bB & 60.93 \(\pm\) 3.65 aBC & 63.44 \(\pm\) 2.89 aCD \\ \hline  & & & **a*** & \\ \hline F & 0.73 \(\pm\) 0.43 aA & 0.73 \(\pm\) 0.43 aA & 9.30 \(\pm\) 0.55 bA & 9.3 \(\pm\) 0.55 bA \\ B & 2.65 \(\pm\) 1.03 aC & 2.65 \(\pm\) 1.03 aB & 10.74 \(\pm\) 0.9 bB & 10.74 \(\pm\) 0.9 bB \\ LF7 & 1.95 \(\pm\) 0.85 aBC & 1.82 \(\pm\) 0.9 aB & 9.33 \(\pm\) 1.54 bA & 9.37 \(\pm\) 0.32 bA \\ LF14 & 1.82 \(\pm\) 0.55 aB & 1.95 \(\pm\) 0.9 aB & 10.1 \(\pm\) 1.3 cAB & 8.59 \(\pm\) 1.79 bA \\ LF42 & 1.75 \(\pm\) 0.32 aB & 1.89 \(\pm\) 0.79 aB & 9.95 \(\pm\) 1.31 cAB & 8.76 \(\pm\) 1.41 bA \\ \hline  & & & **b*** & \\ \hline F & 12.8 \(\pm\) 1.38 aA & 12.8 \(\pm\) 1.38 aA & 16.21 \(\pm\) 1.26 bA & 16.21 \(\pm\) 1.26 bA \\ B & 18.56 \(\pm\) 1.13 aB & 18.56 \(\pm\) 1.13 aB & 19.22 \(\pm\) 2.53 aB & 19.22 \(\pm\) 2.53 aB \\ LF7 & 24.07 \(\pm\) 2.65 aC & 25.43 \(\pm\) 1.45 aC & 31.38 \(\pm\) 2.38 cCD & 28.46 \(\pm\) 1.91 bC \\ LF14 & 23.8 \(\pm\) 2.46 aC & 24.49 \(\pm\) 1.36 aC & 32.98 \(\pm\) 0.98 cD & 30.91 \(\pm\) 0.91 bD \\ LF42 & 24.8 \(\pm\) 2.73 aC & 25.03 \(\pm\) 1.45 aC & 29.68 \(\pm\) 2.09 bC & 30.21 \(\pm\) 1.51 bCD \\ \hline  & & & **Firmness (N)** & \\ \hline F & 2.78 \(\pm\) 0.22 aA & 2.78 \(\pm\) 0.22 aA & 3.21 \(\pm\) 0.23 bA & 3.21 \(\pm\) 0.23 bA \\ B & 4.90 \(\pm\) 0.43 aB & 4.90 \(\pm\) 0.43 aB & 5.59 \(\pm\) 0.3 bC & 5.59 \(\pm\) 0.3 bC \\ LF7 & 4.75 \(\pm\) 0.55 aB & 4.7 \(\pm\) 0.64 aB & 4.97 \(\pm\) 0.47 aB & 5.1 \(\pm\) 0.44 aB \\ LF14 & 4.77 \(\pm\) 0.49 aB & 4.74 \(\pm\) 0.36 aB & 4.95 \(\pm\) 0.64 aB & 5.14 \(\pm\) 0.39 aB \\ LF42 & 4.69 \(\pm\) 0.42 aB & 4.79 \(\pm\) 0.41 aB & 4.86 \(\pm\) 0.39 aB & 5.01 \(\pm\) 0.3 aB \\ \hline  & & & & \\ \end{tabular} 
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Mushroom Samples**} & \multicolumn{2}{c}{**White Button Mushrooms**} & \multicolumn{2}{c}{**Brown Button Mushrooms**} \\ \cline{2-5}  & EK3 1  & 299v & EK3 & 299v \\ \cline{2-5}  & & & **L*** & \\ \hline F 2 & 89.02 \(\pm\) 2.55 bC 3  & 89.02 \(\pm\) 2.55 bC & 58.51 \(\pm\) 2.85 aB & 58.51 \(\pm\) 2.85 aB \\ B & 74.91 \(\pm\) 1.38 bA & 74.91 \(\pm\) 1.38 bA & 49.52 \(\pm\) 5.34 aA & 49.52 \(\pm\) 5.34 aA \\ LF7 & 79.03 \(\pm\) 1.86 cB & 77.72 \(\pm\) 1.54 cB & 65.19 \(\pm\) 3.36 bD & 60.7 \(\pm\) 2.55 aBC \\ LF14 & 79.28 \(\pm\) 2.33 bB & 78.18 \(\pm\) 1.88 bB & 64.82 \(\pm\) 3.61 aCD & 64.83 \(\pm\) 4.16 aD \\ LF42 & 80.08 \(\pm\) 2.16 cB & 77.45 mushrooms. The fermented fruiting bodies of the brown variety were lighter in colour than the fresh ones as well. All the fermented samples exhibited a significant decrease in the redness value with a simultaneous high increase in the yellowness parameter. The colour parameters did not change substantially during the refrigerated storage time. In most cases, there were no significant differences between samples fermented by the different starter cultures. [PERSON] et al. [61] subjected fruiting bodies of _Pleurotus_ spp. to lactic fermentation and found a similar significant increase in the b* parameter caused by this process. However, opposite trends were observed in the case of the redness and brightness parameters. The _Pleurotus_ fermentation process led to significant darkening of the fruiting bodies as well as a decrease in the L* value and an increase in the value of parameter a*.