# Content of Biogenic Amines and Physical Properties of
###### Abstract  
The aim of the study was to assess the content of biogenic amines and physical properties of fruiting bodies of white and brown button mushrooms subjected to the process of controlled lactic acid fermentation. _Lactiplantihucillus plantarum_ 299v with documented probiotic properties and _L. plantarum_ EK3, i.e., an isolate obtained from spontaneously fermented button mushrooms, were used as starter strains. Fresh, blanched, fermented, and refrigerated fruiting bodies were analysed. The mushroom samples were found to contain three amines: spermidine, putrescine, and tyramine in amounts that do not pose a threat to consumer health. The highest content of spermidine was found in the fruiting bodies of unprocessed brown and white mushrooms (367.22 \(\pm\) 14.19 and 266.47 \(\pm\) 13.38 mg/kg, respectively). Putrescine and tyramine were found only in the fermented mushrooms. Putrescine ranged from 0.58 \(\pm\) 0.25 to 10.11 \(\pm\) 0.5 mg/kg, while tyramine ranged from 1.44 \(\pm\) 0.25 to 69.04 \(\pm\) 1.39 mg/kg. Histamine, which is the most toxic biogenic amine, was not detected in any of the samples. The technological process caused substantial changes in all colour parameters. The blanching process resulted in a decrease in the value of parameter L* and an increase in the value of parameters a* and b*. The process of lactic acid fermentation increased the brightness parameter. It also caused a substantial increase in the yellowness parameter and reduced the redness of the fermented mushrooms. Blanching exerted a significant effect on the texture of the mushroom fruiting bodies, contributing to an increase in the puncture force value from 2.78 \(\pm\) 0.22 to 4.90 \(\pm\) 0.43 N and from 3.21 \(\pm\) 0.23 to 5.59 \(\pm\) 0.3 N in the case of the white and brown mushrooms, respectively. During the refrigerated storage, the firmness of the fermented mushrooms did not change. * 2022  
Accepted: 3 September 2022  
only in the colour, but also in the aroma and taste. With its organoleptic properties, it is gaining increasing popularity [7; 8; 9]. Mushrooms are available on the market as either fresh or processed (mainly vinegarpickled) products [5]. Fermented mushrooms, which can be an alternative to pickled products, are currently impossible to buy. Nevertheless, they have been the subject of several research studies focused mainly on the optimisation of the technological process and, in particular, the assessment of the impact of starter cultures and the addition of sugar as a substrate for lactic bacteria (LAB) on the course of the fermentation process [10; 11; 12; 13; 14]. The effect of lactic acid fermentation on antioxidant properties, total content of phenolic compounds [15; 16], and changes in the content of free sugars and organic acids [17] have been investigated as well [17]. The final products were subjected to sensory evaluation, and the high scores achieved suggest that fermented mushrooms may be accepted by potential consumers [16; 17]. The most important features in the assessment of food product quality are, e.g., its physical properties, such as the colour and texture. Both these parameters change considerably during the food production process, mainly under the influence of high temperature and substrate pH [18]. Mushrooms are highly valued not only for their organoleptic qualities, but also for their nutritional value, content of bioactive compounds, and healing properties [5; 19; 20]. Fermentation is a preservation method that helps to retain the valuable properties of the raw material and often increases its nutritional value and the bioavailability of biologically active compounds [21; 22]. The fermentation process also improves the health safety of food through the elimination or substantial reduction of the level of anti-nutritional factors and toxins [3; 21; 22; 23; 24]. However, the lactic acid fermentation process may increase the content of biogenic amines (BAs) in the fermented product.