Microflora and umami alterations of different packaging material preserved mushroom (Flammulina filiformis) during cold storage.

Abstract In order to clarify the effect of nanocomposite-based packaging (NP) on umami and microflora characteristics of F. filiformis during cold storage, the contents of umami amino acids and 5′-nucleotides, equivalent umami concentration (EUC), and microflora succession were investigated. Results showed that NP could delay the degradation of umami components and inhibit bacterial growth in F. filiformis. At the initial stage, the dominant bacteria were Lactobacillus, Thermus and Acinetobacter. After 15 days of storage, the bacteria count in NP reached 7.63 lg cfu/g, which was significantly (P