Effect of supplemented brine concentration and amount and fermentation time on oyster mushroom (pleurotus spp.) sauce quality

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.