As part of the Operation, one improved mushroom fermenting technology will be created as a comprehensive solution covering both the preparation of starter cultures and the process of preparing mushrooms for fermentation, with the participation of decontaminated water in order to reduce putrefactive processes immediately after harvesting, carry out the fermenting process and then obtain the most favorable storage conditions for the obtained fermented mushrooms. The technology of fermenting mushrooms know from households is carried out solely on the basis of microflora occurring on the raw material, so it has a spontaneous course, which does not ensure standarization of the obtained product and cannot be used on a larger production scale, intended for obtaining commercial products. An automated pilot production line for fermenting mushrooms will be created. The evaluated technology will be carried out using starter cultures developed for this purpose, fixed with the freeze-drying technique. The innovation concerns fermented products that are not produced in the Polish market. The tradition is mainly associated with home processing, not on an industrial scale, possibly including only sauerkraut and cucumbers. However, there are no fermented mushrooms on the market, and especially fermented white mushrooms. The expected product innovation is to ensure that the price and quality competitiveness of the fermentation process being developed is maintained and that the market attractiveness of biopreserved mushrooms is increased, given the low popularity of marinated preserves on the markets.
