this post was submitted on 14 Feb 2025
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Fermentation
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Interesting. We're getting close to actual research territory here and it seems your hypothesis is something that could be worth testing. Until then, I find it plausible and I'll probably continue using moderate amounts of lacto-fermented Agaricus on the assumption that the agaritine is released into the brine and then subsequently degraded.
I think it would be an interesting hypothesis to test.
I looked a bit more and extended my search into brines, and was able to find another set of data in the following paper:
Roupas, P., Keogh, J., Noakes, M., Margetts, C., & Taylor, P. (2010). Mushrooms and agaritine: A mini-review. Journal of Functional Foods, 2(2), 91-98.
This one is not freely available, but it is found in SciHub and I can also share the PDF if needed.
This relevant section discusses that mushrooms canned in liquid and in brine were measured to have less agaritine, which makes sense. I think that lactofermentation helps degrade even more due to the acid, additional metabolic activity, and possibly a bit more oxygen.
I agree that it would be nice to research. I am surprised that it hasn't been (or at least it is not easy to find). I did find research on other methods such as heating and drying, but I could not find lacto fermentation....