This study aimed to evaluate the changes inAgaricus bisporus(white and brown) characteristics (colour and acidity parameters, lactic acid bacteria (LAB) and mould/yeast counts, biogenic amine content, fatty acid (FA) and volatile compound (VC) profiles, overall acceptability, and emotions induced for consumers) during a 48 h lactic acid fermentation withLacticaseibacillus caseiNo. 210,Lactiplantibacillus plantarumNo. 135,Lacticaseibacillus paracaseiNo. 244, andPediococcus acidilacticiNo. 29 strains. Fermented white and brownA. bisporusshowed higher LAB count and lower pH, lightness, redness, and yellowness than non-fermented ones. Yeast and fungi counts were similar between non-fermented and fermented samples. All samples contained spermidine (on average, 191.5 mg/kg) and some of the fermented samples had tyramine (on average, 80.7 mg/kg). Saturated FA was the highest in non-fermented brownA. bisporus. The highest monounsaturated and polyunsaturated FA contents were found inLp. plantarumNo. 135 fermented white and brownA. bisporus, respectively. For the first time, the VC profile of fermentedA. bisporuswas analysed. 1-Octen-3-ol content significantly decreased while benzyl alcohol, acetoin, and 2,3-butanediol increased in most fermented samples. FermentedA. bisporusreceived good acceptability scores. The emotional evaluation showed that the LAB strain and the interaction of the LAB strain andA. bisporusvariety were significant on the intensity of emotions “happy” and “sad”, while all analysed factors and their interactions were significant on the intensity of “angry” and “disgusted” (p≤ 0.05). The findings of this study show the potential of the selected LAB strains and contribute to the increasing body of research on fermented mushrooms.