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Functional Components from the Liquid Fermentation of Edible and Medicinal Fungi and Their Food Applications in China

Summary

Mushroom mycelium grown in liquid fermentation produces many beneficial compounds like polysaccharides and proteins that support immune function and may help fight cancer and oxidative stress. These fermented mushroom products can be added to foods, beverages, and health supplements to boost their nutritional value and health benefits. Studies show that fermented mushroom mycelium sometimes contains higher levels of beneficial compounds compared to whole mushroom fruiting bodies, making it a promising ingredient for functional foods and health products.

Background

Edible and medicinal fungi have been used for thousands of years in traditional medicine and food. Liquid fermentation technology offers advantages over traditional cultivation including shorter production cycles, higher efficiency, stable quality, and easier product separation, making it suitable for industrial-scale production.

Objective

This review systematically summarizes the main functional components and biological activities of liquid fermented products from edible and medicinal fungi, compares them with cultivated fruiting bodies, and discusses their applications in the food industry.

Results

Liquid fermentation products contain polysaccharides, triterpenes, proteins, amino acids, vitamins, alkaloids, and other active ingredients with immunoregulatory, anti-tumor, antioxidant, and antimicrobial properties. Some components like polysaccharides are more abundant in mycelium than fruiting bodies, though component profiles differ between species.

Conclusion

Liquid fermentation technology has significant potential for industrial production of functional food components from edible and medicinal fungi. Further research into strain optimization, fermentation parameters, and novel applications in functional foods, health products, and meat analogs is warranted.
  • Published in:Foods,
  • Study Type:Review,
  • Source: PMID: 37238904; DOI: 10.3390/foods12102086
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