Disease: immunomodulation

Ganoderma lucidum Mycelia Mass and Bioactive Compounds Production through Grape Pomace and Cheese Whey Valorization

Researchers successfully grew Ganoderma lucidum mushrooms using leftover materials from wine and cheese production instead of expensive lab chemicals. The mushroom mycelium produced valuable compounds called polysaccharides that have antioxidant and health-promoting properties. This approach reduces food waste while creating beneficial substances, making it economically and environmentally sustainable.

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Effect of Strain, Wood Substrate and Cold Treatment on the Yield and β-Glucan Content of Ganoderma lucidum Fruiting Bodies

Researchers successfully cultivated a medicinal mushroom (Ganoderma lucidum) using leftover wood from sawmills and plywood factories. By testing different wood types and mushroom strains with cold treatments, they found that poplar wood combined with a specific mushroom strain produced the highest levels of β-glucan, a beneficial compound used in pharmaceuticals and food products. This approach transforms industrial waste into valuable medicinal mushrooms, supporting a circular economy.

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