Research Keyword: submerged culture

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

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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.

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Photoregulation of the biosynthetic activity of fungus Inonotus obliquus using colloidal solutions of biogenic metal nanoparticles and low-intensity laser radiation

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Scientists studied how to enhance the medicinal properties of chaga mushroom using tiny metal particles and laser light. They found that adding silver, iron, or magnesium nanoparticles to growing mushroom cultures increased biomass production. When combined with laser treatment, these nanoparticles dramatically boosted the production of beneficial compounds like polysaccharides, flavonoids, and melanin pigments that have health benefits including antioxidant and immune-boosting properties.

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Proteins from Edible Mushrooms: Nutritional Role and Contribution to Well-Being

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Mushrooms are nutritional powerhouses containing as much high-quality protein as meat and soybeans, with complete amino acid profiles needed for human health. Beyond basic nutrition, mushroom proteins possess remarkable healing properties including anti-cancer, immune-boosting, and blood pressure-lowering effects. These sustainable proteins are increasingly used in food fortification, sports supplements, and therapeutic medicines. Growing mushrooms as mycelium or using novel cultivation methods makes protein production faster, more efficient, and environmentally friendly.

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Cultivation and mycelium production from spore suspensions of desert truffles: prospective use as inoculum for host plants in arid zones

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Scientists successfully grew two types of desert truffles from Morocco in the laboratory using simple growth materials. By placing spores in potato dextrose agar or malt extract agar, they were able to produce substantial amounts of fungal threads (mycelium) within a week. This achievement is important because these truffles can now be used to help restore desert soils and grow edible mushrooms in arid regions, providing food and income for communities while fighting desertification.

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Fermentation of cocoa pod husks with Pleurotus salmoneo-stramineus for food applications

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Researchers found a way to transform cocoa pod husks, a major waste product from cocoa production, into a nutritious food ingredient by fermenting them with a special mushroom fungus. The fermented product had nearly triple the protein content of the original husks and maintained high fiber levels, making it comparable to meat in protein quality. This innovation could help cocoa farmers create additional income while reducing waste and supporting more sustainable cocoa production.

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Polysorbate 80 Differentially Impacts Erinacine Production Profiles in Submerged Cultures of Hericium

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Lion’s mane mushroom and related Hericium species produce beneficial compounds called erinacines that may protect the brain and help with neurological conditions. This study tested how adding glucose and a substance called polysorbate 80 to mushroom cultures affects erinacine production. Interestingly, while polysorbate 80 helped mushrooms grow more, it reduced erinacine levels in most strains, though effects varied by species. The findings could help cultivators choose conditions to grow mushrooms enriched with specific beneficial compounds.

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