Functional Components from the Liquid Fermentation of Edible and Medicinal Fungi and Their Food Applications in China
Meng-Qiu Yan,
Jie Feng,
Yan-Fang Liu,
Dian-Ming Hu,
Jing-Song Zhang
Affiliations
Meng-Qiu Yan
Key Laboratory of Edible Fungi Resources and Utilization (South), Key Laboratory of Agricultural Genetics and Breeding of Shanghai, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Ministry of Agriculture of P. R. China, Shanghai 201403, China
Jie Feng
Key Laboratory of Edible Fungi Resources and Utilization (South), Key Laboratory of Agricultural Genetics and Breeding of Shanghai, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Ministry of Agriculture of P. R. China, Shanghai 201403, China
Yan-Fang Liu
Key Laboratory of Edible Fungi Resources and Utilization (South), Key Laboratory of Agricultural Genetics and Breeding of Shanghai, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Ministry of Agriculture of P. R. China, Shanghai 201403, China
Dian-Ming Hu
Bioengineering and Technological Research Centre for Edible and Medicinal Fungi, Jiangxi Agricultural University, Nanchang 330045, China
Jing-Song Zhang
Key Laboratory of Edible Fungi Resources and Utilization (South), Key Laboratory of Agricultural Genetics and Breeding of Shanghai, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Ministry of Agriculture of P. R. China, Shanghai 201403, China
Functional raw materials rich in various effective nutrients and active ingredients that are of stable quality can be obtained from the liquid fermentation of edible and medicinal fungi. In this review, we systematically summarize the main findings of this comparative study that compared the components and efficacy of liquid fermented products from edible and medicinal fungi with those from cultivated fruiting bodies. Additionally, we present the methods used in the study to obtain and analyze the liquid fermented products. The application of these liquid fermented products in the food industry is also discussed. With the potential breakthrough of liquid fermentation technology and the continued development of these products, our findings can serve as a reference for further utilization of liquid fermented products derived from edible and medicinal fungi. Further exploration of liquid fermentation technology is necessary to optimize the production of functional components from edible and medicinal fungi, and to enhance their bioactivity and safety. Investigation of the potential synergistic effects of combining liquid fermented products with other food ingredients is also necessary to enhance their nutritional values and health benefits.
