Application progress of liquid fermentation products of edible and medicinal fungi in food industry

YAN Mengqiu; LIU Yanfang; TANG Chuanhong; FENG Jie; ZHANG Jingsong

doi:10.13652/j.spjx.1003.5788.2022.80905

Shipin yu jixie (Oct 2023)

Application progress of liquid fermentation products of edible and medicinal fungi in food industry

YAN Mengqiu,
LIU Yanfang,
TANG Chuanhong,
FENG Jie,
ZHANG Jingsong

Affiliations

YAN Mengqiu: Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403 , China
LIU Yanfang: Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403 , China
TANG Chuanhong: Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403 , China
FENG Jie: Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403 , China
ZHANG Jingsong: Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403 , China

DOI: https://doi.org/10.13652/j.spjx.1003.5788.2022.80905
Journal volume & issue: Vol. 39, no. 8
pp. 227 – 233,240

Abstract

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Edible and medicinal fungi are rich in various nutrients and active ingredients, and functional raw materials with stable quality and controllable yield can be obtained by liquid fermentation technology. This paper summarizes the application status of liquid fermentation technology of edible and medicinal fungi and the related regulations of liquid fermentation products of edible and medicinal fungi in food industry. With the improvement of regulations and popularization of liquid fermentation of edible and medicinal fungi in food industry, it is expected to have a bright future for related products development.

Published in Shipin yu jixie

ISSN: 1003-5788 (Print)
Publisher: The Editorial Office of Food and Machinery
Country of publisher: China
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: http://www.ifoodmm.com/spyjxen/home

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