Foods, Vol. 12, Pages 2086: Functional Components from the Liquid Fermentation of Edible and Medicinal Fungi and their Food Applications in China

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Foods, Vol. 12, Pages 2086: Functional Components from the Liquid Fermentation of Edible and Medicinal Fungi and their Food Applications in China

Foods doi: 10.3390/foods12102086

Authors:
Meng-Qiu Yan
Jie Feng
Yan-Fang Liu
Dian-Ming Hu
Jing-Song Zhang

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.

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