4.7 Review

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

Journal

FOODS
Volume 12, Issue 10, Pages -

Publisher

MDPI
DOI: 10.3390/foods12102086

Keywords

edible and medicinal fungi; liquid fermentation; active ingredient; functional food; fruiting body; research progress

Ask authors/readers for more resources

Functional raw materials with stable quality and rich in various effective nutrients and active ingredients can be obtained from the liquid fermentation of edible and medicinal fungi. This review summarizes the main findings of a comparative study that compares the components and efficacy of liquid fermented products from edible and medicinal fungi with those from cultivated fruiting bodies. The methods used to obtain and analyze the liquid fermented products are also presented, and the application of these products in the food industry is discussed.
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.

Authors

I am an author on this paper
Click your name to claim this paper and add it to your profile.

Reviews

Primary Rating

4.7
Not enough ratings

Secondary Ratings

Novelty
-
Significance
-
Scientific rigor
-
Rate this paper

Recommended

No Data Available
No Data Available