Research Progress on Fermented Food by Edible Fungi

GUAN Yingxian; GANG Jie; PAN Ling; XUE Chenguang

doi:10.13386/j.issn1002-0306.2022080181

Issue 10

May. 2023

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JOURNAL OF MECHANICAL ENGINEERING > 2023 > 44(10): 454-462.

GUAN Yingxian, GANG Jie, PAN Ling, et al. Research Progress on Fermented Food by Edible Fungi[J]. Science and Technology of Food Industry, 2023, 44(10): 454−462. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022080181

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Research Progress on Fermented Food by Edible Fungi

doi: 10.13386/j.issn1002-0306.2022080181

College of Life Sciences, Dalian Minzu University, Dalian 116605, China

Received Date: 18 Aug 2022
Issue Publish Date: 15 May 2023

Abstract

Abstract

Edible fungi contain rich nutrients and bioactive components, processing high presumed health-promoting properties. The nutrient composition and efficacy of edible fungi mycelium are similar to those of fruiting body. However, mycelium is easier to be fermented on a large scale for industrial production because of its relatively simple fermentation process, short growth cycle, extensive usage of raw materials, and high scalability for large-scale production without seasonal restrictions. Meanwhile, edible-fungal fermented foods constitute a new type of functional product since the fermentation of mycelium in the substrate can increase the active metabolic substances improving its nutritional value and endowing it with unique healthcare effects. In this paper, the types and fermentation methods of fermented foods with Ganoderma lucidum, Cordyceps militaris, Morchella esculenta, Lentinus edodes and other edible fungi as strains are summarized. The production technologies and characteristics of compound rice, bread, noodles, steamed bread, biscuits, coarse cereals powder, tea, wine, milk, functional beverage, soy sauce, vinegar and other products prepared by edible-fungal fermentation are reviewed. Also the theoretical research, technological innovation and industrial application of edible-fungal fermented foods are prospected. It aims to provide a reference for the further processing of edible fungi and the development of edible fungus-based functional food.
- edible fungi,
- mycelium,
- fermentation,
- functional food,
- research progress

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References(69)

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Research Progress on Fermented Food by Edible Fungi

doi: 10.13386/j.issn1002-0306.2022080181

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Research Progress on Fermented Food by Edible Fungi

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