Yan Meng-Qiu, Feng Jie, Liu Yan-Fang, Hu Dian-Ming, Zhang Jing-Song
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.
Bioengineering and Technological Research Centre for Edible and Medicinal Fungi, Jiangxi Agricultural University, Nanchang 330045, China.
Foods. 2023 May 22;12(10):2086. doi: 10.3390/foods12102086.
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.
通过食用和药用真菌的液体发酵，可以获得富含各种有效营养成分和活性成分且质量稳定的功能性原料。在本综述中，我们系统总结了这项比较研究的主要发现，该研究比较了食用和药用真菌液体发酵产物与栽培子实体的成分和功效。此外，我们还介绍了该研究中用于获取和分析液体发酵产物的方法。还讨论了这些液体发酵产物在食品工业中的应用。随着液体发酵技术的潜在突破以及这些产品的持续发展，我们的研究结果可为进一步利用食用和药用真菌的液体发酵产物提供参考。有必要进一步探索液体发酵技术，以优化食用和药用真菌功能成分的生产，并提高其生物活性和安全性。还需要研究将液体发酵产物与其他食品成分结合的潜在协同效应，以提高其营养价值和健康益处。
