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

文献类型： 外文期刊

第一作者： Yan, Meng-Qiu

作者： Yan, Meng-Qiu;Feng, Jie;Liu, Yan-Fang;Zhang, Jing-Song;Hu, Dian-Ming;Hu, Dian-Ming

作者机构：

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

期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）

ISSN：

年卷期： 2023 年 12 卷 10 期

页码：

收录情况： SCI

摘要： 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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