Application progress of liquid fermentation products of edible and medicinal fungi in food industry

Authors

YAN Mengqiu, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China;National Engineering Research Center of Edible Fungi, Shanghai 201403, China;Key Laboratory of Edible Fungi Resources and Utilization 〔South〕, Ministry of Agriculture and Rural Affairs, Shanghai 201403, China
LIU Yanfang, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China;National Engineering Research Center of Edible Fungi, Shanghai 201403, China;Key Laboratory of Edible Fungi Resources and Utilization 〔South〕, Ministry of Agriculture and Rural Affairs, Shanghai 201403, China
TANG Chuanhong, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China;National Engineering Research Center of Edible Fungi, Shanghai 201403, China;Key Laboratory of Edible Fungi Resources and Utilization 〔South〕, Ministry of Agriculture and Rural Affairs, Shanghai 201403, China
FENG Jie, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China;National Engineering Research Center of Edible Fungi, Shanghai 201403, China;Key Laboratory of Edible Fungi Resources and Utilization 〔South〕, Ministry of Agriculture and Rural Affairs, Shanghai 201403, ChinaFollow
ZHANG Jingsong, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China;National Engineering Research Center of Edible Fungi, Shanghai 201403, China;Key Laboratory of Edible Fungi Resources and Utilization 〔South〕, Ministry of Agriculture and Rural Affairs, Shanghai 201403, China

Corresponding Author(s)

冯杰（1983—），男，上海市农业科学院副研究员，博士。E-mail: sytufengjie@163.com张劲松（1969—），男，上海市农业科学院研究员，博士。E-mail: syja16@saas.sh.cn

Abstract

Edible and medicinal fungi are rich in various nutrients and active ingredients, and functional raw materials with stable quality and controllable yield can be obtained by liquid fermentation technology. This paper summarizes the application status of liquid fermentation technology of edible and medicinal fungi and the related regulations of liquid fermentation products of edible and medicinal fungi in food industry. With the improvement of regulations and popularization of liquid fermentation of edible and medicinal fungi in food industry, it is expected to have a bright future for related products development.

Publication Date

10-20-2023

First Page

227

Last Page

233,240

DOI

10.13652/j.spjx.1003.5788.2022.80905

Recommended Citation

Mengqiu, YAN; Yanfang, LIU; Chuanhong, TANG; Jie, FENG; and Jingsong, ZHANG (2023) "Application progress of liquid fermentation products of edible and medicinal fungi in food industry," Food and Machinery: Vol. 39: Iss. 8, Article 33.
DOI: 10.13652/j.spjx.1003.5788.2022.80905
Available at: https://www.ifoodmm.cn/journal/vol39/iss8/33

References

[1] WU F, ZHOU L W, YANG Z L, et al. Resource diversity of Chinese macrofungi: Edible, medicinal and poisonous species[J]. Fungal Diversity, 2019, 98（1）: 1-76.
[2] 邢燕, 杨晓彤, 杨庆尧. 灵芝液体深层发酵研究进展[J]. 工业微生物, 2007, 37（3）: 63-67. XING Y, YANG X T, YANG Q Y. Recent advances in liquid submerged fermentation for Ganoderma mushroom[J]. Industrial Microbiology, 2007, 37（3）: 63-67.
[3] 郭尚, 王慧娟. 食用菌深层发酵技术及其应用[J]. 山西农业科学, 2013, 41（8）: 885-888. GUO S, WANG H J. Submerged fermentation technology of edible fungus and its application[J]. Journal of Shanxi Agricultural Sciences, 2013, 41（8）: 885-888.
[4] 游明乐. 中国食（药）用真菌发酵工程研究进展[J]. 微生物学通报, 2007, 34（2）: 327-331. YOU M L. The food Chinese （medicine） uses the fungus fermentation engineering research progress[J]. Microbiology China, 2007, 34（2）: 327-331.
[5] HSU T H, SHIAO L H, HSIEH C Y, et al. A comparison of the chemical composition and bioactive ingredients of the Chinese medicinal mushroom Dong Chong Xia Cao, its counterfeit and mimic, and fermented mycelium of Cordyceps sinensis[J]. Food Chemistry, 2022, 78（4）: 463-469.
[6] 刘艳芳, 唐庆九, 王金艳, 等. 白肉灵芝子实体和菌丝体活性成分的比较[J]. 食用菌学报, 2021, 28（4）: 20-26. LIU Y F, TANG Q J, WANG J Y, et al. Comparison of bioactive components in fruiting body and fermented mycelium of Ganoderma leucocontextum[J]. Acta Edulis Fungi, 2021, 28（4）: 20-26.
[7] 朱晓璐, 岳亚文, 张劲松, 等. 灵芝菌丝体中一个三萜类化合物的核磁归属及活性初探[J]. 菌物学报, 2020, 39（8）: 1 551-1 558. ZHU X L, YUE Y W, ZHANG J S, et al. NMR attribution and bioactivity evaluation of a triterpene in mycelia of Ganoderma lingzhi[J]. Mycosystema, 2020, 39（8）: 1 551-1 558.
[8] 吴晓彤. 蒙古口蘑分子鉴定及其菌丝体液体发酵技术与应用[D]. 呼和浩特: 内蒙古大学, 2014: 52-54. WU X T. Molecular identification and liquid fermentation of Tricholoma mongolicum and application of mycelium metabolite[D]. Hohhot: Inner Mongolia University, 2014: 52-54.
[9] 付天宇. 基于深层发酵的羊肚菌功能性食品研究[D]. 长春: 吉林大学, 2013. FU T Y. Study of Morchella esculenta functional food based on the submerged fermentation[D]. Changchun: Jilin University, 2013.
[10] 韦玉芳, 王立升, 覃斐章. 灵芝型优良膳食纤维方便食品的研制[J]. 食品科学, 2009, 30（2）: 275-278. WEI Y F, WANG L S, QIN F Z. Development of Ganoderma lucidum-fermented instant food with high-quality dietary fiber[J]. Food Science, 2009, 30（2）: 275-278.
[11] 高佳佳. 灵芝菌和红曲霉及红茶菌混合发酵红茶的工艺研究[D]. 杭州: 浙江工业大学, 2013: 34-43. GAO J J. Study on the mixed fermentation technics of blace tea by Ganoderma lucidum Monascus and Kombucha[D]. Hangzhou: Zhejiang University of Technology, 2013: 34-43.
[12] 张帅, 王娟, 程昊. 发酵型灵芝糯米酒的研制[J]. 食品工业, 2018, 39（12）: 92-95. ZHANG S, WANG J, CHENG H. Development of fermented glutinous rice wine with Ganoderma lucidum mycelia[J]. The Food Industry, 2018, 39（12）: 92-95.
[13] 每日食品网. 蘑菇的魔力: 最新健康时尚缘何走红\. （2019-02-27） [2023-03-27]. https://www.foodaily.com/articles/19262. Foodaily. The magic of mushrooms: Why the latest health fashion is polular\. （2019-02-27） [2023-03-27]. https://www.foodaily.com/articles/19262.
[14] 冉景盛, 王慧超, 陈今朝, 等. 灵芝菌丝体银杏叶发酵乳饮料的研制[J]. 农产品加工, 2018（9）: 6-8, 12. RAN J S, WANG H C, CHEN J Z, et al. Preparation of fermented milk beverage from Ganoderma lucidum mycelia and Ginkgo biloba leaves[J]. Farm Products Processing, 2018（9）: 6-8, 12.
[15] 杨茜茜. 灵芝发酵雪梨汁制备新型雪梨饮料的工艺研究[D]. 泰安: 山东农业大学, 2022: 23-42. YANG Q Q. Study on the preparation technology for a new type of snow pear beverage from Ganoderma lucidum fermented snow pear juice[D]. Taian: Shandong Agricultural University, 2022: 23-42.
[16] 孟江玲, 何德, 李翠新. 蛹虫草对金属锌的耐受性与富集特征[J]. 北方园艺, 2021（6）: 123-128. MENG J L, HE D, LI C X. Tolerance and enrichment characteristics of Cordyceps militaris to metal zinc[J]. Northern Horticulture, 2021（6）: 123-128.
[17] 吕欣彧, 赵文文, 孔祥辉, 等. 富硒食用菌最新研究进展[J]. 现代食品, 2022, 28（13）: 29-33. LU X Y, ZHAO W W, KONG X H, et al. The latest research progress on selenium-enriched edible fungi[J]. Modern Food, 2022, 28（13）: 29-33.
[18] 王卉, 张琪林, 左静静, 等. 白灵菇液体培养菌丝的富锌能力研究[J]. 中国农学通报, 2015, 31（28）: 85-88. WANG H, ZHANG Q L, ZUO J J, et al. Study on zinc-rich ability of Hyphae of Pleurotus nebrodensis in submerged culture[J]. Chinese Agricultural Science Bulletin, 2015, 31（28）: 85-88.
[19] 孙中涛, 王汉忠, 闫艳春, 等. 富硒灵芝功能性奶粉的研制[J]. 中国乳品工业, 2003（2）: 15-18. SUN Z T, WANG H Z, YAN Y C, et al. Study on technology of functional powered milk made from seenriched Ganoderma lucidum mycelia[J]. China Dairy Industry, 2003（2）: 15-18.
[20] 宋宇琪, 王蕾, 郭素萍. 冬虫夏草菌及其菌丝体的研究进展[J]. 科技情报开发与经济, 2008, 18（29）: 98-99, 102. SONG Y Q, WANG L, GUO S P. Research progress of Cordyceps Sinensis sall and its mycelia[J]. SCI-TECH Information Development & Economy, 2008, 18（29）: 98-99, 102.
[21] 王航. 姬松茸液体发酵及其保肝胶囊的制备[D]. 济南: 山东中医药大学, 2015: 32-42. WANG H. Study on liquid fermentation of Agaricus blazei murill and preparation of protecting liver capsule[D]. Jinan: Shandong University of Traditional Chinese Medicine, 2015: 32-42.
[22] 路源, 李建光, 孟楠, 等. 桦褐孔菌多糖涂膜对苹果保鲜效果的研究[J]. 食品与机械, 2011, 27（4）: 133-135. LU Y, LI J G, MENG N, et al. Effect of Inonotus obliquus polysaccharide on preservation of apple[J]. Food & Machinery, 2011, 27（4）: 133-135.
[23] 邓文静, 钱磊, 张军, 等. 银耳多糖对南美白对虾储藏品质的影响[J]. 保鲜与加工, 2021, 21（9）: 7-12, 20. DENG W J, QIAN L, ZHANG J, et al. Effects of Tremella fuciformis polysaccharides on Penaeus vannamei qualities during storage[J]. Storage and Process, 2021, 21（9）: 7-12, 20.
[24] 孙业刚. 生鲜肉的保鲜方法: CN201710852249.9[P]. 2017-12-15. SUN Y G. Fresh meat preservation method: CN201710852249.9[P]. 2017-12-15.
[25] SUN L B, ZHANG Z Y, XIN G, et al. Advances in umami taste and aroma of edible mushrooms[J]. Trends in Food Science & Technology. 2020, 96: 176-187.
[26] 顾可飞, 周昌艳, 李晓贝. 食用菌的营养价值及药用价值[J]. 食品工业, 2017, 38（10）: 228-231. GU K F, ZHOU C Y, LI X B. Nutritive and medicinal value edible fungi[J]. The Food Industry, 2017, 38（10）: 228-231.
[27] KIM K, CHOI B, LEE I, et al. Bioproduction of mushroom mycelium of Agaricus bisporus by commercial submerged fermentation for the production of meat analogue[J]. Journal of the Science of Food and Agriculture, 2011, 91（9）: 1 561-1 568.
[28] 袁慧敏, 林嘉敏, 邹佳芮, 等. 中华被毛孢作为饲料添加剂在南美白对虾养殖中的应用[J]. 福建畜牧兽医, 2022, 44（1）: 22-25. YUAN H M, LIN J M, ZOU J R, et al. Effects of Hirsutella sinensis as feed additive for Penaeus vannamei[J]. Fujian Journal of Animal Husbandry and Veterinary medicine, 2022, 44（1）: 22-25.
[29] 任帅萌. 桦褐孔菌发酵产物对SPF鸭生长性能和免疫性能的影响[D]. 邯郸: 河北工程大学, 2020: 10-26. REN S M. Effect of inonotus obliquus fermentation products on growth and immune performance in SPF Duck[D]. Handan: Hebei University of Engineering, 2020: 10-26.
[30] DERMIKI M, PHANPHENSOPHON N, MOTTRAM D S, et al. Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat[J]. Food Chemistry, 2013, 141（1）: 77-83.
[31] RATHORE H, PRASAD S, KAPRI M, et al. Medicinal importance of mushroom mycelium: Mechanisms and applications[J]. Journal of Functional Foods, 2019, 56: 182-193.
[32] ULZIIJARGAL E, YANG J H, LIN L Y, et al. Quality of bread supplemented with mushroom mycelia[J]. Food Chemistry, 2013, 138（1）: 70-76.
[33] 每日食品网. 狂揽1.2亿美元，获泰森&家乐氏青睐，蘑菇正掀起一场舌尖上的革命\. （2020-06-23） [2023-03-27]. https://www.foodaily.com/articles/22826. Foodaily. The magic of mushrooms: Taking $120 million, favored by Tyson & Carlyle, mushrooms are setting a tongue-in-cheek revolution\. （2020-06-23） [2023-03-27]. https://www.foodaily.com/articles/22826.
[34] 苏跃稳, 路鹏, 郭群群, 等. 食用菌液体深层发酵的研究进展[J]. 食品安全质量检测学报, 2016, 7（2）: 645-650. SU Y W, LU P, GUO Q Q, et al. Progress in edible fungus by submerged fermentation[J]. Journal of Food Safety and Quality, 2016, 7（2）: 645-650.
[35] BAKRATSAS G, POLYDERA A, KATAPODIS P, et al. Recent trends in submerged cultivation of mushrooms and their application as a source of nutraceuticals and food additives[J]. Future Foods, 2021, 4: 100086.
[36] 袁波, 王卫, 张佳敏, 等. 人造肉及其研究开发进展[J]. 食品研究与开发, 2021, 42（9）: 183-190. YUAN B, WANG W, ZHANG J M, et al. Artificial meat and its research and development progress[J]. Food Research and Development, 2021, 42（9）: 183-190.
[37] 张成梅, 杨冰, 王雅洁, 等. 食用菌及其提取物的新食品原料批准情况国内外现状分析[J]. 现代食品, 2020（17）: 13-15, 18. ZHANG C M, YANG B, WANG Y J, et al. Domestic and international status of novel food approval of edible fungi and their extracts[J]. Modern Food, 2020（17）: 13-15, 18.
[38] Food Standards Australia New Zealand. Natural glycolipids as a preservative in non-alcoholic beverages: Application A1180[S/OL]. （2020-12-15） [2022-11-25]. https://www.foodstandards.gov.au/code/applications/Documents/A1180%20Approval%20Report.pdf.
[39] The European Commission. Commission Implementing Regulation （EU） 2017/2470[S/OL]. （2017-12-20） [2022-10-10]. https://eur-lex.europa.eu/eli/reg_impl/2017/2470/oj.
[40] US Food and Drug Administration. Beta glucans derived from Ganoderma lucidum mycelium: GRN No.413[S/OL]. （2012-01-11） [2020-06-10]. https://www.accessdata.fda.gov/scripts/fdcc/index.cfm?set=GRASNotices&id=413.
[41] 国家卫生和计划生育委员会. 新食品原料安全性审查管理办法: 国家卫生和计划生育委员会令第1号[S/OL]. （2013-10-01） [2022-10-09]. http://www.nhc.gov.cn/fzs/s3576/201307/34de96581cfc4751be3bc83870360472.shtml. National health and family planning commission of the people's republic of China. Review management of safety on new food raw material: 1st order in 2013[S/OL]. （2013-10-01） [2022-10-09]. http://www.nhc.gov.cn/fzs/s3576/201307/34de96581cfc4751be3bc83870360472.shtml.
[42] 中华人民共和国卫生部. 关于批准蛹虫草为新资源食品的公告: 2009 年第3号\. （2009-03-16） [2022-10-09]. http://www.nhc.gov.cn/sps/s7891/200903/3b1e7201d2924d94899ea6f896a7d765.shtml. Ministry of Health of the People's Republic of China. Announcement on approval of Cordyceps militaris as new resource food: 3^rd order in 2009\. （2009-03-16） [2022-10-09]. http://www.nhc.gov.cn/sps/s7891/200903/3b1e7201d2924d94899ea6f896a7d765.shtml.
[43] 中华人民共和国卫生部. 关于批准茶树花等7中新资源食品的公告: 2013年第1号\. （2013-01-04）[2022-10-09]. http://www.nhc.gov.cn/sps/s7891/201301/50f91734cc56444b8c084f0d0468a690.shtml. Ministry of Health of the People's Republic of China. Announcement on approval of 7 new resource foods including tea flowers: 1^th order in 2003\. （2013-01-04） [2022-10-09]. http://www.nhc.gov.cn/sps/s7891/201301/50f91734cc56444b8c084f0d0468a690.shtml.
[44] 国家卫生和计划生育委员会. 关于批准塔格糖等6 种新食品原料的公告: 2014 年第10号\. （2014-05-30） [2022-10-09]. http://www.nhc.gov.cn/sps/s7890/201406/8268613682e44b1cb2098e0b9c9143d7.shtml. National Health and Family Planning Commission. Announcement on approval of 6 new food raw materials including tagatose: 10^th order in 2004\. （2014-05-30） [2022-10-09]. http://www.nhc.gov.cn/sps/s7890/201406/8268613682e44b1cb2098e0b9c9143d7.shtml.
[45] 周素娟, 张晓娜. 食用菌保健功能及保健食品应用与开发[J]. 中国食用菌, 2015, 34（1）: 4-6. ZHOU S J, ZHANG X N. Health function of edible mushroom and the development of health foods[J]. Edible Fungi of China, 2015, 34（1）: 4-6.
[46] 萨翼. 从灵芝类保健食品批准情况看未来中药类保健食品发展方向[J]. 中国现代中药, 2020, 22（7）: 1 124-1 129. SA Y. Development trend of traditional Chinese medicine dietary supplement from approval of Ganoderma dietary supplements[J]. Modern Chinese Medicine, 2020, 22（7）: 1 124-1 129.
[47] 中华人民共和国卫生部. 关于进一步规范保健食品原料管理的通知: 2002年第51号\. （2002-03-11） [2022-10-09]. http://www.nhc.gov.cn/sps/s3593/200810/bc239ea3d226449b86379f645dfd881d.shtml. Ministry of Health of the People's Republic of China. Notice on further standarding the management of health food raw materials: 51^st order in 2002\. （2002-03-11） [2022-10-09]. http://www.nhc.gov.cn/sps/s3593/200810/bc239ea3d226449b86379f645dfd881d.shtml.
[48] 中华人民共和国卫生部. 关于印发真菌类和益生菌类保健食品评审规定的通知: 2001年第84号\. （2001-03-23） [2022-10-09]. http://www.nhc.gov.cn/sps/s3585/200804/8eafce69b178442eace396b7bc7bf8ef.shtml. Ministry of Health of the People's Republic of China. Notice on the issuance of fungal and probiotic health food evaluation regulations: 84^th in 2001\. （2001-03-23） [2022-10-09]. http://www.nhc.gov.cn/sps/s3585/200804/8eafce69b178442eace396b7bc7bf8ef.shtml.
[49] 国家卫生健康委, 国家市场监管总局. 关于对党参等9种物质开展按照传统既是食品又是中药材的物质管理试点工作的通知: 国卫食品函〔2009〕311号\. （2019-11-25） [2022-10-10]. http://www.nhc.gov.cn/sps/s7885/202001/1ec2cca04146450d9b14acc2499d854f.shtml. National Health Commission, State Administration for Marker Regulation. Notice on carrying out the pilot work of medicine food homology material management of 9 substances including Codonopsis pilosula according the tradition: GuoWeiShiPinHan 311^th in 2009\. （2019-11-25） [2022-10-10]. http://www.nhc.gov.cn/sps/s7885/202001/1ec2cca04146450d9b14acc2499d854f.shtml.
[50] 上海市闵行区中小企业协会. 灵芝菌丝体粉: T/SHMHZQ 012—2022[S/OL]. （2022-06-15） [2022-10-10]. http://down.foodmate.net/standard/sort/12/122331.html. Shanghai Minhang District SME Association. Ganoderma lucidum mycelium powder: T/SHMHZQ 012—2022[S/OL]. （2022-06-15） [2022-10-10]. http://down.foodmate.net/standard/sort/12/122331.html.
[51] 中国医药保健品进出口商会. 植物提取物 蝙蝠蛾被毛孢菌丝体提取物: T/CCCMHPIE 1.63—2021[S/OL]. （2021-11-09） [2022-10-10]. http://down.foodmate.net/standard/sort/12/111872.html. China chamber of commerce for import and export of medicines and health products. Plant extract Hirsutella hepialib mycelium extract: T/CCCMHPIE 1.63—2021[S/OL]. （2021-11-09） [2022-10-10]. http://down.foodmate.net/standard/sort/12/111872.html.
[52] 周昌艳, 郭倩, 白韵琴, 等. 灰树花子实体与深层发酵菌丝体营养组分分析[J]. 食用菌学报, 2001, 8（1）: 10-14. ZHOU C Y, GUO Q, BAI Y Q, et al. Nutrition composition analysis in fruitbodies and submerged cultivated mycelia of Grifola frondosa[J]. ACTA Edulis Fungi, 2001, 8（1）: 10-14.
[53] DUDEKULA U T, DORIYA K, DEVARAI S K. A critical review on submerged production of mushroom and their bioactive metabolites[J]. 3 Biotech, 2020, 10（8）: 1-12.
[54] MAU J L. The umami taste of edible and medicinal mushrooms[J]. International Journal of Medicinal Mushrooms, 2005, 7（1/2）: 119-125.
[55] GONZLEZ A, CRUZ M, LOSOYA C, et al. Edible mushrooms as a novel protein source for functional foods[J]. Food & Function, 2020, 11（9）: 7 400-7 414.