ReviewFoods (Basel, Switzerland)2023
Functional Components from the Liquid Fermentation of Edible and Medicinal Fungi and Their Food Applications in China.
Review in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Mushroom Bioactive Molecules as Anticancerous Agents: An Overview.Food science & nutrition · 2025Review
- Food, Feed, and Phytochemical Uses of Wild Edible Plants: A Systematic Review.Food science & nutrition · 2025Review
- Exploring Sustainable Future Protein Sources.Food science of animal resources · 2025Review
- Antioxidant activity and metabolic profile changes inFrontiers in nutrition · 2025Article
- Effectiveness of fermentation broth ofFrontiers in neurology · 2025Article
- Innovative applications of medicinal mushrooms in functional foods and nutraceuticals: a focus on health-boosting beverages.Frontiers in cellular and infection microbiology · 2025Review
- Physicochemical, structural and metabolic products of yogurt as affected byFood chemistry: X · 2024Article
- The Anti-Inflammatory Effects and Mechanism of the Submerged Culture ofJournal of fungi (Basel, Switzerland) · 2024Article
- Mitigation of oxidative stress and inflammatory factors, along with the antibrowning and antimicrobial effects of cassia seed microbial fermentation solution.Frontiers in microbiology · 2024Article
Corrections and comments
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Authors and funding
5 authors.
Funding
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Abstract
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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