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Chen HJ, Chen YS, Lin KM, Tsai SW, Liao MJ, Yeh CS, Liu SL. Comparison of the Controlled Atmosphere Treatment for Submerged and Solid-State Fermentation of Inonotus obliquus. Foods 2024; 13:2275. [PMID: 39063359 PMCID: PMC11275954 DOI: 10.3390/foods13142275] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2024] [Revised: 07/08/2024] [Accepted: 07/16/2024] [Indexed: 07/28/2024] Open
Abstract
In this study, a controlled atmosphere (CA) treatment was used in the submerged (SM) and solid-state (SS) fermentation of Inonotus obliquus to determine the optimal conditions. The goal was to accelerate the artificial fermentation to obtain I. obliquus as an ingredient for dietary supplements. The results indicated that when CA treatment was used, the SM and SS fermentation of I. obliquus yielded polysaccharide and betulinic acid contents 2-2.5 times higher than those obtained when such treatment was not used. The two fermentation methods yielded similar outcomes in terms of DPPH scavenging ability, bioactivity, and antioxidant activity. Although SS fermentation yielded highly bioactive fruiting bodies when the period of fermentation was extended to 60 days, the mycelia produced by SM reached a similar bioactivity quality with only 30 days of fermentation. It was indicated that SM fermentation is more economically feasible than SS fermentation in the production of I. obliquus.
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Affiliation(s)
- Hsin-Jung Chen
- Department of Food Science & Technology, Central Taiwan University of Science and Technology, Beitun District, Taichung 406, Taiwan
| | - Yuh-Shuen Chen
- Department of Food Science and Technology, Hungkuang University, Shalu District, Taichung 433, Taiwan
| | - Kuo-Min Lin
- Department of Food Science and Technology, Chia Nan University of Pharmacy & Science, Rende District, Tainan 717, Taiwan
| | - Shuo-Wen Tsai
- Department of Food Science and Biotechnology, National Chung Hsing University, South District, Taichung 402, Taiwan
| | - Mei-Jine Liao
- Department of Food Science and Biotechnology, National Chung Hsing University, South District, Taichung 402, Taiwan
| | - Chia-Sheng Yeh
- Department of Hospitality Management, Southern Taiwan University of Science and Technology, Yungkang District, Tainan 710, Taiwan
| | - Shih-Lun Liu
- Department of Food Science and Technology, Hungkuang University, Shalu District, Taichung 433, Taiwan
- Department of Food Science and Biotechnology, National Chung Hsing University, South District, Taichung 402, Taiwan
- Department of Nutrition, China Medical University, Beitun District, Taichung 404, Taiwan
- Department of Food Nutrition and Health Biotechnology, Asia University, Wufeng District, Taichung 413, Taiwan
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Lin YL, Lin MY, Liang CH, Wu CY, Li PH, Liang ZC. Enhanced Yield of Bioactive Compounds and Antioxidant Activities in Four Fermented Beans of Phellinus linteus Strains (Agaricomycetes) by Solid-State Fermentation. Int J Med Mushrooms 2023; 25:43-61. [PMID: 37824405 DOI: 10.1615/intjmedmushrooms.2023049500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2023]
Abstract
Phellinus linteus is a famous medicinal mushroom which exhibits various biological activities. This study aimed to investigate the effects of solid-state fermentation by Ph. linteus on the yield of bioactive compounds and antioxidant activities of beans. Four bean substrates were prepared and inoculated with inoculum of three strains of Ph. linteus, respectively. During the cultivation, the harvested samples were dried, grounded, extracted, and determined the contents of bioactive compounds and antioxidant activities. The results indicated that the mung bean fermented by Ph. linteus 04 had the highest polysaccharide content (98.8 mg/g). The highest total phenolic and flavonoid contents were in fermented soybeans by Ph. linteus 03 (15.03 mg gallic acid equivalents/g and 63.24 mg rutin equivalents/g, respectively). The 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activities of hot water extracts were higher than those of ethanolic extracts for fermented beans by three Ph. linteus strains. However, the superoxide anion radical scavenging ability of ethanolic extracts was higher than those of hot water extracts in the fermented beans of the three strains. The ferrous ion (Fe2+)-chelating abilities of hot water extracts were higher than those of ethanolic extracts in fermented beans by Ph. linteus 03 and 04. In contrast, ethanolic extracts were higher than hot water extracts in fermented beans by Ph. linteus 06. Overall, these results indicate that the fermentation by Ph. linteus strains increased the bioactive compounds and antioxidant activities of four beans.
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Affiliation(s)
- Yu-Li Lin
- Division of Pediatric Surgery, Department of Surgery, Cheng Ching General Hospital, Taichung 407, Taiwan
| | - Meng-Yen Lin
- Division of Urinary Surgery, Department of Surgery, Cheng Ching General Hospital, Taichung 407, Taiwan
| | - Chih-Hung Liang
- Department of Nutrition and Health Science, Chungchou Institute of Technology, Yuanlin, Changhua 51003, Taiwan, ROC; Department of Food Science, Tunghai University, No. 1727, Sec. 4, Taiwan Boulevard, Xitun District, Taichung 40704, Taichung, Taiwan
| | - Chiu-Yeh Wu
- Department of Culinary Arts, Chung Chou University of Science and Technology, Changhua, Changhua 510, Republic of China
| | - Po-Hsien Li
- Department of Food and Nutrition, Providence University, Taichung 433, Taiwan
| | - Zeng-Chin Liang
- Department of Medicinal Botanicals and Foods on Health Applications, Da-Yeh University, Changhua 515, Taiwan
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3
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Mugo SM, Lu W, Robertson S. A Multipurpose and Multilayered Microneedle Sensor for Redox Potential Monitoring in Diverse Food Analysis. BIOSENSORS 2022; 12:1001. [PMID: 36354510 PMCID: PMC9688395 DOI: 10.3390/bios12111001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 10/30/2022] [Accepted: 11/05/2022] [Indexed: 06/16/2023]
Abstract
This work presents a multipurpose and multilayered stainless steel microneedle sensor for the in situ redox potential monitoring in food and drink samples, termed MN redox sensor. The MN redox sensor was fabricated by layer-by-layer (LbL) approach. The in-tube multilayer coating comprised carbon nanotubes (CNTs)/cellulose nanocrystals (CNCs) as the first layer, polyaniline (PANI) as the second layer, and the ferrocyanide redox couple as the third layer. Using cyclic voltammetry (CV) as a transduction method, the MN redox sensor showed facile electron transfer for probing both electrical capacitance and redox potential, useful for both analyte specific and bulk quantification of redox species in various food and drink samples. The bulk redox species were quantified based on the anodic/cathodic redox peak shifts (Ea/Ec) on the voltammograms resulting from the presence of redox-active species. The MN redox sensor was applied to detect selected redox species including ascorbic acid, H2O2, and putrescine, with capacitive limits of detection (LOD) of 49.9, 17.8, and 263 ng/mL for each species, respectively. For the bulk determination of redox species, the MN redox sensor displayed LOD of 5.27 × 103, 55.4, and 25.8 ng/mL in ascorbic acid, H2O2, and putrescine equivalents, respectively. The sensor exhibited reproducibility of ~ 1.8% relative standard deviation (%RSD). The MN redox sensor was successfully employed for the detection of fish spoilage and antioxidant quantification in king mushroom and brewed coffee samples, thereby justifying its potential for food quality and food safety applications. Lastly, the portability, reusability, rapid sampling time, and capability of in situ analysis of food and drink samples makes it amenable for real-time sensing applications.
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Affiliation(s)
- Samuel M. Mugo
- Department of Physical Sciences, MacEwan University, Edmonton, AB T5J 4S2, Canada
| | - Weihao Lu
- Department of Physical Sciences, MacEwan University, Edmonton, AB T5J 4S2, Canada
| | - Scott Robertson
- Department of Physical Sciences, MacEwan University, Edmonton, AB T5J 4S2, Canada
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4
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Antioxidant and Anti-Inflammatory Activity of Five Medicinal Mushrooms of the Genus Pleurotus. Antioxidants (Basel) 2022; 11:antiox11081569. [PMID: 36009288 PMCID: PMC9405179 DOI: 10.3390/antiox11081569] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 08/09/2022] [Accepted: 08/10/2022] [Indexed: 11/26/2022] Open
Abstract
Within the group of higher fungi, edible medicinal mushrooms have a long history of being used as food and in folk medicine. These species contain biologically active substances with many potential beneficial effects on human health. The Pleurotus genus is representative of medicinal mushrooms because Pleurotus ostreatus is one of the most commonly cultivated culinary mushrooms. In our study, we focused on lesser-known species in the genus Pleurotus and measured their antioxidant and anti-inflammatory activity. We prepared extracts of the mushrooms and analyzed them using HPLC−HRMS, GC−MS, and 1H-NMR. Significant differences in biological activities were found among the Pleurotus spp. extracts. A MeOH extract of P. flabellatus was the most active as a radical scavenger with the highest ORAC, while a chloroform extract had significant anti-inflammatory COX-2 activity. The 80% MeOH extract of P. flabellatus contained the highest amounts of ergosterol, ergothioneine, and mannitol. The 80% MeOH extract of P. ostreatus Florida was the most active in the NF-κB inhibition assay and had the highest content of β-glucans (43.3% by dry weight). Given the antioxidant and anti-inflammatory properties of P. flabellatus, the potential therapeutic usefulness of this species is worth evaluating through in-depth investigations and confirmation by clinical trials.
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Effect of different substrates on Pleurotus spp. cultivation in Brazil - Ergothioneine and lovastatin. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104367] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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TANG B, LAI P, WENG M, WU L, LI Y. Optimization of submerged fermentation conditions for biosynthesis of ergothioneine and enrichment of selenium from Pleurotus eryngii 528. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.40022] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Baosha TANG
- Institute of Agricultural Engineering Technology, China; National R&D Center For Edible Fungi Processing, China
| | - Pufu LAI
- Institute of Agricultural Engineering Technology, China; National R&D Center For Edible Fungi Processing, China
| | - Minjie WENG
- Institute of Agricultural Engineering Technology, China; National R&D Center For Edible Fungi Processing, China
| | - Li WU
- Institute of Agricultural Engineering Technology, China; National R&D Center For Edible Fungi Processing, China
| | - Yibin LI
- Institute of Agricultural Engineering Technology, China; National R&D Center For Edible Fungi Processing, China
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Chun S, Gopal J, Muthu M. Antioxidant Activity of Mushroom Extracts/Polysaccharides-Their Antiviral Properties and Plausible AntiCOVID-19 Properties. Antioxidants (Basel) 2021; 10:1899. [PMID: 34943001 PMCID: PMC8750169 DOI: 10.3390/antiox10121899] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 11/12/2021] [Accepted: 11/23/2021] [Indexed: 12/15/2022] Open
Abstract
Mushrooms have been long accomplished for their medicinal properties and bioactivity. The ancients benefitted from it, even before they knew that there was more to mushrooms than just the culinary aspect. This review addresses the benefits of mushrooms and specifically dwells on the positive attributes of mushroom polysaccharides. Compared to mushroom research, mushroom polysaccharide-based reports were observed to be significantly less frequent. This review highlights the antioxidant properties and mechanisms as well as consolidates the various antioxidant applications of mushroom polysaccharides. The biological activities of mushroom polysaccharides are also briefly discussed. The antiviral properties of mushrooms and their polysaccharides have been reviewed and presented. The lacunae in implementation of the antiviral benefits into antiCOVID-19 pursuits has been highlighted. The need for expansion and extrapolation of the knowns of mushrooms to extend into the unknown is emphasized.
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Affiliation(s)
| | | | - Manikandan Muthu
- Department of Environmental Health Science, Konkuk University, Seoul 143-701, Korea; (S.C.); (J.G.)
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Barone R, Caruso Bavisotto C, Rappa F, Gargano ML, Macaluso F, Paladino L, Vitale AM, Alfano S, Campanella C, Gorska M, Di Felice V, Cappello F, Venturella G, Marino Gammazza A. JNK pathway and heat shock response mediate the survival of C26 colon carcinoma bearing mice fed with the mushroom Pleurotus eryngii var. eryngii without affecting tumor growth or cachexia. Food Funct 2021; 12:3083-3095. [PMID: 33720221 DOI: 10.1039/d0fo03171b] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
In the last few years, there has been emerging interest in developing treatments against human diseases using natural bioactive content. Here, the powder of the edible mushroom Pleurotus eryngii var. eryngii was mixed with the normal diet of mice bearing C26 colon carcinoma. Interestingly, it was evidenced by a significant increase in the survival rate of C26 tumor-bearing mice accompanied by a significant increase in Hsp90 and Hsp27 protein levels in the tumors. These data were paralleled by a decrease in Hsp60 levels. The mushroom introduced in the diet induced the inhibition of the transcription of the pro-inflammatory cytokines IL-6 and IL-1 exerting an anti-inflammatory action. The effects of the mushroom were mediated by the activation of c-Jun NH2-terminal kinases as a result of metabolic stress induced by the micronutrients introduced in the diet. In the tumors of C26 bearing mice fed with Pleurotus eryngii there was also a decreased expression of the mitotic regulator survivin and the anti-apoptotic factor Bcl-xL as well as an increase in the expression levels of Atg7, a protein that drives autophagy. In our hypothesis the interplay of these molecules favored the survival of the mice fed with the mushroom. These data are promising for the introduction of Pleurotus eryngii as a dietary supplement or as an adjuvant in anti-cancer therapy.
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Affiliation(s)
- Rosario Barone
- Department of Biomedicine, Neurosciences and advanced Diagnostics, University of Palermo, Palermo, Italy.
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Derbyshire EJ, Delange J. Fungal Protein – What Is It and What Is the Health Evidence? A Systematic Review Focusing on Mycoprotein. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.581682] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Abstract
Mycoprotein is a protein-rich fungal-derived sustainable food source that was first discovered in the early 1960's. Since then, a sizeable body of research has investigated the health benefits of mycelium protein. Given this, the present publication aims to systematically review the effects of mycoprotein on human health. A literature search of human studies was conducted using PubMed Central, ClinicalTrials.Gov, Google Scholar and a manual search. Sixteen controlled trials, totaling 432 participants were included – of these 5 studies reported total cholesterol, 5 reported on energy intake, 7 on insulin levels, 8 on glucose levels and 4 studied protein response. Risk of bias showed that 7 studies were good quality although heterogeneity was apparent between studies. Results showed that acute mycoprotein ingestion was associated with reduced total cholesterol levels, particularly amongst those with hyperlipidemia. Evidence was less conclusive for effects on blood glucose and insulin levels. Mycoprotein also appears to be a promising bioavailable source of essential amino acids that could induce muscle protein synthesis. Overall, given growing interest in sustainable proteins and accruing health evidence for mycoprotein, firmer embedment with food-based dietary guidelines is now worthy of consideration.
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Borodina I, Kenny LC, McCarthy CM, Paramasivan K, Pretorius E, Roberts TJ, van der Hoek SA, Kell DB. The biology of ergothioneine, an antioxidant nutraceutical. Nutr Res Rev 2020; 33:190-217. [PMID: 32051057 PMCID: PMC7653990 DOI: 10.1017/s0954422419000301] [Citation(s) in RCA: 100] [Impact Index Per Article: 25.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2019] [Revised: 11/20/2019] [Accepted: 11/25/2019] [Indexed: 02/07/2023]
Abstract
Ergothioneine (ERG) is an unusual thio-histidine betaine amino acid that has potent antioxidant activities. It is synthesised by a variety of microbes, especially fungi (including in mushroom fruiting bodies) and actinobacteria, but is not synthesised by plants and animals who acquire it via the soil and their diet, respectively. Animals have evolved a highly selective transporter for it, known as solute carrier family 22, member 4 (SLC22A4) in humans, signifying its importance, and ERG may even have the status of a vitamin. ERG accumulates differentially in various tissues, according to their expression of SLC22A4, favouring those such as erythrocytes that may be subject to oxidative stress. Mushroom or ERG consumption seems to provide significant prevention against oxidative stress in a large variety of systems. ERG seems to have strong cytoprotective status, and its concentration is lowered in a number of chronic inflammatory diseases. It has been passed as safe by regulatory agencies, and may have value as a nutraceutical and antioxidant more generally.
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Affiliation(s)
- Irina Borodina
- The Novo Nordisk Foundation Center for Biosustainability, Building 220, Chemitorvet 200, Technical University of Denmark, 2800Kongens Lyngby, Denmark
| | - Louise C. Kenny
- Department of Women’s and Children’s Health, Institute of Translational Medicine, University of Liverpool, Crown Street, LiverpoolL8 7SS, UK
| | - Cathal M. McCarthy
- Irish Centre for Fetal and Neonatal Translational Research (INFANT), Cork University Maternity Hospital, Cork, Republic of Ireland
- Department of Pharmacology and Therapeutics, Western Gateway Building, University College Cork, Cork, Republic of Ireland
| | - Kalaivani Paramasivan
- The Novo Nordisk Foundation Center for Biosustainability, Building 220, Chemitorvet 200, Technical University of Denmark, 2800Kongens Lyngby, Denmark
| | - Etheresia Pretorius
- Department of Physiological Sciences, Faculty of Science, Stellenbosch University, Stellenbosch, Private Bag X1 Matieland, 7602, South Africa
| | - Timothy J. Roberts
- Department of Physiological Sciences, Faculty of Science, Stellenbosch University, Stellenbosch, Private Bag X1 Matieland, 7602, South Africa
- Department of Biochemistry, Institute of Integrative Biology, Faculty of Health and Life Sciences, University of Liverpool, Crown Street, LiverpoolL69 7ZB, UK
| | - Steven A. van der Hoek
- The Novo Nordisk Foundation Center for Biosustainability, Building 220, Chemitorvet 200, Technical University of Denmark, 2800Kongens Lyngby, Denmark
| | - Douglas B. Kell
- The Novo Nordisk Foundation Center for Biosustainability, Building 220, Chemitorvet 200, Technical University of Denmark, 2800Kongens Lyngby, Denmark
- Department of Physiological Sciences, Faculty of Science, Stellenbosch University, Stellenbosch, Private Bag X1 Matieland, 7602, South Africa
- Department of Biochemistry, Institute of Integrative Biology, Faculty of Health and Life Sciences, University of Liverpool, Crown Street, LiverpoolL69 7ZB, UK
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Pahila J, Kaneda H, Nagasaka R, Koyama T, Ohshima T. Effects of ergothioneine-rich mushroom extracts on lipid oxidation and discoloration in salmon muscle stored at low temperatures. Food Chem 2017; 233:273-281. [DOI: 10.1016/j.foodchem.2017.04.130] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2017] [Revised: 04/11/2017] [Accepted: 04/19/2017] [Indexed: 10/19/2022]
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12
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Chiang SS, Liang ZC, Wang YC, Liang CH. Effect of light-emitting diodes on the production of cordycepin, mannitol and adenosine in solid-state fermented rice by Cordyceps militaris. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2017.03.007] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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13
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Kang M, Zhai FH, Li XX, Cao JL, Han JR. Total phenolic contents and antioxidant properties of buckwheat fermented by three strains of Agaricus. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2016.12.012] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Abstract
This review article concisely describes methodology of biotechnological processes with the use of cultures of higher fungi, their application in bioremediation and to obtain biologically active preparations. Advantages and disadvantages of biotechnological methods used to cultivate mushrooms are analyzed. This paper contains overview of higher fungi species most commonly used in biotechnological processes, of cultivation methods applied to produce fungal biomass, of enzymes and bioactive metabolites and of the strategies for submerged cultivation of the mycelial cultures. The problems of optimization of strains and biotechnological processes are briefly discussed.
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