The role of microorganisms and microbial enzymes in commercial fermented mushroom production: a comprehensive review of their action mechanisms, quality attributes and health benefits
Abstract Recently, fermented mushrooms are widely consumed worldwide owing to their nutritional, sensory, and health-promoting properties. The edible mushrooms are used as food and food flavoring due to their complex pleasant taste and aroma. Four well-known and most commonly included edible mushroo...
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| Format: | Article |
| Language: | English |
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BMC
2025-02-01
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| Series: | Food Production, Processing and Nutrition |
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| Online Access: | https://doi.org/10.1186/s43014-024-00278-w |
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| author | Mohamed A. Farag Nurkhalida Kamal Hamizah Shahirah Hamezah Merna Saleh Jiachao Zhang Ahmed Mediani Mostafa H. Baky |
| author_facet | Mohamed A. Farag Nurkhalida Kamal Hamizah Shahirah Hamezah Merna Saleh Jiachao Zhang Ahmed Mediani Mostafa H. Baky |
| author_sort | Mohamed A. Farag |
| collection | DOAJ |
| description | Abstract Recently, fermented mushrooms are widely consumed worldwide owing to their nutritional, sensory, and health-promoting properties. The edible mushrooms are used as food and food flavoring due to their complex pleasant taste and aroma. Four well-known and most commonly included edible mushroom species are Ganoderma lucidum, Morchella esculenta, Lentinula edodes and Hericium erinaceus. Several studies have demonstrated that bioactive compounds from mushrooms exert remarkable biological activities, however, they have low oral bioavailability, restricting their therapeutic application. Fermentation is a method of preserving and transforming raw mushrooms into high-quality, value-added products by utilizing the technology of microorganisms and enzymes. This study provides a multifaceted review on mushroom fermentation from several perspectives including: 1) Different types of fermentation employed in commercial mushroom preparation including lactic acid and enzyme fermentation. 2) Production conditions, fermented mushroom in the market, and associated biochemical changes in fermented mushroom products. 3) Fermentation effect on bioavailability, sensory, and nutritional value of fermented mushrooms. 4) Safety concerns and health prospects of available fermented mushroom products and their health benefits were also introduced herein. Graphical Abstract |
| format | Article |
| id | doaj-art-6d5446c29d014f8d93467e2666ed188e |
| institution | Kabale University |
| issn | 2661-8974 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | BMC |
| record_format | Article |
| series | Food Production, Processing and Nutrition |
| spelling | doaj-art-6d5446c29d014f8d93467e2666ed188e2025-02-09T12:47:47ZengBMCFood Production, Processing and Nutrition2661-89742025-02-017111310.1186/s43014-024-00278-wThe role of microorganisms and microbial enzymes in commercial fermented mushroom production: a comprehensive review of their action mechanisms, quality attributes and health benefitsMohamed A. Farag0Nurkhalida Kamal1Hamizah Shahirah Hamezah2Merna Saleh3Jiachao Zhang4Ahmed Mediani5Mostafa H. Baky6Pharmacognosy Department, College of Pharmacy, Cairo UniversityInstitute of Systems Biology (INBIOSIS), Universiti Kebangsaan Malaysia (UKM)Institute of Systems Biology (INBIOSIS), Universiti Kebangsaan Malaysia (UKM)American University in CairoDepartment of Food Quality and Safety, College of Food Science and Engineering, Hainan UniversityInstitute of Systems Biology (INBIOSIS), Universiti Kebangsaan Malaysia (UKM)Pharmacognosy Department, Faculty of Pharmacy, Egyptian Russian UniversityAbstract Recently, fermented mushrooms are widely consumed worldwide owing to their nutritional, sensory, and health-promoting properties. The edible mushrooms are used as food and food flavoring due to their complex pleasant taste and aroma. Four well-known and most commonly included edible mushroom species are Ganoderma lucidum, Morchella esculenta, Lentinula edodes and Hericium erinaceus. Several studies have demonstrated that bioactive compounds from mushrooms exert remarkable biological activities, however, they have low oral bioavailability, restricting their therapeutic application. Fermentation is a method of preserving and transforming raw mushrooms into high-quality, value-added products by utilizing the technology of microorganisms and enzymes. This study provides a multifaceted review on mushroom fermentation from several perspectives including: 1) Different types of fermentation employed in commercial mushroom preparation including lactic acid and enzyme fermentation. 2) Production conditions, fermented mushroom in the market, and associated biochemical changes in fermented mushroom products. 3) Fermentation effect on bioavailability, sensory, and nutritional value of fermented mushrooms. 4) Safety concerns and health prospects of available fermented mushroom products and their health benefits were also introduced herein. Graphical Abstracthttps://doi.org/10.1186/s43014-024-00278-wFermentationFermented mushroomLactic acid fermentationSensory attributesHealth value |
| spellingShingle | Mohamed A. Farag Nurkhalida Kamal Hamizah Shahirah Hamezah Merna Saleh Jiachao Zhang Ahmed Mediani Mostafa H. Baky The role of microorganisms and microbial enzymes in commercial fermented mushroom production: a comprehensive review of their action mechanisms, quality attributes and health benefits Food Production, Processing and Nutrition Fermentation Fermented mushroom Lactic acid fermentation Sensory attributes Health value |
| title | The role of microorganisms and microbial enzymes in commercial fermented mushroom production: a comprehensive review of their action mechanisms, quality attributes and health benefits |
| title_full | The role of microorganisms and microbial enzymes in commercial fermented mushroom production: a comprehensive review of their action mechanisms, quality attributes and health benefits |
| title_fullStr | The role of microorganisms and microbial enzymes in commercial fermented mushroom production: a comprehensive review of their action mechanisms, quality attributes and health benefits |
| title_full_unstemmed | The role of microorganisms and microbial enzymes in commercial fermented mushroom production: a comprehensive review of their action mechanisms, quality attributes and health benefits |
| title_short | The role of microorganisms and microbial enzymes in commercial fermented mushroom production: a comprehensive review of their action mechanisms, quality attributes and health benefits |
| title_sort | role of microorganisms and microbial enzymes in commercial fermented mushroom production a comprehensive review of their action mechanisms quality attributes and health benefits |
| topic | Fermentation Fermented mushroom Lactic acid fermentation Sensory attributes Health value |
| url | https://doi.org/10.1186/s43014-024-00278-w |
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