Mushroom fermented product and preparation method thereof

The invention provides a mushroom fermented product and a preparation method thereof. The method comprises steps as follows: 1) cleaning and crushing mushrooms, then adding water to obtain a mushroom liquid, and adding pectinase and cellulose to the mushroom liquid for enzymolysis to obtain an enzymatic hydrolysate; 2) adding a carbon source, a nitrogen source and inorganic salt to the enzymatic hydrolysate, inoculating the enzymatic hydrolysate with leuconostoc mesenteroides for primary fermentation, and obtaining a first fermentation broth when the pH value of the fermentation broth is decreased to be higher than 0.5; 3) adding the carbon source and the nitrogen source to the first fermentation broth, inoculating the first fermentation broth with compound lactobacillus for secondary fermentation, and obtaining a second fermentation broth when the content of total sugar of the fermentation broth is lower than 3wt%, wherein the compound lactobacillus comprises streptococcus thermophilus, lactobacillus bulgaricus and lactobacillus plantarum; 4) evenly mixing and centrifuging the second fermentation broth, and homogenizing and sterilizing a centrifuged supernatant to obtain the mushroom fermented product. With the adoption of the method, the mushroom fermented product which is lower in sugar content, good in taste and unique in flavor can be obtained within a shorter fermentation time.