Applications and efficacy of traditional to emerging trends in lacto-fermentation and submerged cultivation of edible mushrooms

Recently, mushroom production and cultivation of various bioactive components through submerged cultivation has drawn considerable attention of global community. Submerged cultivation is far more effective than fruiting bodies in bioreactors during which culture conditions can also be controlled. Various studies entail that it is possible to grow a wide variety of edible mushroom strains in submerged liquid cultures that yield a high content of biomass and bioactive substances, including enzymes, lipids, carbohydrates, and proteins, by using such an approach that is safe for use in the food industry. This review will focus on the traditional methods and enlists various bioactive compounds that were frequently derived from the edible mushrooms while providing an extensive explaination about the submerged cultivation methods. In addition, the current study will also highlight the application of various culture conditions such as an increase or decrease in pH, inoculum sizes, temperature, dissolved oxygen content, and their subsequent impact on biomass production and the total yield of bioactive compounds. Current study would plausibly lead to the further exploitation of mushroom mycelia by the food industries and thus would definitely find their appropriate application as nutraceuticals, food supplements, and flavoring agents. Application and efficacy of lacto-fermentation and submerged cultivation would definitely produce safe, high-quality yield of biomass and bioactive substances by increasing the concentration of the amino acids that give food its umami flavors or by calculating the desired level of substances or components which make food inedible. This would encourage the food authorities to authorize mushroom-based high-quality bioactive substances encompassing nutraceutical content, which is crucial, most particularly for the food industries.