The role of microorganisms and microbial enzymes in commercial fermented mushroom production: a comprehensive review of their action mechanisms, quality attributes and health benefits

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.