Journal of Food Technology and Preservation

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Opinion Article - Journal of Food Technology and Preservation (2022) Volume 6, Issue 9

Patterns in submerged development of mushrooms and their application as a source of nutraceuticals and nourishment added substances.

These days, mushroom bioactive compounds generation by submerged development has pulled in extraordinary intrigued. Controlling culture conditions in bioreactors makes submerged development more solid than fruiting body one. Later investigate has appeared that numerous eatable mushroom strains may be developed in submerged fluid culture creating tall biomass substance and an assortment of bioactive compounds such as proteins, proteins, lipids, and carbohydrates in a secure way for utilizing them within the nourishment industry. Author(s): Marco Falcone*

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