A method of forming an edible meat substitute product includes obtaining a liquid waste stream from a pea protein processor. The method includes adjusting the pH of the liquid waste stream to be in a range of 5.5 to 6.0 so as to form a growth media. The method includes growing fungal cells in the growth media comprising the liquid waste stream obtained from a pea processor such that the fungal cells produce a mycelium mass. The method includes separating the mycelium mass from the growth media. The method includes concentrating the mycelium to obtain a fibrous mycelium mass having a protein content of greater than 40 wt % of a dry mass of the mycelium.

A method of forming an edible meat substitute product includes obtaining a liquid waste stream from a pea protein processor. The method includes adjusting the pH of the liquid waste stream to be in a range of 5.5 to 6.0 so as to form a growth media. The method includes growing fungal cells in the growth media comprising the liquid waste stream obtained from a pea processor such that the fungal cells produce a mycelium mass. The method includes separating the mycelium mass from the growth media. The method includes concentrating the mycelium to obtain a fibrous mycelium mass having a protein content of greater than 40 wt % of a dry mass of the mycelium.

A quality-of-life improving agent, with a plant fermented product that is a mixture of substances (a) to (g): (a) a koji mold fermented product of one type or two or more types of beans/grains; (b) a yeast and/or lactic acid bacterium fermented product of one type or two or more types of fruits; (c) a yeast and/or lactic acid bacterium fermented product of one type or two or more types of root vegetables/tubers; (d) a yeast and/or lactic acid bacterium fermented product of one type or two or more types of flowers/leafy vegetables; (e) a yeast and/or lactic acid bacterium fermented product of one type or two or more types of seaweeds; (f) a yeast and/or lactic acid bacterium fermented product of one type or two or more types of seeds; and (g) a yeast and/or lactic acid bacterium fermented product of one type or two types of mushrooms.

A quality-of-life improving agent, with a plant fermented product that is a mixture of substances (a) to (g): (a) a koji mold fermented product of one type or two or more types of beans/grains; (b) a yeast and/or lactic acid bacterium fermented product of one type or two or more types of fruits; (c) a yeast and/or lactic acid bacterium fermented product of one type or two or more types of root vegetables/tubers; (d) a yeast and/or lactic acid bacterium fermented product of one type or two or more types of flowers/leafy vegetables; (e) a yeast and/or lactic acid bacterium fermented product of one type or two or more types of seaweeds; (f) a yeast and/or lactic acid bacterium fermented product of one type or two or more types of seeds; and (g) a yeast and/or lactic acid bacterium fermented product of one type or two types of mushrooms.

Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biofilm-biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.

Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biofilm-biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.

This document provides dietary supplement compositions. For example, this document provides dietary supplement compositions that include a Ganoderma lucidum extract.

This document provides dietary supplement compositions. For example, this document provides dietary supplement compositions that include a Ganoderma lucidum extract.

A method for producing fermented shiitake mushroom sauce according to an embodiment includes adding lactose and sucrose to shiitake mushroom concentrate followed by inoculation of Pediococcus pentosaceus strain or Lactobacillus acidophilus strain and fermentation to prepare lactic acid bacteria fermented product of shiitake mushroom, and mixing the lactic acid bacteria fermented product of shiitake mushroom prepared above with hot pepper extract, garlic extract, onion extract, and shiitake mushroom block, water, salt, lemongrass, and coriander, and the present invention also relates to fermented shiitake mushroom sauce produced by the aforementioned method.

A method for producing fermented shiitake mushroom sauce according to an embodiment includes adding lactose and sucrose to shiitake mushroom concentrate followed by inoculation of Pediococcus pentosaceus strain or Lactobacillus acidophilus strain and fermentation to prepare lactic acid bacteria fermented product of shiitake mushroom, and mixing the lactic acid bacteria fermented product of shiitake mushroom prepared above with hot pepper extract, garlic extract, onion extract, and shiitake mushroom block, water, salt, lemongrass, and coriander, and the present invention also relates to fermented shiitake mushroom sauce produced by the aforementioned method.