FERMENTATION BY MYCORRHIZAL ASCOMYCETOUS WHITE WOOD-ROTTING FUNGI, PRODUCTION OF FERMENTATION PRODUCT FOOD, PROCESSED FOOD, BEVERAGE, TEA, HERBAL MEDICINE, AND LIVESTOCK FEED, METHOD FOR EXTRACTING PHYSIOLOGICALLY ACTIVE SUBSTANCE BY FERMENTATION BY SAID FUNGI, AND METHOD FOR MANUFACTURING PRODUCT OF SAID FUNGI
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United States of America Patent
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Aug 1, 2024
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Apr 26, 2022
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May 7, 2021
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An object is to develop a novel fermentation technique by use of fermentation by an ascomycetous white wood-rotting fungus having mycorrhizal characteristics. A physiologically active substance-containing fermented product is manufactured by use of the production of a physiologically active substance by the fermentation of a raw material by an ascomycetous white wood-rotting fungus having mycorrhizal characteristics. Residual agricultural chemicals in a food raw material are degraded by use of the degradation of a persistent compound. A contained component is extracted at a high speed by use of the weakening of a plant cell membrane.
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