Technology Overview

Edible and medicinal mushrooms are not only nutritious but also have multiple health benefits, such as anti-inflammatory, antidiabetic, anti-cancer and anti-virus properties. Often, the fruit bodies of mushrooms are consumed. Mushroom mycelium offers the same health benefits as the fruiting bodies and takes much less time to grow. This tech offer is about mycelium fermentation of novel mushroom strains isolated in Singapore. Through such fermentation process, both yield and health benefits of the bioactive compounds are improved compared to conventional fermentation technology using both edible and medicinal mushrooms. Mushroom extracts produced in this fermentation technology are potential novel ingredients in food applications.

Technology Features, Specifications and Advantages

This advanced mushroom mycelium fermentation technology was developed through the isolation and DNA identification of a novel edible fungal strain found in Singapore. The technology has enhanced the biological activities and increasing the yield of the bioactive compounds of this mycelium. This technology features

• A novel mushroom strain
• A novel fermentation process
• Novel mushroom extracts
• Enhanced health benefits, such as high protein, antioxidant, anti-inflammatory, anti-diabetic properties.
• Sustainable process, zero waste process, simplified extraction process
• Utilizes less water and land
• Scalable process
• No heavy metals and fertilizers

The inventor is seeking for company/industry partner to scale up and commercialise the technology

Potential Applications

The novel mushroom mycelium fermentation technology generated novel bioactive compounds in high yield and with enhanced health benefits. Mushroom extracts prepared through such process can be primarily used in novel functional food development, including but not limiting to the following :

• Cookies
• Bread
• Noodles
• Pasta
• Ice cream
• Soups
• Alternative meat products

Customer Benefit

The technology offers novel food ingredients with combined nutritional and medicinal effects. The fermentation process is quite scalable and cost-effective. It is eco- and environment- friendly as it uses less water and less land and generates zero waste.