Development of Antimicrobial and Antioxidative Chicken Patties Using Liquid-Fermented <i>Ganoderma lucidum</i> and <i>Pleurotus djamor</i> Fruiting Body Biomass

Development of Antimicrobial and Antioxidative Chicken Patties Using Liquid-Fermented <i>Ganoderma lucidum</i> and <i>Pleurotus djamor</i> Fruiting Body Biomass

Medicinal mushroom production utilising rural cultivation (solid state fermentation) requires approximately six months compared to culinary mushroom production (7 days). Urban cultivation (submerged liquid fermentation) can be used as a sustainable method of producing medicinal mushroom biomass. In...

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Main Authors: Nur Asyiqin Zahia-Azizan, Chong Shin Yee, Muhammad Ameer Ushidee-Radzi, Zul Ilham, Muhamad Hafiz Abd Rahim, Siva Raseetha, Nazimah Hamid, Adi Ainurzaman Jamaludin, Wan Abd Al Qadr Imad Wan-Mohtar
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Fermentation
Subjects:
biomass flour
chicken patty
endopolysaccharide
<i>Ganoderma lucidum</i>
<i>Pleurotus djamor</i>
zero hunger
Online Access:https://www.mdpi.com/2311-5637/11/7/393
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