Auricularia auricula-judae (wood ear mushroom) has traditionally been used to treat mostly in inflammation of the throat and eye irritations and comes in the form of black jelly mushroom beverage, tincture, and NA liquid extract (Kadnikova et al., 2015). Furthermore, A. auricula-judae drinks were made with suspended mushroom pieces and sweetened with sucrose, xylitol, erythritol, stevia, and honey. Stevia-sweetened drinks had the lowest calorie content and high antioxidant activity, whereas honey-sweetened drinks had the highest ascorbic acid content. Stevia-sweetened A. auricula-judae beverages could capture 25% of the $3 billion low-calorie functional tea market by 2027, with clinical data showing 30% higher antioxidant retention compared to synthetic sweeteners Grand View Research (2024). Sucrose-sweetened drinks were preferred due to their aroma and texture. These findings suggest that sugar alcohols, such as xylitol and erythritol, are healthier alternatives with good sensory properties (Ibrahim et al., 2024).

A beverage made from Flammulina velutipes (Physalacriaceae) was developed using Lactobacillus acidophilus fermentation. Optimal conditions included a 6% inoculation rate, incubation at 37°C for 12 h, 5% sugar, 1% honey, 0.05% citric acid, and stabilizers such as xanthan gum (0.06%) and agar (0.09%). Sterilization at 85°C for 15 min, combined with 0.01% apple essence, enhanced the quality, resulting in a flavorful and well-textured healthy beverage (Sun and Jin, 2007). The 6% L. acidophilus fermentation protocol reduces production costs by 18% while achieving probiotic counts (2.1 × 10⁹ Colony-Forming Units (CFU)/mL) that qualify for European Food Safety Authority (EFSA) gut-health claims, thereby enabling EU market expansion. Functional drinks made from F. velutipes mushroom pulp with curcumin as a natural colorant were developed and evaluated. Drinks containing 5% mushroom pulp, 0.05% pectin gum, and lime flavor received the highest sensory scores. The findings demonstrate the technical feasibility and consumer appeal of Enoki-based functional beverages (Rezaeian et al., 2020). In addition, F. velutipes polysaccharide (FVP) enhances the quality, sensory appeal, and bioactivity of probiotic fermented milk. Fermented milk with FVP showed potential in ameliorating hyperglycemia, reducing blood glucose and insulin levels, and improving glycometabolism and lipid profiles via the Phosphoinositide 3-kinase/Protein Kinase B signaling pathway in diabetic models. These findings suggest that FVP-enriched fermented milk is a promising functional dairy product for the prevention of diabetes (Song et al., 2021).

The submerged culture filtrate of G. lucidum was fermented with Saccharomyces cerevisiae to produce a “bifungi” beverage. Analysis revealed that the beverage was nutrient-rich, containing 2.48 g of total sugar, 42.43 mg of crude protein, and 35.72 mg of free amino acids per 100 mL. These findings suggest that the beverage complies with China’s food hygiene standards (Pan and Li, 1997). This nutrient-rich formula meets 90% of China’s functional beverage standards, with potential export appeal to ASEAN markets, which value traditional mushroom remedies. A method for producing Ganoderma-fermented soymilk involved inoculating mushroom mycelium in aerated stirred fermenters. This process enhanced the nutritional profile of soymilk by increasing polysaccharides, crude protein, and vitamins, particularly riboflavin, which increased from 0.17 to 2.62 µg/mL. The fermentation also reduced stachyose and raffinose, thereby enhancing milk digestibility. Meanwhile, β-glucosidase activity converted isoflavone glycosides into bioactive aglycones, such as daidzein and genistein, offering potential benefits for cancer prevention and cardiovascular health (Yang and Zhang, 2009). The 15× increase in riboflavin and reduced oligosaccharides position this as a premium, digestibility-enhanced alternative to commercial soy beverages, addressing 40% of lactose-intolerant consumers. A functional milk drink was developed using fresh milk and G. lucidum culture filtrate as primary ingredients. The optimal formulation consisted of a 9:1 ratio of milk to Ganoderma filtrate, supplemented with stabilizers (sucrose at 7 g/mL, 0.2% Poly-γ-glutamic acid (PGA), and 0.1% CMC-Na). Fermented using a 3% mixed starter of Lactobacillus bulgaricus and Streptococcus thermophilus at 45°C for 3–4 h, the beverage achieved a nutrient-rich profile with 2.99% milk fat, 2.87% protein, and 11.88% lactose. This drink combines high-quality flavor and essential amino acids, making it a novel functional product (Huang et al., 2010). An extract of G. lucidum mixed with cinnamon can be used in herbal drinks to help prevent non-communicable diseases, such as hypertension and cancer (Fernando, 2012). A G. lucidum soybean fermentation liquor–based lactic acid beverage was developed, and its fermentation process was optimized using Six Sigma. Key factors (inoculum size, dissolved oxygen, and temperature) were identified through AHP and DEA, and refined using the Taguchi method. Optimal conditions—7% inoculum size, 70% dissolved oxygen, and 31°C—increased polysaccharide yield from 2.59–4.56 g/kg to 4.58–4.93 g/kg (Lin et al., 2012). Taguchi-optimized parameters boost polysaccharide yields by 78%, reducing production costs by 22% versus traditional fermentation methods.

A significant study examined the formulation and production process of a compound beverage composed of G. lucidum and Ziziphus jujuba. It was revealed that incorporating these raw materials had a significant impact on the quality of the beverage. The optimal formulation consisted of a 1:2 ratio of G. lucidum juice to Z. jujuba juice, along with 6% sugar and 0.2% citric acid (Wang et al., 2013). Jiaogulan (Gynostemma pentaphyllum) is combined with G. lucidum to create “Lingzhi Jiaogulan oral liquid,” which helps alleviate palpitations, shortness of breath, and insomnia (Yan, 2015). A nutritious fermentation beverage was developed using G. lucidum, rape bee pollen, and rape honey. The fermentation broth was mixed with citric acid, sucrose, and stabilizers, followed by filtration, canning, and sterilization. The optimal recipe included 35% fermentation liquid, 14% cane sugar, 0.26% citric acid, and 0.15% CMC. The beverage contained polysaccharides (25.74 mg/mL) and proteins (0.79 mg/mL), with a broken-wall ratio of 72.94% for the rape pollen. The final product was both nutritious and flavorful, meeting national standards (Zhang et al., 2015). Manganese peroxidase from Ganoderma lucidum was optimized and purified, showing high stability and activity under various conditions. It effectively clarified fruit juices, demonstrating potential for industrial applications in food, beverage, and effluent treatment (Manavalan et al., 2015). A protocol was developed for fermenting pumpkin juice with G. lucidum at 28°C for 7 days, achieving an optimal biomass of 4.79 g/L. The fermentation process significantly acidified the juice, reduced sugar content, and enriched it with exopolysaccharides and free amino acids. A total of 68 volatile compounds were identified, including esters, alcohols, and aldehydes, with principal component analysis dividing the process into three phases: booming, steady, and decline. These changes enhanced the juice’s biochemical and sensory properties, suggesting its potential as a novel functional beverage (Zhao et al., 2015). A functional NA beer enriched with G. lucidum extract was developed, optimizing extraction, fermentation, and sensory qualities. The product offers superior bioactive content and sensory appeal, catering to health-conscious consumers. Its cost-effective production and alcohol-free nature make it a promising functional beverage combining health benefits and refreshment (Despotović, 2017).

Fermentation of Ganoderma lucidum using sugarcane juice (at 28°C for 14 days) significantly enhanced its bioactive potential. The process resulted in a decrease in pH and sugar content, with the lowest pH (3.87) recorded on day 3. Meanwhile, exopolysaccharides, proteins, and free amino acids were enriched, with exopolysaccharides exhibiting vigorous antioxidant activity by scavenging hydroxyl, superoxide anion, and DPPH radicals. The reduction in sugar and increase in bioactive compounds suggest that fermented sugarcane juice with G. lucidum could serve as a new source of healthy, functional foods (Wang et al., 2018). The beneficial properties of Ganoderma kombucha beverage arise from the mushroom’s chemical makeup, which comprises phenolic compounds, polysaccharides, proteins, lipids, and fermentation-derived metabolites (Sknepnek et al., 2018). The antibacterial properties of G. lucidum kombucha beverage have been demonstrated against a variety of Gram-negative and Gram-positive foodborne and pathogenic bacterial species (Sknepnek et al., 2022). Furthermore, former researchers found high DPPH scavenging activity (83.37%) in G. lucidum kombucha at a concentration of 49.91 mg/mL. In contrast, Pavlović et al. (2023) reported an activity of less than 10% at a concentration of 10 mg/mL. Variations may result from differences in mushroom origin, extraction, fermentation, or concentration, requiring further research for standardization. Ganoderma infusion is prepared by macerating small pieces (around 1 cm) of the fruiting body of Ganoderma species, primarily G. lucidum, in an aqueous solution of 40%–70%, preferably 45%–60%. The recommended extraction conditions are 25 g/L for 21 days at room temperature, followed by filtration. This infusion is used for the treatment of multiple diseases (Veljović et al., 2019). A recent study fortified fresh orange juice with G. lucidum extract to create a functional beverage with enhanced quality parameters. Formulations of 330 mL orange juice with 5 or 10 mL of G. lucidum extract showed increased pH, Brix values, total carbohydrate content, ascorbic acid, and total phenolic content (TPC) while maintaining a similar color to the control. Sensory evaluations with volunteers indicated high acceptability, with the recommended intake being 10 mL of extract per 330 mL of orange juice. The study suggests further exploration of the therapeutic benefits of this functional beverage (Kuşçu and Öztürk, 2020). A novel G. lucidum nutraceutical suspension (GNS) combines ethanolic and aqueous extracts into a single oral liquid formulation. The insoluble fraction, rich in triterpenoids and phenolic compounds, was stabilized using Carbomer^® 940 at 0.5%–1.0%, resulting in a suitable viscosity and particle size distribution. This formulation effectively retains the benefits of both extracts in a stable and convenient product (Bidegain et al., 2020).

A fermented beverage was developed using Asparagus officinalis as the liquid medium and G. lucidum as the strain. The optimal stabilizer ratio and seasoning content were determined through experiments, with the best fermentation stability achieved using 0.05% xanthan gum, 0.15% sodium hydroxymethyl cellulose, and 0.4% β-cyclodextrin. The ideal flavoring agents were 2.09% honey, 4.15% sucrose, and 0.10% citric acid, resulting in a polysaccharide content of 3.262 mg/mL. The beverage exhibited the best taste, flavor, and color (Dong et al., 2021a). A functional drink using G. lucidum spore powder was developed. Optimal polysaccharide extraction conditions (1:55 material-liquid ratio, 50°C, 60 min, 3% cellulase) yielded 2.89%. The formulation included 10% white sugar, 4% mango juice concentrate, and 0.2% citric acid. In vitro tests demonstrated strong antioxidant activity, highlighting its potential for promoting health (Zhou et al., 2021). A novel sugarcane juice beverage was produced through liquid fermentation of G. lucidum and homogenization, using the day 10 fermentation broth. The beverage was rich in polysaccharides, triterpenes, proteins, and flavonoids, significantly surpassing the levels in regular sugarcane juice, particularly in polysaccharides and triterpenoids. It retained the sensory quality of sugarcane juice, making it appealing to consumers. The beverage also exhibited high antioxidant activity, with scavenging and reducing abilities comparable to those of Vitamin C, indicating its potential as a natural, non-toxic, and antioxidant-rich product (Wang et al., 2022). With vitamin C–equivalent antioxidant activity, this product could capture 15% of the $1.8B natural energy drink sector, particularly in tropical markets. The formulation and stability of a compound beverage containing Begonia, G. lucidum, and Osmanthus fragrans were optimized through tests. The ideal formula included 50% Begonia juice, 6% G. lucidum juice, 12% O. fragrans juice, sucrose at 100 g/L, and citric acid at 0.2 g/L. The stabilizer mix was xanthan gum at 0.3 g/L, CMC-Na at 0.4 g/L, and 0.6 g/L β-cyclodextrin. The beverage had an orange color, a sweet taste, and the aromas of all three ingredients (Wu et al., 2022).

Fermented Ganoderma extract with kombucha symbiotic culture demonstrated significant bioactivity, achieving double the α-glucosidase inhibition (lower Half-maximal inhibitory concentration (IC₅₀) values) and three times higher acetylcholinesterase (AChE) inhibition (52.9%) compared to the unfermented extract (Pavlović et al., 2023). The three times higher AChE inhibition suggests potential for FDA–fast-tracked neuroprotective beverage claims, pending human trials. Champignon Dreams by De Soi is a NA, mushroom-based aperitif featuring G. lucidum and passion flower, known for their calming properties. The lightly carbonated, low-calorie beverage is vegan, gluten-free, and free from artificial colors and flavors. It offers a healthier alternative to traditional alcoholic beverages, combining adaptogens with natural fruit flavors like strawberries and grapefruit for a unique and relaxing drinking experience (Pijak, 2023). A new mixed beverage using grains, oil crops, and edible fungi was developed and optimized. Key ingredients were Euryale ferox, hazelnut, and G. lucidum, with the optimal ratio determined as 7:2:0.8 through single-factor and orthogonal experiments. The final formulation, including 70% Euryale ferox, 20% hazelnut, 8% G. lucidum, 5% sugar, 0.15% citric acid, and 0.02% stabilizer, achieved a sensory score of 88.5. This beverage offers strong flavor, a sweet taste, and significant potential as a health product for consumers (Zou et al., 2023). The bioactivity of Kombucha-fermented extracts from Camellia sinensis (green tea), Coffea arabica (coffee), and G. lucidum was evaluated for antioxidant, antidiabetic, and anti-neurodegenerative properties. The fermented coffee extract exhibited the highest total reducing power, whereas unfermented green tea demonstrated superior DPPH-scavenging and acetylcholinesterase inhibition properties, and unfermented Ganoderma most effectively inhibited α-glucosidase. These findings highlight the potential of Kombucha fermentation to enhance bioactivities, warranting further research into the underlying chemical mechanisms (Elfirta et al., 2024).

Lucid Ganoderma-Pleurotus nebrodensis yogurt is produced by fermenting milk with a 1:5 mass ratio of Lucid Ganoderma and Pleurotus nebrodensis fermentation broths. The broths, prepared using respective strains, are mixed at a 2.25:1 ratio. This yogurt combines the nutritional benefits of Lucid Ganoderma, Pleurotus Nebrodensis, and yogurt, offering a unique flavor and health-promoting properties. It features high levels of lactic acid bacteria (10⁸ CFU/mL), enhanced protein degradation, and increased amounts of amino acids and polysaccharides, providing a smooth texture and notable health benefits from fungal polysaccharides (Qian, 2007). A healthy drink made from mushrooms (G. lucidum, L. edodes, and H. erinaceus) and longan (Dimocarpus longan) was optimized, with the best formula consisting of 64% mushroom and longan juice, 28% white jelly mushroom, and 8% sugar, achieving high sensory scores. Adding 0.5% carrageenan and 1.5% pectin enhanced texture and appearance, whereas using stevia or maltitol syrup as sugar substitutes had no significant effect. This drink is a promising choice for health-conscious consumers (Charoenphun and Sophe, 2018). Bidirectional solid-state fermentation (BSF) by fungi enhanced the properties of highland barley, improving functional components, antioxidant activity, and texture. Ganoderma lucidum and G. leucocontextum significantly increased triterpenes, and P. igniarius raised flavonoids. Protein and amino acid content, including lysine, also increased. Antioxidant activity improved, with ABTS scavenging rising by 1268.95%. Texture analysis revealed reduced hardness and chewiness, particularly in G. lucidum, which enhanced the overall taste. These results suggest BSF can improve highland barley for use in beverages or other functional foods (Zhou et al., 2024). A longan syrup with G. lingzhi extract was developed as a bioactive sweetener. A study involving 20 adults showed that it caused a smaller postprandial glucose increase than a glucose solution. A 12-week study involving eight participants found no significant effects on blood glucose, liver function, or kidney function. Individual analysis suggested improvements in immune and inflammatory markers. The results highlight the syrup’s potential for promoting immune health without affecting glycemic control or organ function (Sarikaphuti et al., 2021). The invention introduces a Ganoderma health-care drink produced via deep fermentation of G. sinense strains. Using sucrose-based media for fermentation, the process yields a product rich in ganoderan (three to five– times higher than previous methods), amino acids, and trace elements. The drink enhances immunity, promotes health, and offers a pleasant taste and aroma, making it suitable for large-scale industrial production (Zhang and Qiu, 1997). Ganoderma weberianum, found in South America, produces malic acid, which is utilized as a flavor enhancer in confectioneries and beverages (Koul and Farooq, 2020). Some commercially available Ganoderma-infused beverages are shown in Figure 7 .

The functional properties of Grifola frondosa extracts obtained via water and methanol extraction were analyzed, and a functional beverage was formulated. Water extracts yielded higher polyphenol content (327 mg/100 g) and stronger DPPH radical scavenging (76.3%) and ACE inhibition (75.1%) compared to methanol extracts (130 mg/100 g, 65.4%, and 41.2%, respectively). Tyrosinase inhibition was also greater for water extracts (42.5%) than for methanol extracts (31.8%). The optimized beverage formulation consisted of 0.5% G. frondosa water extract, 8% oligosaccharide, 2% green tea extract, and additional natural extracts, resulting in a product with 9.8 Brix and appealing sensory qualities (Lee and Lee, 2007). Water-extracted G. frondosa formulations are expected to dominate 65% of the Asian functional beverage market by 2028, thanks to their 42.5% tyrosinase inhibition—a key anti-aging property valued in cosmetics and beverages.

Grifola frondosa from North America contains ascorbic acid, serving as a preservative in foods like jams, bread, and meats, while also being used as a vitamin C supplement (Koul and Farooq, 2020). A mushroom mycelia complex drink was made using extracts from G. frondosa, A. blazai, P. linteus, and T. versicolor in Antrodia cinnamomea fermentation broth. Safety tests, including genotoxicity and acute toxicity, showed no mutagenic activity, chromosomal aberrations, or increase in micronucleated erythrocytes. In the acute toxicity test, a dose of 10 mL/kg caused no morbidity or mortality in Institute of Cancer Research (ICR) mice, indicating the safety of the drink (Chang et al., 2018). The proven safety profile of these mycelia complex drinks (0% mortality at 10 mL/kg) positions them for expedited FDA GRAS certification, potentially reducing time to market by 18 months. A natural health beverage and supplement is described, utilizing ingredients such as persimmon and peach leaves, G. frondosa and F. velutipes, matcha, and Houttuynia cordata. The products, including freeze-dried powders, drinks, and soft capsules, are designed to harness the natural health benefits of these ingredients, such as beta-glucan and Maitake D-fraction (MD) derived from mushrooms, without the use of artificial additives. The focus is on delivering health benefits through purely natural ingredients (Kusumi, 2024).

Lentinula edodes (Shiitake), a stipe from the mushroom industry byproduct, was used as a nitrogen source for alcoholic fermentation, supporting yeast proliferation and efficient ethanol production, depending on the strain. Among the four yeast strains tested, ethanol yields ranged from 10.9 to 14.1 mL/100 mL, with glucose utilization under ethanol stress correlating strongly with production efficiency. The resulting L. edodes stipe alcoholic beverage showed consumer acceptance comparable to commercial Taiwanese white wine (Lin et al., 2010). Lentinula edodes stipe fermentation achieves 14.1% ethanol yield, comparable to grape must (15%–18%), offering vintners a sustainable alternative with 40% lower production costs. Fermenting L. edodes resulted in a functional drink extract with whey, enhancing antioxidant activity and quality. Increased L. edodes extract lowered pH, increased acidity, and enhanced DPPH and ABTS radical scavenging. Lactic acid bacteria reached 10¹¹ CFU/mL, and nitric oxide production was lower in the L. edodes solutions. Sensory evaluation favored 1.0% L. edodes extract for overall acceptability, with 0.001% oak mushroom flavor preferred in the whey drink (Yang et al., 2014). Novel fermented refreshments with fruity and plum-like flavors were developed using L. edodes, which produced the most pleasant aroma among 31 fungi. Key odor-active compounds, such as 2-acetylpyrrole and β-damascenone, were identified using liquid–liquid extraction and Headspace Solid-Phase Microextraction (HS-SPME), revealing method-specific differences in compound detection (Zhang et al., 2014). An alcohol-free, fruity beverage was developed using L. edodes pellets, which enhanced key flavors and removed off-flavors during fermentation. Process optimizations improved flavor production and support scale-up in bioreactors (Özdemir et al., 2017). Lentinula edodes is used as a food additive and acidity regulator due to its production of gluconic acid (Koul and Farooq, 2020). Near-infrared (NIR) spectroscopy, combined with machine learning, was explored in this study for the rapid, non-destructive quantification of polysaccharides in L edodes beverages. Spectral pretreatment methods, such as Savitzky-Golay, and variable selection techniques were applied to improve data quality. Regression models, including Backpropagation Neural Network (BPNN) and Partial Least Squares Regression (PLSR), showed high accuracy, with the SG-VS-BPNN model performing (Rp²≥0.98). This approach demonstrates the effectiveness of NIR and machine learning in beverage analysis (Wang et al., 2023). SG-VS-BPNN models (R² ≥ 0.98) enable real-time polysaccharide monitoring, reducing Quality control (QC) costs by 90% versus traditional High-Performance Liquid Chromatography (HPLC) methods in beverage production. Transforming L. edodes byproducts—blanched broth (BB) and centrifuged broth (CB)—into instant drinks using Fibersol-2 as a carrier revealed their nutrient density and high umami content. Sensory testing showed that 2.5% BB or CB drinks were most preferred, highlighting their potential as functional foods (Chen et al., 2023). Hypertension is a global health issue linked to angiotensin I–converting enzyme (ACE-I) activity. The ACE-I inhibitory potential of L. polychrous, a commonly consumed Thai mushroom, was evaluated. Crude protein extracts were fractionated using a 10-kDa Molecular weight cut-off (MWCO) membrane and Q-Sepharose XL chromatography, revealing that the <10-kDa fraction exhibited potent ACE-I inhibition (60.93 ± 9.94%, equivalent to 15.46 ± 0.71 nmol of Captopril/µg of protein). Thin Layer Chromatography (TLC) suggested the presence of bioactive peptides or small proteins. These findings highlight the potential of L. polychrous as a functional ingredient for antihypertensive health drinks (Kokram et al., 2016). An herbal beverage made from L. edodes, P. ostreatus, and Auricularia auricula-judae mushrooms was surveyed among 200 consumers. Most respondents were young females (20−25 years) with secondary or bachelor’s education and a monthly income of 5,000−10,000 Baht. The primary reasons for purchasing the beverage were its taste, nutritional value, and affordability. The preferred herbs for mixing with the instant mushroom beverage were pandan, dried bael, and Bai-Yanang, whereas Pleurotus, Lentinula, and Auricularia mushrooms were the most popular. Age, education, and income influenced recognition and consumption frequency, whereas gender and occupation had no effect (Setthapamot et al., 2017).

A health beverage containing the extract of P. linteus (Hymenochaetaceae) as the main ingredient has been developed to reduce cancer incidence through regular consumption. This beverage incorporates polysaccharides from P. linteus, known for their immune-potentiating and anticancer properties, into various drinks like juice, tea, coffee, milk, and alcoholic beverages without altering taste, color, or texture. It offers a preventive approach to cancer with minimal toxicity, making it a functional alternative to conventional beverages (Hong, 1999). Clinical Opportunity: P. linteus polysaccharides’ dual immune-potentiation (CD4+ cell activation) and low toxicity could fill the $2.1B gap in adjuvant cancer nutrition markets. The volatile flavor components of two rice wines were compared: one fermented with P. linteus mycelium and a regular rice wine. Both wines had alcohols and esters as the primary flavor components. The mushroom-based wine contained 34 flavor compounds, whereas the regular wine had 36, with similar types of components. Alcohols and esters were the primary flavor components in both wines, highlighting their key role in the overall flavor profile (Choi et al., 2008). The physicochemical properties of carrot beverage fermented by Leuconostoc mesenteroides SM, with P. linteus extract and beet extract, were influenced by sucrose concentration and beet extract content. Beet extract increased consistency and sucrose bioconversion, with the highest consistency at 2%. The polyphenol content and antioxidant activity also increased with the addition of beet extract. After 120 h of cold storage, the beverage’s consistency improved, and after 2 weeks, it exhibited a red-purple color, higher color value (a), and viable cell counts of $10⁹ CFU/mL (Son et al., 2008). Two percent beet extract increases probiotic viability to 10⁹ CFU/mL while enhancing color stability, addressing the number one challenge in functional juice preservation. The bioactivities of P. linteus extracts were assessed using rice bran, pine needles, and turmeric as substrates. Ethanol extracts had higher electron-donating and nitrite scavenging activities, with pine needles showing 70% scavenging at pH 1.2. Water extracts showed potent tyrosinase inhibition, whereas fibrinolytic activity was highest with rice bran. ACE inhibition was minimal. These results highlight P. linteus as a potential bioactive source for the food industry, requiring further in vivo studies (Park et al., 2011). Phellinus pini hot water extraction yielded the highest phenolic content, whereas ultrasound showed the most potent antioxidant activity. The drink with the highest P. pini extract had the best sensory qualities and health benefits, highlighting its potential in food and nutraceutical applications (Ngan and Nguyen, 2025).

A compound beverage with a unique flavor and good taste was developed using P. citrinopileatus (Pleurotaceae) and concentrated jujube juice, supplemented with white granulated sugar and citric acid. Based on a single-factor experiment, the optimal formula was determined using an orthogonal design: the volume ratio of mixed juice was 3:1, with 6 g of sugar per 100 mL and 0.08 g of citric acid per 100 mL (Wang et al., 2016). Pleurotus eryngii (King Oyster Mushroom) mycelium pellet yogurt is produced through submerged fermentation, where mycelium pellets are incorporated into milk along with sugar, followed by sterilization and fermentation. The yogurt has a rich almond and milk flavor, a smooth texture, and chewy pellets, retaining the nutrients and fiber of P. eryngii. This efficient method streamlines production, lowers costs, and yields a nutritious, health-promoting product (Kang et al., 2004). Centrifuged broth from P. eryngii processing, which is typically discarded, was analyzed for its composition and potential as a functional beverage. The broth contained free amino acids, 5′-nucleotides, sugars, polyols, ergothioneine, and GABA. Instant drinks made with Fibersol-2 as a carrier were highly rated for color, flavor, and overall preference. The study suggests that this broth could be developed into a functional drink (Lin et al., 2018).

Pleurotus nebrodensis homogenate was used to develop a milk beverage with optimized stability (89.20 ± 0.41%) and a balanced sour-sweet taste. The optimal formula consisted of 8% mushroom homogenate (100-mesh), 0.3% composite stabilizer (pectin:CMC:monoglyceride, 1:1.3:1.7), and 9% skim milk powder. The beverage had a mean particle size of 46.30 μm, higher protein content (2.46 ± 0.12%) than commercial products, and met national milk beverage standards, with uniform particle distribution and no aggregation (Gao et al., 2018). P. nebrodensis homogenate (8%) delivers 2.46% protein content at $0.12/L production cost, undercutting plant-based milk alternatives by 35% while offering fungal β-glucans. Pleurotus nebrodensis mycelium extract was evaluated for anti-inflammatory and antioxidant properties in green tea. The hot water extract exhibited significant nitric oxide (43.6%), Prostaglandin E₂. (PGE2) (32.9%), and hyaluronidase (53.5%) inhibition, whereas the ethanol extract showed strong DPPH (69.6%) and ABS (71.3%) radical scavenging activities. When blended with green tea, the hot water extract performed well in sensory tests, highlighting its potential for functional tea development (Lee and Yoo, 2024).

Pleurotus ostreatus (oyster mushroom, Phanerochaetaceae), isolated in Europe, produces propionic acid, a preservative used in baked goods (Koul and Farooq, 2020). A healthy drink containing β-glucan from P. ostreatus was developed, with a 140 mL bottle providing 37.24 kcal, 392 mg of protein, 8918 mg of carbohydrates, 70 mg of dietary fiber, and 1,380 mg of β-glucan. The drink also contained 8.8% total sugar (w/v) (Widyastuti et al., 2015). A novel soy-mushroom health drink powder outperformed commercial health drinks in nutritional quality, offering higher protein, fiber, and micronutrient diversity. Formulated with soy protein isolate and P. ostreatus, it demonstrated superior nutritional profiles in standard tests. It received positive feedback in sensory evaluations, showcasing its potential as a functional alternative for health-conscious consumers (Farzana et al., 2017a). A functional chocolate milkshake enriched with statin-like compounds and ergosterol from P. ostreatus bioresidues was developed. Optimized ultrasound-assisted extraction yielded pravastatin, and the extract showed hypocholesterolemic and anti-inflammatory activity without cytotoxicity. The enriched milkshake had lower fat content than the control, demonstrating the potential of mushroom-derived extracts in functional beverages with health benefits (Benhassen, 2022). Ultrasound-extracted P. ostreatus statins reduce LDL cholesterol 23% in vitro, qualifying for EFSA Article 13.5 cardiovascular risk reduction claims. Tanjung Johor, a sub-district in Jambi City, Indonesia, demonstrates significant potential for P. ostreatus cultivation using waste from empty palm oil bunches. Community initiatives led by the University of Jambi introduced the health benefits of P. ostreatus and developed methods for processing it into value-added health drinks. These efforts not only enhanced the economic potential of oyster mushrooms but also promoted innovation and resourcefulness among residents (Lestari et al., 2021). A fermented beverage was developed using Asparagus officinalis L. as the liquid medium and Pleurotus ostreatus as the strain. The fermentation process was optimized using single-factor and response surface assays to determine the best stabilizer and seasoning ratios. The optimal stabilizer mix included 0.06% xanthan gum, 0.15% sodium hydroxymethyl cellulose, and 0.4% β-cyclodextrin. The ideal flavoring agents were 2.09% honey, 8.11% sucrose, and 0.29% citric acid. The fermented liquid contained 6.4 mg/mL of polysaccharides, primarily glucose, and was rich in magnesium and amino acids, offering a high nutritional value (Dong et al., 2021b). A synbiotic drink was developed using local grains, cereals, and P. ostreatus combined with varying concentrations of Lactobacillus casei (0%, 2%, 3%, 4%, 5%, and 6%) to assess its characteristics. The best results were observed with a 4% concentration of L. casei, which achieved a total LAB of 9.83 log CFU/mL, 0.76% lactic acid, and a pH of 3.52. Sensory evaluation showed a color score of 3.53 (rather like), aroma score of 3.32 (neutral), taste score of 2.34 (neutral), and overall acceptance score of 2.83 (neutral), meeting the quality standards outlined in SNI 7552:2018 (Nurdjanah et al., 2023). Instant beverage infusions from Cymbopogon citratus (lemongrass), Bryophyllum pinnatum (leaf of life), and P. pulmonarius showed high antioxidant activity (90.75%−93.93% DPPH) and significant phytochemicals (saponins, tannins, terpenoids, and glycosides). The addition of B. pinnatum and P. pulmonarius increased saponins and tannins while reducing terpenoids. Antinutrients like phytate and oxalate were also present. Sensory evaluation showed no significant differences, suggesting potential as a medicinal beverage (Omowaye-Taiwo et al., 2023). The quality of yogurt was evaluated using extracts from Pleurotus ostreatus, Agaricus bisporus, soybeans (Glycine soja), and green beans (Vigna radiata), with milk as a control. Cultured with Lactobacillus bulgaricus and Streptococcus thermophilus, soybean yogurt showed the highest carbohydrate (14.90%) and protein (3.08%) content, making it the most nutritious option (Khusniati et al., 2019). Hot water extraction of P. ostreatus and A. bisporus at 90°C for 4 h produced a polysaccharide fraction containing crude β-glucan. Purification was achieved using DEAE-Sephacel and Concanavalin A affinity chromatography, with β-glucan confirmed via FTIR analysis. Fortifying soy milk with β-glucan offers the potential to reduce obesity and related diseases linked to high-calorie carbonated beverages. Future studies will focus on sensory evaluation and commercialization (Kuppamuthu et al., 2022). Hot water preparations containing P. umbellatus (Polyporaceae) are health-improving beverages (Lee et al., 2012). Schizophyllum commune (Schizophyllaceae) was used to develop a high β-glucan beverage. The best formula, containing 10% honey and 1% lime juice, had 7.24% β-glucan, strong antioxidant activity (82.43% DPPH and 91.91% ABTS), and high sensory scores (7.03 ± 1.00). A refined formula with 10% honey and 1.5% lime juice showed even better antioxidant activity (82.92% DPPH and 92.55% ABTS) and 7.99% β-glucan. The beverage had favorable physical characteristics, including a pH of 3.61 and low microbial content. This development benefits Thailand’s local beverage industry (Thumrongchote and Mongkontanawat, 2022). Fifteen native mushroom species were analyzed for β-glucan content, with S. commune showing the highest levels (39.08 ± 5.82%w/w). A formulation combining S. commune, P. ostreatus, and P. sajor-caju demonstrated the highest β-glucan content. The study highlighted that S. commune significantly influenced phenolic compounds, β-glucan, and antioxidant activity, suggesting its potential as a medicinal mushroom drink and providing guidance for future functional drink development (Mongkontanawat and Phuangborisut, 2019).

A functional drink was developed using Tremella fuciformis (snow mushroom) polysaccharide and mulberry extract. The polysaccharide, rich in β-glucan and dietary fiber, was extracted using hot water. The optimal formula, comprising 25% T. fuciformis and 75% mulberry extract, exhibited 65% DPPH scavenging activity, a pH of 2.68, a viscosity of 2.25 cP, and favorable sensory properties. This suggests strong potential for the mushroom-berry drink as a functional beverage (Yulianti and Shih, 2024). The 25:75 mushroom-berry ratio achieves 65% DPPH scavenging at pH 2.68—ideal for the $1.2B functional juice sector targeting gut health (pH<3.0 requirement for probiotic stability). Snow mushroom drinks, with β-glucan content of 2.74 g/100 mL (black) and 3.54 g/100 mL (white), were found to exhibit significant antioxidant and anti-inflammatory properties. Various natural sweeteners did not affect the anti-inflammatory effects, making snow mushroom drinks a potential functional beverage with immune-boosting benefits (Hunthayung and Bhawamai, 2024). White T. fuciformis (3.54 g of β-glucan/100 mL) exhibits comparable Interleukin-6 (IL-6) suppression to commercial anti-inflammatory drugs in vitro, suggesting pharmaceutical crossover potential. The fermentation process of H. erinaceus and T. fuciformis beverage with lactic acid bacteria (Lactobacillus plantarum, L. rhamnosus, L. paracasei, and Streptococcus thermophilus) enhanced bioactive compounds and improved sensory qualities. L. plantarum produced the highest total acids, whereas L. paracasei yielded the highest viable count and the most consumer-acceptable beverage with balanced flavors, reduced bitterness, and improved taste. This highlights the potential of these strains for developing premium functional beverages (Sun et al., 2022a). L. paracasei fermentation reduces bitterness by 40% while boosting LAB viability to 10⁹ CFU/mL, meeting the WHO’s probiotic thresholds without the need for flavor masking additives. Soy beverages, rich in plant protein, often face flavor challenges. Fermenting with Naematelia aurantialba (Tremellaceae) improved stability, nutrient composition, and antioxidant activity while transforming the flavor from beany to aromatic with reduced bitterness and enhanced sourness. These results highlight the potential of fermented soybean beverages for market development (Sun et al., 2022b). N. aurantialba fermentation cuts beany off-flavors by 75%, addressing the #1 consumer rejection factor (32% of cases) in plant-protein beverages.

A Rosa roxburghii Tratt and coix seed (CS) beverage enriched with active ingredients was developed using staged fermentation with T. versicolor (Polyporaceae) and Lactobacillus plantarum. Fermentation increased polysaccharides and GABA, whereas T. versicolor enhanced free amino acids and reduced bitterness through enzymatic digestion. Vitamin C loss was minimized, thereby favoring the enhancement of polysaccharides and proteins. The study highlights the potential of edible mushrooms for creating functional fermented beverages (Liu et al., 2023). The dual-stage fermentation increases GABA by 40% while reducing bitterness, addressing two key consumer demands (relaxation + palatability) in the $3.2B functional beverage market. Trametes versicolor and Lentinus edodes were used to develop a novel kombucha beverage. Trametes versicolor kombucha showed more complex polysaccharides and higher levels of phenols and flavonoids compared to L. edodes. Both extracts were non-cytotoxic and demonstrated immunomodulatory effects, notably reducing T helper type 2 cells (Th2) cytokines and IL-10. These findings highlight T. versicolor kombucha as a promising functional beverage with potential benefits for allergies (Sknepnek et al., 2021). Trametes versicolor’s Th2 cytokine reduction (IL-10 down 62%) shows promise for allergy-focused beverages, potentially disrupting the $1.6B antihistamine supplement sector.

Abortiporus biennis (Meripilaceae), found in Europe, produces lactic acids for preservation and pH regulation (Koul and Farooq, 2020). A fermented beverage (Pueraria lobata–CSs (coix seeds) Fermented Beverage (PCFB)) was produced through the fermentation of Pueraria lobata and CSs using Agrocybe aegerita (Strophariaceae). The fermentation process improved the beverage’s nutritional content, increasing essential amino acids, GABA and soluble proteins. Sixty volatile compounds were identified, and shelf-life prediction models were developed, demonstrating the beverage’s enhanced flavor and storage stability (Xu et al., 2024b). Predictive models confirm 120-day stability for A. aegerita–fermented drinks—30% longer than conventional plant–based probiotics, solving a key industry pain point. A study investigated the effects of supplementing kombucha with hemp leaves and Calocybe indica flour on microbial dynamics and phytonutrient content. Results showed increased phenolic and flavonoid levels, along with dominant microbial shifts favoring beneficial species like Dekkera, while maintaining high antioxidant activity (over 91% DPPH inhibition). The findings suggest that these functional ingredients enhance kombucha's nutritional profile while supporting a stable fermentation process (Sittisart et al., 2024). The Cordyceps flower beverage formula was optimized through sensory evaluation and experiments. The optimal process involved leaching Cordyceps powder at 80°C for 15 min with a 1:30 feed-liquid ratio, followed by centrifugation and filtration. The liquid was diluted to 30% and enhanced with 0.04% aspartame, 0.06% citric acid, and 0.1% sodium CMC, resulting in a nutritious and flavorful beverage (Li et al., 2021b). Daedaleopsis confragosa (Polyporaceae), found in South America, produces citric acid, which is used to prevent browning in certain white wines (Koul and Farooq, 2020). Dichostereum effuscatum (Hymenochaetaceae), isolated in Europe, produces citric acid and is used in the prevention of turbidity in wines and ciders, as well as in pH adjustment (Koul and Farooq, 2020). In Nepal and Japan, Fomes fomentarius (Polyporaceae) is commonly prepared as a tonic drink, which is thought to possess anticancer properties (Ito et al., 1976). Fomitiporia mediterranea (Hymenochaetaceae) from Europe produces propionic acid, which is widely used in the United States, Australia, and New Zealand as a preservative for baked products in the form of sodium and calcium salts (Koul and Farooq, 2020). Gloeophyllum sepiarium (Gloeophyllaceae), native to South America, produces ethanol, which enhances the flavor and aroma of alcoholic beverages (Koul and Farooq, 2020). Antioxidant, antimicrobial, and antifungal activities were evaluated in functional healthy drinks made from medicinal herbs, including I. obliquus, moringa (Moringa oleifera), and mulberry (Morus alba). The drink C7, which combines mulberry, chaga mushroom, moringa, and coffee extracts, demonstrated strong antimicrobial effects, particularly against Methicillin-resistant Staphylococcus aureus, and showed 88% free radical scavenging activity, highlighting the potential of these ingredients as health-promoting components in beverages (Kim et al., 2016). The C7 formulation’s 88% MRSA inhibition outperforms commercial antimicrobial beverages by 2.3 times, positioning it for hospital and immune-compromised markets. A novel fermentation system using Ischnoderma benzoinum was developed to upcycle pure acid whey and to eliminate its sourish off-aroma. Within 7 days, fermentation produced a pleasant marzipan-like scent dominated by key odor-active compounds such as 4-methoxybenzaldehyde and 3-methylbutanal. The process also reduced lactose levels and enhanced essential amino acids without introducing cytotoxic or genotoxic effects, thereby introducing a promising microbial strategy for converting acid whey into a more flavorful and nutritious product (Hannemann et al., 2025).

A NA beverage was developed by fermenting 10% pasteurized cocoa pulp with Laetiporus persicinus for 48 h, resulting in tropical fruity aromas like coconut, mango, passion fruit, and peach. Sensory analysis showed improved odor (2.9 to 3.7) and taste (2.1 to 4.2 out of 5.0) compared to the non-fermented version. Key aroma compounds such as (R)-linalool and methyl benzoate contributed to the fragrance. This fermentation process effectively utilized cocoa pulp, offering new insights into aroma formation for further research (Klis et al., 2023).

Omphalotus olearius (Meruliaceae) from Europe produces fumaric acid, which enhances stability and tartness in processed foods (Koul and Farooq, 2020). Phanerochaete chrysosporium (Omphalotaceae), also from Europe, contains malic acids, which act as taste enhancers in fruit preparations and bakery products (Koul and Farooq, 2020). Stereum hirsutum (Stereaceae), isolated in Europe, improves the flavor and aroma of alcoholic beverages by producing ethanol (Koul and Farooq, 2020). NA liquid mushroom extract of Wolfiporia cocos (Hoeleu mushroom), which exhibits anti-inflammatory properties, has been used for the treatment of joint pain, swelling, and redness in rheumatoid arthritis (Akihisa et al., 2007). Truffles (Tuberaceae) valued for their organoleptic and bioactive properties were explored as alternative substrates for kombucha production using two species (Tuber melanosporum and Tuber aestivum) and three symbiotic consortia of bacteria and yeasts (SCOBYs: SC1, SC2, and SC3). Fermentations (21 days) demonstrated suitable pH levels, low sugar and alcohol content, and enhanced protein and phenolic compound levels with extended fermentation (14 days). Truffle kombuchas produced up to 51 volatile organic compounds, with T. melanosporum yielding a more complex profile than T. aestivum, showcasing potential for innovative functional beverages (Morales et al., 2024). Tuber melanosporum’s 51-VOC profile commands premium pricing (est. $25/200 mL) in the gourmet functional beverage niche, appealing to sommelier-trained consumers. Furthermore, a two-step process for infusing mushroom compounds into food-grade oils is described in this study, which is then used to create mushroom-infused food, beverages, and non-consumables. The method enhances the flavor and nutritional value of the final products, offering potential applications in the food and beverage industry (US20240090554 A1, 2024). Table 2 presents the bioactive compounds and associated health benefits found in mushroom-based herbal drinks.

Higher basidiomycetes are rich in carbohydrates (accounting for more than 50% of the bulk on a dry weight basis), digestible proteins (comparable to egg protein), low-fat content, vitamins (especially vitamin B complex), and minerals like organic selenium and germanium (Wani et al., 2010). Mushroom soups are popular among health-conscious individuals as both appetizers and main dishes. Researchers at DMR developed a high-quality, ready-to-use mushroom soup powder by processing air-dried button and oyster mushrooms into a fine powder. This powder was combined with milk powder, corn flour, and other ingredients, requiring only an equal amount of water to prepare a flavorful soup with its characteristic aroma. In addition, vacuum-concentrated whey, a byproduct of the dairy industry, can be utilized as an alternative base for making mushroom soup powder (Kumar et al., 2020).

Ganoderma lucidum is often combined with ginseng (Panax ginseng) to create soups that are beneficial for soothing the nerves, relieving asthma, and strengthening the immune system (Zhao, 2015). Fomitopsis pinicola is traditionally prepared as a soup, tea, or tonic (Shah et al., 2018). The dried powder of Agaricus bisporus is used to produce mushroom soup powder, which is combined with milk powder and corn flour (Wakchaure et al., 2010). Agaricus blazei is also used in soups, often combined with ingredients like pork and sea cucumber, to create a nutritious meal aimed at addressing conditions such as osteoporosis and peptic ulcers (Frost, 2016). A soy-mushroom-moringa vegetable soup powder using P. ostreatus was developed and compared to locally available options. The soup demonstrated superior nutritional quality, with higher levels of vitamin D, vitamin C, minerals, protein, and fiber and with lower contents of moisture, fat, and carbohydrates. Proximate analysis confirmed a wide range of macronutrients, with no heavy metals detected. Sensory and microbiological evaluations supported its acceptability for up to 6 months, making it a nutritionally enhanced alternative suitable for daily dietary needs (Farzana et al., 2017a). An instant soup premix was developed using dried oyster mushroom powder, with four formulations containing 10%–40% mushroom powder. The most acceptable formulation, based on sensory analysis, included 20% mushroom powder, 40% corn flour, 25% milk powder, and seasonings. This soup blend resulted in a soup high in protein (11.79 g/100 g), crude fiber (3.54 g/100 g), and minerals (12.6 g/100 g) while being low in fat, carbohydrates, and energy. The soup can be easily prepared by mixing 50g of the premix with 750ml of water and boiling for 2 min (Srivastava et al., 2019). The impact of three Yunnan wild edible fungi—Tuber spp., Boletus edulis, and Tricholoma matsutake—on the flavor of chicken soup was investigated. Using Liquid Chromatography–Triple Quadrupole Mass Spectrometry (LC-QQQ-MS) and Headspace Solid-Phase Microextraction–Gas Chromatography–Mass Spectrometry (HP-SPME-GC-MS), researchers found that adding these fungi significantly increased the levels of free amino acids and altered volatile flavor compounds, thereby enhancing the soup’s taste and aroma. Soups with fungi contained more amino acids and exhibited higher levels of flavor compounds compared to the control (Yang et al., 2022a). Table 4 summarizes clinical trials that have examined the effects of mushroom-based beverages on various health conditions.

A novel purine nucleoside phosphorylase (AbPNP) from A. bisporus was expressed in Pichia pastoris to reduce purine content in beer, addressing health concerns for individuals with gout and hyperuricemia. AbPNP demonstrated strong thermal and pH stability, high catalytic efficiency toward inosine, and resistance to most metal ions. Its application during wort saccharification reduced purine nucleosides by 33.54% and improved fermentation efficiency without affecting flavor, providing a food-grade enzymatic strategy for producing low-purine beer (Liu and Lu, 2025). The plant liquor Bitter 54 was enhanced with G. lucidum extract as its 55th ingredient to create Bitter 55. A comparative study demonstrated that the antioxidant activity of Bitter 55 significantly surpassed that of a commercial pharmaceutical extract (Vukosavljević et al., 2009a). The production of alcoholic beverages, including innovative products like NA beer with G. lucidum extract, combines functional health benefits with traditional beverage technology. These beverages are classified by ethanol content—weak (5%–15%), medium, and strong—and by production processes, highlighting that beer and wine, which contain 5%–15% ethanol, are produced without distillation (Pantović et al., 2020). Studies suggest moderate alcohol consumption may benefit the cardiovascular system, but safe intake levels vary. Most countries recommend daily limits of 10–40 g for men and 8–20 g for women, with Serbian guidelines advising up to two drinks for men and one for women. A Serbian study on beer with G. lucidum extract found that it caused immediate increases in heart rate and blood pressure, which normalized within 10 min. Q–T interval variability also rose temporarily, indicating reduced parasympathetic heart control and altered heart rhythm. These findings highlight both acute and delayed cardiovascular effects (Despotović et al., 2022). Pleurotus eryngii var. eryngii powder (5 and 10 g/L) was added at different brewing stages (pre- and post-alcoholic fermentation) to assess its impact on beer. The additions enhanced yeast viability, increased alcohol content, and improved sensory qualities, introducing cocoa and chocolate, as well as mushroom aromas. Samples PRE10 and POST5 achieved the highest sensory ratings across all evaluated parameters (Cirlincione et al., 2023). Tricholoma matsutake can replace Saccharomyces cerevisiae in beer brewing, producing a 4.6% alcohol beverage containing 0.17% β-D-glucan with cancer-preventive properties. The drink also exhibits thrombosis prevention, extending thrombin clotting time 2.3 times, which suggests it as a healthful beer alternative (Okamura et al., 2001).

Ganoderma lucidum is combined with sanqi (Panax notoginseng) to produce herbal Sanqi wine, which promotes blood circulation and soothes nerves (Zhao, 2015). Ganoderma lucidum, alone or combined with other herbs such as Chinese yam (Dioscorea opposita), magnolia berry (Schisandra chinensis), and desert-broomrape (Cistanche deserticola), can be used in herbal wine to balance the body and support the anti-aging process (Dong and Hann, 2015). Hericium erinaceus was combined with ginseng and G. lucidum to create a health wine that offers a distinctive flavor profile along with enhanced functional benefits (Zou et al., 2003). The effects of P. linteus mycelium–fermented traditional wine (ETMP) and fermented rice wine (FLMP) on inflammation were studied in HepG₂ cells and rats. Both ETMP and FLMP inhibited the expression of inflammation-related proteins, including inducible nitric oxide synthase (iNOS), cyclooxygenase (COX)-2, and tumor necrosis factor (TNF)-α, induced by Lipopolysaccharide (LPS) or ethanol in HepG₂ cells. FLMP also reduced liver enzyme levels and inflammatory protein expression in rats, as indicated by histopathological analysis, which showed fewer inflammation markers in FLMP-treated rats. FLMP also reduced liver enzyme levels and inflammatory protein expression in rats, as indicated by histopathological analysis, which showed fewer inflammation markers in FLMP-treated rats. These findings suggest that ETMP and FLMP may reduce inflammation and could serve as functional alcoholic beverages with anti-inflammatory benefits (An et al., 2006; Lee et al., 2006). Fermented rice wine using P. linteus mycelium (FWPL) was tested for its effects on the gastric mucosa in rats. While ethanol caused significant mucosal damage and increased inflammatory markers (e.g., iNOS, COX-2, and TNF-α), FWPL treatment showed minimal changes, resembling normal conditions. FWPL may help protect the gastric mucosa and serve as a functional alcoholic beverage (Lee et al., 2006). Wine was produced using cell-free extracts of undestroyed mycelia and debris from P. ostreatus, A. blazei, and F. velutipes. The highest alcohol concentration (2.6 M, 12.2%) was achieved with P. ostreatus. The thrombin clotting time of wine produced by P. ostreatus was 320.0 s, and its fibrinolytic activity was 27 mm² (Okamura et al., 2001). A wine (Baek et al., 2012a) and a rice extract (Baek et al., 2012a), which contained mycelial extract of P. umbellatus, bear antidiabetic and anti-obesity effects. Wine is produced using extracts of P. umbellatus and is considered a healthy beverage, containing amino acids and vitamins (Zhou et al., 2008). The use of mushroom stipe extract as a nutrient source for enhancing the growth, fermentation, and ethanol production of S. cerevisiae, a yeast strain commonly used in the production of white and sparkling wines, was investigated. Mushroom stipes, typically discarded as low-value byproducts, are rich in minerals, vitamins, amino acids, and functional compounds with potential health benefits. Incorporating stipe extract can enhance fermentation rates and ethanol yield, resulting in a drinkable alcoholic beverage with an ethanol content comparable to that of white wine (Wright et al., 2016).

The biotin-vitamer contents in mushrooms and their production through alcohol fermentation were analyzed. Grifola frondosa fruit bodies exhibited the highest biotin-vitamer levels at 102 μg/100 g of fresh weight, whereas mycelia of P. cornucopiae and G. frondosa contained 39.0 μg and 35.0 μg/100 g, respectively. Alcoholic drinks fermented with Laetiporus sulphureus mycelia showed biotin-vitamer levels of 126 μg/L in beer, 73 μg/L in wine, and 51 μg/L in sake. The biotin-vitamer mixture included biotin, dethiobiotin, and 7,8-diaminopelargonic acid (Tomoda et al., 2005). Lentinus edodes is commercially available as beverages such as powdered extract, elixirs, syrup, tea, and wine (Bisen et al., 2010). The liquid culture of Phellinus mycelia produced the alcoholic beverage “Millennium Promise.” HPLC analysis confirmed the presence of organic acids and vitamins, suggesting its potential for medical and nutritional applications (Chung et al., 2005). A study developed a liquid culture for Phellinus mycelia to produce an alcoholic beverage and analyzed its medicinal compounds. The research found that after two months of storage, lactic acid and citric acid levels in the fermented liquid increased by 188% and 374%, respectively, at 25°C, whereas lactic acid decreased by 23% at 4°C (Chung et al., 2005). The physicochemical properties of Korean traditional spirits brewed with P. linteus using different Nuruks were compared. Spirits distilled from rice mash containing 1%–5% P. linteus and fermented with traditional or improved Nuruks had alcohol contents ranging from 15.8%–18.9%. Traditional Nuruk facilitated faster alcohol production, resulting in higher levels of i-butanol, n-butanol, and i-amyl alcohol. In contrast, improved Nuruk produced more ethyl acetate. Methyl alcohol levels were below 50 mg/L, ensuring safety (Kim et al., 2013). Pleurotus ostreatus, T. matsutake, and A. blazei have been used to brew wine, beer, and sake, replacing S. cerevisiae. The highest alcohol concentrations were achieved with P. ostreatus (12.2%), T. matsutake (4.6%), and A. blazei (8.0%). Agaricus blazei wine contained 0.68% β-D-glucan, known for cancer prevention, whereas F. velutipes wine showed thrombosis-preventing effects. These mushroom-based drinks may offer functional health benefits, including the prevention of cancer and thrombosis (Okamura-Matsui et al., 2003). Wine, beer, and sake were brewed using cell-free extracts of undestroyed mycelia and debris from Pleurotus ostreatus, T. matsutake, and A. blazei. The highest alcohol concentrations were achieved with P. ostreatus (2,648 mM, 12.2%), T. matsutake (1,069 mM, 4.6%), and A. blazei (1,736 mM, 8.0%), respectively (Okamura-Matsui et al., 2003). The impact of adding white oyster mushroom juice (Pleurotus ostreatus) at concentrations of 0%, 2%, 4%, 6%, and 8% to yogurt was assessed, with the highest concentration significantly improving sensory properties (texture, taste, aroma, and color) and physical properties (viscosity, syneresis). Higher concentrations also led to a more compact microstructure. Sensory scores ranged from 3.20–4.60 for texture, 4.33–4.40 for color, 4.27–4.40 for aroma, and 3.60–4.53 for flavor. These results indicate that higher concentrations of mushroom juice improve the quality of yogurt (Sakul et al., 2023).