Methods for the production and use of mycelial liquid tissue cultures

摘要

The present invention includes a method for improving the taste of a food product comprising culturing a submerged mycelium liquid tissue culture in a medium and collecting a supernatant fluid of the submerged mycelium liquid tissue culture. And adding the collected supernatant fluid to the food product in an amount sufficient to improve the taste of the food product. In one embodiment, the mycelial liquid tissue culture is C.I. sinensis and the culturing step is performed for about 1-60 days. Food products include stevia plant parts, steviol glycosides, aspartame, acesulfame-K, sucralose, carbohydrates, rahan fruit, cacao, cacao liquor, tea, ginseng, pea protein, sugar alcohol, coffee, cranberry, grapefruit, pomegranate, Including coconut, wine, beer, liquor and spirits. The invention further includes products produced by the disclosed methods.