Structural characteristics and biological activity of polysaccharides produced by liquid fermentation of Ganoderma: a review

Abstract:

Polysaccharides, a major group of active components in the medicinal Ganoderma spp., are mainly extracted from the fruiting body, spore powder, and liquid submerged fermentation broth of mycelium and extracellular fluid. In recent years, polysaccharides extracted from the mycelia and extracellular fluid have attracted wide attention from scholars. In this paper, the effect of composition of fermentation medium and fermentation conditions on the intracellular and extracellular polysaccharides of Ganoderma spp., and the structures and biological activities of the polysaccharides were reviewed, which could lay a theoretical basis for the development and utilization of the polysaccharides produced by liquid fermentation.