Submerged Culture Fermentation of "Higher Fungi": The Macrofungi.

The article evaluates advances in the submerged culture of the vegetative or mycelial forms of the higher fungi producing fruiting bodies, which are described as the macrofungi, with particular emphasis placed on those producing potentially useful natural products and novel compounds with interesting biological activities by means of submerged culture fermentation processes. It explains in detail the influence of different process parameters and modes of cultivation on the growth and product formation by submerged cultures of macrofungi.