Iranian Scientists Find Way to Prevent Raw Sale of Certain Mushrooms
“A group of graduates of Ferdowsi University of Mashhad founded this company with the aim of producing and processing special mushrooms and medicinal plants. By conducting extensive studies, this group identifies and selects the best types of mushrooms and medicinal plants, and by applying modern methods and using devices with high technology extracts effective substances with maximum efficiency from special mushrooms and medicinal plants,” said Zohreh Saeidi Amin, the managing director of the company.
Noting that these studies prevent the raw sale of special mushrooms and medicinal plants, she said that these special mushrooms include Shah Sadaf, Mussel, Ganoderma, Galeshi and Shiitake mushrooms.
“Our researchers have created the A to Z production chains from the production of seeds, cultivation medium, fresh mushrooms and their processing in the form of extracts, powders and extraction of effective substances,” Saeidi Amin stated.
In a relevant development last year, the deputy head of the Research Institute of Food Science and Industry of Iran had announced production of the beneficial Kombucha drink by using the local microorganisms with the aim of preventing certain diseases and improving the society’s health.
“Kombucha drink is a type of fermented drink resulting from the coexistence of certain beneficial bacteria and yeasts, which enjoys high nutritional values due to the presence of numerous compounds resulting from the activity of beneficial bacteria and fungi,” Abolfazl Pahlevanlou said.
Noting that acetic acid bacteria, which is one of the most important micro-organisms that initiate Kombucha, cause the production of bacterial cellulose, he said that due to its unique characteristics, the created cellulose composition is widely used in various fields, including food, cosmetics and textile industries.
Stating that Kombucha starters can also be used in other industries like bakeries and vinegar production, Pahlevanlou said, “Bacteria and yeasts that play a role in the production of this beneficial drink, give it high nutritional value.”
Kombucha (also tea mushroom, tea fungus, or Manchurian mushroom is a fermented, lightly effervescent, sweetened black tea drink commonly consumed for its purported health benefits. Sometimes the beverage is called Kombucha tea to distinguish it from the culture of bacteria and yeast. Juice, spices, fruit or other flavorings are often added.
Kombucha is produced by symbiotic fermentation of sugared tea using a symbiotic culture of bacteria and yeast (SCOBY) commonly called a "mother" or "mushroom".
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