Edible Mushroom: A Potent Producer of Industrial Enzymes

148 DOI: 10.37398/JSR.2022.660116 Abstract: Edible mushrooms are hugely appreciated in every part of the world because of their nutritive value, ease of production as well as non-toxicity. In recent years we are getting more inquisitive about these culinary wonders as they are showcasing a wide array of secondary metabolites with numerous potential applications. These nutritionally rich food supplements are capable of producing a number of enzymes having prospects in industries like brewery, dairy, food & feed processing, textile, paper, leather, agrochemical, photography and pharmaceuticals etc. This article reviews quite a few of the reported enzymes available from wild and cultured edible mushrooms for their production media, production rates and functional attributes. Recent reports of parameters affecting their production are noted as well. The article has also discussed application prospects and current omics approaches exploring intricate roles of mushroom enzymes in development and metabolic pathways of these edible fruiting bodies. Cumulative treatment makes this article one uniquely up-to-date and comprehensive narrative of edible mushroom enzymes.