“…Fermentation processes, which also attracted medical, biomedical, and research communities (Choi et al, 2022;Cui et al, 2022;Żółkiewicz et al, 2020), have been shown to have very low water and carbon footprints or land use requirements compared to conventional food production, and the effectiveness of post-biotics especially anti-inflammatory, immunomodulatory, and anti-cancer properties has been presented (Żółkiewicz et al, 2020). Effects of food fermentation include increased bacteriocin genetic potential against pathogens and removal of non-nutrients; partial degradation of toxic or harmful substances; and generation of biologically active components such as anti-oxidants, antimicrobial, anti-allergic, or anti-inflammatory compounds (Breza-Boruta et al, 2022;Kelly et al, 2022;Şanlier et al, 2019). New raw materials for fermentation processes can include food wastes, algae, insects, and so on, and the estimated 1000-2500 edible mushrooms (from estimated total of 140,000) offer a wide range of product opportunities.…”