Medusomyces gisevii: cultivation, composition, and application

Abstract

We described the origin and composition of tea fungus, specifying the microorganisms that make up its symbiotic community depending on the place of origin. Then, we reviewed the stages of fermentation and cultivation conditions in various nutrient media and presented the composition of the culture liquid. Finally, we analyzed the antimicrobial effect of M. gisevii on a number of microorganisms and delineated some practical uses of the fungus. The data presented in this article can be used to analyze or develop new methods for the cultivation and application of M. gisevii. We specified some possibilities for using not only the culture liquid but also the fruit body of the fungus in various industries.