The fruiting bodies are translucent, brown to white in color, possess unique morphology of ear shape and jelly-like consistency gifting them various colloquial names like “ear mushroom” or “jelly mushroom.” Most of the species are edible however, consumption of few members, namely Auricularia auricula-judae (Bull.) Quél. Results showed this fungus is a good source of healthy nutrients.Īuricularia is an important genus among jelly fungi growing on woods of deciduous trees and shrubs globally. Its average calorific value is 327.7 kcal/100 g of dry matter. auricula-judae was shown to be a good source of almost all essential amino acids (34.7% of total) as compared to plant proteins, with the umami taste aminoacids present in content typical of mushrooms (25%). Gas-liquid chromatography demonstrated the following monosaccharide composition of dry biomass: glucose (15.0%), mannose (10.7%), xylose (1.5%), galactose (0.6%). This fungus contains 3.6% of ash, 12.5% of protein, 1.7% of fat and a large amount of carbohydrates (66.1%) per dry matter. Main components of this cultivated fungus (ash, protein, fat, total carbohydrate), water-soluble polysaccharide, cellulose, chitin, pectin, uronic acids, amino acid and mineral element contents, as well as neutral sugar composition were determined. Chemical composition of Auricularia auricula-judae fungus, used as a raw material for producing therapeutic and medicinal agents and as a food material has not been reported yet.
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