These differentEMs have enough potential to scavenge
noxious free radicals and also inactivate pathogenic
germs. These nutritionally rich mushrooms produce
valuable metabolites that act as natural antioxidants
and antimicrobial agents. Therefore, technologies are
to be developed to extract these natural antioxidants
and antimicrobial compounds from EM. Further
research is required to find minimum inhibitory concentrations
in different extracts of these mushrooms