Abstract: It is well known that edible fungi, as a popular food, has high nutrient value and health care effect. Cultures of edible fungi with carbon resource of corn contain fungal metabolites, mycelium and many degradation products of corn. Development of function foods with this cultures is less in investment and makes for production in large scale. In this study, it is suggested that there exist some difficulties in function foods development, and some good ideas are put forward for solving problems.

Key words: corn, edible fungi, mycelium, solid cultivation, bioactive component, health care effect