Optimization of fermentation conditions for crude polysaccharides by Morchella esculenta using soybean curd residue.

Highlights: [•] Soybean curd residue was used as a new nutrient media to ferment polysaccharides. [•] Media components were determined by orthogonal experiment. [•] Fermentation conditions were optimized by response surface methodology. [•] Polysaccharides have higher antioxidant activity after fermentation. [Copyright &y& Elsevier]