Despite　lignocellulose　hindering　the　extraction　of　intracellular　components,　tea　residue　can　serve　as　an　excellent　substrate　for　fungal　fermentation　owing　to　their　lignocellulose-degrading　abilities.　Thus,　the　fermentation　efficiencies　of　Lentinus　edodes,　Lentinus　sajor-caju　(Fr.),　Flammulina　filiformis,　Hericium　erinaceus,　Pleurotus　pulmonarius,　and　Monascus　kaoliang　B6　were　evaluated　using　tea　residue　as　a　medium.　P.　pulmonarius　and　L.　sajor-caju　(Fr.)　exhibited　the　fastest　growth　rates,　with　colony　radii　of　33.1　and　28.5　mm,　respectively.　M.　kaoliang　B6　demonstrated　substantial　degradation　abilities　for　cellulose,　hemicellulose,　and　lignin,　with　decolorization　radii　of　12.2,　0.9,　and　8.5　mm,　respectively.　After　a　9-days　liquid　fermentation,　M.　kaoliang　B6　achieved　the　highest　conversion　efficiency　at　27.8%,　attributed　to　its　high　cellulase　(191　U∙mL−1)　and　lignin　peroxidase　(36.9　U∙L−1)　activities.　P.　pulmonarius　and　L.　sajor-caju　(Fr.)　showed　lower　conversion　rates　of　8.6%　and　3.8%,　despite　having　high　hemicellulase　activities　(67.1　and　70.9　U∙mL−1).　Fermentation　by　M.　kaoliang　B6　resulted　in　a　reduction　of　protein　and　total　sugar　content　in　the　tea　residue　by　174　and　192　mg　g−1,　by　which　the　mycelium＇s　protein　and　total　sugar　content　increased　by　73　and　188　mg　g−1.　Co-fermentation　of　these　three　strains　had　little　effect　on　the　improvement　of　conversion　efficiency,　which　might　owe　to　the　antagonistic　interactions　among　the　strains.　Generally,　utilizing　tea　residue　for　edible　fungi　fermentation　is　a　sustainable　process　for　bio-waste　treatment,　enabling　efficient　nutrient　conversion　under　mild　conditions　without　adding　chemicals.　©　2024