Kohei Suruga, Tsuyoshi Tomita, Kazunari Kadokura, Chemical and Biological Technologies in Agriculture, 7:23 (2020).
Soybean fermentation with basidiomycetes (medicinal mushroom mycelia)
https://doi.org/10.1186/s40538-020-00189-1
The fermented soybean using mushroom mycelia were prepared. The soybeans fermented using mushroom mycelia contained a higher volume of aglycon-form isoflavones than those of non-fermented soybean. Antioxidant and alpha-glucosidase inhibitory activities of fermented soybean using mushroom mycelia were more potent than those of non-fermented soybean.
