Kohei Suruga, Tsuyoshi Tomita, Kazunari Kadokura, Current Topics in Functional Food, ,
ed. N. Shiomi, InTech (2022). Medicinal Mushroom Mycelia: Characteristics, Benefits, and Utility in Soybean Fermentation
https://www.intechopen.com/books/11363
Ganoderma lucidum, Hericium erinaceus, and Hericium ramosum were selected from 20 kinds of mushrooms, and soybeans were fermented using these mushroom mycelia. As a result, the G. lucidum fermented soybean showed high antioxidant activity and high alpha-glucosidase inhibitory activity as compared with non-fermented soybean and fermented soybean with other mushroom mycelia.
Figure Antioxidant activity(a) and alpha-glucosidase inhibitory activity(b) of fermented soybeans with mushroom mycelia .