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Table 2 Isoflavone concentrations in soybeans fermented using mushroom mycelia

From: Soybean fermentation with basidiomycetes (medicinal mushroom mycelia)

Isoflavones (µg/mg)

Control

G. lucidum

H. erinaceus

H. ramosum

Daidzin

0.957 ± 0.071

0.172 ± 0.058

0.126 ± 0.053

0.121 ± 0.067

Glycitin

0.129 ± 0.014

0.047 ± 0.008

0.040 ± 0.011

0.044 ± 0.010

Genistin

1.580 ± 0.046

0.732 ± 0.033

0.260 ± 0.009

0.302 ± 0.014

Daidzein

0.038 ± 0.008

0.323 ± 0.011

0.756 ± 0.011

0.721 ± 0.014

Glycitein

ND

0.045 ± 0.011

0.056 ± 0.010

0.058 ± 0.011

Genistein

0.084 ± 0.025

0.493 ± 0.025

1.465 ± 0.033

1.410 ± 0.043

  1. Results are expressed as mean ± SD (n = 3)
  2. ND not detectable