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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
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