Optimization of the Probiotic Fermentation Process of Ganoderma lucidum Juice and Its In Vitro Immune-Enhancing Potential.

ABSTRACT: Fermented products have recently garnered substantial interest in both research and commercial contexts. Although probiotic fermentation is predominantly practiced with dairy, fruits, vegetables, and grains, its application to dual-purpose food-medicine materials like Ganoderma lucidum has been comparatively underexplored. In this study, Ganoderma lucidum fermented juice (GFJ) served as the substrate and was fermented with five probiotic strains. The optimal inoculation ratios-determined by employing a uniform design experiment-were as follows: Bifidobacterium animalis 6.05%, Lacticaseibacillus paracasei 9.52%, Lacticaseibacillus rhamnosus 6.63%, Pediococcus pentosaceus 21.38%, and Pediococcus acidilactici 56.42%. Optimal fermentation parameters established by response surfac

SUBMITTER: Shataer D 

PROVIDER: S-EPMC12839947 | biostudies-literature | 2026 Jan

REPOSITORIES: biostudies-literature