biostudies-literatureShataer Dthe Tianchi Talent Project of the Xinjiang Uygur Autonomous Regionthe Key Research and Development Program in the Xinjiang Uygur Autonomous Region227https://www.ebi.ac.uk/biostudies/studies/S-EPMC12839947biostudies-literatureUnknown15(2)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 <i>Ganoderma lucidum</i> has been comparatively underexplored. In this study, <i>Ganoderma lucidum</i> 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 surfacFoods (Basel, Switzerland)Optimization of the Probiotic Fermentation Process of <i>Ganoderma lucidum</i> Juice and Its In Vitro Immune-Enhancing Potential.PMC128399472023B02028-251052300521Liu XLiu HShataer DLu JQin YWang LfalseOptimization of the Probiotic Fermentation Process of <i>Ganoderma lucidum</i> Juice and Its In Vitro Immune-Enhancing Potential.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 <i>Ganoderma lucidum</i> has been comparatively underexplored. In this study, <i>Ganoderma lucidum</i> 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 surfac2026-01-01T00:00:00Z2026 Jan2026-06-09T03:19:11.632Z2026-06-09T03:11:55.711ZS-EPMC128399474159682610.3390/foods15020227