Changes in some components of soymilk during fermentation with the basidiomycete Ganoderma lucidum

Soymilk was fermented with the basidiomycete Ganoderma lucidum WZ02 and the changes in the contents of polysaccharide, sugars, crude protein, B-vitamins, free amino acids and isoflavones were analyzed. Polysaccharide and crude protein were increased by the fermentation of G. lucidum while most free amino acids were reduced. The flatulence factor (e.g. stachyose and raffinose) was significantly decreased and stachyose was not detected after 72 h of fermentation. The contents of thiamin, riboflavin, and niacin were increased during the fermentation. Most of isoflavone glycosides were converted to aglycones and the contents of daidzein and genistein were increased by the fermentation of G. lucidum. The results suggested that fermentation by G. lucidum could improve the acceptability and health properties of soymilk.