Improved Extraction Yield, Water Solubility, and Antioxidant Activity of Lentinan from Lentinula edodes via Bacillus subtilis natto Fermentation

Lentinan has important applications in the food and medicine fields. Fermenting Lentinula edodes with Bacillus subtilis natto increased lentinan extraction yield by 87.13% greatly altered molecular structure antioxidant activity of lentinan. The uronic acid content from 2.08% to 4.33%. fermentation process did not affect monosaccharide composition lentinan, comprised more than 90% glucose residues. Fermentation significantly reduced weight its apparent structure. water solubility fermented was 165.07%, improved. using soybean as a substrate may be beneficial for enhancing producing different weights.