Table 2
Approximate compositions of fruit body of Sparasis crispa and LAB-fermented Sparassis crispa (%)

Composition	Sparassis crispa	LAB-fermented Sparassis crispa
Moisture	4.21±0.01^b2)	5.41±0.08^a
Crude lipid	3.86±0.12^b	22.18±0.11^a
Crude protein	13.11±0.23^a	11.19±0.63^b
Crude ash	3.71±0.10^b	9.94±0.06^a
Carbohydrate¹⁾	75.11±0.16a	51.28±0.78^b

100-(sum of moisture, crude protein, crude lipid and crude ash contents).
All values are expressed as mean±SD of triplicate determinations. Means within each row by the same letter are not significantly different (p<0.05).