Table 5
Total polyphenol and flavonoid contents of fruit body of Sparassis crispa and LAB-fermented Sparassis crispa

Sample1)	Total polyphenol2) (mg/g DW)	Total flavonoid3) (mg/g DW)
Sparassis crispa	133.64±0.96a4)	5.21±0.26b
LAB-fermented Sparassis crispa	124.72±3.68a	19.03±0.15a

The concentration of all test samples was 2,000 ppm (2 mg/mL).
Tannic acid equivalent.
Rutin equivalent.
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).