Table 1
pH values, moisture contents, and reducing sugar contents of Astragalus membranaceus fermented with different mushroom mycelia

Strains	Components
Strains	Moisturecontents (%)	pH	Reducing sugar (mg/100g)
Control	26.38±0.01^h1)	5.56±0.01^b	235.83±0.04^e
P. linteus	49.58±0.04^a	6.51±0.02^a	346.73±0.07^b
P. ostreatus	33.11±0.07^f	5.30±0.01^c	256.05±0.10^d
F. fomentarius	28.74±0.05^g	4.66±0.01^d	215.60±0.15^g
G. lucidum	34.58±0.01^e	5.52±0.00^b	211.69±0.27^h
P. eryngii	38.92±0.06^b	5.61±0.02^b	289.97±0.11^c
F. velutipes	35.54±0.04^c	6.41±0.02^a	391.74±0.14^a
L. edodes	34.93±0.02^d	5.57±0.00^b	226.69±0.12^f

¹⁾Values are mean±SD (n=3). Means with the same letter in each row are not significantly different by Ducan’s multiple range test (p<0.05).