Table 3. Changes of isoflavone contents during the solid-state fermentation of soybeans by mycelia of Tricholoma matsutake

Contents¹⁾ (μg/g)	Fermentation time (day)
Contents¹⁾ (μg/g)	0	3	6	9	12
Glycosides
Daidzin	1,014.10±10.14^a	688.52±6.89^b	495.12±4.95^c	68.51±0.68^d	66.12±0.51^d
Glycitin	468.33±4.68^a	361.76±3.62^b	289.26±2.89^c	134.61±1.12^d	115.14±1.08^e
Genistin	1,271.44±12.17^a	1,005.12±10.05^b	761.44±7.61^c	113.09±1.15^d	31.17±0.31^e
Total	2,753.87	2,055.4	1,545.82	316.21	212.43
Malonylglycosides
Daidzin	203.27±2.03^a	93.97±0.94^b	83.11±0.83^c	31.62±0.32^d	16.29±0.16^e
Glycitin	58.33±0.58^a	37.74±0.38^b	34.13±0.33^cc	34.44±0.33^c	36.01±0.36^b
Gensitin	294.91±2.95^a	184.11±1.84^b	175.11±1.51^c	146.63±1.15^d	80.74±0.88^e
Total	556.51	315.82	292.35	212.69	133.04
Acetylglycosides
Daidzin	Tr²⁾	Tr	Tr	8.83±0.09	12.30±0.12
Glycitin	16.00±0.16^a	5.00±0.05^d	10.11±0.10^b	5.32±0.03^c	5.55±0.04^c
Gensitin	ND³⁾	ND	ND	ND	ND
Total	16.00	5.00	10.11	14.15	17.85
Aglycones
Daidzein	11.65±0.01^e	62.90±0.71^d	400.65±4.01^c	511.49±4.25^a	457.22±3.54^b
Glycitein	138.94±1.52^a	34.75±0.20^c	103.45±0.99^b	101.93±1.25^b	102.46±1.25^b
Genistein	12.44±0.01^e	43.62±0.42^c	27.99±0.28^d	460.86±4.02^a	402.66±4.01^b
Total	163.03	141.27	532.09	1074.28	962.34
Sum of isoflavones	3,489.41	2,517.49	2,380.37	1,617.33	1,325.66

All values are mean±SD (n=3). ^a-dMeans with different letters differ significantly (p<0.05).
Tr, trace (<0.002 μg/g).
ND, not detected.