Antioxidant Properties of Mushroom Mycelia Obtained by Batch Cultivation and Tocopherol Content Affected by Extraction Procedures

Table 1

Biomass production and total phenols and flavonoids accumulation in the submerged culture of mushrooms mycelia after 10 days of batch fermentation.

Mushroom species	Biomass productivity; (g/L/day)	Total phenols; (mg/g biomass)	Total flavonoids; (mg/g biomass)	Product yield; (g biomass/g carbon source)	Maximum growth speed (h^−1)
P. ostreatus PQMZ91109	22.50 ± 1.50	63.40 ± 4.30	34.35 ± 1.67	45.05 ± 1.69	0.56 ± 0.09
P. ostreatus PSI101109	16.63 ± 0.77	98.60 ± 1.85	69.75 ± 3.52	38.04 ± 1.51	0.74 ± 0.01
P. ostreatus PBS281009	35.16 ± 1.71	35.40 ± 6.75	28.00 ± 5.70	50.22 ± 2.40	0.63 ± 0.12
P. ostreatus M2191	26.25 ± 0.81	70.00 ± 3.91	45.00 ± 2.89	29.16 ± 0.88	0.65 ± 0.05
C. comatus M8102	45.37 ± 3.43	72.60 ± 8.67	24.75 ± 1.28	37.80 ± 2.93	0.59 ± 0.1