Table 7: SCR fermented by various microorganisms for production.

No.StrainProductsAuthors

1Aspergillus japonicus MU-2β-FructofuranosidaseHayashi et al., 1992 [46]
2NRRL 330 + NCIM 653Citric acidKhare et al., 1995 [2]
3Bacillus natto Crude antioxidant preparationHattori et al., 1995 [65]
4Bacillus subtilis NB22Iturin AOhno et al., 1996 [48]
5Methanogens I and IIMethaneMuroyama et al., 2001 [5]
6Lactobacillus paracasei HydrogenNoike et al., 2002 [66]
7Ganoderma lucidum Fruiting bodiesHsieh and yang, 2004 [1]
8Lactobacillus paracasei Lactic acidMuroyama et al., 2006 [4]
9Bacillus subtilis B2AntioxidantZhu et al., 2008 [47]
10Digestion sludgeMethaneZhou et al., 2011 [67]
11B. subtilis Phenolic compoundsChung et al., 2011 [55]
12Flammulina velutipes PolysaccharidesShi et al., 2012 [45]