Foods (Basel, Switzerland)Oct 27, 2026

Enzyme-Boosted Bacteria and Yeast Fermentation of Ganoderma lucidum Changes Chemical Makeup, Flavor, and May Help Sleep

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Updated Oct 28, 2026

Abstract

Maximum yields of polysaccharides and triterpenoids reached 2.07% and 3.55% using an enzyme-assisted bacteria-yeast co-fermentation system.

Co-fermentation with Lactobacillus acidophilus and Saccharomyces cerevisiae resulted in substantial structural changes in polysaccharides, including increased homogeneity and a more porous microstructure.
Untargeted metabolomics showed significant alterations in the small-molecule profile, with specific triterpenoids being differentially regulated and an increase in peptides and amino acids.
The fermented extract demonstrated greater sleep-promoting activity in a mouse model of insomnia compared to the direct extract.
Increased levels of hypothalamic serotonin (5-HT) and gamma-aminobutyric acid (GABA) were observed with the fermented extract.
Modulation of gut microbiota composition was noted, with increased abundance of Lactobacillus and decreased levels of Prevotella.

Simplified

To enhance the extraction efficiency and bioactivity of Ganoderma lucidum, this study developed a novel enzyme-assisted bacteria-yeast co-fermentation system utilizing Lactobacillus acidophilus and Saccharomyces cerevisiae. Following optimization using response surface methodology, the maximum yields of polysaccharides and triterpenoids reached 2.07% and 3.55%, respectively, substantially exceeding those obtained by direct extraction. Structural characterization revealed that the integrated process induced substantial changes in the polysaccharides, including increased homogeneity, mannose enrichment, and a more porous microstructure. Furthermore, untargeted metabolomics demonstrated that co-fermentation significantly altered the small-molecule profile, characterized by the differential regulation of specific triterpenoids and the enrichment of peptides and amino acids. These metabolic shifts were associated with the evolution of the sensory profile, particularly increased taste richness. In vivo evaluations using a mouse model of PCPA-induced insomnia revealed that the fermented extract exhibited greater sleep-promoting activity than the direct extract. The fermented extract increased hypothalamic 5-HT and GABA levels and was accompanied by modulated gut microbiota composition by increasing the abundance of Lactobacillus and reducing that of Prevotella. These findings suggest that the combined enzymatic-fermentation strategy alleviates insomnia, potentially involving modulation of the microbiota-gut-brain axis, offering preliminary insights into the potential application of Ganoderma lucidum in functional foods.

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Enzyme-Boosted Bacteria and Yeast Fermentation of Ganoderma lucidum Changes Chemical Makeup, Flavor, and May Help Sleep

Abstract

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