Table 1. Change of fatty acid contents during the solid-state fermentation of soybeans by mycelia of Tricholoma matsutake

Contents¹⁾ (mg/g)	Fermentation time (day)
Contents¹⁾ (mg/g)	0	3	6	9	12
Saturated fatty acids (SFAs)
Myristic acid (C14:0)	0.10±0.00^d	0.12±0.00^c	0.23±0.00^a	0.16±0.00^b	0.13±0.00^c
Palmitic acid (C16:0)	13.16±0.13^e	15.32±0.15^d	18.07±0.18^c	19.16±0.19^b	20.18±0.20^a
Stearic acid (C18:0)	4.18±0.04^d	4.76±0.05^c	5.81±0.06^a	6.00±0.06^a	5.40±0.05^b
Arachidic acid (C20:0)	0.35±0.00^d	0.39±0.00^c	0.63±0.01^a	0.52±0.01^b	0.54±0.01^b
Total	17.79	20.59	24.74	25.84	26.25
Unsaturated fatty acids (USFAs)
Palmitoleic acid (C16:1)	0.05±0.00^c	0.06±0.00^c	0.12±0.00^a	0.08±0.00^b	0.05±0.00^c
Oleic acid (C18:1n9c)	19.08±0.19^d	22.29±0.22^c	25.46±0.25^b	27.59±0.28^a	27.08±0.27^a
Linoleic acid (C18:2n6c)	52.98±0.53^e	61.18±0.61^d	71.45±0.71^c	74.45±0.74^b	76.81±0.77^a
α-Linolenic acid (C18:3n3)	0.08±0.00^b	0.09±0.00^b	0.09±0.00^b	0.11±0.00^a	0.10±0.00^a
γ-Linolenic acid (C18:3n6)	0.02±0.00^c	0.02±0.00^c	0.05±0.00^a	0.03±0.00^b	0.03±0.00^b
Gadoleic acid (C20:1)	0.19±0.00^e	0.22±0.00^d	0.46±0.00^a	0.28±0.00^c	0.30±0.00^b
Eicosadienoic acid (C20:2)	0.06±0.00^c	0.06±0.00^c	0.07±0.00^b	0.08±0.00^a	0.07±0.00^b
Eicosatrienoic acid (C20:3n3)	0.06±0.00^c	0.07±0.00^b	0.07±0.00^b	0.10±0.00^a	0.10±0.00^a
Nervonic acid (C24:1)	0.02±0.00^d	0.02±0.00^d	0.04±0.00^c	0.05±0.00^b	0.06±0.00^a
Total	72.54	84.01	97.81	102.77	104.6
Sum of fatty acids	90.33	104.6	122.55	128.61	130.85

All values are mean±SD (n=3). ^a-dMeans with different letters differ significantly (p<0.05).