The use of fermented buckwheat to produce l-carnitine enriched oyster mushroom

AMB Express

Table 2 l-carnitine, total phenolic content, quercetin and rutin concentration in buckwheat after R. oligosporus fermentation

Buckwheat	l-carnitine (mg/kg)	Total phenolic content (mg GAE/kg)	Quercetin (mg/kg)	Rutin (mg/kg)
CB	11.3 ± 0.4	1470.1 ± 57.9	19.3 ± 0.4	75.9 ± 4.5
FCB	26.2 ± 0.6**	3466.8 ± 102.6**	14.7 ± 0.8**	71.4 ± 2.0
TB	6.2 ± 0.1	5372.3 ± 114.5	3155.6 ± 68.3	3923.2 ± 90.7
FTB	38.4 ± 0.5**	7279.3 ± 176.2**	2619.0 ± 89.7**	5148.1 ± 188.5**

CB common buckwheat, FCB fermented common buckwheat, TB tartary buckwheat, FTB fermented tartary buckwheat. TPC is expressed by garlic acid equivalent (GAE). Each mean value was written with standard error of the mean (SEM). For each parameter, asterisk star (* or **) means significantly different (p < 0.05 or p < 0.01) from non-fermented buckwheat