Table 2. Ingredient of fraction from liquid culture of Phellinus baumii mycelium (LPBM)
| Ingredient | Fraction |
| A | B | C | D | E |
| Neutral sugar (%) | 78.4±0.9a,AB1) | 78.1±2.1a,AB | 80.5±1.6a,A | 74.0±5.7a,AB | 73.8±2.6a,B |
| Uronic acid (%) | 9.0±0.7b,C | 15.4±0.3b,A | 7.3±0.3b,D | 15.2±0.5b,A | 10.6±0.4b,B |
| Protein (%) | 5.6±0.2d,B | 2.7±0.3c,D | 4.4±0.2c,C | 5.9±0.3c,B | 7.8±1.0b,A |
| Polyphenol (%) | 7.0±0.1c,A | 3.8±0.5c,C | 7.8±0.7b,A | 4.9±0.5c,B | 7.5±0.7b,A |
Means with different capital letters in the same row and small letters in the same column are significantly different between groups at p<0.05 level through one-way ANOVA followed by Duncan’s multiple range test.