Biochemical and Flavour Profile of Lingzhi (Ganoderma lucidum) Mycelium Fermented by Lactiplantibacillus plantarum: A Dual-Modelling Approach to Umami Synergy and Antioxidant Capacity

Yutong Gu, Zhiyu Zhao, Rushan Lakshitha, Tony Chen, Kevin Kantono, Wan Abd Al Qadr Imad Wan-Mohtar, Siva Raseetha, Nazimah Hamid

Open source

DOI: 10.3390/antiox15091196
Published: 2026-09-18
Container: Antioxidants
Publisher: MDPI AG
Open access: unknown

Credibility signals

uncertain Score 64/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.

Show all credibility signals

supportingDOI registered: A matching record was returned by Crossref. Source: Crossref; license: CC0 metadata
supportingDOI resolves: A matching record was returned by Crossref. Source: Crossref; license: CC0 metadata
not scoredDirectory of Open Access Journals: No matching DOAJ record was present in this response. No allow-list match; this is not evidence of low credibility. Source: DOAJ; license: CC0
not scoredMEDLINE indexed: Not checked or no result supplied; no credibility inference made. Source: No authority result supplied; license: Unknown
not scoredOpenAlex core source: Not checked or no result supplied; no credibility inference made. Source: No authority result supplied; license: Unknown
not scoredKnown publisher allow-list: Not checked or no result supplied; no credibility inference made. Source: No authority result supplied; license: Unknown
not scoredROR affiliation: Not checked or no result supplied; no credibility inference made. Source: No authority result supplied; license: Unknown
not scoredRetraction Watch retraction: No retraction notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete. Source: Retraction Watch; license: CC BY 4.0
not scoredRetraction Watch expression of concern: No expression of concern notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete. Source: Retraction Watch; license: CC BY 4.0
not scoredRetraction Watch correction: No correction notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete. Source: Retraction Watch; license: CC BY 4.0
not scoredRetraction Watch reinstatement: No reinstatement notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete. Source: Retraction Watch; license: CC BY 4.0
not scoredOpen access status: Not checked or no result supplied; no credibility inference made. Source: No authority result supplied; license: Unknown
not scoredPublication license: Not checked or no result supplied; no credibility inference made. Source: No authority result supplied; license: Unknown
not scoredPublication version: A publication version was supplied but is not scored. Source: Normalized work metadata; license: Caller-provided; provenance license not supplied to scorer
supportingMetadata completeness: All 6 scored descriptive metadata groups are present. Source: Normalized work metadata; license: Caller-provided; provenance license not supplied to scorer

Cite this work

BibTeX

@article{allodium:10.3390/antiox15091196,
  title = {Biochemical and Flavour Profile of Lingzhi (Ganoderma lucidum) Mycelium Fermented by Lactiplantibacillus plantarum: A Dual-Modelling Approach to Umami Synergy and Antioxidant Capacity},
  author = {Yutong Gu and Zhiyu Zhao and Rushan Lakshitha and Tony Chen and Kevin Kantono and Wan Abd Al Qadr Imad Wan-Mohtar and Siva Raseetha and Nazimah Hamid},
  year = {2026},
  journal = {Antioxidants},
  doi = {10.3390/antiox15091196},
  url = {https://doi.org/10.3390/antiox15091196}
}

RIS

TY  - JOUR
TI  - Biochemical and Flavour Profile of Lingzhi (Ganoderma lucidum) Mycelium Fermented by Lactiplantibacillus plantarum: A Dual-Modelling Approach to Umami Synergy and Antioxidant Capacity
AU  - Yutong Gu
AU  - Zhiyu Zhao
AU  - Rushan Lakshitha
AU  - Tony Chen
AU  - Kevin Kantono
AU  - Wan Abd Al Qadr Imad Wan-Mohtar
AU  - Siva Raseetha
AU  - Nazimah Hamid
PY  - 2026
JO  - Antioxidants
DO  - 10.3390/antiox15091196
UR  - https://doi.org/10.3390/antiox15091196
ER  -

APA

Gu, Y., Zhao, Z., Lakshitha, R., Chen, T., Kantono, K., Wan-Mohtar, W. A. A. Q. I., Raseetha, S., & Hamid, N. (2026). Biochemical and Flavour Profile of Lingzhi (Ganoderma lucidum) Mycelium Fermented by Lactiplantibacillus plantarum: A Dual-Modelling Approach to Umami Synergy and Antioxidant Capacity. Antioxidants. https://doi.org/10.3390/antiox15091196

Source records

crossref · retrieved 2026-09-27T05:20:50.006Z