Lentinula edodes mycelium LE12

Highly bioactive beta-glucans
Unique mushroom fermentation through patented technology!

What is Lentinula edodes or Shiitake?

Lentinula edodes or shiitake, the Japanese and most common name worldwide, is a delicious and very popular edible and medicinal mushroom. In Japan and China, this mushroom has been regarded for centuries as the “elixir of life” that promotes vitality and energy. Shiitake is a source of several compounds with proven pharmacological properties, including some interesting polysaccharides.

Lentinula edodes has a number of therapeutic properties such as support of the immune system (cell-regulating activity), prevention of cardiovascular diseases and diabetes. It also possesses antioxidant, anti-inflammatory and liver-protective properties, and has a beneficial effect on bronchitis and allergies.

Why choosing Lentinula edodes (Shiitake) through submerged fermentation?

Submerged cultivation is the best technology to manage the identity and purity of medicinal mushrooms without contamination. The bioactive substances of mushrooms are identified not only in the fruit body, but also in the mycelium culture and broth.

The most powerful ß -glucans are found in the mycelium, because the defence of the mushroom is most needed in the substrate. They are the so-called branched ß- 1,3-1,6 glucans.

After long and complex research, it has been possible to make liquid substrates for the different mushrooms where the mycelium can develop under ideal conditions. A sterile and liquid substrate is used where the mycelium is introduced and further develops for several weeks. When the mycelium is fully developed, everything is filtered. The filtration removes the not converted liquid substrate, but also the less active ß -glucans. Low-temperature membrane filtration with a molecular weight cut-off (MWCO) of 5,000 Da produces high-molecular ß-glucans that are highly bioactive. The filtrate containing the excreted beta-glucans, but also the mycelium is then freeze-dried.

This (expensive) technique guarantees optimal preservation of the triple helix structure of the ß -glucans, i.e. a biological activity that is not affected. The triple helix structure in most mushroom powders is largely damaged by heating and extraction using solvents.

Triple helix structure

Because we use a sterile substrate that allows the mycelium to develop in a sterile environment, the final product is also not bacterially contaminated. So extremely safe!

Lentinula edodes mycelium LE12 shows a clear genetic similarity to fruiting bodies that grow naturally. Fermedics’ mushroom powders belong to the top of the world due to the advanced & unique production process in which a high concentration of active substances with an enormous stability and high efficiency is achieved.

Genetic similarities reach:

Distinctive features

Unique properties of the production process

  • Produced by patented submerged fermentation
  • Subjected to low temperature membrane filtration technology
  • Reliable strain identification by DNA Sequence alignment (ITS1, 5.8 DNA, ITS2)
  • Very similar to wild type (WT) strain
  • Assessment of long-term storage
  • Active ingredient analyses and full safety assessment
  • High content of secondary metabolites and bioactive compounds
  • Bio-sustainability & environmentally friendly
  • Free of contaminants such as pesticides and heavy metals


What makes Lentinula edodes mycelium LE12 so special?

  • Contains the most effective beta-glucans because of the:
    • preservation of the triple helix structure
    • very high absorbability due to water solubility
    • presence of high molecular weight extracellular beta-glucans
    • Specific branching (β-1,3 – β-1,6 glucans) which are more biologically active
  • Strong similarity to the wild variety through reliable strain identification
  • 100% pure polysaccharides and beta-glucans derived from the mycelium and extracellular excretion in the fermentation fluid
  • No risk of contamination (microbiological as well as chemical)
  • 100 % pure powder
    • no heavy metal contamination
    • no pesticides/fungicides
    • no chemical additives
    • no extraction with solvents destroying triple helix structure
  • No functional starch derivatives, cyclodextrin, modified starches or other thickeners as additives
  • No traces of starch or cereals from the culture matrix or substrate.
  • No subsequent addition of polysaccharides.
More information

Health benefits

  • Anti-bacterial and anti-viral properties
  • Antioxidant
  • Blood sugar regulation
  • Cardiovascular protection
  • Immune support
  • Liver protection


Lentinula edodes is authorized in EU for use in food supplements.

Lentinula edodes is permitted in Belgium. This mushroom is listed in The Royal Decree of 29 August 1997 on the manufacture and trade of foodstuffs composed or containing plants or plant preparations.

Lentinula edodes is on the Belfrit list and is allowed in Belgium, France and Italy.

Technical properties

Fermedics offers you on request all technical data of this ingredient, such as Certificate of Analysis (COA), and price quotation.

Due to the hygroscopic nature, please store at dry conditions in an airtight container. Shelf life is at least two years at 25°C and below 70% RH in original sealed package.

MOQ (minimum order quantity) 20 kg

FormUseDosageActive compounds
PowderNutritional supplements
Functional food
0,5 – 1,0 g/dayPolysaccharides > 12 %
β- glucans > 6 %

Would you like to receive more scientific info about Lentinula edodes mycelium?

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  • Kitzberger, C.S.G.; Smânia, A., Jr.; Pedrosa, R.C.; Ferreira, S.R.S. Antioxidant and antimicrobial activities of shiitake (Lentinula edodes) extracts obtained by organic solvents and supercritical fluids. J. Food Eng. 2007, 80, 631-638.
  • Kuroki, T., Lee, S., Hirohama, M., Taku, T., Kumakura, M., Haruyama, T., Nagata, K., and Kawaguchi, A. (2018). Inhibition of influenza virus infection by Lentinus edodes mycelia extract through its direct action and immunopotentiating activity. Frontiers in microbiology 9, 1164.
  • Nagashima, Y., Yoshino, S., Yamamoto, S., Maeda, N., Azumi, T., Komoike, Y., Okuno, K., Iwasa, T., Tsurutani, J., Nakagawa, K., Masaaki, O., and Hiroaki, N. (2017). Lentinula edodes mycelia extract plus adjuvant chemotherapy for breast cancer patients: results of a randomized study on host quality of life and immune function improvement. Molecular and clinical oncology 7, 359-366.
  • Sasidharan, S.; Aravindran, S.; Latha, L.Y.; Vijenthi, R.; Saravanan, D.; Amutha, S. In vitro Antioxidant activity and hepatoprotective effects of Lentinula edodes against paracetamolinduced hepatotoxicity. Molecules 2010, 15, 4478–4489.
  • Shuping Chen, Cencen Liu, Xiaojun Huang, Liuyun Hu, Yansheng Huang, Hongzhang Chen, Qiuyue Fang, Nan Dong, Mingzhi Li, Wei Tang, Shaoping Nie. Comparison of immunomodulatory effects of three polysaccharide fractions from Lentinula edodes water extracts. Journal of Functional Foods 2020, 66, 103791.
  • Spim, S.R.V., de Oliveira, B.G.C.C., Leite, F.G., Gerenutti, M., and Grotto, D. (2017). Effects of Lentinula edodes consumption on biochemical, hematologic and oxidative stress parameters in rats receiving high-fat diet. European Journal of Nutrition 56, 2255-2264.
  • Tiane Cristine Finimundy, Aldo José Pinheiro Dillon, João Antônio Pêgas Henriques, Mariana Roesch Ely. A Review on General Nutritional Compounds and Pharmacological Properties of the Lentinula edodes Mushroom. Food and Nutrition Sciences, 2014, 5, 1095-1105