The composition of a bioprocessed shiitake (Lentinus edodes) mushroom mycelia and rice bran formulation and its antimicrobial effects against Salmonella enterica subsp. enterica serovar Typhimurium strain SL1344 in macrophage cells and in mice

Table 1 Compounds identified by GC/MS analysis of NPRBE and BPRBE

Peak	R.T. (min.)	Compounds	NPRBE	BPRBE
1	9.0	Propionic acid	–	1.76
2	10.0	L-Valine	–	0.06
3	10.4	1-(3-Methylbutyl)-2,3,4,6-tetramethylbenzene	0.29	–
4	12.2	L-Leucine	–	0.14
5	12.4	Butanoic acid	–	0.16
6	15.7	Cadaverine	–	0.06
7	16.0	Glycerol	6.29	2.57
8	16.8	Glycine	–	0.07
9	17.2	Butanedioic acid	–	0.43
10	17.8	Pyrimidine	–	0.05
11	18.3	Fumaric acid	–	0.05
12	19.6	Hydroquinone	–	0.02
13	20.3	L-Aspartic acid	0.11	–
14	22.1	Hexadecane	–	0.08
15	22.6	Erythritol	–	0.26
16	22.6	D-(+)-Arabitol	0.04	–
17	22.8	Proline	0.07	0.07
18	22.9	L-Aspartic acid	0.02	–
19	23.4	Methyl 2-amino-4-(2-aminophenyl)-4-oxobutanoate	–	0.11
20	24.2	3-Pyridinecarboxylic acid	–	0.10
21	25.6	Xylonic acid	–	0.06
22	26.4	D-Glucose	0.17	0.09
23	26.7	D-Xylose	–	0.59
24	27.7	Xylitol	0.07	–
25	28.7	Phosphoric acid	0.35	–
26	29.5	Azelaic acid	0.08	–
27	30.0	Citric acid	0.21	–
28	30.6	D-Glucuronic acid	0.06	–
29	31.3	Ribitol	–	0.28
30	31.3	D-(+)-Gluconic acid	0.05	–
31	31.56	D-Glucose	0.18	–
32	31.63	D-Galactose	–	55.51
33	32.0	D-Mannose	–	10.08
34	32.4	D-Mannitol	0.05	–
35	32.8	Gluconic acid, 1,4-lactone	–	0.18
36	33.7	D-Gluconic acid	0.25	–
37	34.3	Glucopyranose		0.76
38	34.7	Hexadecanoic acid	0.07	0.09
39	35.4	Myo-inositol	0.52	0.44
40	38.4	Stearic acid	0.03	0.05
41	39.4	2-O-Glycerol-α-d-galactopyran		0.14
42	41.8	Nonanol		0.02
43	44.9	Sucrose	86.42	0.40
44	46.5	[4-Bromo-2-2-hysrazono-phenyl-methyl)-phenyl]-carbamic acid, ethyl ester-		13.32
45	46.7	Maltose		0.13

ISSN: 2662-7671