Immunity & Infection

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Study

Fermented Reishi Fights Salmonella and Other Harmful Bacteria

Fermented Reishi Fights Salmonella and Other Harmful Bacteria

Reishi

What they found

Reishi’s ganoderic acid stopped Enterococcus faecalis at 2% and Salmonella enterica at 8% concentration.

Reishi’s ganoderic acid stopped Enterococcus faecalis at 2% and Salmonella enterica at 8% concentration.

The number

Enterococcus faecalis at 2% concentration and Salmonella enterica at 8% concentration

How solid is it?

Lab dish

Lab dish

In vitro (lab dish)

In vitro (lab dish)

Evidence ladder: Lab dish → Animal → Early human → Strong human. Reviews summarize earlier research.

At a glance

Latin name

Ganoderma lucidum

Ganoderma lucidum

Compound

ganoderic acid

ganoderic acid

Published in

Sciforum

Sciforum

Covered in Shroom Scan

Section

HEALTH & WELLNESS

HEALTH & WELLNESS

As it ran in Shroom Scan

Reishi vs. Salmonella

Reishi vs. Salmonella

Reishi (Ganoderma lucidum) grown in liquid fermentation - a more eco-friendly method than traditional cultivation - effectively fights dangerous bacteria. Testing mushrooms from both Malaysia and Serbia, researchers found that reishi’s ganoderic acid inhibited harmful bacteria at the same strength: stopping Enterococcus faecalis at 2% concentration and Salmonella enterica at 8% concentration.

Reishi (Ganoderma lucidum) grown in liquid fermentation - a more eco-friendly method than traditional cultivation - effectively fights dangerous bacteria. Testing mushrooms from both Malaysia and Serbia, researchers found that reishi’s ganoderic acid inhibited harmful bacteria at the same strength: stopping Enterococcus faecalis at 2% concentration and Salmonella enterica at 8% concentration.

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