Fermenting shiitake (Lentinus edodes) broth with multiple strains of beneficial microbes boosted its antioxidant strength and liver-protective effects. The fermented broth helped cells withstand oxidative stress and, in alcohol-treated mice, reduced inflammation, restored key antioxidant enzymes like glutathione, and lowered liver damage markers. It also improved cholesterol balance, suggesting fermented shiitake could support the body during periods of stress, especially when the liver is working harder than usual.