Table 5. Glucosamine content (μg g^–1) of wood ear mushroom and lingzhi mycelia and the corresponding increase (fold)

Mushroom species	Wood species	Wood meal	Hot-water extracted wood meal	Ethanol–toluene extracted wood meal		Increasing of mycelia growth rate
Mushroom species	Wood species	Wood meal	Hot-water extracted wood meal	Hot-water extracted wood meal	Ethanol–toluene extracted wood meal	Increasing of mycelia growth rate
Ear mushroom	W1	122.0 ±21.8	484.9 ±55.1	563.4 ±130.1	3.97	4.62
	W2	112.1 ±12.9	866.9 ±84.3	412.6 ±25.0	7.73	3.68
	W3	40.4 ±34.6	152.4 ±55.9	530.3 ±97.2	3.77	13.12
	W4	79.1 ±24.7	763.7 ±150.2	573.7 ±146.1	9.65	7.25
Lingzhi or reishi	W1	104.3 ±16.8	629.4 ±18.9	598.5 ±34.1	6.04	5.74
	W2	108.8 ±19.9	478.7 ±49.2	716.2 ±72.6	4.40	6.58
	W3	36.6 ±24.5	619.1 ±18.9	786.4 ±21.8	16.91	21.48
	W4	36.6 ±2.6	520.0 ±68.2	432.2 ±40.3	14.21	11.81

W1: mango, W2: mahogany, W3: black rosewood, W4: jackfruit.