Comparison of free amino acids and 5′-nucleotides between Tuber fermentation mycelia and natural fruiting bodies

► We compared the free amino acids and 5′-nucleotides in Tuber samples. ► We calculate the equivalent umami concentration (EUC) values of Tuber samples. ► Soybean flour can increase 5′-nucleotide content in Tuber fermentation mycelia. ► Tuber fermentation mycelia can be as alternative resource for its fruiting bodies.