Mycobial enhancement of ergothioneine by submerged cultivation of edible mushroom mycelia and its application as an antioxidative compound

► Fructose and aspartic acid enhanced ESH production in submerged fermentation of Shiitake mycelia. ► Supplementation of 2 mM methionine yielded a significantly higher amount of ESH. ► Application of ESH from Shiitake mycelia to a meat model confirmed its role as an antioxidant.