“…It produces various enzymes including amylase, protease, glucoamylase, and lipase, as well as carbohydrate-cleaving enzymes including xylanase, β-glucuronidase, and β-glucosidase to synthesize l -carnitine, γ-aminobutyric acid (GABA), and polyphenols during fermentation ( Huynh et al, 2014 , McCue and Shetty, 2003 ). Recently, we reported improvement of l -carnitine, GABA, and bioactive phenolic compound contents, as well as the biological properties of quinoa, ginseng, and buckwheat through SSF using R. oligosporus ( Hur et al, 2018 , Lee et al, 2020 , Park et al, 2018 ). Moreover, coffee fermented via SSF using R. oligosporus had improved aroma and sweetness ( Lee, Cheong, Curran, Yu, & Liu, 2016 ).…”