Researchers fermented soybean embryo using Ganoderma lucidum mushroom to create a more nutritious and better-tasting food product. During fermentation, the mushroom’s enzymes broke down hard-to-digest compounds and converted isoflavones into more absorbable forms while dramatically increasing antioxidant activity. The fermented product showed 8-fold higher antioxidant power and reduced unpleasant flavors, making soybean embryo a viable functional food ingredient.