Mycelia of S. commune obtained from a submerged
culture contained phenolic compounds. They exhibited
the reducing power and scavenging on 0.2 mM of 1,
1-Diphynyl-2-picrylhydrazyl (DPPH). The results from this
study indicated that S. commune had good potential to
be used as natural antioxidant agent. The fresh mycelia
in submerged culture could inhibit the growth of some
Gram-positive bacteria. Moreover, it had ability to produce
alcohol, when grape juice was used as substrate. Therefore,
using S. commune mycelia instead of yeast can be
a good alternative for alcoholic beverage fermentation.