Foods that are fermented with synergistic and simultaneous use of bacilli and mycelial cultures. The foods include a cellulosic food substrate containing detectable amounts of 1,3/1,6 β-glucan which has been fermented by a bacilli strain of bacteria in cooperation with mycelium of a strain of Agaricomycetes fungi including polyporales. The bacilli strain maintains the food substrate at a pH of less than 4.7 to inhibit growth of pathogenic microbes and the consequent need to sterilize the food substrate in a sterile environment prior to fermentation by the mycelial culture.
