This study was conducted to investigate the changes in physicochemical characteristics and nutritional components of oak-grown Lentinula edodes extracts following fermentation using various lactic acid bacteria (LAB), with the aim of evaluating its potential as a functional and high-value material for health functional foods. The control group consisted of non-fermented oak-grown L. edodes extract; for fermentation, multiple strains of Lactobacillus plantarum, Leuconostoc lactis, Lactobacillus acidophilus, Lactobacillus sakei LJ011, Lactobacillus sakei LI033, Lactobacillus sakei LGy039, Pediococcus pentosaceus ALJ015, Pediococcus pentosaceus ALJ024, and Pediococcus pentosaceus ALJ026 were used. The fermented samples were analyzed for proximate composition, free sugars, ergosterol, vitamin D2, β-glucan, and nucleotides. In proximate composition analysis, L. acidophilus-fermented L. edodes (LE_LA) exhibited the highest crude protein and crude fat contents, whereas P. pentosaceus ALJ026-fermented L. edodes (LE_PP ALJ026) showed the highest ash and crude fiber levels. Regarding free sugars, L. sakei LJ011-fermented L. edodes (LE_LS LJ011) showed the highest sucrose concentration. Ergosterol and vitamin D2 contents were significantly higher in LE_LA, at 422.63mg% and 0.18mg%, respectively. The β-glucan content also increased in all fermented samples, with the highest value (37.27%) found in LE_LA, indicating an enhancement in immune-related functional components through fermentation. Nucleic acid compounds such as 5’- GMP, 5’-IMP, and 5’-XMP were markedly through fermentation. Nucleic acids, LE_LA and P. pentosaceus ALJ026-fermented L. edodes (LE_PP ALJ026). Overall, LAB fermentation of oakgrown L. edodes notably improved the contents of bioactive compounds such as β-glucan, ergosterol, and amino acids. These findings suggest that LAB fermentation can be effectively used to enhance the nutritional and functional properties of oak-grown L. edodes, providing potential for its development as a high-value functional food ingredient.