Fermented Soybean with Thrombosis Preventing Activity Using Mushroom Mycelia as Microbial Source
| Autor: | Tokumitsu Okamura-Matsui, Masahiro Ohsugi, Shoko Fukuda, Hiroko Noda, Tomomi Tomoda, Hiromi Izuta |
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| Rok vydání: | 2003 |
| Předmět: |
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Mushroom Protease biology Bacillus natto General Chemical Engineering medicine.medical_treatment Microorganism fungi food and beverages Thrombin Clotting Time biology.organism_classification Industrial and Manufacturing Engineering Microbiology medicine Fermentation Mycelium Food Science Biotechnology Flammulina |
| Zdroj: | Food Science and Technology Research. 9:227-230 |
| ISSN: | 1881-3984 1344-6606 |
| DOI: | 10.3136/fstr.9.227 |
| Popis: | Bacillus natto is the main microorganism used to make natto (fermented soybeans), because this microbe has good ability to produce protease. However, it is known that some genera of mushroom also produce protease, and in this study we made a fermented soybean using a mushroom mycelia in place of B. natto. We found that the fermented soybean made using mycelia of Flammulina velutipes and Roseofomes subflexibilis showed a thrombosis preventing activity: a prolonged thrombin clotting time 8.2 fold that of control. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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