Characteristics of a cheese-like food produced by fermentation of the mushroom Schizophyllum commune
| Autor: | Kaori Takemura, Mitsue Sera, Hiroko Noda, Shoko Fukuda, Tomomi Takeno, Tokumitsu Okamura-Matsui, Masahiro Ohsugi |
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| Rok vydání: | 2001 |
| Předmět: |
chemistry.chemical_classification
Mushroom Schizophyllum commune food and beverages Bioengineering Biology biology.organism_classification Applied Microbiology and Biotechnology Microbiology chemistry.chemical_compound Enzyme chemistry Lactate dehydrogenase Lactobacillus Cheesemaking Fermentation Bacteria Biotechnology |
| Zdroj: | Journal of bioscience and bioengineering. 92(1) |
| ISSN: | 1389-1723 |
| Popis: | Lactate bacteria of the Lactobacillus and Streptococcus genera are normally employed in cheese making because these microbes have potent ability to produce lactate dehydrogenase. A milk-clotting enzyme is also necessary to make cheese. Recently, we discovered that some mushroom genera produce both lactate dehydrogenase and a milk-clotting enzyme. Using the mushroom Schizophyllum commune in place of a lactate bacterium, we produced a cheese-like food that contained about 0.58% beta-D-glucan, which has been shown to have preventive effects against cancer. The food also exhibited thrombosis prevention activity, prolonging the thrombin clotting time to 49.6-fold that of the control. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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