Production of Sake by Mushroom Fermentation

Abstract

In general, Saccharomyces cerevisiae and Aspergillus oryzae are used as main microorganisms in sake brewing, because these microbes have potent ability producing alcohol dehydrogenase and amylase, respectively. Recently, we discovered that some genera of mushroom produce both alcohol dehydrogenase and amylase. We tried to make sake using a mushroom in place of two microorganisms, Saccharomyces cerevisiae and Aspergillus oryzae. The highest alcohol concentration in the sake was achieved by Agaricus blazei (1,736 raM, 8.0%). This sake contained about 0.03% β-D-glucan, which is known to have preventive effects on cancer. The sake made using Tricholoma matsutake demonstrated a thrombosis preventing activity: prolong thrombin clotting time in 2.2 times that of the control. Thus, sake made from mushrooms seems to be healthy type of alcoholic beverage.