Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Original papers
Characteristics of Beer-Like Drink Produced by Mushroom Fermentation
Tokumitsu OKAMURATomoko OGATANorie MINAMIMOTOTomomi TAKENOHiroko NODAShoko FUKUDAMasahiro OHSUGI
著者情報
ジャーナル オープンアクセス

2001 年 7 巻 1 号 p. 88-90

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抄録
In general, Saccharomyces cerevisiae is a main microorganism in beer brewing, because this microbe has potent ability to produce alcohol dehydrogenase. Recently, we discovered that some genera of mushroom produce alcohol de-hydrogenase, and made a beer-like drink using a mushroom in place of S. cerevisiae. The highest alcohol concentration in this drink was achieved with Tricholoma matsutake (1069 mM, 4.6%). This beer-like drink contained about 0.17% ß-D-glucan, which is known to have preventive effects against cancer. The drink showed thrombosis preventing activity: prolonged thrombin clotting time 2.3 fold that of control. Thus, the beer-like drink made using mushroom seems to be a healthful alcoholic beverage.
著者関連情報
© 2001 by Japanese Society for Food Science and Technology

This article is licensed under a Creative Commons [Attribution-NonCommercial-ShareAlike 4.0 International] license.
https://creativecommons.org/licenses/by-nc-sa/4.0/
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