Fermented Soybean with Thrombosis Preventing Activity Using Mushroom Mycelia as Microbial Source

Abstract

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.