Abstract
The biotin-vitamer contents in mushrooms and biotin production by alcohol fermentation were studied. Among the mushrooms tested, Maitake (Grifola frondosa) fruit bodies showed the highest biotin-vitamer content at 102μg/100 g fresh weight. In the case of the mycelia of various mushrooms tested, Tamogitake (Pleurotus cornucopiae) and Maitake contained as much as 39.0^g and 35.0|a,g of biotin-vitamers/100 g fresh weight, respectively. The biotin-vitamer contents in beer, wine and sake fermented by Masutake (Laetiporus sulphureus) mycelia were 126μg/L, 73μg/L and 51μg/L, respectively. The biotin-vitamer in fruit bodies, mycelia and alcoholic drinks were identified as a mixture of biotin, dethiobiotin and 7,8-diaminopelargonic acid.
