Abstract
We previously discovered that some genera of mushroom including Schizophyllum produce alcohol dehydrogenase (ADH), allowing wine production via mushrooms instead of Saccharomyces cerevisiae. In this study, we examined the 40-kDa ADH monomer in S. commune for wine production. The alcohol production of S. commune was better under aerobic than anaerobic conditions. Grape juice with 25% sugar concentration was suitable for wine production (6.6% alcohol) using S. commune. Arg, Ala, Glu and Ser were formed in blueberry wine through mushroom fermentation of its juice. The ratio of sweet amino acids like Ala to total amino acids in blueberry wine was higher than that in grape wine. Grape wine produced under aerobic conditions showed fibrinolytic activity on a fibrin plate. Thrombin clotting of blueberry wine produced by S. commune under aerobic conditions was more than 20 times longer than that of the control (blueberry juice). Thus, wine made with S. commune seems to be a functional food with potential preventive effects against thrombosis.
