Development of fermented tofu with mushroom koji from Trametes versicolor mycelium

Abstract

Turkeytail mushrooms (<i>Trametes versicolor</i>) are used in to prepare tea Chinese medicine. Fermented mushroom products include sake and miso made from mushroom koji. However, fermented foods made from a fermentation starter of mushroom koji do not exist. We therefore fermented tofu with mushroom koji using <i>Trametes versicolor</i> mycelium. Fermenting tofu at a fermentation temperature of 10°C for 1 day resulted in an increase in glutamic acid and alanine, and consequently, umami. Furthermore, the tofu tasted and smelled like shimeji mushrooms and antioxidant activity increased. In summary, we developed a new type of fermented tofu with increased nutritional value, palatability and functional properties.