Abstract
We produced shio-koji (Japanese fermented seasoning)-like seasoning using mushrooms instead of Aspergillus oryzae. Shio-koji was fermented on a small scale using 50 mushroom strains and the resulting reducing sugar content of each sample was measured. Shio-koji produced by fermentation with Ganoderma lucidum NBRC31863 and Grifola frondosa SKB003 had high reducing sugar contents of 234.3 g / L and 219.4 g / L, respectively. The formol nitrogen content was highest in shio-koji produced by fermentation with Neolentinus lepideus SKB008 (0.147%). We selected six strains of mushrooms and fermented shio-koji at a medium scale using these strains. The findings showed that G. frondosa SKB003 had the highest reducing sugar content (143.2 g / L) and that Wolfiporia cocos NBRC10024 had the highest protease activity (7.37 U / L). We therefore selected G. frondosa SKB003 and W. cocos NBRC10024 for testing, and subjected beef soaked in shio-koji produced using these strains and controls (commercial shio-koji and 7% saline solution) to sensory evaluation testing. In terms of ratings, no significant differences were detected among samples. However, noticeable differences were observed among the samples using a three-point discrimination preference method, which showed that the shio-koji produced by fermentation with G. frondosa SKB003 was rated most highly.
