Abstract
Twelve strains of edible mushrooms were cultivated on solid-state medium with wheat bran. Only strain Hericium erinaceum NBRC 100328 showed high milk-clotting enzyme activity. Furthermore, milk-clotting activity was assayed in 7 strains of H. erinaceum obtained from the MAFF culture collection. Among the strains tested, 4 strains showed the activity. Four MAFF and one NBRC strains of H. erinaceum were applied to the preparation of milk curd. All 5 strains were capable of curd production. Of the 5 strains, H. erinaceum MAFF 435060, MAFF 430234 and NBRC 100328 were selected as suitable strains for cheese making.
