For obtaining the enzyme source of acid phosphatase from Pholiota nameko, the mycelia were cultured at 25℃ for 30 d in darkness in a casamino acids glucose medium. It was suggested that mycelia possessed at least four acid phosphatase isozymes under the above growth condition. One of the isozymes was purified to be homogeneity by ammonium sulfate fractionation, DEAE Toyopearl anion exchange chromatography and DyeMatrex Red A affinity chromatography. Gel filtration analysis showed that the native molecule had a molecular weight of 44,000. The molecular weight on gel electrophoresis with SDS was 42,000, indicating that the native form of the enzyme was a monomer. The optimum pH and temperature of the enzyme were 5.9 and 40℃, respectively, and the isoelectric point of the enzyme was pH 5.1. The acid phosphatase showed high specificity towards glucose-1-phosphate among all substrates tested. Hg^<2+>, ammonium molybdate, and SDS inhibited the enzyme activity.

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This study discusses the use of application of Pleurotus ostreatus as an additive in extrusion cooking in order to improve quality of the dough of wheat flour in the production of snacks. The dry powder of liquid culture mycelium of W0002 strain in P. ostreatus was used in this study. Flour mixed with different amounts of the mycelium powder was expanded and textured by a twin screw extruder. Snacks from flour that had been supplemented with 5% (w/w) of mycelium powder gave satisfactory results via sensory evaluation in regard to the taste, flavor, and appearance of the baked snacks.

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