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Characteristics of a cheese-like food produced by fermentation of the mushroom Schizophyllum commune.

Authors
  • Okamura-Matsui, T
  • Takemura, K
  • Sera, M
  • Takeno, T
  • Noda, H
  • Fukuda, S
  • Ohsugi, M
Type
Published Article
Journal
Journal of Bioscience and Bioengineering
Publisher
Elsevier
Publication Date
Jan 01, 2001
Volume
92
Issue
1
Pages
30–32
Identifiers
PMID: 16233053
Source
Medline
License
Unknown

Abstract

Lactate bacteria of the Lactobacillus and Streptococcus genera are normally employed in cheese making because these microbes have potent ability to produce lactate dehydrogenase. A milk-clotting enzyme is also necessary to make cheese. Recently, we discovered that some mushroom genera produce both lactate dehydrogenase and a milk-clotting enzyme. Using the mushroom Schizophyllum commune in place of a lactate bacterium, we produced a cheese-like food that contained about 0.58% beta-D-glucan, which has been shown to have preventive effects against cancer. The food also exhibited thrombosis prevention activity, prolonging the thrombin clotting time to 49.6-fold that of the control.

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