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Development of health and functional alcoholic beverages by mushroom fermentation

Research Project

Project/Area Number 17500570
Research Category

Grant-in-Aid for Scientific Research (C)

Allocation TypeSingle-year Grants
Section一般
Research Field Eating habits, studies on eating habits
Research InstitutionMukogawa Women's University Junior College Division

Principal Investigator

MATSUI Tokumitsu  Mukogawa Women's University Junior College Division, Department of Dietary Life and Food Sciences, Professor (20211807)

Co-Investigator(Kenkyū-buntansha) FUKUDA Shoko  Mukogawa Women's University, School of Human Environmental Sciences, Assistant (50399135)
Project Period (FY) 2005 – 2007
Project Status Completed (Fiscal Year 2007)
Budget Amount *help
¥3,710,000 (Direct Cost: ¥3,500,000、Indirect Cost: ¥210,000)
Fiscal Year 2007: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
Fiscal Year 2006: ¥1,300,000 (Direct Cost: ¥1,300,000)
Fiscal Year 2005: ¥1,500,000 (Direct Cost: ¥1,500,000)
Keywordsmushroom / alcoholic beverages / wine / sake / functional food / anti-coagulative activity / anti-oxidation activity / thrombosis
Research Abstract

The development of health and the functional alcoholic beverage that prevented cardiac infarction, the thrombus syndrome and the cancer such as the brain thrombin was assumed to be a main purpose, and in this research, the production of wine and sake using alcoholic fermentation of mushrooms was tried.
The anti-oxidation activity has risen remarkably even if the wine fermented with mushroom uses not only a red grape but also a white grape. A lot of malic acids were included in the white wine. The glucose of the polymer (starch) was resolved by the fermentation of mushroom, and a lot of glucose. existed in the white wine fermented with Schizophylium cnmmune though a remarkable decrease of sugar was expected about sugar content. The protein was resolved, and moreover the possibility of the production of new amino acids by mushroom was suggested though the amount of the total of the free amino acid decreased as a result of the amino acid analysis. In addition, alcoholic fermentation was fo … More und the culture beginning being rapidly done by doing anaerobic culture of leaving sitting after the rotation shaking culture was promoted, and the mycelia of mushroom were proliferated enough since the alcoholic production method with good efficiency or more was examined (aerobic and anaerobic change culture method).
There were an alcoholic concentration of 3.8% with S commune and that of 4.5% with NAPA. Rice of cooking rice indicated a value that was higher than steamed rice. Moreover the anti-thrombin activity and the anti-oxidation activity were newly added by fermenting mushroom. In addition, alcohol producing higher had found to mushroom that saccharification was excellent and alcoholic fermentation earlier the result of an excellent mixed culture with mushroom.
As for the development of wine and sake excellent for the functionality and the preference using fermentation of mushroom, it is possible enough because the establishment of a new culture method had been found, and schedules commercialization to be tried in the future. Less

Report

(4 results)
  • 2007 Annual Research Report   Final Research Report Summary
  • 2006 Annual Research Report
  • 2005 Annual Research Report
  • Research Products

    (25 results)

All 2008 2007 2006 2005

All Journal Article (14 results) (of which Peer Reviewed: 4 results) Presentation (9 results) Patent(Industrial Property Rights) (2 results)

  • [Journal Article] きのこの発酵能を利用した新しい機能性調味食品の開発2007

    • Author(s)
      松井 徳光
    • Journal Title

      調理食品と技術 13

      Pages: 26-31

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      2007 Annual Research Report 2007 Final Research Report Summary
  • [Journal Article] 担子菌の発酵能による機能性大豆食品の開発2007

    • Author(s)
      福田 祥子, 松井 徳光
    • Journal Title

      Bull.Mukogawa Women's Univ.Nat.Sci. 55

      Pages: 53-59

    • NAID

      110007025763

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      2007 Final Research Report Summary
    • Peer Reviewed
  • [Journal Article] Development of new functionality seasoning food using mushroom fermentation2007

    • Author(s)
      Tokumitsu Matsui
    • Journal Title

      Cooking food and technology 13

      Pages: 26-31

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      2007 Final Research Report Summary
  • [Journal Article] Development of functional soybean food by mushroom fermentation2007

    • Author(s)
      Shoko Fukuda, Tokumitsu Matsui
    • Journal Title

      Bull. Mukogawa Univ Nat. Sci 55

      Pages: 53-59

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      2007 Final Research Report Summary
  • [Journal Article] 担子菌の発酵能による機能性大豆食品の開発2007

    • Author(s)
      福田 祥子、松井 徳光
    • Journal Title

      Bull.Mukogawa Women's Univ.Nat.Sci. 55

      Pages: 53-59

    • NAID

      110007025763

    • Related Report
      2007 Annual Research Report
    • Peer Reviewed
  • [Journal Article] マスタケ培養菌糸体の生産する香気成分の分析2006

    • Author(s)
      福田 祥子, 松井 徳光
    • Journal Title

      日本きのこ学会誌 14・1

      Pages: 29-34

    • NAID

      110008675278

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      2007 Final Research Report Summary
    • Peer Reviewed
  • [Journal Article] きのこを用いた味噌の製造2006

    • Author(s)
      松井 徳光
    • Journal Title

      日本醸造協会誌 101・11

      Pages: 833-838

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      2007 Final Research Report Summary
  • [Journal Article] Analysis of aroma components that S. commune cultured mycelia produced2006

    • Author(s)
      Shoko Fukuda, Tokumitsu Matsui
    • Journal Title

      Mushroom Sc4 and Biotech. 14(I)

      Pages: 29-34

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      2007 Final Research Report Summary
  • [Journal Article] Production of miso by mushroom fermentation2006

    • Author(s)
      Tokumitsu Matsui
    • Journal Title

      Journal of the brewing society of Japan 101(11)

      Pages: 833-838

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      2007 Final Research Report Summary
  • [Journal Article] マスタケ培養菌糸体の生産する香気成分の分析2006

    • Author(s)
      福田祥子, 松井徳光
    • Journal Title

      日本きのこ学会誌 14・1

      Pages: 29-34

    • NAID

      110008675278

    • Related Report
      2006 Annual Research Report
  • [Journal Article] きのこを用いた味噌の製造2006

    • Author(s)
      松井徳光
    • Journal Title

      日本醸造協会誌 101・11

      Pages: 833-838

    • Related Report
      2006 Annual Research Report
  • [Journal Article] Biotin-vitamar contents in mushrooms and biotin production in alcohol fermentation by mushroom mycelia2005

    • Author(s)
      Tokumitsu Matsui, et. al.
    • Journal Title

      Mushroom Sci.and Biotech. 13・2

      Pages: 77-81

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      2007 Final Research Report Summary
    • Peer Reviewed
  • [Journal Article] Biotin-vitamar contents in mushrooms and biotin production Biotin-vitamar contents in mushrooms and biotin production in alcohol fermentation by mushroom mycelia2005

    • Author(s)
      Tokumitsu Matsui
    • Journal Title

      Mushroom Sci and Biotech. 13(2)

      Pages: 77-81

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      2007 Final Research Report Summary
  • [Journal Article] Biotin-vitamar contents in mushrooms and biotin production in alcohol fermentation by mushroom mycelia2005

    • Author(s)
      Tokumitsu Matsui et al.
    • Journal Title

      Mushroom Sci. and Biotech. 13・2

      Pages: 77-81

    • Related Report
      2005 Annual Research Report
  • [Presentation] 担子菌の発酵能躍よる豚肉の脂質および脂肪酸含量の変化2008

    • Author(s)
      安川 裕子, 松井 徳光
    • Organizer
      日本農芸化学会2008年度大会
    • Place of Presentation
      名古屋
    • Year and Date
      2008-03-27
    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      2007 Final Research Report Summary
  • [Presentation] 担子菌の発酵作用で生じた豆乳における生理活性とイソフラボンの変化について2008

    • Author(s)
      田畑 麻里子, 松井 徳光
    • Organizer
      日本農芸化学会2008年度大会
    • Place of Presentation
      名古屋
    • Year and Date
      2008-03-27
    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      2007 Annual Research Report 2007 Final Research Report Summary
  • [Presentation] Lipid of pork by fermentation of basidiomycete and change in content of Fatty acid2008

    • Author(s)
      Yuko Yasukawa and Tokumitsu Matsui
    • Organizer
      Annual Meeting of Japan Society for Bioscience
    • Place of Presentation
      Nagoya
    • Year and Date
      2008-03-27
    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      2007 Final Research Report Summary
  • [Presentation] Bioactivity and change of isoflavone about soybean milk produced by mushroom fermentation2008

    • Author(s)
      Mariko Tabata, Tokumitsu Matsui
    • Organizer
      Annual Meeting of Japan Society for Bioscience
    • Place of Presentation
      Nagoya
    • Year and Date
      2008-03-27
    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      2007 Final Research Report Summary
  • [Presentation] 担子菌の発酵能による豚肉の脂質および脂肪酸含量の変化2008

    • Author(s)
      安川 裕子、松井 徳光
    • Organizer
      日本農芸化学会2008年度大会
    • Place of Presentation
      名古屋
    • Year and Date
      2008-03-27
    • Related Report
      2007 Annual Research Report
  • [Presentation] 関西が造りあげた発酵食品2008

    • Author(s)
      松井 徳光
    • Organizer
      MKCR合同フォーラム
    • Place of Presentation
      兵庫
    • Year and Date
      2008-03-08
    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      2007 Annual Research Report 2007 Final Research Report Summary
  • [Presentation] Fermentation food that Kansai made up2008

    • Author(s)
      Tokumitsu Matsui
    • Organizer
      MKCR combination forum
    • Place of Presentation
      Hyogo
    • Year and Date
      2008-03-08
    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      2007 Final Research Report Summary
  • [Presentation] 担子菌の発酵能による機能性食品の開発2008

    • Author(s)
      松井 徳光
    • Organizer
      バイオサイエンス研究所研究発表会
    • Place of Presentation
      兵庫
    • Year and Date
      2008-02-19
    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      2007 Annual Research Report 2007 Final Research Report Summary
  • [Presentation] Development of functional food by fermentation of mushroom2008

    • Author(s)
      Tokumitsu Matsui
    • Organizer
      Bioscientific laboratory research Symposium
    • Place of Presentation
      Hyogo
    • Year and Date
      2008-02-19
    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      2007 Final Research Report Summary
  • [Patent(Industrial Property Rights)] 発酵梅の製法およびそれにより得られた発酵梅2006

    • Inventor(s)
      松井 徳光
    • Industrial Property Rights Holder
      武庫川学院
    • Industrial Property Number
      2006-262812
    • Filing Date
      2006-09-27
    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      2007 Final Research Report Summary 2006 Annual Research Report
  • [Patent(Industrial Property Rights)] 発酵豆乳およびその製法2006

    • Inventor(s)
      松井 徳光
    • Industrial Property Rights Holder
      武庫川学院
    • Industrial Property Number
      2006-262813
    • Filing Date
      2006-09-27
    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      2007 Final Research Report Summary 2006 Annual Research Report

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Published: 2005-04-01   Modified: 2016-04-21  

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