2007 Fiscal Year Final Research Report Summary
Development of health and functional alcoholic beverages by mushroom fermentation
| Project/Area Number |
17500570
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Mukogawa Women's University Junior College Division |
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Principal Investigator |
MATSUI Tokumitsu Mukogawa Women's University Junior College Division, Department of Dietary Life and Food Sciences, Professor (20211807)
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| Co-Investigator(Kenkyū-buntansha) |
FUKUDA Shoko Mukogawa Women's University, School of Human Environmental Sciences, Assistant (50399135)
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| Project Period (FY) |
2005 – 2007
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| Keywords | mushroom / alcoholic beverages / wine / sake / functional food / anti-coagulative activity / anti-oxidation activity / thrombosis |
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| 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
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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
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