きのこを用いる味噌の生産とその特徴 Characteristics of Miso-like food produced by mushroom fermentation

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Author(s)

    • 伊豆田 裕美 Izuta Hiromi
    • 武庫川女子大学生活環境学部食物栄養学科 Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women's University
    • 竹野 智美 [他] Takeno Tomomi
    • 武庫川女子大学生活環境学部食物栄養学科 Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women's University
    • 野田 裕子 Noda Hiroko
    • 武庫川女子大学生活環境学部食物栄養学科 Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women's University
    • 福田 祥子 Fukuda Shoko
    • 武庫川女子大学生活環境学部食物栄養学科 Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women's University
    • 大杉 匡弘 Ohsugi Masahiro
    • 武庫川女子大学生活環境学部食物栄養学科 Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women's University

Abstract

通常,味噌は,アミラーゼおよびプロテアーゼを生産するAspergillus oryzaeと乳酸脱水素酵素を有するPediococcus halophilusおよびアルコール脱水素酵素を有するSaccharomyces rouxiを用いて生産されている.本研究では,ある種のきのこがアミラーゼ,プロテアーゼ,乳酸脱水素酵素とアルコール脱水素酵素を生産することを見出しA. oryzaeとP. halophilus とS. rouxiに代えて,きのこを用いて味噌を生産することを検討した.エリンギを用いて生産した味噌は,コントロールの6.2倍もトロンビン凝固時間を延長させ,血栓症予防効果を示した.

Aspergillus oryzae, Pediococcus halophilus and Saccharomyces rouxii are the main microorganisms used to make miso, because these microbes have a potent ability to produce amylase and protease, lactate dehydrogenase, and alcohol dehydrogenase, respectively. Recently, we discovered that some genera of mushroom also produces amylase, protease, lactate dehydrogenase and alcohol dehydrogenase. In this study we made a miso-like food using a mushroom in place of A. oryzae, P. halophilus and S. rouxii, and found that the miso-like food made using Pleurotus eryngii showed thrombosis preventing activity. There was a prolonged thrombin clotting time of 6.2 fold that of control.

Journal

  • Mushroom science and biotechnology

    Mushroom science and biotechnology 9(3), 117-120, 2001

    Japanese Society of Mushroom Science and Biotechnology

References:  12

Cited by:  3

Codes

  • NII Article ID (NAID)
    110008679487
  • NII NACSIS-CAT ID (NCID)
    AA12493760
  • Text Lang
    ENG
  • Article Type
    Journal Article
  • ISSN
    1345-3424
  • NDL Article ID
    6523313
  • NDL Source Classification
    ZR5(科学技術--生物学--菌類・微生物)
  • NDL Call No.
    Z18-B266
  • Data Source
    CJP  CJPref  NDL  NII-ELS  J-STAGE 
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