Development of health and functional alcoholic beverages by mushroom fermentation

本研究以开发预防心肌梗塞、血栓综合症、脑凝血酶等癌症的保健功能性酒精饮料为主要目的，尝试了使用蘑菇的酒精发酵来生产酒和清酒，即使使用红葡萄和白色葡萄发酵的蘑菇酒，抗氧化活性也显著提高。这种白色葡萄酒含有大量的苹果酸。蘑菇发酵过程中分解了高分子聚合物（淀粉）中的葡萄糖，产生了大量的葡萄糖。裂殖酵母发酵的白色葡萄酒中，糖含量明显降低。蛋白质被解析，而且，虽然游离氨基酸总量减少的氨基酸分析的结果表明，蘑菇生产新的氨基酸的可能性。此外，还对酒精发酵进行了研究。 ...更多信息 并且，在促进旋转振荡培养之后，通过进行静置的厌氧培养，开始快速地进行培养，并且由于考察了具有良好或更高效率的酒精生产方法（好氧和厌氧转换培养法），蘑菇菌丝体充分增殖。煮饭的米饭显示出比蒸米饭更高的值。此外，发酵香菇还增加了抗凝血酶活性和抗氧化活性。此外，酒精生产率高的蘑菇发现，糖化是优秀的和酒精发酵早期的结果，一个优秀的混合培养蘑菇。至于葡萄酒和清酒的开发优秀的功能性和偏好使用蘑菇发酵，这是有可能的，因为一个新的培养方法已经找到，并计划在未来尝试商业化。少

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