title: Characteristics of a cheese-like food produced by fermentation of the mushroom Schizophyllum commune.
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.
authors.affiliation: Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women's University, 6-46 Ikebiraki-cho, Nishinomiya, Hyogo, 663-8137, Japan. tokamura@mwu.mukogawa-u.ac.jp
authors.forename: T
authors.initials: T
authors.lastname: Okamura-Matsui
authors.forename: K
authors.initials: K
authors.lastname: Takemura
authors.forename: M
authors.initials: M
authors.lastname: Sera
authors.forename: T
authors.initials: T
authors.lastname: Takeno
authors.forename: H
authors.initials: H
authors.lastname: Noda
authors.forename: S
authors.initials: S
authors.lastname: Fukuda
authors.forename: M
authors.initials: M
authors.lastname: Ohsugi