Development of heme iron materials from ground dark red flesh of dried bonito grounds by Schizophyllum commune fermentation

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  • KAJINO Minori
    Administration Food Sciences and Nutrition Major, Graduate School of Human Environmental Sciences, Mukogawa Women's University
  • TABATA Mariko
    Department of Food Sciences and Nutrition, School of Human Environmental Sciences, Mukogawa Women's University
  • MATSUI Tokumitsu
    Department of Food Sciences and Nutrition, School of Human Environmental Sciences, Mukogawa Women's University

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Other Title
  • スエヒロタケを利用した血合粉だしがらからのヘム鉄素材の開発
  • スエヒロタケ オ リヨウ シタ チアイフン ダシ ガラ カラ ノ ヘムテツ ソザイ ノ カイハツ

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We aimed to produce high concentrations of heme iron by Schizophyllum commune NBRC6504 fermentation of powdered dark red flesh of dried bonito, characterized by its high heme iron content. Iron concentrations in products fermented for nine week by S. commune were analyzed by atomic absorption spectrophotometry. We found that the concentrations of non-heme and heme iron in the fermented products were significantly higher than those in the materials. High concentrations of iron were recovered from the powdered material by the fermentation ability of S. commune. This is the first report detailing that high concentrations of heme iron are able to be obtained from powdered dark red flesh of dried bonito by basidiomycete fermentation.

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