Screening of mushroom strains producing alcohol-tolerant amylase and mirin production using these strains

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  • HOMMA Hiroto
    Department of Brewing and Fermentation, Junior College of Tokyo University of Agriculture
  • TOKUDA Hiroharu
    Department of Brewing and Fermentation, Junior College of Tokyo University of Agriculture
  • YASUI Bun
    Department of Brewing and Fermentation, Junior College of Tokyo University of Agriculture
  • MAMIYA Chihiro
    Department of Brewing and Fermentation, Junior College of Tokyo University of Agriculture
  • NAKAMURA Kazuo
    Graduate School Department of Interdisciplinary Research, University of Yamanashi
  • NAKANISHI Kotoyoshi
    Department of Brewing and Fermentation, Junior College of Tokyo University of Agriculture

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Other Title
  • アルコール耐性アミラーゼを生産するきのこ類の検索および当該菌を用いた味醂の製造
  • アルコール タイセイ アミラーゼ オ セイサン スル キノコルイ ノ ケンサク オヨビ トウガイ キン オ モチイタ ミリン ノ セイゾウ

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We produced mirin (Japanese fermented alcoholic seasoning) using mushrooms instead of Aspergillus oryzae. Thirteen strains were screened from 91 strains of edible mushrooms as high amylase-producing strains, and alcohol tolerance of amylase produced by these strains was investigated. Amylase of Ganoderma lucidum NBRC31863 showed the highest tolerance in the presence of 20% ethanol (the activity was 89.5% of that in the absence of ethanol). The amylase activity of commercial rice koji (Aspergillus oryzae) under the same conditions was 72.3%. We selected Ganoderma lucidum NBRC31863 and three other mushrooms strains, and produced mirin using these strains. Mirin produced by Mucidula mucida var. asiatica SKB021, and G. lucidum NBRC31863, showed high total sugar content in the mushroom mirin produced (180 g/L, and 177 g/L, respectively), although it was lower than that of commercial mirin (425.6 g/L). The organic acid content and amino acid content of mushroom mirin were both higher than commercial mirin. Furthermore, mushroom mirin showed high antioxidative activity, and the DPPH radical scavenging activity of mirin produced by M. mucida var. asiatica SKB021 was 33.3 nmol-Trolox/mL, which is one of the advantages of using mushrooms for mirin production. The taste and aroma of mirin produced by G. lucidum NBRC31863 was good, and no significant difference was observed compared to commercial mirin in sensory evaluations.

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