Characteristics of a Cheese-Like Food Produced by Fermentation of the Mushroom Schizophyllum commune.

Okamura-Matsui, Tokumitsu; TAKEMURA, KAORI; SERA, MITSUE; TAKENO, TOMOMI; NODA, HIROKO; Fukuda, Shoko; Ohsugi, Masahiro

doi:10.1263/jbb.92.30

Cited by 8 publications

(6 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Schizophyllum commune derivatives have been suspected with antithrombotic effect for human beings by scientists (Okamura-Matsui et al, 2001), yet the detail mechanism is unclear. Base on the high protease and extracellular biological substance production ratio in submerged cultivation (Desrochers et al, 1981), S. commune is a good biological resource for scientists whom study the functional substance.…”

Section: Submerged Cultivation Of S Communementioning

confidence: 99%

Fibrinolytic Enzymes from Medicinal Mushrooms

Lu¹,

Chen²

2012

Protein Structure

View full text Add to dashboard Cite

Section: Submerged Cultivation Of S Communementioning

confidence: 99%

Fibrinolytic Enzymes from Medicinal Mushrooms

Lu¹,

Chen²

2012

Protein Structure

View full text Add to dashboard Cite

“…were found to halt the growth of S. cerevevisiae with an IC 50 value of 76 g/ml via chitin synthase inhibition. These observations may confer ecological and metabolic benefits to edible mushrooms since lactic acid bacteria may act synergistically to Iwalokun et al 1737 improve the nutritional quality and shelf life of associated fermented foods (Okamura-Matsui et al, 2001) and yeast contamination has been implicated in the decay of mushrooms (Middlelhoven, 2004). However, the observed growth inhibition halos (5.5 -10.1 mm) produced by P. ostreatus were lower than > 12.0 mm halos produced by I. lateus as reported by Rosa et al (2003) but comparable to halos produced by Agaricus sp., Gloedoporus thelephoroides and Coprinus sp.…”

Section: 1% (V/v) Tween-20mentioning

confidence: 99%

Comparative phytochemical evaluation, antimicrobial and antioxidant properties of Pleurotus ostreatus

Iwalokun¹,

Usen²,

Otunba³

et al. 2007

Afr. J. Biotechnol.

View full text Add to dashboard Cite

This study scientifically examined the phytochemistry, antioxidant and antimicrobial potencies of two organic extracts of Pleurotus ostreatus. Generally, both extracts were effective against 89.8% of the isolates tested with Bacillus subtilis (7.6 -7.8 mm), Escherichia coli (7.6 -8.2 mm) and Saccharomycee cerevisae (10.5 -10.8 mm) exhibiting highest gram ±ve, gram -ve and fungal susceptibilities by agar well diffusion method, respectively. However, petroleum ether extract (PE) exhibited greater anti-gram negative bacterial activity than the acetone extract (AE) and further produced growth inhibition of these isolates in broth. Compared to PE, the acetone extract elicited higher total phenolic content and in vitro antioxidant capacity. Phytochemical analyses of the extracts revealed low to moderate levels of terpenoids, tannins, steroidal glycosides and carbohydrates, while flavonoids, alkaloids and cynogenic glycosides were not detected. The results indicate that P. ostreatus possesses antimicrobial and antioxidant potentials.

show abstract

“…There is another example of using the enzymatic activity of mushroom: the lactate dehydrogenase and milk‐clotting activity of Schizophyllum commune was used to produce a cheese‐like food (Okamura‐Matsui et al . ).…”

Section: Conventional and Current Applications Of Edible Mushroomsmentioning

confidence: 97%

Conventional and Novel Applications of Edible Mushrooms in Today's Food Industry

Moon

2013

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

For centuries, mushrooms have been used as a part of the human diet and also as medicinal ingredients because they are a good source of nutrients and have biological activities. More than half of the mushrooms produced for human consumption worldwide are processed, mainly in canned form. Recently, various studies have been conducted to increase the application of mushrooms in processed foods. However, limited information is available regarding the various applications of edible mushrooms. Therefore, the conventional and current applications of edible mushrooms as well as their processing considerations were reviewed in this article. Mushrooms were directly added to various products to increase the quality characteristics and beneficial health effects of processed foods. Indirectly, mushrooms were used as a substitute for enzymes or other functional compounds. To keep or improve mushroom quality during processing and temperature extremes, pretreatment as well as irradiation conditions were proposed. Practical Applications Many varieties of mushrooms are considered to be useful natural products because they are a good source of nutrients and have other biological activities, such as hypotensive, antioxidant and anti‐inflammatory effects. Recently, various studies have been conducted to increase the application of mushrooms in processed foods in both direct and indirect ways. This review regarding conventional and current applications of edible mushrooms as well as their processing considerations will provide valuable information to the scientific community, to industries that are interested in mushroom processing conditions, and to the development of new functional products using mushrooms.

show abstract

Characteristics of a Cheese-Like Food Produced by Fermentation of the Mushroom Schizophyllum commune.

Cited by 8 publications

References 5 publications

Fibrinolytic Enzymes from Medicinal Mushrooms

Fibrinolytic Enzymes from Medicinal Mushrooms

Comparative phytochemical evaluation, antimicrobial and antioxidant properties of Pleurotus ostreatus

Conventional and Novel Applications of Edible Mushrooms in Today's Food Industry

Contact Info

Product

Resources

About