Characteristics of Beer-Like Drink Produced by Mushroom Fermentation.

Abstract

In general, Saccharomyces cerevisiae is a main microorganism in beer brewing, because this microbe has potent ability to produce alcohol dehydrogenase. Recently, we discovered that some genera of mushroom produce alcohol dehydrogenase, and made a beer-like drink using a mushroom in place of S. cerevisiae. The highest alcohol concentration in this drink was achieved with Tricholoma matsutake (1069 mM, 4.6%). This beer-like drink contained about 0.17% ß-D-glucan, which is known to have preventive effects against cancer. The drink showed thrombosis preventing activity: prolonged thrombin clotting time 2.3 fold that of control. Thus, the beer-like drink made using mushroom seems to be a healthful alcoholic beverage.

Identification of Potent Odorants in a Novel Nonalcoholic Beverage Produced by Fermentation of Wort with Shiitake (Lentinula edodes)

“…Hou and co-workers prepared a novel beverage by mixing polysaccharides extracted from BaChu mushroom with hawthorn juice and apple juice . Okamura et al reported on beer-like fermented drinks using Pleurotus ostreatus, Tricholoma matsutake, or Agaricus subrufescens instead of Saccharomyces cerevisiae as all of these fungi possess an alcohol dehydrogenase activity. , However, the unique capabilities of basidiomycetes in producing a wide range of natural flavors in beverages have been ignored for submerged cultivations so far. Because of consumers’ demand for natural food, basidiomycetes producing natural flavor compounds are ideal candidates for developing novel fermentation systems.…”

Properties of Ethanol Fermentation byFlammulina velutipes

“…4) Furthermore, some basidiomycetes produce alcohol dehydrogenase, allowing the production of wine using a mushroom. 5,6) These properties of basidiomycetes appear suitable for use in CBP. In a preliminary study, we screened some edible mushrooms for their ability to produce ethanol, and found that Flammulina velutipes was a good producer of ethanol.…”

Use of Whole Crop Sorghums as a Raw Material in Consolidated Bioprocessing Bioethanol Production UsingFlammulina velutipes

“…5) Furthermore, some basidiomycetes produce alcohol dehydrogenase, and hence can be used to make wine. 6,7) These properties of basidiomycetes suggest that they might be suitable for CBP.…”