耐熱性アミラーゼを生産するきのこ類の探索と甘酒の製造.

We produced amazake (a fermented, sweet, non-alcoholic Japanese beverage) using mushrooms instead of Aspergillus oryzae. Fourteen strains were screened from 55 strains of edible mushroom by amylase activity at 50℃. Thermal stability of amylase was investigated for these strains. Amylase of Grifola frondosa SKB003 and Fuscoporia obliqua NBRC 8681 showed high thermal stability. The optimal medium composition for amylase production in G. frondosa SKB003 and F. obliqua NBRC 8681 was investigated. G. frondosa SKB003 showed extremely high amylase activity, 526 mU/g (50℃) and 565 mU/g (60℃) on brown rice medium. We selected G. frondosa SKB003, and produced amazake with this strain. The total sugar content and reducing sugar content of amazake produced by G. frondosa SKB003 (349.1 g/L and 232.9 g/L) were higher than those for commercial amazake (252.3 g/L and 161.6 g/L). The taste and aroma of amazake produced by G. frondosa SKB003 were good, and a significant difference was not observed for commercial amazake on sensory evaluation. [ABSTRACT FROM AUTHOR]