Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Preparation of Mushroom Mycelia-cultured Traditional Meju with Enhanced Anticaricinogenicity and Sensory Quality

항암성과 향미가 개선된 재래식 버섯균사체메주의 제조

  • 김영숙 (경상대학교 응용생명과학부) ;
  • 박철우 (경상대학교 응용생명과학부) ;
  • 김석종 (경상대학교 응용생명과학부) ;
  • 박숙자 (경상대학교 응용생명과학부) ;
  • 류충호 (경상대학교 응용생명과학부) ;
  • 조현종 (농협중앙회 식품연구소) ;
  • 김정옥 ((주) HK바이오텍) ;
  • 임동길 (부산지방식품의약품안전청) ;
  • 하영래 (경상대학교 응용생명과학부)
  • Published : 2002.12.01
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Abstract

Mushroom mycelia-cultured traditional meju (MTM) was prepared by inoculating 10% submerged-liquid culture of mushroom strains to five holes (1$\times$3 cm) per side of the traditionally-fermented meiu (10$\times$10$\times$10cm), followed by incubating additional 4 weeks at $25^{\circ}C$. Mushroom strains used were Neutari (Pleurotus ostreatus, PO), Yeongji (Ganoderma lucidum, GL), Synryeong (Agaricus blazei, AB), Ypsae (Grifola frondosa, GF), Pyogo(Lentinus edodes, PE), Dongchunghacho (Paecilomyces japonicus, PJ) and Sanghwang (Phellinus linteus PL). All MTMs showed an enhanced anticarcinogenicity against S-180 cell-induced mouse ascites cancer antimutagenicity against aflatoxin B$_1$ (AFB$_1$) and 2-amino-3-methylimidazo[4,5-f]quinoline (IQ), and sensory qualities, relative to control meju. Such positive effects of MTM prepared with Sanghwang, Yeongji, or Synryeong were superior to those of MTM with Ypsae, Pyogo, Dongchunghacho, or Neutari.

항암성과 향미가 개선된 기능성 재래식 버섯균사체메주는 버섯균을 액체배양하여 재래식메주의 각 면에 5개씩 만든 구멍(1X3 cm)에 버섯균배양액을 메주 무게의 10%를 접종한후 $25^{\circ}C$에서 4주간 배양하여 제조하였다. 제조한 버섯균사체 메주 중 상황, 영지, 또는 신령버섯균사체메주가 항암성과 향미완화능이 우수하였다.

Keywords

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