Characteristics of a cheese-like food produced by fermentation of the mushroom Schizophyllum commune

Journal of Bioscience and Bioengineering

Volumn 92, Issue 1, 2001, Pages 30-32

  Okamura Matsui, Tokumitsu ^a   Takemura, Kaori ^a   Sera, Mitsue ^a   Takeno, Tomomi ^a   Noda, Hiroko ^a   Fukuda, Shoko ^a   Ohsugi, Masahiro ^a  

^a MUKOGAWA WOMEN'S UNIVERSITY   (Japan)

Author keywords

Anti thrombin substance; Cheese; Fermentation; Lactate dehydrogenase; Mushroom; Schizophyllum commune; D glucan

Indexed keywords

BACTERIA; ENZYMES; TUMORS;

THROMBOSIS;

FERMENTATION;

BETA DEXTRO GLUCAN; GLUCAN; LACTATE DEHYDROGENASE; LACTIC ACID; THROMBIN; UNCLASSIFIED DRUG;

ARTICLE; BACTERIUM; CANCER; CHEESE; FERMENTATION; FOOD; LACTOBACILLUS; MICROORGANISM; MILK; MUSHROOM; NONHUMAN; SCHIZOPHYLLUM COMMUNE; STREPTOCOCCUS; THROMBIN TIME; THROMBOSIS;

SCHIZOPHYLLUM COMMUNE;

EID: 0034892635     PISSN: 13891723     EISSN: None     Source Type: Journal    
DOI: 10.1263/jbb.92.30     Document Type: Article

References (10)

1. The cultivation of a fibrinolytic enzyme producing mushroom, Schizophyllum commune
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6. Milk clotting enzyme from microorganisms; I. Screening test and the identification of the potent fungus
7. Inhibitory activity of green tea chatechins on thrombin
8. The fibrin plate method for estimating fibrinolytic activity
9. Fumaric acid, anti-thrombin substance from Rhizopus javanicus