Fermented Soybean with Thrombosis Preventing Activity Using Mushroom Mycelia as Microbial Source
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概要
- 論文の詳細を見る
Bacillus natto is the main microorganism used to make natto (fermented soybeans), because this microbe has good ability to produce protease. However, it is known that some genera of mushroom also produce protease, and in this study we made a fermented soybean using a mushroom mycelia in place of B. natto. We found that the fermented soybean made using mycelia of Flammulina velutipes and Roseofomes subflexibilis showed a thrombosis preventing activity: a prolonged thrombin clotting time 8.2 fold that of control.
- 2003-08-01
著者
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NODA Hiroko
Department of Food Science and Nutrition, Mukogawa Women's University
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Noda H
Department Of Food Science And Nutrition School Of Human Environmental Sciences Mukogawa Women'
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Ohsugi M
Department Of Food Science And Nutrition School Of Human Environmental Sciences Mukogawa Women'
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Noda Hiroko
Department Of Food Science And Nutrition Mukogawa Women's University
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Fukuda Shoko
Department Of Food Science And Nutrition School Of Human Environmental Sciences Mukogawa Women'
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OKAMURA-MATSUI Tokumitsu
Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women's U
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IZUTA Hiromi
Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women's U
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TOMODA Tomomi
Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women's U
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OHSUGI Masahiro
Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women's U
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Okamura T
Department Of Food Science And Nutrition School Of Human Environmental Sciences Mukogawa Women'
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Takeno Tomomi
Department Of Food Science And Nutrition School Of Human Environmental Sciences Mukogawa Women'
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Izuta Hiromi
Department Of Food Science And Nutrition School Of Human Environmental Sciences Mukogawa Women'
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Okamura Tokumitsu
Department Of Food Science And Nutrition School Of Human Environmental Sciences Mukogawa Women'
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Ohsugi Masahiro
Department Of Food Science And Nutrition School Of Human Environmental Sciences Mukogawa Women'
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Okamura-Matsui Tokumitsu
Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women's University
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TOMODA Tomomi
Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women's University
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NODA HIROKO
Department of Biochemistry, School of Medicine Nagoya University
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OHSUGI Masahiro
Department of Domestic Science, Mukogawa Womens University
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