METHOD FOR PRODUCING ALCOHOLIC DRINK AND LIQUOR USING MASS-CULTURED MUSHROOM MYCELIA HAVING ALCOHOL DEHYDROGENASE AND ALCOHOLIC DRINK OR LIQUOR

From the paper

Abstract

A method for producing alcoholic drink or liquor from the mycelia of mushroom having alcohol dehydrogenase activity, and the alcoholic drink or liquor produced therefrom are provided to enhance alcohol fermentation, improve taste and flavor of alcoholic drink or liquor, and remove hangover-causing components from alcoholic drink or liquor. The method for producing alcoholic drink or liquor from the mycelia of mushroom having alcohol dehydrogenase activity comprises the steps of: culturing fruit bodies of mushroom to produce the mycelia of mushroom having alcohol dehydrogenase activity and performing alcohol fermentation with the mycelia of mushroom as an alcohol fermentation source, wherein the mushroom mycelia is the mycelia of Phellinus linteus or Tricholoma matsutake mushroom having alcohol dehydrogenase activity of 33-38 U/mg or 3.5-5 U/mg measured by the method of Okamura et al. and the mycelia of mushroom is produced by culturing mycelia of mushroom on a plate, shaking-culturing the mycelia of mushroom, preculturing the mycelia of mushroom, culturing the precultured mycelia of mushroom in a medium containing sucrose, and filtering the cultured mycelia of mushroom with a sieve.