PRODUCTION OF LACTIC ACID BACTERIA-FERMENTED PRODUCT OF MUSHROOM HAVING EFFECT OF INHIBITING LARGE INTESTINAL CANCER-CAUSING INTESTINAL HARMFUL ENZYME AS WELL AS GROWTH OF HELICOBACTER PYLORI AND USE THEREOF

From the paper

Abstract

PURPOSE: A method of making the lactic acid bacteria-fermented product by inoculating a mushroom with lactic acid bacteria such as Lactobacillus acidophilus, L. bulgaricus, L. confusus, L. luteri, L. casei, B. breve, B. infantis, B. bifidum, B. thermophilum, Str. faecalis and Str. thermophyllus and then fermenting is provided. The product has an effect of inhibiting the activity of [beta]-glucuronidase and tryptophanase as an intestinal harmful enzyme as well as the growth of Helicobacter pylori as peptic ulcer-causing bacteria and thus can be used as a functional food material.

CONSTITUTION: A mushroom is added with water at the ratio of 1: 6, allowed to stand for about 4hr and then ground. About 0.5% by weight of ascorbic acid is added to the mushroom powder, sterilized and inoculated with 1% by weight of lactic acid, followed by fermenting for 12 to 24hr. The mushroom is selected from Pleurotus ostreatus, Agaricus bisporus, Agaricus blazei, Lentinus edodes, Flammulina velutipes Lyophyllum ulmarium, Auricularia polytricha.