FERMENTED FOOD PRODUCED BY FOMES FORMENTARIUS AND A METHOD FOR PRODUCING THE SAME

摘要

PURPOSE: A method for liquid culturing the mycelium of Fomes fomentarius, and the fermented food manufactured by using the mycelium are provided to reduce the offensive odor and salt content of doenjang, gochujang, ganjang (soy sauce) and cheonggukjang. CONSTITUTION: A method for liquid culturing the mycelium of Fomes fomentarius comprises the steps of preparing an extract of Rhus verniciflua; mixing 20~40 parts by weight of the extract of Rhus verniciflua and 40~80 parts by weight of PDB (Potato Dextrose Broth) culture medium to prepare a liquid culture solution; inoculating the mycelium of Fomes fomentarius (deposition number : KCTC 11549BP) to the liquid culture solution; and culturing the culture solution where the mycelium of Fomes fomentarius is inoculated at 20~40°C for 10~20 days.