| 摘要 |
PURPOSE:To remarkably increase the content of matsutakeol which is a fragrant component of matsutake mushroom (Tricholoma matsutake) by culturing mycelia of matsutake mushroom and keeping the culltured product at a temperature lower than the culture temperature for a prescribed period or over. CONSTITUTION:Mycelia of matsutake mushroom is inocultated in a liquid medium and cultured at 10-30 deg.C (preferably 24-26 deg.C) for >=2 weeks by static culture, spinning culture, shaking culture, spinning and shaking culture, etc., to proliferate the mycelia. The cultured mycelia are left standing at the lowest possible temperature between -2.0 deg.C to +15 deg.C (preferably at about -2.0 to 8 deg.C) for >=10hr (preferably 24-72hr) optionally after adding or removing a part of the culture liquid. The content of matsutakeol in the mycelia and the culture liquid can be remarkably increased to about 3-15 times that of the mycelia and culture liquid before the aging treatment. The mycelia of matsutake having increased matsutakeol content can be effectively utilized as a raw material for various matsutake food. |
