Crude Enzymes from a <i>Hericium</i> Edible Mushroom Isolated in Japan: Variability in Milk-clotting Activity and the Ability to Coagulate Ultra-high-temperature Pasteurized Milk

Abstract

Eleven mycelial strains of the genus Hericium were isolated to investigate the variability in milk-clotting activity and ability to coagulate ultra-high-temperature pasteurized milk (UHT-milk) of their crude enzymes. As well, the antifungal activity of cheese prepared using the crude enzymes was assessed. Based on sequence analysis of ITS-5.8S ribosomal DNA, 8 strains were identified as H. erinaceus, 2 as H. abietis, and 1 as Hericium sp. Notable differences were observed among the species and within strains in terms of milk-clotting activity of the crude enzyme preparation. The UHT-milk coagulation ability was detected in 5 strains of H. erinaceus and showed no correlation with the potency of milk-clotting activity. Furthermore, all cheese samples prepared from low-temperature pasteurized milk using the crude enzymes from the 8 strains of H. erinaceus and ripened for 30 days at 13℃ showed growth inhibitory activity toward Aspergillus niger NBRC 105649. Thus, the crude enzyme preparation from H. erinaceus may be useful for cheese production.

Molecular Characterization of Lactic Acid Organisms Isolated from Spontaneous Fermentation of Cassava- fufu and gari

“…Moreover, Schizophyllum commune is a well known edible higher fungus Nigeria as it is valued for its high nutritional composition [26]. This fungus has also been exploited in the production of cheese due to its ability to produce both lactate dehydrogenase and other factors that lead to milk-clotting [27].…”

Fungal Growth Inhibition by Cheese Prepared Using Milk-clotting Crude Enzymes from the Edible Mushroom <i>Hericium erinaceum</i>

“…MYS agar medium (pH 5.6) containing 1.0 % malt extract, 0.4 % yeast extract, 1.0 % sucrose, and 1.5 % agar was used for cultivation of the mycelia and measurement of fungal growth inhibition ability. Preparation of crude enzymes was conducted according to previously described methods (Kishimoto et al, 2018). Briefly, H. erinaceum MAFF 435060 was cultivated in 5 g sterilized wheat bran medium (water content of approximately 60 %, w/w) at 25 ℃ for 14 d; then, 50 mL of 0.05 M McIlvaine buffer (pH 6.0) was added to extract crude enzymes.…”

“…Sato et al (2016) further revealed that crude enzymes from H. erinaceum MAFF 435060 had the ability to coagulate milk pasteurized at ultra-high temperatures (130 ℃, 2 s) as well as milk pasteurized at a low temperature (66 ℃, 30 min). It was also shown that cheese prepared using crude enzymes from H. erinaceum MAFF 435060, incorporating commercially available low-temperature pasteurized milk as the raw material, inhibited the growth of Aspergillus niger (Kishimoto et al, 2018).…”

“…Accordingly, the development of biopreservation techniques to prevent spoilage by microbes through the use of safe antibiotic substances derived from microorganisms is expected to comprise the next advance in cheese production. Therefore, the growth inhibition ability of cheese prepared using crude enzymes from H. erinaceum MAFF 435060 against A. niger NBRC 105649, as reported by Kishimoto et al (2018), may be useful toward this goal. However, details concerning substances that inhibit the growth of A. niger NBRC 105649 and their formation mechanisms remain unclear.…”

Edible Mushroom: A Potent Producer of Industrial Enzymes

“…In recent times, many mushroom enzymes were identified with not so usual activities. Crude enzymes from Hericium strain from Japan showed milk clotting ability with ultra-high temperature pasteurized milk indicating its applicability in cheese production (Kishimoto & Tanimoto, 2018). Edible and medicinal mushrooms Ganoderma lucidum, Hericium erinaceus, Pleurotus ostreatus, Grifola frondose and Flammulina velutiper were found to be capable of biotransformation of ginsenosides (Liu & Yuan, 2019).…”