METHOD FOR PRODUCING ALCOHOLIC DRINK OR LIQUOR USING MYCELIA OF MUSHROOM HAVING ALCOHOL DEHYDROGENASE OR ITS MYCELIA

摘要

A method for producing alcoholic drink or liquor by using mycelia of mushroom having improved alcohol dehydrogenase activity is provided to reduce alcohol fermentation procedure and improve productivity of alcoholic drink or liquor by improving alcohol dehydrogenase activity of mushroom mycelia, and supply minerals, vitamins and useful components having anticancer and immunity-enhancing effects to the alcoholic drink or liquor. The alcoholic drink or liquor is produced by adding the mycelia of mushroom having improved alcohol dehydrogenase activity into the alcohol fermentation step, wherein the mycelia of mushroom has alcohol dehydrogenase activity of 33-38 U/mg measured by a 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, pre-culturing the mycelia of mushroom, culturing the pre-cultured mycelia of mushroom in a medium containing sucrose, and filtering the cultured mycelia of mushroom with a sieve.