Recently, there had been reports on ethanol fermentation from mono-saccharide and disaccharide by mushroom mycelia. This experiment was conducted to study ethanol production from xylose by mycelila of mushrooms isolated from Korea. The cultures used in this study were obtained from Culture Collection and DNA Bank of Mushrooms in the Division of Life Sciences, Incheon National University. The results showed that Neolentinus lepideus, Trametes hirsuta and Cerrena unicolor produced ethanol from xylose contained media. The ethanol concentration produced in the xylose contained media ranged from 2.5∼3.8%. The highest ethanol concentration(3.8%) was obtained from fermentation of xylose by Neolentinus lepideus mycelia. All of the mushroom mycelia used in this study showed a good ability of ethanol fermentation from glucose, fructose, mannose, cellobiose and maltose.

Recently, there had been many reports on ethanol fermentation by mushrooms. This study was initiated to screening of ethanol fermentation by mushroom mycelilal cultures preserved in Culture Collection and DNA Bank of Mushrooms in the Division of Life Sciences, Incheon National University. The experimental results showed that ethanol concentration produced by Cerrena unicolor, Trametes pubescens and Daedalea dickinsii, Microporus vernicipes and Perenniporia fraxinea in the glucose medium ranged from 2.3∼4.7%. The highest ethanol concentration was obtained from fermentation of glucose by Cerrena unicolor (4.7%). Some of the mushrooms used in this study have a good ability to efficiently ferment arabinose, fructose, mannose, cellobiose, maltose and sucrose . The highest ethanol concentration was obtained under semi-aerobic condition compared with aerobic and anaerobic conditions. The media used for ethanol fermentation by T. pubescens and P. fraxinea. contained small amounts of β -D-glucan, which is known to have anti-tumor activity.

Antioxidant activity is important for reducing oxidative stress that causes various metabolic disorders. Metabolic disorders are highly related to loss of productivity in livestock. Therefore, development of effective antioxidant compounds originating from plants is important for organic agriculture. Phenolic compounds in edible plants are regarded as major components relevant to antioxidant activity. The present study investigated the changes in antioxidant activity and phenolic compound profiles of Aronia (Aronia meloncarpa) by fermentation using different strains of Leuconostoc mesenteroides. A total of 5 strains of L. mesenteroides were used as starter cultures and their β-glucosidase activities were measured. A total of 6 experiment runs were prepared, one for control (uninoculated) and the others (inoculated) for treatments. For biological activity, antioxidant and antibacterial activities were measured. For phenolic compound profiling, TLC and HPLC analysis were performed. The strains of KACC12313 and KACC12315 showed greater enzyme activity than others. Treatment with KCCM35046 showed strong and broad antibacterial activity against to Listeria monocytogenes. Treatments with KCCM35046 and KACC12315 showed the highest total polyphenol content. The highest antioxidant activity was found in KACC12315 treatment. No remarkable alteration was found in thin layer chromatography (TLC) analysis. In phenolic compound profiling analysis, KCCM35046 showed notable alteration in compound area ratio compared to others and also showed the highest caffeic acid content. In chlorogenic acid, treatments with KCCM35046 and KACC12315 showed great content than others. Treatment with KACC12315 showed the greatest content of trans-ferulic acid. As a result of relative performance indexing analysis, L. mesenteroides KCCM35046 and KACC12315 were selected as the best strain for the fermentation of Aronia.