Patent ID: 8460724

Claim:
A method of reducing the purine content of an edible material, comprising treating an edible material having a first level of purine content with a microorganism capable of digesting purine compounds, such that the thus treated edible material has a second level of purine content lower than the first level of purine content, wherein the microorganism is selected from the group consisting of Aspergillus oryzae ATCC 11493 , Aspergillus oryzae ATCC 26850 , Aspergillus oryzae ATCC 44193, Aspergillus oryzae ATCC 26831 , Rhizopus oryzae ATCC 52362, and combinations thereof; and the edible material is a mushroom product, a fruit beverage, a vegetable beverage, or a fermented product.