Journal of Life Science (생명과학회지)

Korean Society of Life Science (한국생명과학회)
권호 표지
DOI QR코드

DOI QR Code

Effect of Temperature on the Growth and Microstructure of Fruit Body in the Basidiomycetes, Pleurotus ostreatus

느타리버섯 자실체의 생육 및 미세구조에 미치는 온도의 영향

  • Yoon Seon-Mee (Mushroom Research Institute, Gyeonggido Agricultural Research and Extension Services) ;
  • Ju Young-Cheoul (Mushroom Research Institute, Gyeonggido Agricultural Research and Extension Services) ;
  • Seo Gun-Sik (Korea National Agricultural College) ;
  • Chi Jeong-Hyun (Mushroom Research Institute, Gyeonggido Agricultural Research and Extension Services)
  • 윤선미 (경기도농업기술원 버섯연구소) ;
  • 주영철 (경기도농업기술원 버섯연구소) ;
  • 서건식 (한국농업전문학교) ;
  • 지정현 (경기도농업기술원 버섯연구소)
  • Published : 2006.04.01
Download PDF
⟨ Previous Next ⟩

Abstract

To elucidate the effect of temperature on the fruit body growth and structure of pleurotus ostreatus cultivar Chunchu No.2, microstructures were observed with scanning- and transmission electron microscope. Pileocystidia were well developed on the surface of pileus in the fruit body cultivated at $7^{\circ}C$. As the increasing temperature for fruit body development, thickness of pileus, thickness of stipes and length of stipes shown thin, thick and long, respectively. Color of pileus was also changes to whitish grown under high temperature. Physical structure shown as hardness and gumminess of stipes grown at high temperature, fruit body were soften than that of low temperature. Microstructures of fruit body grown at high temperature shown fast-discharge of basidiospore and sytoms aging. vacuolation in the cell observed at mycelium grown under high temperature. Optimum temperature for vegetative growth of fruit bodies were $15^{\circ}C$, and shown regular arrangement of mycelium on the surface of stipes.

생육온도가 느타리버섯 자실체의 생육 및 조직에 미치는 영향을 검토하기 위하여 온도를 $7^{\circ}C,\;15^{\circ}C,\;23^{\circ}C$로 달리하여 생육시키고, 자실체의 특성 및 조직의 미세구조 변화를 관찰 한 결과, 생육온도가 높을수록 갓의 두께는 얇아지고, 대의 두께 및 대의 길이는 길어졌으며, 버섯의 갓 색깔이 백색에 가깝게 변화하였다. 생육온도에 따른 자실체의 미세구조변화는 생육온도가 높아질수록 주름에 있어서 담자포자의 비산이 빠르고, 노화현상이 두드러졌다. 생육온도별로 느타리버섯 대부위의 물리적 특성을 조사한 결과 생육온도가 높을수록 경도는 낮아졌는데 이는 세포의 노화 및 균사의 밀도가 낮았기 때문으로 생각된다. 또한 대의 세포학적인 특정으로 액포화가 두드러져 생육온도가 높을수록 생육일수는 빨라지나 그만큼 노화가 쉽게 일어남을 확인하였다.

Keywords

References

  1. Chang, S. T. and P. G. Miles. 1989. Mushrom Science : Edible mushrooms and their cultivation, CRC Press, Inc., 3-25
  2. David L. Largent. 1986. How to identify mushrooms to genus I: macroscopic features, Mad River Press, Inc., 71-72
  3. Evered, C. E. and K. S. Burton. 1995. Science and cultivation of edible fungi, Elliott(ed) : Cryo SEM study of changes in tissue anatomy of harvested sporophores of Agaricus Bisporus, Balkema, Rotterdam, 717-721
  4. Gyeonggido Mushroom Research Institute. 2003. The mushroom, 19-20 (in Korean)
  5. Hausen. B. M., K. H. Schulz and U. Noster. 1974. Allergic disease caused by the spores of an edible fungus :Pleurotus florida. Mushroom Sci. 9, 219-225
  6. Hong, B. S., S. J .Kim, C. H. Song, S. Y. Hwang, H. C. Yang. 1992. Development of substrate and cultural method for the cultivation of Pleurotus sajor-caju, Korean Mycol. 20(4), 354-359 (in Korean)
  7. Horner, W. E., M. D. Ibanez, W. Liengswangwong, J. E. Salvaggio and S. B. Lehrer. 1988. Characterization of allergens from spores of the Oyster mushroom Pleurotus ostreatus. J. Allergy Clin. Immunol. 82, 978-986 https://doi.org/10.1016/0091-6749(88)90134-0
  8. Hurukawa, H.,1992. Mushroom Science, Kyouritzu press. 103-106 (in Japanese)
  9. Jandaik, C. L. and J. N. Kapoor. 1976. Amino acid composition of mushroom Pleurotus sajor-caju(Fr.) Singer. Mushroom J. 41, 154-156
  10. Jonninson, M. W. 1959. Chemical and vitamin comosition of the mycelium of wood rotting Basidiomycetes. Mushroom Sci. 4, 183-185
  11. Kalberer, R. and U. Kunsch. 1974. Amino acid composition of the oyster mushroom(Pleurotus ostreatus). Lebensn U. Techol. 7, 242-244
  12. McGarry, A. and K. S. Burton. 1994. Mechanical properties of the mushroom, Agaricus bisporus. Mycol. Res. 98, 241-245 https://doi.org/10.1016/S0953-7562(09)80192-5
  13. Olsen, J. A. 1987. Pleurotus spores as allergens. Mushroom J. 172: 115-117
  14. Rokuo U. 1979. Fermentation and technology. 137(6), 534-548 (in Japanese)
  15. Rural Development Administration. 2004. The oyster mushroom. 248-249
  16. Seo, G. S. 2004. Effect of environment on the mycelial growth and fruit body development of basidiomycetes. Mushroom J. 9, 84-86 (in Korean)
  17. Shin, G. C., S. M. Cho, N. B. Jeon, J. H. Ku. 1994. Effect of Sodium Hypochlorite (NaOCl) Treatment on bacterial yellow blotch in oyster mushroom, Pleurotus ostreatus. Korean Mycol. 22(2), 190-195 (in Korean)
  18. Yoshioka, Y., R. Tabeta, H. Saito, N. Ueharo and F. Fukuoka. 1985. Antitumor polysaccharides from P. ostreatus (Fr.) Quel.: Isolation and structure of a ${\beta}-glucan$. Carbohydrate Res. 140, 93-100 https://doi.org/10.1016/0008-6215(85)85052-7
  19. Zadrazil, F. 1978. Cultivation of Pleurotus : The biology and cultivation of edible mushrooms, Eds. S. T. Chang and W. A. Hayes, Academic Press. N.Y., 521-554

Cited by

  1. Effects of Different Substrate on the Growth and Microstructure of Fruit Body in the Basidiomycetes, Pleurotus ostreatus. vol.17, pp.9, 2007, https://doi.org/10.5352/JLS.2007.17.9.1272
  2. Effect of growth temperature on development of fruit body in Neolentinus lepideus vol.11, pp.1, 2013, https://doi.org/10.14480/JM.2013.11.1.021