참고문헌
- Bak WC, Park YA, Lee BH, Ka KH, Park JH. 2013. Characteristics of newly bred shiitake strain "Chunbaegko". Korean J Mycol 41: 28-32. https://doi.org/10.4489/KJM.2013.41.1.28
-
Chang JS, Lee BS, Kim YG. 1992. Changes in
$\gamma$ -aminobutyric acid (GABA) and the main constituents by a treatment conditions and of an aerobically treated green tea leaves. Korean J Food Sci Technol 24: 315-319. - Cho DB, Hyun KH, Choi JH, Na KC, Seo JS, Kang SK, Kim YD. 2002. Chemical compositions of Lentinula in growth stage - A study on application plan of Lentinula I -. Korean J Plant Res 15: 128-134.
- Cho HS, Kim KH. 2014. Quality properties of fish paste containing green laver powder. Korean J Food Cult 29: 421-427. https://doi.org/10.7318/KJFC/2014.29.5.421
- Choi JI, Lee YH, Ha TM, Jeon DH, Chi JH, Shin PG. 2015. Characteristics of new mid-high temperature adaptable oyster mushroom variety 'Heuktari' for bottle culture. J Mushrooms 13: 74-78. https://doi.org/10.14480/JM.2015.13.1.74
- Enman J, Rova U, Berglund KA. 2007. Quantification of the bioactive compound eritadenine in selected strains of shiitake mushroom (Lentinus edodes). J Agric Food Chem 55: 1177-1180. https://doi.org/10.1021/jf062559+
- Hong JS, Kim YH, Kim MK, Sohn HS. 1989. Contents of free amino acids and total amino acids in Agaricus bisporus, Pleurotus ostreatus, and Lentinus edodes. Korean J Food Sci Technol 55: 466-475.
- Hong SJ, Lee WH, Shin BS, Sung JM. 2003. Production of Pleurotus ostreatus and Flammmmulina velutipes using liquid spawn inoculation system. Korean J Mycol 31: 22-27. https://doi.org/10.4489/KJM.2003.31.1.022
- Jeon SM, Wang EJ, Ka KH. 2015. Characteristics of mycelial growth and enzyme activities of Mattirolomyces terfezioides collected from Robinia pseudoacacia forest in Korea. Korean J Mycol 43: 165-173. https://doi.org/10.4489/KJM.2015.43.3.165
- Kawai G, Kobayashi H, Fukushima Y, Ohsaki K. 1996. Effect of liquid mycelial culture used as a spawn on sawdust cultivation of shiitake (Lentinula edodes). Mycoscience 37: 201-207. https://doi.org/10.1007/BF02461345
- Kim JH, Kang YJ, Baek IS, Jeoung YK, Lee YS, Cho HS, Lee YS. 2018. Mycelial growth and wood decaying enzymatic activity analysis by various addition rates of oak powder in the liquid spawn of Lentinula edodes. J Mushrooms 16: 74-78.
- Kim KJ, Im SB, Yun KW, Je HS, Ban SE, Jin SW, Jeong SW, Koh YW, Cho IK, Seo KS. 2017. Content of proximate compositions, free sugars, amino acids, and minerals in five Lentinula edodes cultivars collected in Korea. J Mushrooms 15: 216-222.
- Kim SM, Kim EJ. 2011. Development of resources for functional food and biological activity of Lentinus edoes mycelium. Korean J Herbology 26: 25-30.
- Kim WS. 2001. Effect of qualities on the mushroom incidence rate and culture media composition at Lentinus edodes mycoflora cultivation. MS Thesis. Wonkwang University. Iksan, Korea. pp. 17-18.
- Korea Forest Service, Statistical yearbook of forestry. 2018.
- Lee BH, Bak WC, Ka KH, Ryu SR. 2008. Comparison of productivity among various spawn shapes of middle-temperature type strain for sawdust cultivation of shiitake. J Mushroom Sci Prod 6: 38-41.
- Lee BH, Bak WC, Yoon KH. 2006. Comparison of shiitake productivity in sawdust media according to the use of sawdust, plug-shaped and liquid spawn. Korean J Mycol 34: 79-83. https://doi.org/10.4489/KJM.2006.34.2.079
- Lee SJ, Kim HH, Kim SH, Sung NJ. 2018. Culture condition of liquid spawn and the growth characteristics of Pleurotus ostreatus. J Mushrooms 16: 162-170.
- Park YA, Park WC, Ka KH, Koo CD. 2017. Comparative analysis of amino acid content of Lentinus edodes, a new variety of shiitake mushroom, in 'Poongnyunko'. J Mushrooms 15: 31-37. https://doi.org/10.14480/JM.2017.15.1.31
- Park YD, Hong YK, Whang WK, Huh JD, Park S. 1989. Comparisons of protein-bound polysaccharide contents obtained from mycelial cultured broth and fruit body of Coriolus versicolor. Korean J Mycol 17: 223-228.
- Park YI, Jeong HS, Joo NM. 2015. The quality characteristics of beef sausage with the addition of Gynura procumbens. Korean J Food Cook Sci 31: 395-404. https://doi.org/10.9724/kfcs.2015.31.4.395
- Sanchez F, Honrubia M, Torres P. 2001. Effects of pH, water stress and temperature on in vitro cultures of ectomycorrhizal fungi from Mediterranean forests. Cryptogam Mycol 22: 243-258. https://doi.org/10.1016/S0181-1584(01)01076-4
- Seo SY, Yoo YJ, Jung GT, Ryu J, Ko BR, Choi JS, Kim MK. 2005. Optimal condition for mycelial growth of Sparassis crispa. J Mushroom Sci Prod 3: 45-51.
- Shim KK, Yoo YJ, Koo CD, Kim MK. 2014. Changes of nutrients in media and mycelia on liquid spawn culture of Lentinula edodes. Korean J Mycol 42: 144-149. https://doi.org/10.4489/KJM.2014.42.2.144
- Son MH, Kim SY, Ha JU, Lee SC. 2003. Texture properties of surimi gel containing shiitake mushroom (Lentinus edodes). J Korean Soc Food Sci Nutr 32: 859-863. https://doi.org/10.3746/jkfn.2003.32.6.859
- Yoo YB. 1989. History of mushroom cultivation. In D. Y. Cha, C. H. You, K. P. Kim (ed.), New Technology of Mushroom Cultivation, Sangroksa, Korea. pp. 1-9.