Journal of Mushroom (한국버섯학회지)

The Korean Society of Mushroom Science (한국버섯학회)
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Effect of sodium chloride on the growth, amino acid content, and fragrance patterns of Pleurotus ostreatus

염화나트륨 농도가 느타리 자실체의 아미노산과 향기성분에 미치는 영향

  • Lee, Sang-Chul (Department of Plant Resources, Kongju National University) ;
  • Pyeon, Ha-Young (Department of Plant Resources, Kongju National University) ;
  • Park, Youn-Jin (Kongju National University Legumes Green Manure Resource Center) ;
  • Oh, Tae-Seok (Department of Plant Resources, Kongju National University) ;
  • Jang, Myoung-Jun (Department of Plant Resources, Kongju National University)
  • 이상철 (공주대학교 식물자원학과) ;
  • 편하영 (공주대학교 식물자원학과) ;
  • 박윤진 (두과녹비자원연구센터) ;
  • 오태석 (공주대학교 식물자원학과) ;
  • 장명준 (공주대학교 식물자원학과)
  • Received : 2021.11.24
  • Accepted : 2021.12.15
  • Published : 2021.12.31
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Abstract

We investigated the effect of sodium chloride-associated abiotic stress on the development of Pleurotus ostreatus. We examined the growth characteristics of fruiting bodies, constituent amino acids, and fragrance pattern to determine the effect of culturing Pleurotus ostreatus on a sawdust substrate supplemented with sodium chloride in a dose-dependent manner. Pleurotus ostreatus fruiting bodies exhibited an increasing tendency towards augmented yields when grown in the presence of 0.5% sodium chloride as compared with that grown in the control group. However, increasing the supplementation of sodium chloride from 1.0 % to 2.0% resulted in significantly decreased yields of Pleurotus ostreatus fruiting bodies in these groups as compared with that in control groups. Further assessment revealed the presence of 14 types of amino acids in the fruiting bodies, including aspartate, threonine, serine, glycine, alanine, methionine, valine, isoleucine, leucine, phenylalanine, tyrosine, lysine, histidine, and arginine, at lower levels in all the sodium chloride-treated groups than in the control group; except for glutamic acid and proline. Similarly, fragrance pattern analysis of the Pleurotus ostreatus fruiting body by chromatography confirmed that the intensity of the substances presumed to be octane compounds, to which the unique flavor of mushrooms is attributed, was lower in all the sodium chloride-treated groups than in the control group.

본 연구는 염화나트륨에 의한 비생물적 스트레스가 생육과정 중의 느타리에게 미치는 영향을 자실체의 생육특성, 그리고 구성아미노산함량과 향기패턴 분석을 통해 확인하였다. 농도별로 염화나트륨을 처리한 톱밥배지에서 수확한 느타리 자실체의 생육특성을 조사한 결과, 처리구별 수량은 무처리구 대비 염화나트륨 0.5%처리구에서의 값은 비슷했으며, 염화나트륨 처리 농도가 1.0%에서 2.0%으로 증가하면서 수량이 확연히 감소하였다. 자실체의 구성아미노산함량 분석결과, 무처리구 대비 모든 염화나트륨 처리구에서 glutamic acid과 proline을 제외한 aspartate, threonine, serine, glycine, alanine, methionine, valine, isoleucine, leucine, phenylalanine, tyrosine, lysine, histidine, arginine의 14종 구성아미노산의 함량이 낮음을 확인하였다. 자실체의 향기패턴 분석결과, 염화나트륨 처리구에서 버섯고유의 향을 나타내는 octane compound로 추정되는 물질의 intensity가 감소하였음을 chromatography상에서 확인하였다.

Keywords

Acknowledgement

이 논문은 2019년 공주대학교 학술연구지원사업의 연구지원에 의하여 연구되었음

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