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http://dx.doi.org/10.14480/JM.2021.19.3.184

Comparison of the physicochemical components of Lentinula edodes cultivars cultivated in sawdust medium  

Choi, Ji Yeon (Food Analysis Research Center, Korea Food Research Institute)
Kim, Min-Sun (Food Analysis Research Center, Korea Food Research Institute)
Publication Information
Journal of Mushroom / v.19, no.3, 2021 , pp. 184-190 More about this Journal
Abstract
With the development of sawdust medium cultivation technology, Lentinula edodes (shiitake mushroom) has become the most extensively produced and consumed mushroom globally. In this study, the approximate composition, nutritional components, and bioactive compounds of L. edodes were analyzed and compared for the five sawdust-cultivated shiitake mushrooms cultivars namely Sanjo701ho, Sanjo707ho, Sanjo715ho, Chamaram, and L808. The approximate range of the composition of freeze-dried shiitake mushrooms was 4.06-5.92 g/100 g of ash, 0.75-1.02 g/100 g of crude fat, and 21.24-29.15 g/100 g of crude protein. Sanjo701ho had the highest trehalose content (9.60±0.08 g/100 g), total polyphenol content (3.49±0.04 mg GAE/g), and total flavonoid content (1.33±0.03 mg QE/g) among the other shiitake mushroom cultivars. The total amino acid content was as follows: glutamic acid>aspartic acid>leucine. Glycine, alanine, valine, isoleucine, leucine, and phenylalanine contents were significantly decreased in the following sequence: Sanjo707ho, Sanjo715ho, Sanjo701ho, Chamaram, and L808. Crude protein, trehalose, and six types of amino acids were identified as classification indicators for the five cultivars of sawdust-cultivated shiitake mushrooms.
Keywords
Lentinula edodes cultivars; Sawdust cultivation; Proximate composition; Free sugars; Amino acids;
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