Browse > Article
http://dx.doi.org/10.14480/JM.2021.19.4.310

Effect of sodium chloride on the growth, amino acid content, and fragrance patterns of Pleurotus ostreatus  

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)
Publication Information
Journal of Mushroom / v.19, no.4, 2021 , pp. 310-315 More about this Journal
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.
Keywords
Amino acid; Fragrance pattern; Pleurotus ostreatus; Sodium chloride;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Ahn JS, Lee KH. 1986. Studies on the volatile aroma components of edible mushroom (Pleurotus ostreatus) of Korea. J Korean Soc Food Sci and Nutr 15: 258-262.
2 Choung JI, Kim KY, Choi DH, Oh MK, Lee SY, Lee DJ. 2003. Growth responses and proline accumulation by salt treatment in rice cultivars. J Korean Soc Internat Agric 15: 288-293.
3 Jhune CS, Sul HJ, Kong WS, You YB, KIM JH, Cheong JC, Lee CJ. 2009. Effects of NaCl Concentration on Mycelial Growth and Fruiting Body Yields of Oyster Mushrooms, Pleurotus spp. J Mushrooms 7: 173-181.
4 Jung ST, Hong JS. 1991. Volatile Components of Oyster Mushrooms (Pleurotus sp.) Cultivated in Korea. Korean J Mycol 19: 299-305.
5 Kim EJ, Shin HJ. 2021. Changes in gut microbiota with mushroom consumption, J Mushrooms 19: 115-125.
6 Kim KS, Kim SS, Kim SM, Park EY, Lee HJ, Jo JO, Kim EA. 1998. Studies on volatile flavor components in domestic plant materials. Ministry of agriculture. Food and Rural Affairs. pp. 29-349.
7 Kim MG, Kim HM, Na US, Yoo SH, Che JK, Hong JS. 2002. Mushroom biology. Hakmunsa. 192-195.
8 Mahajan S, Tuteja N. 2005. Cold, salinity and drought stresses: an overview. Arch Biochem and Biophy 444: 139-158.   DOI
9 Lee JG, Do JH, Sung HS, Lee JW. 1995. Volatile flavor components of Korean Auricularia polytricha (Mont.) Sacc. mushroom. Appl Biol Chem 38: 546-548.
10 Lee HS, Kim HC, Kang JW, Lee WY, Lim HM, Jang KH. 2018. Selection of poplar clones for short rotation coppice in a reclaimed land. J Agric Life Sci 52: 21-32.   DOI
11 Lee SG, Shin JS, Seok YS, Bae GK. 1998. Effects of Salt Stress on Photosynthesis, Free Proline Content and Ion Content in Tobacco. Korean J Environ Agric 17: 215-219.
12 Lee AS, Lee JH, Won HS, Hwang SJ, Lee KJ, Bang KR, Kim KS, Mo YM. 2021. Effect of nitrogen content in media on yield of Pleurotus ostreatus in bag culture. J Mushrooms 19: 71-75.
13 Korea Forest Service 2008. Developing extended plantation policy of fast. growing trees at landfill. pp. 3-55.
14 Moon JH, Choi IW, Park YK, Kim YS. 2011. Development of natural meat-like flavor based on Maillard reaction products. Food Sci Animal Res 31: 129-138.
15 Skjerdal OT, Sletta H, Flenstad SG, Josefsen KD, Levine DW, Ellingsen TE. 1996. Changes in intracellular omposition in response to hyperosmotic stress of NaCl, sucrose or glutamic acid in Brevibacterium lactofermentum and Corynebacterium glutamicum. Appl Microbiol and Biotechnol 44: 635-642.   DOI
16 Korea Forest Service 2006. Analysis of poplar exhibit forest and soil leach reduction effect. pp. 3-54.
17 Lee CJ, LEE EJ, Park HS, KONG WS. 2018. Growth characteristics and productivity of oyster mushrooms after adding pine tree sawdust obtained from thinning out trees in a forest. J Mushrooms 16: 338-341.
18 Lee JK, Jang JH, Li Yang, Kim HN, Kwak MJ, Khaine Inkyin, Lee TY, Lee HK, Kim IR, Jang GH, Lee WY, Kang HD, Woo SY. 2017. Physiological characteristics of poplar clones in the saemanguem reclaimed land. J Korean Forest Soc 106: 186-195.   DOI
19 Ministry of Agriculture, Food and Rural Affairs 2018. 2019. Production Performance of Industrial Crop. pp. 64-67.