• The Korean Journal of Mycology
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• v.30 no.1
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• pp.11-17
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• 2002

This experiment was carried out to study formation of fruitbody with Cordyceps scarabaeicola (EFCC C-252) isolate. This isolate was the one of best fruitbody formation on brown rice 60 g plus 30 g silkworm pupa media among EFCC C-251, EFCC C-252, EFCC C-1092 from EFCC (Entomopathogenic Fungal Culture Collection) of Kangwon National University. Fruiting body was formed only isolate EFCC C-252 among tested isolates on the medium of brown rice (60 g) and silkworm pupae (30 g). The optimal temperature and light for fruiting body formation were $25^{\circ}C$ and fluorescent light (300 lux). The maximal fruiting body formation was observed at 70 g of brown rice and 80 g of silkworm pupa medium which was treated separately. Fruiting body was formed maximally by 2 days interval of irrigation.

• Korean journal of applied entomology
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• v.47 no.2
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• pp.169-174
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• 2008

The growth characteristics of Paecilomyces tenuipes according to the passage in the two kind of liquid media were investigated by comparing the mycelium and conidium formation degrees. The potato dextrose broth medium and the silkworm larvae medium containing the silkworm powder were used as the liquid media, and the potato dextrose agar medium and the brown rice medium containing the powder of silkworm pupa were used as the solid media. The conidium formation degree in liquid media differed by the passages but that in solid media was not. This suggested that the passage in liquid media did not affect significantly the conidium formation in solid media. When the brown rice media were inoculated with the concentration of $1{\times}10^{10}$ conidia/ml, $1{\times}10^8$ conidia/ml and $1{\times}10^6$ conidia/ml, respectively, the conidium formation degrees were similar. This indicated that the optimal inoculation concentration of conidium to the brown rice media is $1{\times}10^6$ conidia/ml.

• Journal of Sericultural and Entomological Science
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• v.48 no.2
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• pp.37-40
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• 2006

A new silkworm variety "Daepoongjam" for spring rearing season is $F_1$ hybrid between Jam151, a Japanese race bred from introduction breeding and Jam152, a Chinese race from introduction breeding. In the local adaptatability test performed at 8local areas in spring of 2005, the heavy cocoon yield of "Daepoongjam" was recorded 6% higher than "Kumokjam". The concentration of Deokynojirimycin (DNJ) was measured 4.22 mg in "Daepoongjam", similar to "Kumokjam" (4.26 mg). In the Peacilomyces tenuipes production ability test, the pupal weight of "Daepoongjam" was 1.61 g/individual 13% heavier than "Kumokjam" (1.41 g/individual)

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.44-49
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• 2004

Changes in quality properties of Kochujang prepared with Paecilomyces japonica powder and extract using different solvents were investigated during 90 days of fermentation at $20^{\circ}C$. Although moisture contents were not significantly different, pH of P. japonica-added Kochujang was lower than that of control group without P. japonica, and decreased with increasing fermentation time. Amino nitrogen content increased up to 60 days of fermentation and decreased slightly after 90 days, with that of P. japonica-added Kochujang showing highest on 30 and 60 days at 179.2 and 282.2 mg%, respectively, higher than control gruup. L, a, and b values decreased in proportion to fermentation period, with P. japonica-added Kochujang, particularly P. japonica powder-added Kochujang, lower than those of control g개up. Sensory evaluation test showed color of control group was 'clear red', whereas that of P. japonica powder-added Kochujang was 'dark reddish brown' and P. japonica extract-added Kochujang was darker than control group; consumer preference for dark color was low, Textures of all samples were 'glossy and smooth', showing high consumer preference. Salt content of P. japonica-added Kochujang was higher than that of control group, with P. japonica extract-added Kochujang higher than that made with powder Hot taste or P. japonica-added Kochujang was weaker, whereas its flavor higher, than control group, with P. japonica powder-added Kochujang showing highest flavor score. Overall preference was higher for P. japonica-added Kochujang than control group, with P. japonica water extract-added Kochujang showing the highest score.

• Journal of Sericultural and Entomological Science
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• v.45 no.2
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• pp.108-111
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• 2003

A infectious fungus (J131) recently isolated from artificial cultivation farms of Paecilomyces tenuipes is known to cause a great yield loss and deterioration of products. In this study, its occurrence and characterization were made. The isolate (J131) was identified as Paecilomyces farinosus (Holm ex S. F. Gray) Brown ＆ Smith. Colonies of the isolate on PDA grew moderately fast, attaining a diameter of 19mm within 14 days at 24${\pm}$1$^{\circ}C$. Vegetative hyphae are smooth-walled and hyaline. Conidiophores mainly arose from the submerged mycelium, usually measuring 1.3-1.5$\mu\textrm{m}$ wide and consisted of verticillate branches with whorls of 2 to 4 phialides. Phialides of 3.8-5.8${\times}$1.5-1.8 $\mu\textrm{m}$, with a swollen basal portion tapered into a distinct neck of about 0.6-0.8 $\mu\textrm{m}$ wide. Conidia arisen from the phialides, were ellipsoidal to fusiform, smooth-walled, hyaline, 1.8-2.4${\times}$1.1-1.4$\mu\textrm{m}$. .When silkworm larvae were injected with concentration of 1${\times}$10$\^$8/ conidia/$m\ell$ of infectious fungus J131, infection rate was 41.3％ and synnemata formation rate was 23.6％. Black spots were appeared on the surface of silkworm larvae in 5-9 days after injection. The surface of larvae was covered with hyphae which were gradually turned into yellow from white color during the incubation period of 3-4 days. 1 to several 4-6mm long synnemata of yellow or orange color were formed on the surface. The matured synnemata were ramified from its end and produced much conidia of white color.

• The Korean Journal of Mycology
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• v.31 no.1
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• pp.8-13
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• 2003

The fruiting body of Paecilomyces sinclairii was collected in Baekyangsa, Jeollanam-Do, Korea. Cultural conditions for the mycelial growth and fruiting body formation were investigated. Its optimum mycelial growth was obtained at 25℃ and pH 8 on potato dextrose agar and Hamada media among the various media tested. The carbon and nitrogen sources for the optimum mycelial growth were dextrin and glutamine, respectively. The optimum C/N ratio was about 20:1 in case that 1% glucose was supplemented to the basal medium as a carbon source. The favorable mycelial growth was obtained from corn meal extract medium mixed with 30% (w/v) milk solution. The maximum fruiting body was formed in unpolished rice medium supplemented with 20% (w/w) silkworm pupae at $25^{\circ}C$ under 500lux.

• The Korean Journal of Mycology
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• v.26 no.3 s.86
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• pp.380-386
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• 1998

To obtain basic data for mass production of Isaria japonica, cultural characteristics of japonica were investigated by using liquid, solid media and silkworms pupa. Mycelia grew favorably at the temperature of $23{\sim}28^{\circ}C$ on MYG medium with pH 7.0. The fruiting-body of I. japonica was induced below $20^{\circ}C$ in MYG liquid medium (Malt yeast glucose) under fluorescent light. In MYG basal medium mixed with pupal powder of silkworms, the fresh weight of fruiting-bodies was increased with increasing concentration of pupal powder. The highest yield of fruiting bodies was obtained in carbon-rich medium supplemented with pupal powder of silkworm. Also, fruiting-bodies of I. japonica were produced massively on the silkworm pupa placed on the stainless tray in the shortest time. The structure and shape of fruiting-bodies were coral-like, many-branched types with numerous conidiospores.

• The Korean Journal of Food And Nutrition
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• v.21 no.1
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• pp.22-27
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• 2008

This study investigated the quality characteristics of the Seolgiddeok samples prepared with various amounts(0, 0.5, 1.0 and 2.0%) of Paecilomyces japonica powder by examining proximate compositions, color, texture and sensory quality. The composition of the Paecilomyces japonica powder was measured as follows: moisture(7.40%), crude protein(55.77%), crude lipid(7.1l%), and crude ash(5.39%). With increasing Paecilomyces japonica powder content, the moisture and crude protein content of the Seolgiddeok increased; however crude fat and ash contents decreased. In terms of color, the lightness of the Seolgiddeok decreased and yellowness and redness increased with increasing amounts of Paecilomyces japonica powder. Among textural characteristices hardness, cohesiveness, and gumminess were decreased, but springiness increased according to the addition level of Paecilomyces japonica powder. For the sensory evaluation, the overall quality of the SP-l.0% group was not significantly different than the control group(SP group). In conclusion, the optimal addition amount of Paecilomyces japonica powder for Seolgiddeok is proposed as 1% of total weight.

• Korean journal of food and cookery science
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• v.19 no.6
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• pp.694-700
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• 2003

Changes in the Qualify Properties of Doenjang Prepared using the Powder or extracts of Paecilomyces japonica were investigated during fermentation at 20$^{\circ}C$. The moisture content was increased during fermentation but was not significantly different in all treatments. The pH of Doenjang with p. japonica was lower than the control group and decreased with the fermentation time. The amino nitrogen content increased gradually for up to 60 days and decreased slightly at 90 days. The L, a and b value decreased in proportion to the fermentation period and those of Doenjang with P. japonica powder were the lowest. From the results of the sensory evaluation, the color of the control group was similar to "yellow" but that of the Doenjang made from powder of P. japonica was close to "dark brown" and those of the Doenjang made from the P. japonica extract were darker than that of the control group. The texture was "glossy and smooth" in all cases and preference about the texture was high. The Doenjang with added P. japonica Powder had a saltier taste and the Doenjang with P. japonica Powder had the least sweet taste. In the flavor and overall Preference, the Doenjang with P. japonica powder was the lowest.

• Journal of Sericultural and Entomological Science
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• v.51 no.1
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• pp.63-67
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• 2013

A new silkworm variety "WhangBoJam" for spring rearing season is F1 hybrid between Jam317, a japanese strain bred from introduction breeding and Jam318, a chinese strain from introduction breeding. In the local adaptability test performed at 8 local areas in spring of 2012, the hatchability rate of WhangBoJam was recorded 95% similar to Kum HwangJam. The larval period was 8hours more long than KumHwangJam. The pupation percentage was recorded 6.6% higher than KumHwangJam. Single cocoon weight was recorded 2.29 g similar to KumHwangJam and cocoon yield(21.3 kg) was higher than KumHwangJam. The concentration of DNJ was measured to 0.22% in WhangBoJam, lower than DaePoongJam(0.26%). In the Paecilomyces tenuipes production ability test, the pupal weight of Whang BoJam was 1.33 g/individual, higher than KumHwangJam (1.19 g/individual).