• The Korean Journal of Mycology
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• v.25 no.4 s.83
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• pp.268-275
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• 1997

High prices of raw materials used as media for the mushroom cultivation increased the cost of commercial production of oyster mushroom (Pleurotus ostreatus). In this study, garlic peels (Allium sativum f. pekinese) as an agricultural by-product were investigated to replace the saw dust for the bottle cultivation of oyster mushroom. Mycelial growth of oyster mushroom were examined by the extracts made from the sawdust, rice bran and garlic peels. The mycelial growth was very poor in the agar media containing the extracts of sawdust or garlic peels, but was good when those of the rice bran were added. In the polypropylene bottle experiment, the sawdust medium which ammended with minerals vitamin was essential for the production of the mushroom fruitbodies. The rice bran was considered to stimulate the mycelial growth, but not the development of basidiocarps. The garlic peel was not a factor to stimulate the production of mushroom fruitbodies, but a raw material ammended with the rice bran produced much amounts of mushroom. In this work, garlic peels ($10{\sim}70%$ v/v) added to the mixture of sawdust and rice bran (4 : 1, v/v) was considered to help the productions of mushroom fruitbodies. Based on the result, the replacement of expensive saw dust with inexpensive garlic peels was a good example to reduce production cost of the bottle cultivation of mushroom.

• The Korean Journal of Food And Nutrition
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• v.3 no.1
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• pp.69-79
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• 1990

Koryo(918-1352) made a certain progress in her culture and agriculture except the latter part of the era when the development in social economy were retarded due to military dictatorship and Mongol invasion. Despite of these external conditions, cultivations and kinds of horticulture foods were expanded With the help Of many king's agriculture first policy and the advancement in cultivating method . Among the horticulture foods, fruits such as peach, plum, Japanese apricot, apricot, cherry, pear, persimmon, pomegranate, crab apple, Jujube, grape, Chinese quince, walnut, orange, yuzu, chestnut, ginkgo nut(silvernut), pine nut, nutmeg nut, and fiat were crowed, and vegetables such as Chinese cabbage, turnip, radish, garlic, welsh onion, gynmigit, scallion, taro, malva, cucumber, white gourd, bottle gourd, water melon, eggplant, Japanese ginger, ginger and litchi were cultivated, while semi, water shieled and bamboo sprouts were taken in natural. Fruits were taken in natural or through dry, and particularly grapes were used to make wine, Flowers of Japanese apricots, some fruit trees, and chrysanthemum were also made into wine. Certain fruits were used as medicine owing to its medicinal nature. Vegetables were used to make Kimchi or to boil soup, sometimes they were dried to be kept in storage to be used in rare season and also used as medicine Increase in kinds of horticulture foods does not have any direct relation with the reform of social economy, but the fact that so many kinds of horticulture foods were cultivated and used in Koryo era shows that they elevated people's life and dietary culture.

• Ocean and Polar Research
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• v.39 no.4
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• pp.269-277
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• 2017

Medium compositions for the hyperthermophilic archaeon, Thermococcus onnurineus NA1 was statistically optimized to enhance formate-driven hydrogen ($H_2$) production by using response surface methodology. From the Plackett-Burman design-based experiment, it was confirmed that among the minor components of medium such as KCl, $MgSO_4$, $NH_4Cl$, Cystein-HCl, trace elements, Fe-EDTA and $CaCl_2$, the trace elements were screened as the only positively effective components with respect to $H_2$ production. Subsequently, the optimal concentrations of the trace elements and the major components of a medium such as NaCl, yeast extract and sodium formate were determined from the five-level central composite design (CCD)-based experiment. The resulting quadratic model predicted the maximum $H_2$ production of 46.6 mmol/L in serum bottle and it was validated experimentally using the optimal medium initially supplemented with 26.70 g/L of NaCl, 9.81 g/L of sodium formate, 3.50 g/L of yeast extract and 4.59 mL/L of trace elements. From the duplicate batch cultivations in the fermentor using the optimized medium, the a maximum $H_2$ production rate up to 71.8 mmol/L/h could be obtained, which was a 65% enhanced value compared with that obtained using the control medium, showing the high efficiency of the optimized medium.