• Journal of Mushroom
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• v.10 no.4
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• pp.236-243
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• 2012

Spent mushroom substrates is composted organic material remaining after a crop of mushroom is harvested. The raw materials of mushroom substrates are same feed ingredient as corncobs, rice brown, wheat brown, cotton seeds and beet pulp. During the mushroom cultivation process, the mushroom substrates was used 15-25% by mushroom and 75-85% of mushroom substrates was remained in the SMS. Among of the spent mushroom substrates, spent mushroom substrates of pleurotus eryngii, Pleurotus ostreatus and Flammuliua velutipes is can be use the energy feedstock of animal feed. The cellulose content of spent mushroom(pleurotus eryngii) substrates containing the sawdust was high and total digestible nutrients (TDN) values was low. The spent mushroom(pleurotus eryngii) substrates fermented with cellulase and xylanase producing bacteria is may be used as an ingredient of feed in TMR for Hanwoo steer.

• Journal of Mushroom
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• v.1 no.1
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• pp.15-20
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• 2003

Antibacterial activities of 33 antibiotics against Pseudomonas tolaasii causing the brown blotch disease on the edible mushroom Pleurotus ostreatus, were tested in vitro for the control of the disease. Tetracyclin, kanamycin, kasugamycin, and streptomycin showed strong antibacterial activity against P. tolaasii, having the minimal inhibitory concentration of 10, 10, 100 and 200ppm, respectively. These antibiotics showed similar control value of 72.9, 71.2, 68.1 and 62.7%, respectively when applied on the artificially infected mushroom beds. Mushroom yields in the tetracycline treated boxes were increased about 31.8% comparing to the control ones. Mycelial growth of P. ostreatus on the PDA supplemented with streptomycin and kanamycin were not affected, but were inhibited 10~20% and 40% with tetracyclin and kasugamycin treatment, respectively.

• Korean Journal Plant Pathology
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• v.14 no.2
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• pp.177-183
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• 1998

A DNA fragment which is involved in tolassin production was cloned to obtain a molecular marker of Pseudomonas tolaasii, a casual agent of bacterial brown blotch disease of oyster mushroom (Pleurotus ostreatus). Tolaasin is a lipodepsipeptide toxin and known as a primary disease determinant of the P. tolaasii. It is responsible for formation of white line in agar when P. tolaasii were cultured against white line reacting organisms (WLROs). White line negative mutants (WL-) were generated by conjugation between rifampicin resistant strain of P. tolaasii and E. coli carrying suicidal plasmid pSUP2021 : : Tn5. The ability of tolaasin production of the WL- mutants was examined by hemolysis test, pathogenicity test, and high pressure liquid chromatography (HPLC) analysis of culture filtrate. All of the WL- mutants were lost the ability of tolaasin production (Tol-). Genomic library of the Tol- mutant was constructed in pLAFR3 and the cosmid clone containing Tn5 was selected. DNA fragment fro franking region of Tn5 was cloned from the plasmid and used as a probe in Southern blot. DNA-DNA hybridization with the probe to total DNA from group of bacteria ecologically similar to P. tolaasii including WLORs, fluorescent Pseudomonads isolated from oyster mushroom, P. agarici, P. gingeri, and some of other species of Psedomonas showed that some of the tested bacteria do not have any hybridized band and others have bands sowing RFLP. The cloned DNA fragment or its nucleotide sequence will be useful in detection and identification of the P. tolaasii.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.14 no.1
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• pp.47-58
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• 2003

Brown rice was used as material for solid-substrate cultivation of Ganoderma lucidum. The hydration time with cold water appeared to be 10 hours for brown rice, but the final water content was much less than optimum water content(65%). Hot water reduced the hydration time of brown rice, and the water content reached to 65% within 40 mins. From this result, hot water was better than cold water for the hydration of brown rice. We attempted to develop a practically applicable process by combining the soaking and sterilization. The water content of 65% appeared to be the best for the growth of the fungi and production of glucosamine related to the amount of mycelium. The content of free sugar increased far more in brown rice fermented with mycelium than in brown rice which was not fermented. Addition was most suitable 20% when add mushroom-rice to brown rice.

• Journal of Mushroom
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• v.8 no.3
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• pp.116-121
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• 2010

To elucidate the effect of humidity to the characteristics related to mushroom cultivation, five white strains and four brown strains of Flammulina velutipes were cultivated and investigated on their characters. The periods for fruiting initiation, growth and harvest were a little decreased when humidity increased after peak at 75%. Brown strains showed fast fruiting than white ones. ASI 4103 was the fastest and ASI 4166 and ASI 4153 were the latest. The productivity of ASI 4166 and ASI 4149 were the best in all conditions. In general, white strains showed high yields at 75% and brown ones did at 95%. Individual mushroom weight decreased and water content of mushroom increased in most strains when humidity increased.

• Journal of Food Hygiene and Safety
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• v.16 no.3
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• pp.232-240
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• 2001

One hundred twenty five bacterial isolates were obtained from the brown blotch-diseased oyster mushrooms collected from markets. Among them, 45 were determined as pathogenic bacteria and white line forming organisms(WLFO) were 6 strains and white line reaction organisms (WLRO) were 6 strains. All of the white line forming isolates were identified as Pseudomonas tolaasii which is a known pathogen of brown blotch disease of oyster mushroom by GC-MIS(Gas chromatography-microbial identification system). Six of the white line reacting organisms were identified as P. chlomraphis, P. fluorescens biotype A and type C. The rest of them were P gingeri, P. agarici, P. fluorescens biotype B, P. chloroyaphis, non-pathogenic P. tolaasii, P. putida biotype A and B etc. For spectrum of activity of tolaasin, culture filtrates from pathogenic isolates were examined by browning of mushroom tissue and pitting of mushroom caps. The weak pathogenic bacteria didn't induce browning or pitting of mushroom tissue. On the other hand, strong pathogenic isolates showed browning and pitting reaction on mushroom. An extracellular toxin produced by P. tolaasii, was investigated. The hemolysis activity test of 6 strains identified as P. tolaasii were 0.8∼0.9 at 600 nm and 3 strains of WLRO were 0.9∼1.0 and Pseudomonas app. were 1.0∼1.2. Observation of fresh mushroom tissue using confocal laser scanning microscopy was carried out for images of optical sectioning and vertical sectioning. Also images of brown blotch diseased oyster mushroom tissue after contamination P. tolaasii was obtained by CLSM.

• The Research Journal of the Costume Culture
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• v.6 no.1
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• pp.58-70
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• 1998

The color difference value of fabrics dyed with browning extracts from mushroom were as follows. 1. Two hours of dyeing depending on pH at 95℃ exhibited colors of YR and Y. The color of wool and nylon was darkest brown at pH 4, but light brown or yellow as pH increased. The color of silk was darkest brown at pH 5 and pH changes resulted in the same tendency as in wool. 2. In wool the color was changed to darker brown as time prolonged, however, there was no further color change after 9hr and value and chroma of wool declined. 3. At pH 4, the increase in temperature turned colors of sil, wool and nylon into dark brown from light yellow. 4. As the result of repetitive dyeing, colors of silk, wool and nylon gradually turned into darker brown. The repetitive dyeing was more effective in dark color and high colorfastness compared to a prolonged dyeing. 5. The amount of mordant resulted in color changes between light yellow and dark brown without various color changed. 6. In color change according to methods of mordant, post-mordant with CuSO₄·5H₂O and with SnCl·2H₂O showed colors of green and light yellow, respectively.

• Journal of Mushroom
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• v.6 no.3_4
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• pp.115-120
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• 2008

A new commercial strain 'Garlmoe' was developed by crossing monokaryons from selected wild strains. The optimal temperature of mycelial growth was $25^{\circ}C$ but it needed to adjust to $16{\sim}18^{\circ}C$ when incubated at the bottle cultivation. The optimal temperatures of fruiting body initiation and development were almost same to others like as $14^{\circ}C$ and $7{\sim}10^{\circ}C$, respectively. The color of 'Garlmoe' was typical to wild winter mushroom, that is, pileus was brown and lower part of stipe was dark brown. The surface on pileus of 'Garlmoe' was sticky 'Garlmoe' was a good commercial strain with high quality and high productivity characterized as quite even budding habit, straight and strong stipes and convex type pilei. The taste of this variety was very excellent because of better chewing feeling than white ones.

• Journal of Mushroom
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• v.18 no.4
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• pp.344-356
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• 2020

This study aimed to investigate the biological activities and amino acid content in the mixtures of roasted edible mushrooms (Pleurotus ostreatus, and Lentinula edodes) and grain additives (oat and brown rice) obtained under different extraction conditions for the development of mushroom tea. The total amount of polyphenol and β-glucan in edible mushrooms was increased with the roasting treatment compared to that observed with the air-drying treatment. In addition, DPPH radical scavenging activity and the amount of all amino acid components, including glutamic acid (Glu), were higher in the oat extracts than those observed in the brown rice. The biological activities and nutrient content were examined based on extraction temperatures and thetime required to obtain the mixtures of edible mushrooms and grain additives. The extract of a 1:1 mixture of L. edodes + oat (LE+O) obtained at 100℃, 3 min showed high DPPH radical scavenging activity (33.5%), and the extract of 3:1 mixture of P. ostreatus + brown rice (PO+B) obtained at 100℃, 3 min showed high nitrite scavenging activity (49.9%). The total polyphenol content of the extract of 3:1 mixture of P. ostreatus + brown rice (PO+B) was the highest when obtained at 16.2 mg GAE/g and+ brown rice (PO+B) was the highest when obtained at 16.2 mg GAE/g and 70℃, 10 min. The essential amino acid content was higher in the 1:1 mixing ratio of P. ostreatus + oat (PO+O) and P. ostreatus + brown rice (PO+B) and 3:1 mixing ratio. L. edodes + oat (LE+O) and L. edodes + brown rice (LE+B) compared to that observed in other mixing ratios.

• Journal of Mushroom
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• v.16 no.3
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• pp.175-179
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• 2018

The button mushroom 'A. bisporus' is the most commonly grown mushroom worldwide. The color of 'Agaricus bisporus' is white and brown. Recently, the consumption of brown button mushrooms has been increasing steadily. 'Danseok-1ho' was bred using the multi-spore random mating method and named after Danseok Mountain in Gyeongju, the region where 'A. bisporus' was first grown in Korea. The optimum temperature for mycelial growth was between $20^{\circ}C$ and $30^{\circ}C$, and the mushroom production temperature was between $15^{\circ}C$ and $20^{\circ}C$. The color and shape of 'Danseok-1ho' are medium brown and spherical, respectively. The width and thickness of the pileus are 45.1 mm and 23.5 mm, respectively. The hardness and L of chromaticity of 'Danseok-1ho' are $8,937g/{\Phi}5mm$ and 50.4, respectively. The incubation period is around 20 days and mushroom production takes about 18 days after casing. A typical characteristic of 'Danseok-1ho' is that the individual occurrence rate is high, so mushroom losses are low during harvest.