• The Korean Journal of Mycology
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• v.14 no.1
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• pp.85-88
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• 1986

More than 40 samples of the genus Cordyceps were collected and investigated. Among them, six species were confirmed as unrecorded ones in Korea. Unrecorded species were Cordyceps alboperitheciata, Cordyceps discoideocapitata, Cordyceps intermedia, Cordyceps nigrella, Cordyceps roseostromata and Cordyceps scarabaeicola.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.5
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• pp.781-788
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• 2008

This study was conducted to investigate the quality of white pan breads as affected by various concentration of Cordyceps powder. Breads were prepared by addition of 0, 1, 2 and 3% of Cordyceps to flour of basic formulation. The moisture content of white pan breads decreased with increasing Cordyceps powder concentration. The pH of white pan breads also decreased with increasing Cordyceps powder concentration. In color values, with increase of Cordyceps powder concentration, L value decreased and a value increased in the crumb. The weights of breads cooled decreased with increasing Cordyceps powder concentration. The volume and height of dough decreased with increasing Cordyceps powder concentration. However, the specific volume and yield of dough were not significantly different among groups. The baking loss rate was higher in the breads with Cordyceps powder than in the control. In the texture characteristics, hardness and chewiness of breads significantly increased with increasing Cordyceps powder concentration and adhesiveness increased. In the sensory evaluation, when compared to the control, the breads added to 1% of Cordyceps powder was superior to in color and flavor, while was similar to texture and taste.

• Microbiology and Biotechnology Letters
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• v.30 no.1
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• pp.46-50
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• 2002

To investigate the quality of Koji produced by Cordyceps sp., a mixed culture of Aspergillus oryzae and the Cordyceps sp. were inoculated in Koji making. Viable cell counts and counts of fungi spore during Koji making for 120 hours were increased rapidly within 24-48 hours, after then their changes were not shown significantly during Koji making. The activities of amylase and protease in Koji inoculated with the mixed culture of A. oryzae and Cordyceps sp. were superior to one with A. oryzae only. The sensory evaluation on the Koji with 0.5％ (w/w) A. oryzae and 0.5％ (w/w) Cordyceps sp. were evaluated to be superior to ones. The best quality of Koji is prepared from the mixture of Cordyceps sp. and A. oryzae with the ratio of 0.5％ and 0.5％ (w/w).

• The Korean Journal of Pesticide Science
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• v.13 no.3
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• pp.177-184
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• 2009

This study was carried out to investigate infection process, symptoms and main component of the domestic silkworm, Bombyx mori. larvae and pupa infected with the entomopathogenic fungus Cordyceps, Paecillomyces tenuipes. The Cordyceps, Paecillomyces tenuipes, was highly infectious to the silkworms. A pathogenicities of Cordyceps, Paecillomyces tenuipes, may be highly virulent because of the low resistance or high susceptibility of the silkworms. The silkworm larva infected with Cordyceps formed phialospores on the phialides at the imperfect stage of the genus Cordyceps, But silkworm pupa infected with Cordyceps formed ascospores in the asci at the perfection stage of the genus Cordyceps. The results of analysis of health silkworm pupa and silkworm pupa infected with Cordyceps were obtained that amino acid, fatty acid, and nucleoside were very different.

• The Korean Journal of Mycology
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• v.26 no.4 s.87
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• pp.538-550
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• 1998

The mushrooms of this study were collected mainly on Mt. Halla on Cheju-do from April of 1995 to October of 1997. A total of 292 species from 127 genera were identified. Among them, 103 species from 41 genera of the Basidiomycota and 88 species from 13 genera of the Ascomycota were recorded for the first time on Cheju-do. Five species were recorded for the first time in Korea. They are: Typhula phacorriza, Cordyceps crinalis, Cordyceps cochlidiicola, Cordyceps longissima and Cordyceps prolifica.

• The Korean Journal of Food And Nutrition
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• v.23 no.1
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• pp.8-14
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• 2010

This study was carried out to develop an optimum baking formula and baking process for a new bread raw material with added Cordyceps militaris powder, which has been known to prevent various adult diseases and cancers. The rheological properities of dough made from Cordyceps militaris powder-wheat flour with 0, 1, 2, and 3% Cordyceps militaris powder added-were investigated. A farinogram showed that the water absorption and weakness value of dough increased with added Cordyceps militaris powder, but development time and dough stability were decreased. An extensogram showed that resistance to extension was increased in bread with 1% Cordyceps militaris powder, but decreased in bread with 2% and, 3% powder. Extensibility decreased fermentation progressed. An amylogram showed that gelatinization point was increased but maximum viscosity was decreased with added Cordyceps militaris powder. With increased amounts of powder dough volume during fermentation was reduced. The change in pH values of dough after mixing, fermentation, and proofing decreased with increased amounts of added powder.

• Advances in Traditional Medicine
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• v.5 no.4
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• pp.262-271
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• 2005

Cordyceps, one of the most valued traditional Chinese medicines, consists of the dried fungus Cordyceps sinensis growing on the larva of caterpillar. It is also known as 'winter-worm and summer-grass' because of its appearance during different seasons. The parasitic complex of the fungus and the caterpillar is found in soil of a prairie at an elevation of 3,500 to 5,000 meters in northwestern part of China. According to Chinese medicinal theory, Cordyceps is used to replenish the kidney and soothe the lung, and indeed many clinical applications have been reported. The natural Cordyceps is rare and expensive on the local market, and therefore, several mycelial strains have been isolated from natural Cordyceps and manufactured in large quantities by fermentation technology, and they are commonly sold as health food products in Orient. The adulterants of Cordyceps are commonly found on the market, and therefore the authentication of these products has to be defined. Having the urgent need from current market, different chemical markers such as nucleoside, ergosterol, mannitol and polysaccharide are being used for quality control of Cordyceps. Unfortunately, these markers are far from optimization, and therefore extensive works are needed to define the pharmacological efficiency of these markers.

• Mycobiology
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• v.42 no.2
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• pp.93-99
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• 2014

The earliest pre-Linnaean fungal genera are briefly discussed here with special emphasis on the nomenclatural connection with the genus Cordyceps Fr. Since its valid publication under the basidiomycetous genus Clavaria Vaill. ex L. (Clavaria militaris L. Sp. Pl. 2:1182, 1753), the genus Cordyceps has undergone nomenclatural changes in the post-Linnaean era, but has stood firmly for approximately 200 years. Synonyms of Cordyceps were collected from different literature sources and analyzed based on the species they represent. True synonyms of Cordyceps Fr. were defined as genera that represented species of Cordyceps Fr. emend. G. H. Sung, J. M. Sung, Hywel-Jones & Spatafora. The most common synonyms of Cordyceps observed were Clavaria and Sphaeria Hall, reported in the 18th and in the first half of the 19th century, respectively. Cordyceps, the oldest genus in the Cordyceps s. s. clade of Cordycipitaceae, is the most preferred name under the "One Fungus = One Name" principle on priority bases.

• Preventive Nutrition and Food Science
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• v.4 no.1
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• pp.18-22
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• 1999

Flavor characteristics of raw Cordyceps militaris significatntly different from those of dried one. In the case of raw Cordyceps militaris , major flavor components were composed of 5 alcohols, 3 ketones, 4 phenols, 9 alkanes , and 3 alkenes. The major alcohol was 1-octen-3-ol(22.56%, 1147.3% ng/ml), which contributed to the characteristic green flavor. Ketones (3-ocatone, inparticular )were present in the highest concentration in raw Cordyceps militaris . In contrast, major flavor components of dried Cordyceps militaris were composed of 4 alcohols, 4 ketones, 3 furans, 4 pyrizines, 2 dithiazines, 5 phenols , 8alkenes , 17 alkanes, and 8 fatty acids. Dried Cordyceps militaris had unique sweet aroma of sesame as wella s a milky flavor. Green or fruit flavor were rarely detected . In alkanes , 10 cosanes, component fo wax were present. Typical flavor components of alkanes such as $\beta$-caryophyllen and Δ-cadinene were also detected. Fatty acids of dried Cordyceps militaris ranged from myristic acid (14 :0) to linoleic acid (18 ; 2). The sweet aroma of dried Cordyceps militaris was mostly due to pryazines, dithaiazines, and furans. Two dithaizines were identified and characteristics of these flavor components was a roasted bacon flavor. Strong antibacterial acitivity was observed toward Vibrio spp. such as V. vulnificus, V.cholerae, V. parahaemlyticus. Relatively high antibacterial acitivity was shown toward Bacillus subtilis , B,cereus, Staphyllococcus aureus, and Corynebacterium xerosis.

• Korean Journal of Plant Resources
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• v.13 no.3
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• pp.155-161
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• 2000

Many Cordyceps rpp were collected for excellent strains selection at Mts. Moak, Younsuk and Daea-ree herbarium near Wanju-kun from mid May to October,1999. They were identified as the resulting 2 genera and 5 species, 10 strains were got through 5 species culture. Among them 4 species used for induction of artifitial fruiting body and 6 strains of them were selected to excellent strains: Cordyceps militaris (99-0007), Isaria japonica (99-0001, 99-0002, 99-0003), Cordyceps soborifera (99-0008), Cordyceps kanzashiana(99-0009).