• Journal of Mushroom
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• v.15 no.2
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• pp.73-77
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• 2017

In Korea, oyster mushroom is one of the commonly cultivated mushrooms. In 2013, the cultivation areas and products of oyster mushrooms were 60,039 M/T and 201 ha, respectively. Many species of oyster mushrooms are cultivated in various countries. These include Pleurotus ostreatus, P. florida, P. sajor-caju, P. eryngii, P. citrinopileatus, P. salmoneostramineus and P. cystidiosus. P. citrinopileatus is a yellow oyster mushroom famous for its health benefits such as anti-cancer and anti-oxidant effects. Therefore, a cultivar P. citrinopileatus 'Jangdari' was developed to improve yield and the ability to grow well at lower temperatures. Two parent strains 'Gumbit (KMCC02150)' and 'KMCC02145' were selected based on their morphological characteristics. 'Jangdari' was developed by the method of Mon-Mon crossing between monokaryons derived from 'Gumbit' and 'KMCC02145', and finally selected through continuous cultivation tests. The optimum temperature for mycelial growth was $30^{\circ}C$. The cultivar could grow well at high temperatures, especially $16{\sim}24^{\circ}C$. Fruiting body production per bottle (850 mL) was about 90.0 g. Stipe length and thickness of 'Jangdari' were similar to those of 'Gumbit'. 'Jangdari' was more resistant to low temperature than 'Gumbit', and thus it could be cultivated with oyster mushrooms (P. ostreatus). In addition, while cultivating 'Jangdari', it is not required to scrape out the upper side of bottle's sawdust medium; hence, its cultivation is expected to save energy and time.

• Journal of Mushroom
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• v.4 no.3
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• pp.83-87
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• 2006

A new commercial strain "Gumbit" of golden oyster mushroom was developed by hyphal anastomosis. It was improved with hybridization between monokaryotic strain derived from ASI 2295 and ASI 2703. The optimum temperature of mycelial growth and fruiting body development were $25{\sim}30^{\circ}C$ and $19{\sim}24^{\circ}C$, respectively. The pileus was golden to brilliant yellow color. Commercial strain "Gumbit" was not as prolific as the more commonly cultivated Pleurotus ostreatus in the conversion of substrate mass to mushrooms. However, cultivator can save money for mushroom growing on high-temperature season as like summer in Korea. Since picking individual mushrooms is tedious and often damages the fragile fruiting bodies compared with other species of oyster mushrooms.

• Journal of Mushroom
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• v.6 no.3_4
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• pp.111-114
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• 2008

This study was carried out to investigate amino acid contents of golden mushroom and pink mushroom. The amino acid analysis was followed by AccQ-Tag method and HPLC on gradient conditions. Seventeen amino acids were anal)'zed and sixteen amino acids were found in golden mushroom; fifteen amino acids in pink mushroom respectively. Among total amino acid in golden mushroom, cysteine content was the highest and glycine, glutamic acid, proline were followed. Among total amino acid in pink mushroom, cysteine was the highest and glycine, lysine, methionine were followed. In our result, concerning amino acids, cysteine was dominant. and alanine was detected in golden mushroom but pink mushroom.

• The Korean Journal of Community Living Science
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• v.22 no.3
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• pp.351-364
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• 2011

Hot and spicy flavor grading in hot pepper powder for gochujang in various cultivars was studied using sensory and physicochemical characteristics. Chungyang, which had the highest capsaicin content had very low redness a value of 17.49 representing stronger red color does not relate to the stronger hot and spicy flavor. Sensory results showed that chungyang had significantly the highest value of hot and spicy aroma and flavor of 5.73 and 7.87, respectively(p<0.05). Although wurigun had the second highest capsaicin contents, it had relatively low hot and spicy aroma value as 3.87, some sweet flavor, and relatively low stingingness in the mouth value of 4.67, thus, comparatively weak hot and spicy flavor of 4.87 suggesting the difficulties in grading the hot and spicy flavor only by the capsaicin contents. Capsaicin content was highly positively correlated with the hot and spicy flavor, aftertaste and stinging flavor, and negatively correlated with the sweet flavor. In the principal component analysis, samples of chunyang, balita, and gumbit groups with greater hot and spicy aroma and flavor, were loaded in the first principal component. Classifying hot and spicy flavor of hot pepper powder for gochujang in various cultivars are suggested as 'very weak', 'weak', 'intermediate', 'strong', and 'very strong' with capsaicin contents under 40.00 mg/dL, 40~100 mg/dL, 100~150 mg/dL, 150~500 mg/dL, and those higher than 500 mg/dL, respectively. Since too many sample groups were located in the specific stages in the five stage grading, the nine staged classification is also suggested.