• 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.

• The Korean Journal of Mycology
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• v.49 no.3
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• pp.425-425
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• 2021

• Journal of Mushroom
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• v.17 no.3
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• pp.85-92
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• 2019

Over a million tons of spent mushroom substrate (SMS) are generated as by-products of mushroom cultivation every year in Korea. Disposal of SMS by mushroom farmers is difficult, therefore, recycling solutions that do not harm the environment are necessary. SMS consists of mushroom mycelia and residues of fruiting bodies, containing a variety of bioactive substances, such as extracellular enzymes, antimicrobial compounds, and secondary metabolites. This paper reviews utility of SMS for bioremediation, controlling plant disease, and production of lignocellulytic enzymes, organic fertilizer, and animal feed.

• Culinary science and hospitality research
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• v.13 no.4
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• pp.119-127
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• 2007

Pine mushroom is excellent for its unique smell, nutrients and functional factors. The quality characteristics of Demi-glace sauce made from pine mushrooms that have not been used despite their value as good ingredients and mushrooms that have been added to various kinds of sauce were examined by differing pine mushroom and mushroom powder in stock. The more pine mushroom and mushroom powder was added, the content of minerals increased; however, the content of moisture decreased. Overall, viscosity was increased. The content of each mineral varied in proportion to pine mushroom and mushroom powder contents level. Sensory evaluation of pine mushroom added to demi-glace sauce showed difference in sweetness, savory taste overall. 0.2% addition of sweetness, 0.3% addition of savory taste, 0.2% and 0.3% addition of overall acceptability appeared as the best estimation. Specially, 0.2% addition was the highest in salty taste and color. As the two mushroom powder contents was increased, tastes of demi-glace sauce were not increased; rather, the appropriate amount of addition existed.

• Journal of Mushroom
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• v.13 no.3
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• pp.237-242
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• 2015

A new brown button mushroom cultivar, 'Hogam', C34 line, was made by crossing homokaryons, ASI1164-37 and ASI1175-66, selected by RAPD analysis and by cultivating three times. Mycelium of 'Hogam' on CDA (compost dextrose agar) media grew well at $25^{\circ}C$. The optimum pin-heading temperature of new variety and optimum growing temperature was $14-18^{\circ}C$. The thickness of the mature cap and stipe were thicker than a control, 'Dahyang' that developed in 2010. The color of pileus was light brown and lighter than 'Dahyang'. Days required from casing to first harvesting were three days longer than control strain, but the weight of harvested fruiting body increased by 1.35 times. 'Hogam' cultivar are expected to contribute to the diversification of domestic mushroom cultivars.

• Journal of Mushroom
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• v.9 no.3
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• pp.110-115
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• 2011

Trichoderma disease of oyster mushroom has not been effectively detected in the field for testing its resistance against the disease with its varieties. In this study, we investigated the methods to detect its resistance in the laboratory by using media, which enables us to understand the relevant characteristics (e.g., lysis, toxin enzyme, mycelial growth rate). In coculturing with strains of Trichoderma and oyster mushroom, it is possible to observe the difference in the resistance of oyster mushroom against Trichoderma with the phenomena of barrage reaction, overgrowth and lysis. We also observed the inhibition of mycelial growth of oyster mushroom using the dilution method with 48-well plate, but could not observed the inhibition of mycelial growth using the filter paper method of cultural supernatant. In simultaneously culturing both Trichoderma and oyster mushroom, it was possible to detect the inhibition of the mycelial growth of oyster mushroom, but Trichoderma mycelium did not overgrow against oyster mushroom. We found that the pathogenicity was efficient in using solid medium with the phenomena of overgrowth and lysis by inoculating Trichoderma on top of mycelia of oyster mushroom. In conclusion, the methods (e.g., coculture method, dilution method with 48-well plate, post-inoculation method) are recommended to detect the resistance of oyster mushroom against Trichoderma disease.

• Journal of Mushroom
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• v.6 no.1
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• pp.1-12
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• 2008

Mushroom is well known for a safe food for a long time and, what is more, has a lot of useful characteristics related on the pharmacological activities. It is expected to be one of the most important functional food due to its diverse bioactive compounds. Especially, medical potentiality on immunomodulator and antitumor continues to be focused. Recent research trend and commercialization of functional healthy food using mushroom and its bioactive compounds will be herein introduced. Industrialization of mushroom functional substances will be also discussed.

• Journal of Mushroom
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• v.19 no.3
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• pp.256-259
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• 2021

Currently, button mushroom, Agaricus bisporus is one of the most consumed mushroom in the world. However, despite of its importance in food market, molecular genetic modification method for breeding of A. bisporus is not well established. In this study, we optimized yield of A. bisporus protoplast with Lysing enzyme, Chimax-N and cellulase. With this composition, 1.0 × 10⁸/mL of protoplasts were obtained reliably. PEG-mediated transformation with spermidine showed almost 100-fold higher yield than non-spermidine method.

• International Journal of Industrial Entomology and Biomaterials
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• v.8 no.1
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• pp.61-66
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• 2004

Bacillus thuringiensis 656-3 which was isolated from a soil sample of mushroom house and showed high toxicity to mushroom flies, Lycoliella mali and Coboldia fuscipes, was surveyed for insecticidal effect in the oyster mushroom house.3. thutingiensis 656-3 was mass-cultured in the fermenter containing soybean cake(2%) and wheat bran (2%) as media source. Semi-for-mutation of B. thuringiensis 656-3 was performed with metamorphic starch only. When the formulation suspension containing $5{\times}{10^7}$ cfu was sprayed on the mushroom in mushroom house, the insecticidal effect of B. thuringiensis 656-3 to mushroom flies,1. mali and C. fuscipes, was maintained over 90% by the fifth day after starting spraying. The yield of oyster mushroom house with B. thuringiensis 656-3 was significantly increased compared to control. B. thuringiensis 656-3 represents a powerful biological insecticide for the control of mushroom flies.

• Journal of Mushroom
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• v.2 no.1
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• pp.42-43
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• 2004

Labor required for managing and harvesting the oyster mushroom bed was evaluated. Although vinyl mulching cultivation method needs more hours for spawning, it saves more than 50% of labor for harvesting and managing of the mushroom bed. Harvesting hour of 1st-3rd flush in vinyl mulching method was 48~50% for Plerutus ostreatus and 36~41% for P. sajor-caju. Labor for bed management after harvesting in vinyl mulching method was also 38~50% for P. ostreatus compared to conventional method, and 20~35% for P. sajor-caju. Vinyl mulching is believed to be a very efficient method for saving labor in oyster mushroom cultivation.