• Culinary science and hospitality research
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• v.14 no.4
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• pp.55-66
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• 2008

This study investigated the rheological and sensory characteristics of pickle with frozen pine mushroom. P3(Developed pickle seasoning) was the best by preference among three kinds of pine mushroom pickle seasoning. For flavor and functionality, pine mushroom pickle was processed by using three kinds of method(P3-1: P3+cinnamon 10 g, P3-2: P3+licorice 10 g and P3-3: P3+licorice 5 g+cinnamon 5 g). As a result, the product from P3-3(P3+licorice 5 g+cinnamon 5 g) was the best preferred pine mushroom pickle. The pH value of P3-3 was 2.15, 42.9 degrees Brix, and its color value was L(54.65), a(-1.61), b(17.87). Its texture level was higher than that of other products, but it would be lowered on storage. Until the 28th day of storage, microorganisms in pine mushroom pickle seasoning were detected less than 30 CFU/mL.

• Journal of Mushroom
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• v.14 no.4
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• pp.249-252
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• 2016

Timing, place, and the high-tech industry to overcome barriers to the introduct of the so-called "smart agriculture". The core factors of precision agriculture, including temperature, humidity, location information, and real summary information, are all significant for ICT controlling technique. The system is a four-season container allowing mushroom product, humidity, illumination, and factors such as carbon dioxide were regulated to create the optimal environment for mushroom cultivation. Hericium erinaceum (also called Lion's Mane Mushroom, Bearded Tooth Mushroom, or Bearded Tooth Fungus) is an edible and medicinal mushroom in the tooth fungus group. During approximately 40 days of incubation, 1.4 kg of oak sawdust was used as the test medium. The humidity, temperature, and $CO_2$ density were maintained at >85-95%, $18-20^{\circ}C$, and 700-1,000 ppm, respectively, in the container type culture system. The time for primordium formation was observed to be 4-7 days. The amount of fruitbody production was 74-95 g per bag. This technique will be used to establish a new community support program, in conjunction with international movement, domestic sales and exports are also planned.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.19 no.11
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• pp.2597-2602
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• 2015

With the development of economy and improving of people's living standards, people dietary needs will be achieved from subsistence to high nutrition and from high nutrition to healthy transformation. Mushroom as a kind of highly nutritious, low fat, rich vitamin food has a great interest among the people. This makes the mushroom into a new sunrise industry and it gradually from pure manual cultivation develops toward the fully automatic factory. In the process of mushroom factory production, regulation of environmental factors directly affects the yield and quality of mushroom. In related to the methods of mushroom cultivation, the recent technologies apply the new technology such as sensors and IT convergence services. And then cultivating mushroom is managed effectively. This paper in order to solve the above problems and construct an effective mushroom growth environment using technology such as humidity sensor construct an environment that can automatically adjust the humidity. This environment has important significance to improve the level of automation mushroom production, increase yield per unit area and quality of mushroom, increase economic efficiency of mushroom production, and enhance the competitiveness of mushroom production.

• Journal of Animal Science and Technology
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• v.54 no.3
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• pp.199-207
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• 2012

This study was carried out to investigate the effects of fermented mushroom (Flammulina velutipes) by-products on meat quality characteristics in fattening Berkshire pigs. The fermented diet mainly contained 40.0% mushroom by-products, 26.0% rice bran, and 20.0% formula feed and was fermented for 5 d. The basal diet for the control (C) was substituted with 10% (T1), 30% (T2), 50% (T3), and 70% (T4) fermented diet. Warner-Bratzler shear forces (WBSF) were significantly lower (P < 0.05) in treatments than that in C. The meat color (lightness, redness, and yellowness) was significantly lower (P < 0.05) in treatments than that in C, whereas fat color (redness and yellowness) was significantly higher in treatments than that in C (P < 0.05). The compositions of palmitoleic acid and arachidonic acid were significantly higher (P < 0.05) in T4 than that in C. The amino acid composition of longissimus dorsi (LD) and the sensory evaluation of cooked meat were not affected by diet type. In conclusion, a diet of fermented mushroom by-products increased pH and backfat color, but decreased cooking loss, WBSF, and meat color of LD in growing-fattening Berkshire pigs.

• Journal of Mushroom
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• v.16 no.1
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• pp.39-44
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• 2018

We investigated the possibility of utilizing spent mushroom culture-medium as raw material to produce organic compost. Mushroom culture-medium contained 2.69% nitrogen, 41.07% carbon, and 0.99% phosphoric acid. Nitrogen and carbon content in rice bran were 3.08% and 47.34%, respectively. Nitrogen, carbon, and phosphoric acid content in mushroom Pleurotus eryngii were 3.41%, 34.63%, and 1.70%, respectively. Our study aimed to evaluate the degree of decay of compost produced from the substrate, used to culture King Oyster mushrooms by analyzing seed germination indexes in cucumber, radish, lettuce, and Chinese cabbage. Our results showed that compost from spent mushroom culture-medium completed the stabilization process in 4 to 6 weeks, as evaluated by the appropriate organic compost maturity point for the plantation.

• 한국생물공학회:학술대회논문집
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• 2003.10a
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• pp.19-23
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• 2003

Temperature conditions in the mushroom cultivating room affected color, yield, pinheading rate, growth rate and other characteristics of fruitbody. These results seemed to tell the quality of mushroom. Carbon dioxide gas generated from respiration of mushroom also made stipe length long and pilei size small. High concentration of carbon dioxide could make fruitbody abnormal or dead. Mycelial shapes in fruitbody inner tissue were different according to the part and the size of fruitbody.

• Agribusiness and Information Management
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• v.1 no.2
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• pp.23-42
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• 2009

As technology develops, more advanced technologies involving GPS, GIS, RFID and sensor networks have been adopted in agriculture sector for u-Farm. However, technology adoptions have been evaluated as ineffective. Farmers and agri-business have low level of understanding on technology so it is not efficiently utilized. This study introduces a case of RFID/sensor networks of mushroom farm as a u-Farm case study, focusing on developing a framework for analysis of u-Farm investment returns. RFID and sensor networks improve real-time production control, processing management, and traceability. Integration of RFID and sensor networks leads to innovation into the mushroom farm, reducing labor cost, increasing productivity, and improving quality of the mushroom. The ROI which is used as an indicator of performance indicator is 413%.

• The Korean Journal of Mycology
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• v.38 no.2
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• pp.199-201
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• 2010

Ganoderma neo-japonicum, which is also known as black lingshi mushroom and medicinal mushroom. Present experiments were conducted to determine the possibility of artificial culture with oak sawdust of G. neo-japonicum. The duration of mycelial growth and days of pinhead formation of oak sawdust bag (2.4 kg) were 28~35 days and 25~29 days, respectively. The yield of mushroom fresh fruitbody was 135~157 g.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.932-938
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• 2010

This study was performed to determine the proximate analysis of Pleurouts eryngii and quality characterisitcs of pork cutlet sauce with added king oyster mushroom (Pleurotus eryngii). Pork cutlet sauce was prepared with different levels of king oyster mushroom powder (0, 1, 3, 5, and 7%) and stored for 21days at $25^{\circ}C$. Antioxidant activity was significantly increased by addition of king oyster mushroom powder (p<0.001). L, a and b value ignificantly increased with the increased of king oyster mushroom powder concentration. As king oyster mushroom powder concentration increased, pH value was increased and titratable acidity (%) value was decreased. pH value and titratable acidity (%) value were stable during storage period. Viscosity value and $Brix^{\circ}$ were significantly increased by addition of king oyster mushroom powder (p<0.001). The overall acceptability, sweetness and taste of the pork cutlet sauces with added 5% king oyster mushroom powder attained high scores.

• Journal of the Korean Society of Food Culture
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• v.21 no.6
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• pp.695-701
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• 2006

This study is based on the utilization of pine mushroom for processing products by development of pine mushroom Jung-Gwa. The results were summarized as follows: Pine mushroom Jung-Gwa were prepared with four different amounts (20, 30, 40, 50%) of honey. Pine mushroom Jung-Gwa color value was the highest by 20% soaking honey-water product and 40% soaking honey-water product was the lowest. Strength and hardness of 20% soaking honey-water product was the highest. Appearance to product of 50% soaking honey-water was the highest preference by all age of except 20's. The honey content of more and more external appearance preference was became higher. Product of 40% soaking honey-water was best by flavor of pine mushroom Jung-Gwa. A sugary tastes comparison 50% soaking honey water to 40% soaking honey water was not distinction. The texture was appeared a statistically significant difference by products of 20%, 30% soaking honey-water. Product of 20% soaking honey-water was favorite in 20's and product of 30% soaking honey-water was favorite in 30's. In overall preference test for pine mushroom Jung-Gwa of 40% soaking honey water was preferred by all age. Oligosaccharide helped geriatric diseases and cheaper. Thus this study used oligosaccharide but the result was not a statistically significant difference of pine mushroom Jung-Gwa products quality by comparison honey-water to oligosaccharide. Therefore oligosaccharide utilization products was thought worth a lot more by processing price and functional.