• Journal of Mushroom
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• v.19 no.4
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• pp.336-340
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• 2021

The cleaved amplified polymorphic sequence (CAPS) marker uses a restriction enzyme recognition site resulting from single nucleotide polymorphisms and insertions and deletions on the DNA sequence. This technique does not require expensive equipment, the process is simple, and clear results can be obtained reliably. In this study, Agaricus bisporus cultivars SaeA, SaeDo, SaeHan, SaeYeon, SaeJeong, Dodam, Seolgang, Dahyang, Hogam, and Hadam developed in Korea were discriminated using four CAPS markers. Our results indicated that it is possible to distinguish the ten cultivars and determine the genetic diversity among them.

• Journal of Mushroom
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• v.13 no.1
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• pp.16-20
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• 2015

Water extracts from spent mushroom substrate (SMSE)of edible mushrooms, Pleurotus eryngii, Hericium erinaceus and Lentinula edodes promoted growth of pepper seedling. Mycellial growth rate of Phythopthora capsici and Fusarium oxysporum was dramatically inhibited by 100% and 70% on PDA added with SMSE of H. erinaceus. SMSEs from H. erinaceus, P. eryngii, and L. edodes effectively reduced the disease severity of Phytophthora blight of pepper caused by Phytophthora capsici to 75%, 10% and 35%, respectively. These results suggested that SMSE from the mushrooms have dual effects that suppress phythopthora blight disease and promote plant growth of pepper.

• Journal of Mushroom
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• v.14 no.4
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• pp.244-248
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• 2016

In order to isolate thermophilic bacteria with high activity of CMCase and xylanase, spent mushroom substrates was collected from an oyster mushroom cultivation farm in Jinju, Gyeongnam, Korea. Among the isolates, one strain designated as YJ09 was selected by agar diffusion method. The isolate YJ09 was identified as a member of Bacillus licheniformis based on biochemical characteristics using Bacillus ID kit and MicroLog system. Comparative 16S rDNA sequence analysis showed that isolate YJ09 formed a distinct phylogenetic tree within the genus Bacillus and was most closely related to Bacillus licheniformis with sequence similarity of 98.9%. Based on its physiological properties, biochemical characteristics and phylogenetic distinctiveness, the isolate YJ09 was classified as Bacillus licheniformis. The CMCase and xylanase activity of B. licheniformis YJ09 was slightly increased corresponding to the bacterial population from exponential phase to stationary phase in the growth curve of B. licheniformis YJ09.

• Journal of Mushroom
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• v.10 no.4
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• pp.244-248
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• 2012

This study was conducted to suggest effective storage methods for the use spent mushroom (Flammulina velutipes) substrates (SMS) as animal feed. SMS was storage by deep stacking, composting and vinyl mulching after treated with 1% microbes and 0.5% formic acid. During the storage periods, all of the treatment was covered with hyphae of mushroom. The external change of SMS was shown that the storage of SMS can be improved by anaerobic condition and 1% microbial treatment. The comparatively high temperature, pH and total bacterial number was shown in the SMS treated without microbes and formic acid by composting.

• Journal of Mushroom
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• v.9 no.4
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• pp.166-169
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• 2011

In this study we carried out to find suitable nutrient supplement of corncob as a main carbon source for bottle culture of oyster mushroom. Data from chemical analysis of Kapok seed cake(KP) treatment showed 20.2 of C/N ratio, $0.28g/cm^3$ of bulk density and 74.2% of porosity. Mushroom yield of KP treatment is 158g/bottle that is similar to control(150g/bottle). However, the price of KP is 400 won/kg that is cheaper than 550 won/kg of cotton seed cake(CS). The highest REV(relative feed value) also was observed KP treatment. A further study is required determine practical animal performance by feeding the corncob-based KP.

• Korean Journal of Food Science and Technology
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• v.39 no.4
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• pp.400-405
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• 2007

This study was carried out to investigate the quality characteristics of sponge cakes added with Grifola frondosa powder. The specific gravity, viscosity, and dough weigh tended to increase as the ratio of mushroom powder increased. The sponge cake volume, specific volume, baking loss rate, and height had a tendency to decrease according to the addition of mushroom powder. The color of the cake crust and crumb became darker as the amount of mushroom powder increased, and the addition of mushroom powder increased the hardness, gumminess, and brittleness of the cake. Finally, the overall acceptability of the sponge cake was the best when the cake contained 5% mushroom powder.

• Journal of Mushroom
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• v.9 no.4
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• pp.180-185
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• 2011

Spent mushroom substrates (SMS) is a by-product remaining after a crop of mushrooms. About four surfactin-producing strains were isolated from SMS (Pleurotus eryngii). Among of them, one isolate, which designated to YJ07, potentially showed the antifungal activity against Aspergillus flavus and Aspergillus ochraceous producing mycotoxin on PDA medium. The biochemical characteristics of the strain YJ07 was similar with Bacillus subtilis and Bacillus amyloliquefaciens by Bacillus ID kit and VITEK 2 system. Comparative 16S rDNA gene sequence analysis of the strain YJ07 also showed that the strain YJ07 was most closely related to Bacillus amyloliquefaciens with sequence similarity of 99.5%. On the basis of their biochemical characteristics and phylogenetic distinctiveness, the strain YJ07 was classified within the genus Bacillus as Bacillus amyloliquefaciens YJ07. The antifungal compound from B. amyloliquefaciens YJ07 was similar to lipopeptide surfactin from Bacillus subtilis by TLC and HPLC analysis.

• Current Research on Agriculture and Life Sciences
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• v.22
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• pp.29-39
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• 2004

This study was conducted to provide a fundamental information for commercial, medical usage and mushroom gene preservation and to investigate the diversity of indigenous mushroom on Bonghwa-Gun. A total of 3 classes 2 subclasses 13 orders 45 families 64 genera and 118 species including saprophytic and ectomycorrhizal fungi was investigated. The mushroooms are classified into 17 families 32 genera and 80 species in Agaricales, 13 families 17 genera and 22 species in Aphllophorales, 2 families 2 genera and 2 species in Heterobasidiomycetes, 9 families 9 genera and 10 species in Gasteromycetidae. There were edible mushroom of 46 species at Moonsu and Chungryang Mountain. The mushroom occurrence was closely related to vegetation and soil environmental conditions.

• Journal of Mushroom
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• v.16 no.3
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• pp.131-139
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• 2018

The king oyster mushroom (Pleurotus eryngii) is widely consumed because of its flavor, texture, and its functional properties such as antioxidant activity and prebiotic effects. However, long-term product storage and transportation (e.g., export) are difficult because of its limited durability. The shelf-life of king oyster mushroom is affected by environmental factors such as temperature, humidity, gas composition, and ventilation, which may affect sensory characteristics including respiration rate, texture, moisture, flavor, color, and pH. The major problems regarding storage of mushrooms are browning, flavor changes, and softening. To address these problems, novel preservation techniques were developed, and more durable variants were bred. Different drying methods, gamma irradiation, chitosan coating, modified atmosphere (MA) packaging, and controlled atmosphere (CA) storage were evaluated in order to extend the shelf-life of king oyster mushrooms. Freeze drying showed better results for the preservation of mushrooms than other drying methods. Irradiation with 1 kGy was more effective for extending mushroom shelf-life than higher doses. The preservative performance of chitosan-based films was improved by combining the compound with other hydrocolloids, such as oil, protocatechuic acid, and wax. The CA storage conditions recommended for king oyster mushrooms are 5kPa $O_2$ and 10 to 15kPa $CO_2$ at temperatures below $10^{\circ}C$. Active MA packaging with microperforated PP film was also effective for maintaining quality during storage.

• Journal of Mushroom
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• v.18 no.1
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• pp.115-119
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• 2020

This study was conducted to investigate the effect of post-harvest CO₂ treatment on the quality of the 'Gonji-7ho' oyster mushroom. The harvested mushrooms were pre-cooled at 3℃ for 1 day and placed in a gas-tight chamber with 0%, 30%, or 50% of CO₂ concentration for 3 hours at 3℃. Next, 400 g of the oyster mushroom sample was packaged into 20-㎛ thick oriented polypropylene (OPP) film bags and stored at 4℃ for 21 days. Treatment with 30% of CO₂ treatment maintained the highest stipe firmness of the oyster mushrooms during storage. The stipe lightness (CIE L^⁎) was the highest at 14 and 21 days, while the stipe yellowness (CIE b^⁎) was the lowest at 2 and 7 days of storage. Therefore, we concluded that the 30% CO₂ treatment maintained the overall visual quality of the 'Gonji-7ho' oyster mushroom until 17 days of storage at 3℃. Our results suggest that the shelf life of 'Gonji-7ho' oyster mushroom could be extended by the postharvest application of 30% CO₂ for 3 hours during low temperature storage.