• Korean Journal of Microbiology
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• v.51 no.3
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• pp.221-230
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• 2015

Ground bed cultivation method for shiitake mushroom (Phogo; Lentinula edodes) has been advanced to use the oak-sawdust composted by microorganisms. This method has some advantages in saving the labors and improving productivity. The aim of this study is to analyze microbial community in oak sawdust and to provide the information for efficient cultivation of shiitake mushroom. In process of composting, the proportions of thermophiles increased from 10% to 80%. This results show the microbial community succession from mesophilic bacteria to thermophilic bacteria. T-RFLP analysis and nucleotide sequencing of 16S rRNA gene demonstrated that the change of dominant bacteria coupled with shifts in each stages. The family of Enterobacteriaceae as a mesophilic bacteria were dominant (100%) in oak sawdust sample, but Amycolatopsis (49.0%) and Saccharopolyspora (26.5%) as a thermophilic Actinomycetes were dominant in the last day of composting. In hyphal growth stage, Leuconostoc (psychrophilic bacteria) was dominant (75.0%). The composting process of sawdust is very important for growth of mushroom mycelium. Therefore, there is need for the further study for the Amycolatopsis as thermophilic Actinomycetes.

• Plant Resources
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• v.2 no.1
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• pp.42-48
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• 1999

This study was undertaken to examine the feasibility of black locust (Robinia pseudoacacia) as substrates for several edible mushrooms. For the cultivation of several edible and/or medicinal fungi on black locust, optimum bulk densities, synthetic or semisynthetic additives, natural additives and pretreatment methods were investigated. Fruit body yields of the fungi on various sawdust media composed of different wood species were also analyzed for testing the capability of black locust as a substrate for mushroom production. Mycelial growths decreased proportional when the bulk density increased. The most suitable carbon and nitrogen sources as additives to promote the mycelial growth were sucrose (2%, w/w) and ammonium phosphate (0.2%, w/w) respectively. When corn-powder and beer-waste as natural additives were added to sawdust of black locust showed the significant growth of mycelia. And the optimum mixing ratio was 10:2:1 (sawdust: corn-powder: beer-waste, w/w). Black locust after cold water treatment showed the outstanding mycelial growths. Any significant changes of pH, moisture content (%) and dry-weight losses (%) could not be found among culture substrates (sawdust of black locust, oak and poplar wood) examined before and after harvesting of fruit bodies. Yield of fruit bodies on black locust culture media were comparable with those culture media composed with oak and poplar wood. The present work indicated strongly the potentiality of black locust as raw materials for edible and medicinal mushrooms.

• Journal of Mushroom
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• v.12 no.3
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• pp.209-215
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• 2014

Changes in physical and chemical properties of oak sawdust were investigated by depth and time for 46 days during the fermentation process of 33 tons of the sawdust for oak mushroom cultivation. The degrees of change in the properties of the sawdust differed depending on the depth and fermentation period. Most of the physical-chemical properties except temperature and pH gradually changed during the fermentation. The temperature change was highly sensitive to the environment at the surface sawdust to 20 cm depth, while it gradually increased to the maximum $58.9^{\circ}C$ at 40~100 cm depths in 12 days and slowly to the maximum at 150 cm depth in 24 days. The moisture content of the sawdust decreased gradually from 31% to 26.5~28.0% in 24 days. Of the chemical properties during the fermentation, pH generally rose from 5.2 to 5.6, but it decreased to 4.4~4.7 at 150 cm depth in 16 days. While the carbon content of the sawdust was 68~70% without significant change, nitrogen content increased from 0.22% to 0.25% and thus C/N ratio gradually lowered from 320 to 280. P content in the sawdust gradually increased from 0.005% to 0.022% for 46 days. Osmotic concentration of the hot water extract of the sawdust varied 41.5~44.2 mmol/kg without significant change by the depth and time. The starch particles within initial ray parenchyma cells of sawdust decreased and fungal hyphae formed on the surface of the sawdust granules and within xylem vessel cells in 35 days. The effect of the sawdust fermentation on oak mushroom cultivation needs continued research.

• The Korean Journal of Mycology
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• v.30 no.2
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• pp.109-112
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• 2002

Present experiments were conducted to determine the possibility of artificial culture with oak sawdust block of Phellinus gilvus Mushrooms, Mycelial growth in sawdust block (oak 90 + rice bran 10, V/N) after 25 days. It took 12 days to make fruitbody from burying of sawdust block to pinhead formation. The fruitbodies produced the total fresh weight 577 g (dried weight 97 g) in a block.

• The Korean Journal of Mycology
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• v.28 no.1
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• pp.11-15
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• 2000

For artificial cultivation of Phellinus pini (Thore. Fr.) Ames, we conducted some study on mycelium growth and optimum condition for fruitbody formation. The optimum condition for mycelial growth was $25{\sim}30^{\circ}C$ at pH $5.0{\sim}6.0$. Optimum sawdust media were oak sawdust+willow sawdust+rice bran (4.5:4.5:1, V/V) and oak sawdust+pine sawdust+rice bran (4.5:4.5:1, V/V) and the optimum spawn incubation period was about $33{\sim}34$ days. Mycelial growth in the inner portion of oak log was 40 mm after 60 days and duration for first fruitbody primordia formation was about 110 days after inoculation.

• The Plant Pathology Journal
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• v.35 no.6
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• pp.674-683
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• 2019

Some species of the Trichoderma genus are reported as the major problem in oak wood mushroom production in Korea. In spite of economic loss by the fungi, scientific information on airborne Trichoderma species is not much available. To generate information for disease management development we analyzed airborne Trichoderma. A total of 1,063 fungal isolates were purely obtained from indoor air sampling of cultivation houses used for oak wood mushroom using sawdust media. Among the obtained isolates, 248 isolates were identified as Trichoderma fungi including T. harzianum, T. atroviride, T. citrinoviride, and T. pseudokoningii, by morphological and molecular analysis. T. harzianum was dominant among the four identified species. All the four Trichoderma species grew fast on solid nutrient media tested (potato dextrose agar [PDA], malt extract agar [MEA], Czapek's Dox + yeast extract agar [CYA] and cornmeal dextrose agar). Compact mycelia growth and mass spore production were better on PDA and CYA. In addition, T. harzianum and T. citrinoviride formed greenish and yellowish mycelium and spores on PDA and CYA. Greenish and yellowish pigment was saturated into PDA only by T. pseudokoningii. These four Trichoderma species could produce extracellular enzymes of sawdust substrate degradation such as β-glucosidase, avicelase, CM-cellulase, amylase, pectinase, xylanase, and protease. Their mycelia inhibited the growth of oak wood mushroom mycelia of two tested cultivars on dual culture assay. Among of eleven antifungal agents tested, benomyl was the best to inhibit the growth of the four Trichoderma species. Our results demonstrate that the airborne Trichoderma fungi need to be properly managed in the cultivation houses for safe mushroom production.

• Journal of Korean Society of Forest Science
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• v.104 no.3
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• pp.434-442
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• 2015

The process of cultivation and production of oak mushroom (Lentinula edodes (Berk.) Pegler) on sawdust surface beds were investigated. Sawdust surface bed cultivation is the method by which oak mushrooms are cultured and produced on sterilized sawdust surface bed without using bags. The bed was made by inoculating with 3 to 1 ratio of bed sawdust to oak mushroom mycelial inoculum. The sawdust bed medium with 65% water content was pasteurized at $65^{\circ}C$, inoculated with sawdust spawn and spread on the surface on vinyl film in cultivation shed. During 78 days of cultivation period, water content in the medium varied from 61 to 72%, its pH decreased from 5.6 to 3.9~4.6 and ergosterol concentration increased to $0.33{\sim}0.59{\mu}g/g$. $CO_2$ concentration in the medium rapidly increased to 8.06% in two weeks. In seven weeks the medium surface started browning and $CO_2$ concentration increased to about 5.63%. Until 11th week the $CO_2$ concentration was maintained at 6~7%. After removing the plastic cover on the bed for ventilation in 12 weeks, $CO_2$ within the bed reduced dramatically to 1.5%. In the cultivation shed the internal temperature was $7.1{\sim}29^{\circ}C$ and humidity was 27.3 to 100%, while bed temperature ranged $11.6{\sim}30^{\circ}C$. Oak mushroom fruiting started from late July, in 120 days after bed establishment in late March and continued for approximately 100 days until early December with eight cycles of irrigation treatment. The mushroom yield of the eight cycles were 288~352 kg during the 1st (7/29~8/4) to 3rd cycle (9/3~9/7), 800 kg at the 4th cycle (9/19~9/24), 1,296~1,853 kg during 5th (10/3~10/8) to 7th cycle (4.11~11/9) and 990 kg at 8th cycle (11/23~12/7). Total production was approximately 7.4 tons from 33.0 tons of oak sawdust medium, thus harvest efficiency of the mushroom production was approximately 22.4%.

• Journal of Mushroom
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• v.18 no.3
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• pp.179-188
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• 2020

The oak mushroom (Lentinula edodes) is a popular edible mushroom that has long been cultivated and eaten throughout Northeast Asia (including Korea). Its taste and flavor are unique. Oak mushrooms are cultivated on logs and in sawdust. The cultivation period on logs is 4-5 years, while the cultivation period in sawdust is 6 months, which is rapidly driving a shift from log to sawdust based cultivation. In particular, the Sanjo 701ho cultivar of L. edodes is a mid-range to high-temperature variety that is widely known for its suitability for summer cultivation on sawdust in Korea. This study summarizes new developments and achievements in the oak mushroom industry in Korea, and details the cultivation history of Sanjo 701ho, its culturing characteristics, various demonstration tests, and the expansion of domestic varieties.

• The Korean Journal of Mycology
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• v.50 no.4
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• pp.291-300
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• 2022

In this study, the physical properties of the medium and changes in the wood chemical composition of the sawdust were investigated during the cultivation of oak mushroom sawdust bags, and the following results were obtained. After inoculation, the weight of the medium decreased during the incubation period. It is determined that this is not due to evaporation of moisture containing the medium or decomposition of sawdust, but to decomposition of rice bran, a low molecular substance added to the medium. It was confirmed that the moisture content of the medium was steadily increased during incubation, and it was estimated that the organic substrates such as rice brane in the medium was decomposed by mycelium, and water, one of the decomposition products of organic substrates, caused an increase in the moisture content of the medium. Along with the increase in the harvest of oak mushrooms, the proportion of organic substances such as holocellulose and lignin, the main components of the wood cell wall of sawdust, steadily decreased. In particular, the degradation characteristics of the wood cell wall component of shiitake, which is a white rot fungi, were confirmed by higher lignin reduction rate than that of holocellulose. On the other hand, ash, which is an inorganic material, increased with an increase in the number of mushroom harvests. The increase in the amount of ash in the medium may have been due to the decrease in the organic matter content such as holocellulose and lignin.

• Proceedings of the Korean Society for Bio-Environment Control Conference
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• 2001.04b
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• pp.43-44
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• 2001

Recently the sawdust culture of Lentinus edodes(Berk.) has been gradually extended replacing the log cultivation in Korea. It is indeed able to reduce the use of log and cultivation period in controlled facilities, but is not yet able to produce the high-quality mushroom. The objectives of this study were to examine the effects of low and alternated temperature treatments during the fruiting period on the quality of oak mushroom. At low temperature treatments of 1$^{\circ}C$ and 10$^{\circ}C$, the crack, lightness, hardness, and other characteristics for the high-quality oak mushroom were not improved. However, the crack, brightness, and hardness of cap were increased at alternated temperatures of 5-10$^{\circ}C$ than the other temperature treatments. In conclusion, the alternated temperature treatments were more effective than the low temperature treatment for improving the indices of high-quality oak mushroom such as the crack, brightness and hardness of cap.