• Mycobiology
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• v.48 no.4
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• pp.288-295
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• 2020

Species of Laccaria (Hydnangiaceae, Agaricales, and Basidiomycota) are well-known ectomycorrhizal symbionts of a broad range of hosts. Laccaria species are characterized by brown, orange, or purple colored basidiocarps, and globose or oblong, echinulate and multinucleate basidiospores. While some Laccaria species are easily identified at the species level using only the morphological characteristics, others are hard to distinguish at the species level due to small differences in morphology. Heretofore, ten Laccaria species have been reported in Korea. While studying the fungal diversity in the National Parks of Korea, two new Laccaria species were discovered. Species identification was done based on molecular analyses (ITS, 28S rDNA, rpb2, and tef1), then were confirmed by their corresponding morphologies. The two newly discovered Laccaria species are proposed here as Laccaria macrobasidia and Laccaria griseolilacina. The unique morphological characters of L. macrobasidia that distinguish it from its closely related species are orange-brown colored basidiocarp, long basidia and the absence of cheilocystidia. L. griseolilacina is characterized by a light grayish lavender-colored pileus and the absence of cheilocystidia. Two new species are described and illustrated in the present paper.

• Journal of Mushroom
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• v.16 no.4
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• pp.287-292
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• 2018

'Yeoreumhyang1ho' - a new variety of Flammulina velutipes, light brown in color and adaptable to high temperature - was bred by mating two monokaryons isolated from 'Garlmoe' and 'Konkuk1ho'. It exhibited better quality compared to 'Geumhyang' and 'Garlmoe' under conditions where temperature was maintained at $16^{\circ}C$, without exposure to low temperature ($4^{\circ}C$), during the cultivation period. Bottle cultivation at $16^{\circ}C$ required 22, 6, and 10 days for mycelial growth, primordia formation, and growth of the fruit body, respectively. The total cultivation period for 'Yeoreumhyang1ho' was observed to be 38 days, which is 3 and 7 days shorter than that for 'Geumhyang' and 'Garlmoe', respectively. The primordia formation showed remarkable uniformity and the pileus color was observed to be light brown, an intermediate between yellowish ivory of 'Geumhyang' and medium brown of 'Garlmoe'. The yield was 138 g per 850 ml bottle, which was 10% higher than that of 'Geumhyang'.

• Mycobiology
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• v.48 no.6
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• pp.476-483
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• 2020

The genus Pholiota (Strophariaceae, Basidiomycota) is made up of wood-rotting saprotrophic mushrooms characterized by a yellow or brown pileus with scales and/or slimy, and by a brownish smooth spore with a germ pore. However, these features are not enough to distinguish its species, or separate the genus Pholiota from other brown-spored wood-rotting genera such as Hypholoma and Stropharia. Although internal transcribed spacer (ITS) sequencebased identification has improved identification accuracy for species of Pholiota, most Pholiota species in Korea are reported based on morphological features. To evaluate the taxonomy of Pholiota species, we investigated 62 specimens collected from 1999 to 2019 in Korea using ITS sequence analysis and morphological observation. Twelve of the 16 recorded Pholiota species in Korea were identified. While eight species were clearly separated, the ITS analysis did not distinguish three in the Pholiota adiposa complex. Therefore, further investigation is required to distinguish these three species. ITS sequences deposited in GenBank confirm that P. highlandensis exists in Korea. The presence of the other four Pholiota species could not be confirmed through specimens or sequence information in GenBank. A taxonomic key and the ITS sequence data for Korean Pholiota species are included and can be good baselines for further research on Pholiota taxonomy and diversity.

• Journal of Mushroom
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• v.18 no.4
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• pp.323-330
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• 2020

Agaricus bisporus is an important edible mushroom that is used as a functional food. In this study, European A. bisporus strains were analyzed for genetic diversity, population structure, and genetic differentiation using simple sequence repeat (SSR) markers. European A. bisporus strains were divided into four groups by distance-based analysis and two subpopulations by model-based analysis. The SSR markers used in this study did not group European A. bisporus strains by geographical region or pileus color. Genetic diversity was high in Group 4 based on distance-based analysis and Pop. 2 based on model-based analysis. A. bisporus strains showed very low genetic differentiation. The results of this study can be used for breeding A. bisporus in the future.

• Food Science of Animal Resources
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• v.42 no.4
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• pp.593-608
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• 2022

The effect of hot-air dried Lentinula edodes pileus (DLE) on the quality and organoleptic properties of rolled-dumplings was evaluated. DLE was prepared by drying at 60℃ for 24 h and added (Non, 7%, and 9%) to rolled-dumplings. The proximate composition, pH, color (CIE L^*, a^*, b^*), and cooking yield were analyzed. Texture profile analysis, electronic-nose (e-nose), electronic-tongue (e-tongue), and organoleptic evaluation were also conducted. The cooking yield of dumplings with 9% DLE was significantly lower than that of the congeners without DLE, whereas 7% DLE did not lead to significant differences compared without DLE. With increasing DLE addition, the pH and lightness of the dumplings decreased significantly, whereas the redness tended to increase. The texture profile was significantly higher for the dumplings with DLE compared to those without DLE. E-nose analysis confirmed that DLE addition led to the positive odors (methanethiol: meaty, sulfurous; 3-methylbutanal: malty, toasted) and the negative odors (trimethylamine: ammoniacal; acetic acid: acidic, sour). E-tongue analysis showed that DLE addition decreased the intensity of the sourness and increased the intensity of the saltiness and umami of rolled-dumplings. DLE addition improved the overall organoleptic properties, but 9% DLE can be recognized as a foreign substance in organoleptic acceptance. Consequently, DLE has the potential to serve as a flavor and odor enhancer for rolled-dumplings, and the addition of DLE can positively improve consumer acceptance by improving the quality and organoleptic properties.

• Food Science and Preservation
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• v.30 no.2
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• pp.205-223
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• 2023

Fresh mushrooms are vulnerable to browning and tissue changes after harvest. This study monitored the external appearance, physicochemical quality indicators, and nutritional and functional components of a white beech mushroom (Hypsizygus marmoreus) variety (EG2020) newly developed in Korea during cold storage for up to 42 days. Two existing varieties of white H. marmoreus, namely H6 from Korea and HKT from Japan, were used for comparison. The mechanical texture of EG2020 was superior to H6 and HKT due to the increasing hardness of the pileus with time. Browning, in terms of the total color difference during storage, was found to be the most severe in HKT. In terms of composition, EG2020 had the highest total free sugar content, a large amount of organic acids, and higher sugar content than H6 and HKT. EG2020 also contained the largest amount of 𝛽-glucan, and its amount increased during storage. In sensory evaluation, EG2020 received higher scores than HKT in flavor, taste, appearance, and texture. Therefore, the EG2020 variety is more stable than HKT during storage and distribution.

• The Korean Journal of Mycology
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• v.41 no.1
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• pp.21-27
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• 2013

This study was carried out to investigated optimum mixing ratio of Korean natural Acer tegmentosum for production of functional oyster mushroom. Total nitrogen and carbon sources of Acer tegmentosum were 0.2% and 44.4%, respectively and C/N ratio was 234. Total nitrogen source and pH of substrate mixed with Acer tegmentosum were 2.7~2.9 and 4.8~5.0, respectively. The contents of $P_2O_5$, $K_2O$ and MgO at Acer tegmentosum media were higher than that of the control. Mycerial growth was the fastest at Acer tegmentosum 10%, and slower by increase of Acer tegmentosum substrate. Yields of fruiting body was the highest to 159 g/850 mL at 10% of Acer tegmentosum and dimeter and thick of pileus were the highest, too. The L value of pileus and stipes were decreased by increase of Acer tegmentosum substrate, but there was no significant difference in the a-value and the b-value. The contents of $P_2O_5$ and $K_2O$ of fruiting body were increased at Acer tegmentosum substrate, but there was no significant difference in contents of CaO, MgO and $Na_2O$.

• Journal of Mushroom
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• v.14 no.4
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• pp.202-206
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• 2016

Oyster mushrooms are widely cultivated and consumed in Korea. P. ostreatus 'Suhan(ASI 2504)' is an ideal cultivar for mushroom farmers due to its dark pileus and thick stipe; however, as it is very sensitive to environmental conditions, an alternative cultivar is required. To develop a new cultivar, parental strains 'Suhan(ASI 2504)' and 'ASI 0665 (Heuktari)' were selected from various collected strains according to morphological characteristics. P. ostreatus 'Soltari' was developed by DiMon crossing between the dikaryotic strain 'Suhan' and the monokaryotic strain derived from 'Heuktari'. Thirty-eight of the 100 crossed strains were selected following analysis of mitochondrial genetic characteristics, and 'Soltari' was ultimately selected by continuous cultivation tests. The mitochondrial DNA profile of 'Soltari' was found to be the same as that of 'Heuktari, and a nuclear DNA profile of 'Soltari' was similar as those of the parental strains, 'Suhan' and 'Heuktari.' 'Soltari' mycelium grows adequately in moderate to high temperatures of $12-20^{\circ}C$, although its optimum temperature was found to be $30^{\circ}C$. Fruiting body production per 1.1-L cultivation bottle was approximately 158.8 g. Its stipe length and thickness were comparable to those of diameter and thickness were somewhat lower (42.72 vs. 51.33 mm and 18.18 vs. 22.46 mm, respectively). 'Soltari' was found to be more resistant to high $CO_2$ atmosphere than 'Suhan', and the color of the pileus of 'Soltari' was dark gray at high temperature. Therefore, it is suggested that this new cultivar 'Soltari' is a good alternative cultivar and will contribute to energy saving in oyster mushroom farms.

• Journal of Mushroom
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• v.16 no.3
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• pp.203-207
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• 2018

'Daebak', a new cultivar of Grifola frondosa, was bred by mating two monokaryotic strains isolated from 'F14309' and 'GMGF44062' at the Mushroom Research Institute, Gyonggi-Do ARES in 2017. The optimum temperature for mycelial growth of 'Daebak' was $25^{\circ}C$ on PDA medium. In bottle cultivation, the culture period of 'Daebak' was 57 days, which was 2 days shorter than that of 'Cham' (control). The pinheading rate of 'Daebak' was 98.4%, which was 24.8% higher than that of 'Cham' and its CV (Coefficient of variation) was 0.6%, 5.3% lower than that of 'Cham'. Regarding the growth characteristics of 'Daebak', the diameter and thickness of the pileus were 27.7 mm and 1.73 mm, respectively, and the diameter and height of the fruiting bodies cluster were 132 mm and 87.2 mm, respectively. The pileus was thinner but the fruiting bodies cluster was larger than that of 'Cham'. Fruiting bodies weighed 139 g per 1,100 ml bottle of 'Daebak', which was 28% higher than that for 'Cham', with a CV of 2.5%, which was 6.2% lower than that of 'Cham'. The yield per 10,000 bottles (used for cultivation) of 'Daebak' was 1,376 kg, 70% higher than that of 'Cham', with a CV of 3.0% that was 11.5% lower than that of 'Cham'. With respect to physical characteristics, the strength and brittleness of the fruiting body of 'Daebak' was less than that of 'Cham'. When considering the period available for sale, the shelf life of 'Daebak' was 42 days, which was 6 days longer than that of 'Cham'.

• Journal of Mushroom
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• v.12 no.1
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• pp.67-72
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• 2014

This study was carried out to provide standardization for mushroom production of high quality at farmhouse. The standardization does much to improve merchantable quality, distribution efficiency and fair dealings by shipping of the standard agricultural products. Therefore, modification of these standards is required to fit farmhouse situations. The standardization for production of Pleurotus eryngii of high quality follows like this. A grades were above 90 g at average weight, more 50 mm at stipe thick, 1.6~1.7 at stipe length/stipe thick rate and 1.1~1.2 at pileus diameter/stipe thick ratio. B grades were more 45 g at average weight, above 40 mm at stipe thick, 1.8~1.9 at stipe length/stipe thick ratio and 1.2~1.4 at pileus diameter/stipe thick ratio.