• Journal of Mushroom
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• v.15 no.4
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• pp.264-268
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• 2017

In the 21st century, information and communication technology (ICT) worldwide presents a new vision for agriculture. Time and place, as well as the high-tech industry, to overcome barriers to the fusion of the so-called "smart agriculture," are changing the agricultural landscape. Core container production in precision agriculture for mushroom cultivation, optimal temperature, humidity, irradiation, self-regulation of factors such as carbon dioxide, and environment for mushroom cultivation were adopted. Lentinula edodes (shiitake) is an edible mushroom native to East Asia, cultivated and consumed in many Asian countries. It is considered to be medicinal in certain practices of traditional medicine. We used different controlled light sources (Blue-Red-White-combined LED, blue LED, red LED, and fluorescent light) with different LED radiation intensities (1.5, 10.5, and $20.5{\mu}mol/m^2s$ for LEDs) to compare growth and development. Mushrooms were treated with light in a 12-hour-on/12-hour-off cycle, and maintained in a controlled room at $19{\sim}21^{\circ}C$, with 80~90% humidity, and an atmospheric $CO_2$ concentration of 1,000 ppm for 30 days. Growth and development differed with the LED source color and LED radiation intensity. Growth and development were the highest at $10.5{\mu}mol/m^2s$ of blue LED light. After harvesting the fruit bodies, we measured their weight and length, thickness of pileus and stipe, chromaticity, and hardness. The $10.5{\mu}mol/m^2s$ blue-LED-irradiated group showed the best harvest results with an average individual weight of 39.82 g and length of 64.03 mm, pileus thickness of 30.85 mm and pileus length of 43.22 mm, and stipe thickness of 16.96 mm with fine chromaticity and hardness. These results showed that blue LED light at $10.5{\mu}mol/m^2s$ s exerted the best effect on the growth and development of L. edodes (shiitake) mushroom in the ICT-system container-type environment.

• The Korean Journal of Mycology
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• v.51 no.4
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• pp.429-440
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• 2023

Wild Lentinula edodes (shiitake) strains are an important breeding material for developing new varieties suitable for various consumer preferences and environmental conditions. The morphological characteristics of 100 wild shiitake strains collected from 14 regions were investigated in a sawdust block cultivation. The characteristics of their fruiting bodies were diverse. Among them, 38% of the caps was convex, 33% was broadly umbonate, 27% was applanate, and 2% was shallowly depressed. In terms of their stipes, 55, 23, and 22% were the column, clavate, and funnel type, respectively. The shape of the cap was the most diverse on Mt. Hwaak, whereas the shape of the stipe showed various phenotypes from various regions. Even among strains collected from the same forest, different types of mushrooms were observed. In conclusion, wild shiitake strains that have adapted to various environmental stress can be used to develop new varieties. Thus, securing various genetic resources and studying their traits are important for researching breeding technology.

• Mycobiology
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• v.49 no.6
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• pp.599-603
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• 2021

CRISPR/Cas9 genome editing systems have been established in a broad range of eukaryotic species. Herein, we report the first method for genetic engineering in pyogo (shiitake) mushrooms (Lentinula edodes) using CRISPR/Cas9. For in vivo expression of guide RNAs (gRNAs) targeting the mating-type gene HD1 (LeA1), we identified an endogenous LeU6 promoter in the L. edodes genome. We constructed a plasmid containing the LeU6 and glyceraldehyde-3-phosphate dehydrogenase (LeGPD) promoters to express the Cas9 protein. Among the eight gRNAs we tested, three successfully disrupted the LeA1 locus. Although the CRISPR-Cas9-induced alleles did not affect mating with compatible monokaryotic strains, disruption of the transcription levels of the downstream genes of LeHD1 and LeHD2 was detected. Based on this result, we present the first report of a simple and powerful genetic manipulation tool using the CRISPR/Cas9 toolbox for the scientifically and industrially important edible mushroom, L. edodes.

• The Korean Journal of Mycology
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• v.50 no.3
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• pp.225-233
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• 2022

Pyogo (Shiitake, Lentinula edodes) is one of the most important edible mushrooms because of its outstanding nutritive and medicinal value. In the registration and protection procedure for newly developed mushroom cultivars, the application of molecular markers that can supplement the morphological characteristic-based distinction has been strongly requested. Sanjo 701 and Chamaram, newly developed at the Federation Forest Mushroom Research Center of Korea, have been characterized as innovative cultivars suitable for customer demands because of their high yields and cultivation rates. However, no technical tools can protect the rights to these important cultivars. In this study, using comparative genomic information from 23 commercially available pyogo cultivars, we identified single nucleotide polymorphisms (SNPs) that accurately differentiated Sanjo701 and Chamaram from the other cultivars. We also developed high-resolution melting analysis (HRM)-based SNP markers that discriminate among the tested 23 pyogo cultivars. The developed SNP markers can be utilized for rapid, accurate identification of pyogo cultivars with low genetic diversity and to prevent cultivar contamination caused by illegally distributed inocula. In addition, these markers can serve as a crucial scientific basis for securing the right to conserve new cultivars in international markets.

• The Korean Journal of Mycology
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• v.46 no.3
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• pp.325-331
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• 2018

We aimed to increase the utility of Broussonetia kazinoki (paper mulberry) by using its woody parts as a substrate for Lentinula edodes cultivation. Using different mixing ratios of paper mulberry and oak tree sawdust, five types of column-type media were prepared (1.2 kg each). Two L. edodes strains (NIFoS 2462 and NIFoS 2778) were used in this study. In the first flush, numerous small mushrooms were harvested because the fruited mushrooms were densely packed on the small media. The highest productivity was obtained with a 3:1 mixture of paper mulberry and oak tree sawdust (Q. acutissima:Q. mongolica, 1:1). In particular, for NIFoS 2462, the proportion of paper mulberry in the medium positively correlated with productivity. The size of NIFoS 2778 was uniform in all media tested. By contrast, the mushroom weight of NIFoS 2462 decreased, but the other characteristics were not significantly affected. Collectively, these findings suggest that B. kazinoki sawdust could be used to grow shiitake mushrooms and that some oak sawdust substitution is also possible. Our results could increase the utility of discarded by-products, such as sawdust.

• Journal of Mushroom
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• v.14 no.1
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• pp.1-5
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• 2016

To minimize cultivation costs, prevent insect-pest infestation, and improve the production efficiency of thermophilic mushrooms, plant substrates obtained from local areas in Cambodia were used for production of both spawn and mushrooms. In this experiment, different sawdusts different organic wastes and grain ingredients and analyzed for improvement of spawn-production efficiency. Four thermophilic mushroom species, Pleurotus sajor-caju (oyster mushroom, Sambok), Ganoderma lucidum (deer horn shaped), Auricularia auricula (ear mushroom), and Lentinula edodes (shiitake), were used to identify efficient new substrates for spawn and mushroom production. Although the mycelia in the rubber tree sawdust medium showed a slightly slower growth rate (10.9 cm/15 days) than mycelia grown in grains (11.2 cm/15 days in rice seeds), rubber tree sawdust appeared to be an adequate replacement for grain spawn substrates. Th findings indicate that rubber tree sawdust, sugarcane bagasse, and acacia tree sawdust supplemented with rice bran and calcium carbonate could be new alternative the substrates for. Although sugarcane bagasse and rubber tree sawdust showed similarly high biological efficiencies (BE) of 60% and 60.8%, respectively, acacia tree sawdust exhibited relatively a low biological efficiency of 22.4%. However, it is expected that acacia sawdust has potential for the mushroom cultivation when supplemented with currently used sawdust substrates in Cambodia, because of its relatively low price. The price of the sawdust (20 kg sawdust= 6500 Riel or 1.6 USD) currently used was 6.5 times higher than the price of acacia sawdust (201000 Riel or 0.25 USD). Therefore, utilization for acacia sawdust for mushroom cultivation could become feasible as it would reduce by producing costs of mushrooms in rural areas of Cambodia.

• The Korean Journal of Mycology
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• v.47 no.4
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• pp.385-392
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• 2019

Currently, plastic bags are being used for sawdust cultivation of shiitake mushroom. However, due to serious environmental problems caused by the use of plastic bags, we studied the efficacy of bottle cultivation method to replace the sawdust bag method. Small detachable plastic bottles (400 g capacity) filled with Quercus spp. sawdust and wheat bran (4:1 w/w) media were incubated for 80 and 120 days. The weight loss (%) of the media was higher for the NIFoS 2464 strain at an approximate light intensity of 300 Lux than light intensity of 500 Lux; the light intensity was associated with the loss of sawdust medium-weight during the cultivation period. The highest yield was observed when the strain was cultivated for 80 days under dark conditions, 40 days under 500 Lux light, and air circulation fan speed of 30 rpm. When incubated for 120 days, mushroom yield in the bottle media was higher at 40 days of light exposure than 20 days of light exposure. In the bottle media incubated for 80 days under dark conditions, the mushrooms fruited due to repetitive water spraying on the top of the media and light stimulation during the fruiting period. The media could be separated from the bottles because the media shrank after the first harvest. These separated plastic bottles could be re-used for mushroom cultivation, thereby reducing the amount of plastic waste.

• The Korean Journal of Mycology
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• v.44 no.4
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• pp.300-306
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• 2016

Recently, the incidence of oak wilt disease has been increasing in Korea, resulting in an increasing number of dead trees. In this study, we performed sawdust bag cultivation of shiitake (Lentinula edodes) using oak wilt-diseased logs and measured the antioxidant activities of the resulting mushrooms. For sawdust media, 4 types of logs (healthy, infected, dead, and fumigated ones) were used. As inocula, three strains of L. edodes (NIFoS 764, Sanjo 701ho, and Sanmaru 2ho) were used. The productivity of L. edodes from dead logs was similar to that from healthy logs. Except for the Sanmaru 2ho strain, fumigated logs and infected logs yielded a lower productivity of L. edodes compared to healthy logs. In terms of antioxidant activity, L. edodes grown on sawdust from fumigated logs showed higher values than those from other logs.

• The Korean Journal of Food And Nutrition
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• v.30 no.4
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• pp.710-718
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• 2017

Contents of water soluble vitamin $B_6$ in a total of 62 agricultural products cultivated in local areas in Korea were analyzed by high performance liquid chromatography with fluorescence detector (HPLC/FLD). To verify the method of vitamin $B_6$ analysis, a quality control chart was formulated with in-house control using a mixture of broccoli and shiitake mushrooms. Among cereals, high content of vitamin $B_6$ measured $234.3{\sim}260.3{\mu}g/100g$ in dried mung bean and soybean. Vitamin $B_6$ content of non-glutinous and glutinous black rice measured $105.0{\mu}g/100g$ and $129.7{\mu}g/100g$, respectively. In vegetables, high content of vitamin $B_6$ were measured in passion fruit ($104.3{\mu}g/100g$), gat ($55.7{\sim}84.3{\mu}g/100g$), gomchwi ($31.3{\sim}88.0{\mu}g/100g$) and garlic ($72.7{\sim}98.3{\mu}g/100g$). Among fruits, gold kiwi 'Zespri' and green kiwi 'Hayward' revealed high vitamin $B_6$ content of $116.3{\mu}g/100g$ and $78.7{\mu}g/100g$, respectively. In persimmons, daebongsi had high vitamin $B_6$ content ($36.0{\sim}72.7{\mu}g/100g$) than bansi and sweet persimmon. Vitamin $B_6$ content in dried jujube and persimmon increased more than $86.7{\mu}g/100g$ compared to fresh materials. Among specialty crops, green tea powder ($64.7{\sim}251.0{\mu}g/100g$) and sansuyu ($172.3{\mu}g/100g$) revealed high content. Of mushrooms, vitamin $B_6$ content of Sparassis crispa ($139.3{\mu}g/100g$) was the highest. Vitamin $B_6$ content information of agricultural products in local areas in Korea collected from this experiment will be used as valuable preliminary data for grasp national nutritional status.

• Korean journal of food and cookery science
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• v.29 no.4
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• pp.377-385
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• 2013

The changes in ingredients, seasonings and cooking methods of Japchae in Korean cook books published from the 1600s to the 1960s were investigated in this study. Japchae was a royal dish enjoyed by Kwanhaegun of Joseon Dynasty and interesting historical story is contained in it. Kwanghaegun Ilgi in 1608 showed that Japchae was Kwanghaegun's favorite dish. Therefore, it has been thought that Japchae was created in the 17th century. Wonhaengeulmyojeongrieugye in 1796 described bellflower Japchae and mungbean sprout Japchae. The traditional Japchae was made without glass noodle called dangmyeon. Eumsikdimibang in 1670 first introduced traditional Japchae, which was made with 20 different ingredients and then served with topping sauce made of pheasant broth, strained soybean paste and wheat flour. Japchae in Kyugonyoram(1896) was prepared by mixing mungbean sprout, watercress, gonjasoni, tripe and yukhwe with mustard. The current style Japchae with glass noodle first appeared in the 1920s and became popular in the 1950s because the traditional Japchae was described in cook books until the 1940s. There were two ways of preparing current style Japchae. Yijogungjeongyoritonggo in 1957 described Japchae was made by mixing the boiled glass noodle with other ingredients and seasonings together. On the other hand, Japchae in Urinaraeumsikmandeuneunbeob(1960) was prepared by seasoning first with other ingredients, and then mixing boiled glass noodle. A variety of ingredients - vegetables, mushrooms, meat, fish, pheasant, beef tong, sea cucumber, gonjasoni and pear - has been used to prepare Japchae. Japchae has been seasoned with ginger, soy sauce, black pepper, sesame salt, sesame oil, oil, leek, garlic, salt, sugar, vinegar and mustard. Egg strips, pine nut, thin strips of Shiitake and stone mushroom, red pepper threads, Chinese pepper(cheoncho), black pepper and ginger were used for garnishing.