• 한국버섯학회지
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• 제7권2호
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• pp.49-56
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• 2009

본 연구는 2005년부터 2007년까지 충북지역 주요 버섯 자생지를 중심으로 채집을 실시하여 이들을 분류 동정하고, 이들 균주를 보존하여 버섯 유전자원 확보 및 자원화 연구의 기초자료로 활용코자 실시한 것으로 그 주요결과는 다음과 같다. 가. 야생버섯 채집균주는 총 79종으로 식용 32종, 약용 3종, 독 15종, 기타(불명) 29종 이었다. 나. 채집된 야생버섯 중 식용 28종에 대한 조직분리를 실시하였고 이중 활력이 좋은 15종의 야생균주를 선발하여 현재 저온보관중이다. 다. 표본제작은 액침표본이 많았으며, 다년생 버섯은 건조표본으로 보관하였고, 자연상태의 자생지에서 채집 균주 79종을 모두 촬영하였다.

• Mycobiology
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• 제50권5호
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• pp.357-365
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• 2022

Schizophyllum commune has emerged as the most promising model mushroom to study developmental stages (mycelium, primordium), which are two primary processes of fruit body development. Long non-coding RNA (lncRNA) has been proved to participate in fruit development and sex differentiation in fungi. However, potential lncRNAs have not been identified in S. commune from mycelium to primordium developmental stages. In this study, lncRNA-seq was performed in S. commune and 61.56 Gb clean data were generated from mycelium and primordium developmental stages. Furthermore, 191 lncRNAs had been obtained and a total of 49 lncRNAs were classified as differently expressed lncRNAs. Additionally, 26 up-regulated differently expressed lncRNAs and 23 down-regulated between mycelium and primordia libraries were detected. Further, Kyoto Encyclopedia of Genes and Genomes (KEGG) analysis showed that differentially expressed lncRNAs target genes from the MAPK pathway, phosphatidylinositol signal, ubiquitin-mediated proteolysis, autophagy, and cell cycle. This study provides a new resource for further research on the relationship between lncRNA and two developmental stages (mycelium, primordium) in S. commune.

• 농업과학연구
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• 제39권4호
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• pp.591-594
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• 2012

Effect of pulsed power was investigated on fruit body formation of 10 edible mushrooms, Lentinula edodes, Glifola frondosa, Pholiota nameko, Flammulina velutipes, Hypsizygus marmoreus, Pleurotus ostreatus, Pleurotus eryngii, Pleurotus abalonus, Agrocybe cylindracea and Sparassis crispa. Pulsed power of 100-170 kV was directly charged to the substrate just before fructification. The effect of the pulsed power resulted to promote for 10 edible mushrooms fructification. The treatment especially stimulated the fructification on Pleurotus species.

• 한국버섯학회지
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• 제19권1호
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• pp.14-22
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• 2021

본 연구에서는 국내에서 소비도 및 인지도가 높은 식용버섯인 큰느타리(Pleurotus eryngii), 느타리(Pleurotus ostreatus), 표고(Lentinula edodes), 팽이(Flammulina velutipes)의 열풍건조 및 로스팅 시료를 대상으로 상온(20-25℃) 및 저온저장(4℃) 3개월 후의 시료와 저장 전의 시료와의 항산화능, 아질산염 소거능 및 베타글루칸 성분변화를 알아보기 위하여 실험을 수행하였다. DPPH 라디칼 소거능은 큰느타리와 표고의 열풍건조 시료를 제외하고 다른 열풍건조 및 로스팅 시료의 상온저장 처리가 가장 낮은 소거능을 나타냈다. 총 폴리페놀 함량은 큰느타리와 표고 열풍건조 시료를 제외하고 상온저장 시 함량치가 가장 낮았으며, 모든 식용 버섯류의 로스팅 시료에서 저장 전에 비하여 상온 및 저온저장 시에 함량이 감소하였다. 철환원 항산화능은 표고의 로스팅 시료를 제외하고 다른 버섯류의 열풍건조 및 로스팅 시료에서 저장 전에 비하여 상온 및 저온저장 시료에서 높아지는 경향이었으며, 환원력은 열풍건조 및 로스팅 시료의 상온 및 저온저장 시에 저장 전에 비하여 증가하는 경향을 나타냈다. 베타글루칸 함량의 경우, 열풍건조 및 로스팅 시료의 상온 저장된 시료에서 가장 낮은 함량치를 보였다. 본 연구의 결과는 식용버섯 가공원료의 상온 또는 저온저장 시에 버섯에 함유되어 있는 항산화, 베타글루칸 등과 같은 유용한 생리활성 성분의 변화 정도를 예측할 수 있는 기초적 자료로서 그 활용도가 높으리라 기대된다.

• Mycobiology
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• 제37권3호
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• pp.230-237
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• 2009

The oyster mushroom (Pleurotus ostreatus) is one of the most important edible mushrooms worldwide. The mechanism of P. ostreatus fruiting body development has been of interest both for the basic understanding of the phenotypic change of the mycelium-fruiting body and to improve breeding of the mushrooms. Based on our previous publication of P. ostreatus expressed sequence tag database, 1,528 unigene clones were used in macroarray analysis of mycelium, fruiting body and basidiospore developmental stages of P. ostreatus. Gene expression profile databases generated by evaluating expression levels showed that 33, 10, and 94 genes were abundantly expressed in mycelium, fruiting body and basidiospore developmental stages, respectively. Among them, the genes specifically expressed in the fruiting body stage were further analyzed by reverse transcription-polymerase chain reaction and Northern blot to investigate temporal and spatial expression patterns. These results provide useful information for future studies of edible mushroom development.

• Mycobiology
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• 제39권2호
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• pp.92-95
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• 2011

Lignosus rhinocerus is a macrofungus that belongs to Polyporaceae and is native to tropical regions. This highly priced mushroom has been used as folk medicine to treat diseases by indigenous people. As a preliminary study to develop a culture method for edible mushrooms, the cultural characteristics of L. rhinocerus were investigated in a range of culture media under different environmental conditions. Mycelial growth of this mushroom was compared on culture media composed of various carbon and nitrogen sources in addition to C/N ratios. The optimal conditions for mycelial growth were $30^{\circ}C$ at pH 6 and 7. Rapid mycelial growth of L. rhinocerus was observed on glucose-peptone and yeast extract peptone dextrose media. Carbon and nitrogen sources promoting mycelial growth of L. rhinocerus were glucose and potassium nitrate, respectively. The optimum C/N ratio was approximately 10 : 1 using 2% glucose supplemented as a carbon source in the basal media.

• 한국미생물학회:학술대회논문집
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• 한국미생물학회 2009년도 International Meeting of the Microbiological Society of Korea
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• pp.79-80
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• 2009

• 한국조리학회지
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• 제6권3호
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• pp.281-289
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• 2000

By adding mushroom powder in baking white bread all the edible ingredients and numerous effectiveness of green tea can be consumed completely and the beautiful natural colors of green tea can result the variety of colors of cookies and breads. In this thesis, I used sensory evaluation and mechanical test to decide the appropriate amount of mushroom powder added in baking white bread among the ratios of 1%, 2%, 3%, 4%, 5% of mushroom powder relative to flour. I find the followings. In sensory evaluation. the color of white bread resulted from the addition of mushroom powder was most attractive in The 3% mixtures tasted most salty and other than this mixtures made no differences in salty tastes. The 3% mixture tasted most sweet and the same mixture resulted best in astringent taste. On the other hand, the overall test agreed almost with the sensory tests and there were some significant differences when p< 0.05. In summing up the above findings of our investigations, the 3% mixture of mushroom powder produces the best white Bread.

• Mycobiology
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• 제42권3호
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• pp.215-220
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• 2014

Mushrooms are a recognized component of the human diet, with versatile medicinal properties. Some mushrooms are popular worldwide for their nutritional and therapeutic properties. However, some species are dangerous because they cause toxicity. There are many reports explaining the medicinal and/or toxic effects of these fungal species. Cases of serious human poisoning generally caused by the improper identification of toxic mushroom species are reported every year. Different substances responsible for the fatal signs and symptoms of mushroom toxicity have been identified from various poisonous mushrooms. Toxicity studies of mushroom species have demonstrated that mushroom poisoning can cause adverse effects such as liver failure, bradycardia, chest pain, seizures, gastroenteritis, intestinal fibrosis, renal failure, erythromelalgia, and rhabdomyolysis. Correct categorization and better understanding are essential for the safe and healthy consumption of mushrooms as functional foods as well as for their medicinal use.

• Journal of Microbiology
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• 제34권1호
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• pp.61-67
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• 1996

Double-stranded RNA (dsRNA) viruses and single-stranded RNA(ssRNA) viruses were detected in a strain of Pleurotus mushroom cultivated in a farm. Those fungal virsus were purified in the pH 6.0 or pH 7.2 using CsCI or Cs$_{2}$SO$_{4}$ buoyant density centrifugation. Each viral particles were not completely separated at any trials. However, mushroom bacili-form virus contains a single major nucleic acid with 0.7 Kb ssRNA, which might code for 20 Kd viral capsid protein. The dsRNAs are encapsidatred into spherical-form viruses, whereas ssRNA viral genomes are encapsidated into two different sizes of bacili-form particles. A healthy-looking mushroom also contained some spherical-form viruses with dsRNAs. Laboratory strains of Pleurotus ostreatus and a cultivated strain of P. sajor-caju did not show any viral particles. Mushrooms with specific disease symptoms. however, contained at least four different sizes of spherical-form viruses. Thus, we concluded that a bacilli-form virus case a severe disease symptoms of adnormal on mushroom development.