• Food Science and Preservation
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• v.10 no.2
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• pp.241-245
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• 2003

To develope tea-fungus beverage(TB), media added various kinds of ingredients including black tea, persimmon leave tea, pine needle, mugwort mycelia and fruiting body of Cordyceps spp. were prepared fur fermentation. Tea-fungus beverage(TB) was prepared with tea-fungus by fermentation for 2 weeks at 30 $^{\circ}C$. Functional properties of antibacterial activity, electron donating ability and nitrite scavenging ability were investigated in tea-fungus beverage(TB) and 5 times diluted tea-fungus beverage(DTB). Antibacterial activity against pathogenic E. coli and S. aureus was excellent in TB added pine needle, mycelia and fruiting body of Cordyceps japonioa while no activity in TB added persimmon leave tea. Electron donating ability of TB were ranged from 41％ to 87% in TB and were ranged from 11% to 63％ in DFB, high ability was in TB and DTB added pine needle and persimmon leave tea, while low ability in FB and DTB added mycelia and fruiting body of C. militaris. Nitrite scavenging ability was 63% in TB added black tea and 44% in TB added persimmon leave tea. Other ingredients added TB had weak nitrite scavenging ability.

• Preventive Nutrition and Food Science
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• v.5 no.3
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• pp.165-169
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• 2000

Kombucha beverages were made from sweetened tea by Oriental, European and Tibetan tea fungus starters. The hot water extracts o green tea, black tea, Gugija and Omija were mixed with white and/or brown sugar, and were fermented under a static culture at 3$0^{\circ}C$. Titrable acidity, pH, color and cellulose production in kombucha beverages were evaluated. All tea fungus starters showed a higher acid production in green/black tea extracts rather than Gugija and Omija extracts. In green/black tea extracts Oriental tea fungus produced a kombucha beverage with a higher titrable acidity and lower pH than those of European and Tibetan tea fungus starters. By the static fermentation of green/black tea extract for 18 days, Oriental, Tibetan and European tea fungus starters produced cellulose pellicles of 0.43g, 0.16g, and 0.19 g (dry weight) on the top in the culture, respectively. As a mother starter, the cellulose pellicle was more efficient in acid production compared with tea fungus broth. Oriental/Tibetan mixed tea fungus showed the best acid production in the green/black tea extract supplemented with brown sugar.

• Imaging Science in Dentistry
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• v.50 no.4
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• pp.377-384
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• 2020

This report presents 2 cases of sinus fungus ball and describes the characteristic radiographic features of fungus ball in the maxillary sinus. Two female patients, aged 62 and 40 years, sought consultations at a dental hospital for the treatment of dental implants and tooth pain, respectively. Panoramic radiography and small field-of-view(FOV) cone-beam computed tomography (CBCT) did not provide detailed information for the radiographic diagnosis of fungus ball due to the limited images of the maxillary sinus. Additional paranasal sinus computed tomographic images showed the characteristic features of fungus ball, such as heterogeneous opacification and intralesional calcification of the maxillary sinus. The calcified materials of the fungus balls were located in the middle and superior regions of the maxillary sinus. It is necessary to use large-FOV CBCT for the detection of calcified materials in the upper maxillary sinus to confirm the diagnosis of fungus ball.

• Journal of Korean Society of Forest Science
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• v.85 no.3
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• pp.343-346
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• 1996

The cultured stain fungus isolated firstly from discolored wood of Pinus rigida was inoculated on wood blocks to investigate the invading pathway of the fungus. The inoculated fungus rapidly colonized in the ray parenchyma and moved radially along them. In process of time the fungus penetrated tracheids where it started to move into vertical direction. After 90 days the fungus colonized all over the wood tissue, therefore some cell lumens were filled with full of hyphae. In addition methanol extracts did not affect the invading pathway of the stain fungus.

• Journal of Microbiology and Biotechnology
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• v.19 no.11
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• pp.1421-1430
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• 2009

With an aim to evaluate dye decolorization by white rot fungus on natural living conditions, reproducing by solid-state fermentation, the process of triphenylmethane dyes decolorization using the white rot fungus P. ostreatus BP, cultivated on rice straw solid-state medium, has been demonstrated. Three typical dyes, including malachite green, bromophenol blue, and crystal violet, were almost completely decolorized by the fungus after 9 days of incubation. During the process of dye decolorization, the activities of enzyme secreted by the fungus, and the contents of soluble components, such as phenolic compounds, protein, and sugar, changed regularly. The fungus could produce ligninolytic, cellulolytic, and hemicellulolytic enzymes and laccase was the most dominant enzyme in solid-state medium. Laccase, laccase isoenzyme, and the laccase mediator could explain the decolorization of malachite green, bromophenol blue, and crystal violet by the fungus in solid-state medium, respectively. It is worth noting that the presence of the water-soluble phenolic compounds could stimulate the growth of fungus, enhance the production of laccase, and accelerate dye decolorization.

• Journal of Korean Society of Forest Science
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• v.85 no.2
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• pp.325-328
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• 1996

The cultured stain fungus isolated firstly from discolored wood of Pinus rigida was inoculated on wood blocks to investigate the invading pathway of the fungus. The inoculated fungus rapidly colonized in the ray parenchyma and moved radially along them. In process of time the fungus penetrated tracheids where it started to move into vertical direction. After 90 days the fungus colonized all over the wood tissue, therefore some cell lumens were filled with full of hyphae. In addition methanol extracts did not affect the invading pathway of the stain fungus.

• Journal of Ginseng Research
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• v.34 no.1
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• pp.23-29
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• 2010

This study examined the biological characteristics of the insect and examined potential cultural controls using peduncle topping methods. Ginseng stem fungus gnat eggs hatched after 5 days; ecdysis lasted 3-4 weeks, and after 5 days pupation, adults emerged. Adults deposited eggs 1-2 days after emerging, and the entire life cycle lasted 32-40 days. The fungus gnats laid eggs $327\times220{\mu}m$ in size on cut planes of stems, but not on intact stem parts that had not been topped or wounded. Analyses of major weather data for the experimental areas and weather data for the past 30 years acquired from the Korea Meteorological Administration revealed that fungus gnat dispersion was prevalent under highly humid conditions and in areas with thick and frequent fogging. Among the topping times examined, fungus gnat damage to ginseng was lowest when topping occurred in late May. Among the five different topping methods evaluated on experimental ginseng farms, the cumulative fungus gnat damage to ginseng was low (0.8%) under partial peduncle topping (removal of peduncle with lateral fruit remaining) and removal of only flower buds (0.6%), with fungus gnat control effects of 82% and 86%, respectively, compared to conventional topping (removal of peduncle about 5 cm above its base). No fungus gnat damage to ginseng was observed under the no-topping treatment. These results suggest that partial topping of peduncles, while letting lateral fruits remain, is a potentially environmentally friendly method of controlling the ginseng stem fungus gnat.

• Proceedings of the Korean Society of Plant Pathology Conference
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• 2003.10a
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• pp.151.2-151
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• 2003

One fungus was isolated from lesions on imported chinese cabbage leaves in process of quarantine inspection from China. The fungus was identified as Mycosphaerlla brassicicola, based on morphology of perithecia, asci, ascospore, and curtural characteristics. In Korea, this fungus has been quarantine fungus, and not yet report to occur. Perithecia of the fungus were globose, dark brown with apical papilate ostioles. The size was 90-100 ${\times}$ 130-135$\mu\textrm{m}$. Asci were bitunicate, 8-spored and 38-43 ${\times}$ 15-l9$\mu\textrm{m}$. Ascospore were irregularly biseriate, hyaline, cylindrical, 2-celled, and rounded at the ends. Optium growth temperature of the fungus was at 20$^{\circ}C$ on PDA but did rarely grow over 24$^{\circ}C$. Colony on PDA was of black aerial mycelia.

• Journal of Mushroom
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• v.20 no.1
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• pp.1-6
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• 2022

A novel brown rot fungus Phaeolus schweinitzii IUM 5048 was firstly used for ethanol production. It was found that this fungus produced ethanol with various sugars, such as glucose, mannose, galactose and cellobiose at 0.28, 0.22, 0.06, and 0.22 g of ethanol per g of sugar consumed, respectively. This fungus showed relatively good ethanol production from xylose at 0.23 g of ethanol per g of sugar consumed. However, the ethanol conversion rate of arabinose was relatively low (at 0.08 g of ethanol per g sugar). P. schweinitzii was capable of producing ethanol directly from rice straw and corn stalks at 0.11 g and 0.13 g of ethanol per g of substrates, respectively, when the fungus was cultured in a basal medium supplemented with 20 g/L rice straw or corn stalks. These results suggest that P. schweinitzii can hydrolyze cellulose or hemicellulose to fermentable sugars and convert them to ethanol simultaneously under oxygen limited condition.

• Journal of Microbiology and Biotechnology
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• v.10 no.6
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• pp.737-752
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• 2000

Wood-rotting basidiomycetous fungi are the most efficient degraders of lignin on earth. The white-rot fungus Phanerochaete chrysosporium has been used as a model microorganism in the study of enzymology and its application. Because of the ability of the white-rot fungus to degrade lignin, which has an irregular structure and large molecular mass, this fungus has also been studied in relation to degrading and mineralizing many environmental pollutants. The fungus includes an array of enzymes, such as lignin peroxidase (LiP), manganese-dependent peroxidase (MnP), cellobiose:quinone oxidoreductase, and $H_2O_2$-producing enzymes and also produces many other components of the ligninolytic system, such as veratryl alcohol (VA) and oxalate. In addition, the fungus has mechanisms for the reduction of degradation intermediates. The ligninolytic systems have been proved to provide reductive reactions as well as oxidative reactions, both of which are essential for the degradation of lignin and organopollutants. Further study on the white-rot fungus may provide many tools to both utilize lignin, the most abundant aromatic polymer, and bioremediate many recalcitrant organopollutants.