• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.932-938
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• 2010

This study was performed to determine the proximate analysis of Pleurouts eryngii and quality characterisitcs of pork cutlet sauce with added king oyster mushroom (Pleurotus eryngii). Pork cutlet sauce was prepared with different levels of king oyster mushroom powder (0, 1, 3, 5, and 7%) and stored for 21days at $25^{\circ}C$. Antioxidant activity was significantly increased by addition of king oyster mushroom powder (p<0.001). L, a and b value ignificantly increased with the increased of king oyster mushroom powder concentration. As king oyster mushroom powder concentration increased, pH value was increased and titratable acidity (%) value was decreased. pH value and titratable acidity (%) value were stable during storage period. Viscosity value and $Brix^{\circ}$ were significantly increased by addition of king oyster mushroom powder (p<0.001). The overall acceptability, sweetness and taste of the pork cutlet sauces with added 5% king oyster mushroom powder attained high scores.

• Food Science and Preservation
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• v.12 no.3
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• pp.287-291
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• 2005

Quality properties of Kimchi added with king oyster mushroom(Pleurotus eryngil) was evaluated during the fermentation at $5^{\circ}C$. Until 7 days, pH of Kimdhi was rapidly decreased. The titratable acidity of Kimchi was in inverse state to the pH. Kimchi added with the mushroom showed a lower pH with a higher titratable acidity than those of control. Total microbial load and lactic acid bacterial count were maximized at 18 days, thereafter slowly decreased. king oyster mushroom Kimchi added with showed an antioxidant activity. The effect was dependent fo the amount of much room, and radical scavenging activity and content of total phenolic compounds was the highest in eddition of $30\%$ king oyster mushroom.

• The Korean Journal of Food And Nutrition
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• v.31 no.6
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• pp.911-918
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• 2018

Various studies on the effect of mushroom, a member of phytonutrients, on inflammatory diseases have been reporter over the years, Among various species mushrooms, King oyster mushroom (Pleurotus eryngii) and winter mushroom (Flammulina velutipes) are popular dietary ingredients for Asian cuisine. The extracts from all the three mushrooms were used to determine the antioxidative effect and the cytotoxicity. Result analysis were repeated more than three times to get an average${\pm}$standard deviation, and statistical significance were confirmed by SPSS. As a result, total phenol content of the king oyster mushroom and the winter mushroom were $19.66{\pm}0.10mg/g$ and $22.08{\pm}1.10mg/g$, respectively. Also, the total flavonoid content was $15.21{\pm}1.31mg/g$ for the king oyster mushroom and $20.50{\pm}4.52mg/g$ for winter mushroom. The results in winter mushroom showed higher values in total phenol and flavonoid content than in the king oyster mushroom. All samples of extracts showed free radical DPPH (1,1-diphenyl-2-picrylhydrazyl) scavenging activity with their 10 mg/mL concentration. These results indicate that the extract of the king oyster mushroom (Pleurotus eryngii) and the winter mushroom (Flammulina velutipes) may be possible phytonutrients with the anti-inflammatory and the anti-cancer effect.

• Korean Journal of Food Science and Technology
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• v.37 no.3
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• pp.470-473
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• 2005

Effect of king oyster mushroom (Pleurotus eryngii) on kimchi quality was evaluated during fermentation at $5^{\circ}C$. Kimchi showed rapid decrease in pH up to 7 days, and thereafter slowly decreased. Titratable acidity of kimchi was inversely proportional to pH of kimchi. Treatment of king oyster mushroom did not significantly affect total microbial and lactic acid bacterial counts in kimchi. Antioxidant activity and overall-eating quality of blanched king oyster mushroom-added kimchi were highest among samples tested.

• The Korean Journal of Mycology
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• v.44 no.1
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• pp.31-35
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• 2016

This study was conducted to test whether post-harvest medium of king oyster mushroom can be recycled for its bottle cultivation. Physical properties of the post-harvest medium and the resulting yield of fruit bodies revealed no significant difference compared with control. Recycling post-harvest medium can be replaced to 15% of the basal medium, thus decreasing the cost of raw materials up to 15%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.855-858
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• 2003

The friend fish meat paste was prepared to enhance physiological functions by adding 0, 5, 10, 15, and 20% of king oyster mushroom (Pleurotus eryngii). The properties of fried gel were evaluated the color, quality properties and sensory characteristics. L-value was decreased, and a-value and b-value were increased by addition of king oyster mushroom. The folding test showed good level (AA). The quality properties showed that 10% addition of mushroom was the highest values in strength, hardness, gumminess and brittleness. The fish meat paste added 10% mushroom gave the highest favorite score in color, flavor, and overall acceptance. The results suggest that king oyster mushroom can be applied to fish paste for the purpose of high quality and functionality.

• The Korean Journal of Food And Nutrition
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• v.30 no.3
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• pp.525-530
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• 2017

King oyster mushroom (Pleurotus eryngii), an improved species of oyster mushroom, is a popular ingredient in Asian cuisine. Spleen cells were treated with various concentrations (0, 5, 10, 50, 100, 250, 500, and $1,000{\mu}g/mL$) of king oyster water extracts (KOWE); then, the proliferation of the cells was measured 24, 48, and 72 h after each treatment. Also, type 1 T helper cytokine productions ($TNF-{\alpha}$, $IFN-{\gamma}$, and IL-2) were measured in activated macrophage by KOWE in seven concentrations. Under the condition of its 50, 100, 250, and $1,000{\mu}g/mL$ for 48 h, the proliferation of cells was increased. However, there was no significant fluctuation in the spleen cells proliferation for 24 and 72 h-long KOWE exposure. To determine cytokine ($TNF-{\alpha}$, $IFN-{\gamma}$, IL-2) productions of type 1 T helper cells, macrophage was stimulated by KOWE for 48 h. Treatment of KOWE gave a rise to the levels of $TNF-{\alpha}$ and $IFN-{\gamma}$, but not in that of IL-2 productions. These results suggest that king oyster mushroom water extracts may be beneficial for enhancing immune functions in its high concentration.

• Journal of Mushroom
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• v.20 no.3
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• pp.183-185
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• 2022

High-income mushroom crops require complex farming. Therefore, we conducted a test to identify the optimum temperature for the production of antler-shaped Ganoderma lucidum using the King Oyster mushroom cultivation facility. T-N showed 0.28% of oak sawdust and 2.2% of nutritional source. The pH of oak sawdust was 6.0, indicating weak acidity, and that of rice steel was 6.6, indicating neutrality in nutrition source. Study on the quality characteristics of mushrooms showed that the number of days at 25℃ were 5~6 and those at 30℃ were 3~5; the representative length at 25℃ was 57.5 mm and that at 30℃ was 92.2 mm; the biological weight at 25 ℃ was 43 g, which was greater than that at 30℃.

• Proceedings of the Korean Society of Agricultural Engineers Conference
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• 2002.10a
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• pp.121-124
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• 2002

King Oyster(Pleurotus eryngii) is one of the most promising mushrooms produced on the domestic farms. The quality as well as quantity of King oyster is sensitively affected by micro climate factors such as temperature, relative humidity, $CO_2$ concentration, and light intensity. To safely produce high-quality King oysters year round, it is required that the environmental factors be carefully controlled by well designed structures equipped with various facilities and control systems. In this study, we are focusing on carrying out growing experiment to find out reasonable range of each environmental factor together with economic and safe structures influencing on the optimal productivity of king oyster mushroom. The optimal productivity will be evaluated by considering the quality and quantity of mushroom production, energy requirements, facility construction and management cost, etc.

• Journal of Mushroom
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• v.16 no.3
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• pp.131-139
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• 2018

The king oyster mushroom (Pleurotus eryngii) is widely consumed because of its flavor, texture, and its functional properties such as antioxidant activity and prebiotic effects. However, long-term product storage and transportation (e.g., export) are difficult because of its limited durability. The shelf-life of king oyster mushroom is affected by environmental factors such as temperature, humidity, gas composition, and ventilation, which may affect sensory characteristics including respiration rate, texture, moisture, flavor, color, and pH. The major problems regarding storage of mushrooms are browning, flavor changes, and softening. To address these problems, novel preservation techniques were developed, and more durable variants were bred. Different drying methods, gamma irradiation, chitosan coating, modified atmosphere (MA) packaging, and controlled atmosphere (CA) storage were evaluated in order to extend the shelf-life of king oyster mushrooms. Freeze drying showed better results for the preservation of mushrooms than other drying methods. Irradiation with 1 kGy was more effective for extending mushroom shelf-life than higher doses. The preservative performance of chitosan-based films was improved by combining the compound with other hydrocolloids, such as oil, protocatechuic acid, and wax. The CA storage conditions recommended for king oyster mushrooms are 5kPa $O_2$ and 10 to 15kPa $CO_2$ at temperatures below $10^{\circ}C$. Active MA packaging with microperforated PP film was also effective for maintaining quality during storage.