• Journal of Mushroom
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• v.9 no.1
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• pp.34-38
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• 2011

In this study, temperature and relative humidity during growth of fruit body were applied to oyster mushroom (Pleurotus ostrestus) to elucidate the prolongation effect of storage. Although there were not big differences among conditions of cultivation, weight loss and change of pileus color were slight increased and hardness and springness of fruit body were little decreased with storage period. When whole mushrooms (250~300g) were packaged with wrap and stored at $4{\pm}1^{\circ}C$, the shelf life of the oyster mushrooms were cultivated at $16^{\circ}C$ and at $13^{\circ}C$ was 18 day and 24days, respectively. Therefore, it was elucidated that the treatment of low-temperature at the step of fruit body development affected extension of shelf life in oyster mushroom.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.1
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• pp.72-80
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• 2007

The pine mushroom is recognized as a valuable functional food and is considered the first kind of mushroom. One of the product development plans for the pine mushroom is a Teriyaki pickle. The physical properties and sensory evaluation of this product were measured, as well as sensory evaluations and microbe tests after a storage period. 9 types of high pressure-cooking conditions with Teriyaki seasoning were tested. The Teriyaki seasoning was heated from $110^{\circ}C$ for 2 hours, 1 hour or by the traditional method. Based on our testing and evaluations, the pine mushroom Teriyaki pickle heated from $110^{\circ}C$ for 2 hours or 1 hour had the highest preference and color ; Odor and overall preference increased with longer storage periods. Also, from the 21st day, the microbe levels in the traditional method Teriyaki seasoning measured less than those in 30 others. But, until storage 28th day, no microbes were detected in Teriyaki seasoning liquid from the high pressure-cooking condition. As a result, the high pressure-cooking condition was a simpler manufacturing process than the traditional method. The salinity of Teriyaki seasoning liquid from the high pressure-cooking condition was relatively lower than that from the traditional method. Therefore, the pine mushroom pickle prepared with Teriyaki seasoning under high pressure-cooking conditions will be considered for commercialization. The pine mushroom Teriyaki pickle heated from $110^{\circ}C$ for 2 hours was preferred the most, so this method is suitable for the Teriyaki seasoning.

• Journal of Mushroom
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• v.19 no.2
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• pp.109-113
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• 2021

Currently, the spawn of the mushroom Agarcus bisporus is produced by a method developed in the 1980s, and anew spawning method needs to be developed to improve the quality of the spawn. In this study, the condition for a maximum mycelium weight(5.92±0.52 g/L) was shaking culture (24 hours/day) at 24℃ and 120 rpm in CDB (compost dextrose broth). Based on this, the ventilated liquid culture method (2.5 L/min) was cultured for 10 days. This method was appropriate, andwhen the inoculum was cultured at 50 g/mL for about 10 days, it was cultured well without agglomeration and shaking of seed.

• Mycobiology
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• v.46 no.4
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• pp.421-428
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• 2018

The white button mushroom (Agaricus bisporus) is one of the most widely cultivated species of edible mushroom. Despite its economic importance, relatively little is known about the genetic diversity of this species. Illumina paired-end sequencing produced 43,871,558 clean reads and 69,174 contigs were generated from five offspring. These contigs were subsequently assembled into 57,594 unigenes. The unigenes were annotated with reference genome in which 6,559 unigenes were associated with clusters, indicating orthologous genes. Gene ontology classification assigned many unigenes. Based on genome data of the five offspring, 44 polymorphic simple sequence repeat (SSR) markers were developed. The major allele frequency ranged from 0.42 to 0.92. The number of genotypes and the number of alleles ranged from 1 to 4, and from 2 to 4, respectively. The observed heterozygosity and the expected heterozygosity ranged from 0.00 to 1.00, and from 0.15 to 0.64, respectively. The polymorphic information content value ranged from 0.14 to 0.57. The genetic distances and UPGMA clustering discriminated offspring strains. The SSR markers developed in this study can be applied in polymorphism analyses of button mushroom and for cultivar discrimination.

• Journal of Mushroom
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• v.9 no.4
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• pp.139-144
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• 2011

This study was carried out to investigated mixing ratio of redginseng marc using organic waste resource for production cost-reduction of oyster mushroom. Redginseng marc were examined as substitute of cottonseed meal which was primary nutritive material of mushroom growing substrate. Total nitrogen and carbon source of redginseng marc was 45% and 2.7%, respectively and C/N ratio was 16.7. Total nitrogen source and pH of substrate mixed with redginseng marc was 4.6~4.9 and 2.5~2.8, respectively. The contents of $P_2O_5$, $K_2O$ and MgO were decreased by increasing redginseng marc, but increased at the 20% redginseng marc. The contents of CaO was increased by increasing redginseng marc, but there was no significant difference in $Na_2O$ content. The more mixing ratio of redginseng marc was increased in column test, the more mycelial growth growed slowly. Yields of fruiting body was no significant difference compared with control group by adding of 10~50% redsingeng marc instead of cottonseed meal, but decreased sharply at only 20% redsingeng marc without cottonseed meal. The L value of pileus by increasing redginseng marc decreased during mushroom harvest, but there was no significant difference in the a-value and the b-value.

• Journal of Mushroom
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• v.19 no.2
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• pp.103-108
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• 2021

This experiment investigates the characteristics of microorganisms isolated from a medium during cultivation process and reveals the relationship between these microorganisms and the growth of Agaricus bisporus. The domestically grown strains of Agaricus bisporus displayed a higher inhibition growth rate against microorganisms isolated from straw, chicken manure, and medium than imported strains. As for inhibition of mycelial growth among mushroom cultivars of the microorganisms separated by each fermentation step from the mushroom medium, the domestic cultivar, 'Saedo,' grew more vigorously among other cultivars. As the fermentation progressed, it was confirmed that inhibitation of microorganisms against Agaricus bisporus was weakened. A total of 21 strains of microorganisms that promote mushroom growth were isolated in the 4th turning process, and the microorganisms isolated from the mushroom medium affect the growth and as yield of the mushroom through secretory substances.

• Journal of Mushroom
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• v.21 no.3
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• pp.179-184
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• 2023

The development of automated bottle cultivation systems has facilitated the large-scale production of Pleurotus ostreatus, a commonly cultivated oyster mushroom species in South Korea. However, as the consumption of this product is decreasing and production quantities are exceeding demand, farmers are seeking various other mushroom types and cultivars. In response to this, we have developed a new oyster mushroom cultivar named 'Sena'. This high-yielding cultivar has a white pileus and excellent quality. The white oyster mushroom cultivars 'Goni' and 'Miso' were selected as parental strains from the genetic resources of the National Institute of Horticultural and Herbal Science's Mushroom Division. By crossing their monokaryons, hybrids were developed and subjected to cultivation trials and characteristic evaluations to select the superior cultivar. The optimal temperature for 'Sena' mycelial growth is 25-30℃, with inhibition occurring at temperatures above 30℃, whereas the temperature for mushroom growth is 14-18℃. The mushrooms grow in clusters, with the white pileus having a shallow funnel shape. Optimal mycelial growth occurs in malt extract agar medium. When cultivated in 1,100 cc bottles, the 'Sena' cultivar had 35 available individuals, surpassing the number 16 available from the control cultivar 'Goni'. The yield per bottle also increased by approximately 157 g, a 24% increase over the control cultivar amount. When 300 g samples of harvested mushrooms were packed and stored at 4℃ in a cold storage facility for 28 days, the weight loss rate of 'Sena' was approximately 4.22%, lower than that of 'Goni'. Moreover, the changes in pileus and stipe whiteness (measuring 6.99 and 8.33, respectively) were also lower than those of the control cultivar. Since the appearance of a white cap is crucial for quality assessment, the 'Sena' cultivar is superior to the 'Goni' cultivar in terms of both weight and quality after undergoing low-temperature storage.

• Mycobiology
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• v.47 no.4
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• pp.527-532
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• 2019

We designed 170 new simple sequence repeat (SSR) markers based on the whole-genome sequence data of button mushroom (Agaricus bisporus), and selected 121 polymorphic markers. A total of 121 polymorphic markers, the average major allele frequency (M_AF) and the average number of alleles (N_A) were 0.50 and 5.47, respectively. The average number of genotypes (N_G), observed heterozygosity (H_O), expected heterozygosity (H_E), and polymorphic information content (PIC) were 6.177, 0.227, 0.619, and 0.569, respectively. Pearson's correlation coefficient showed that M_AF was negatively correlated with N_G (-0.683), N_A (-0.600), H_O (-0.584), and PIC (-0.941). N_G, N_A, H_O, and PIC were positively correlated with other polymorphic parameters except for M_AF. UPGMA clustering showed that 26 A. bisporus accessions were classified into 3 groups, and each accession was differentiated. The 121 SSR markers should facilitate the use of molecular markers in button mushroom breeding and genetic studies.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.44 no.6
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• pp.785-790
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• 2011

This study investigated the nutritive quality of olive flounder Paralichthys olivaceus fed either moist pellet (MP) or moist pellet mixed with mushroom extract (MPME) for 6 months. There was no significant difference in crude protein or extractive nitrogen in the muscle of flounder fed MP versus MPME (P > 0.05). The total amino acid content in the muscle of flounder fed MP was $15.22{\pm}5.24$ g/100 g, compared to $19.90{\pm}2.90$ g/100 g for flounder fed MPME. Essential amino acid content was $7.04{\pm}2.21$ g/100 g in the muscle of flounder fed MP versus $8.94{\pm}2.50$ g/100 g for MPME. Total amino acid content was higher in the muscle of olive flounder fed MPME, while essential amino acid content was higher in flounder fed MP. The ratio of non-essential amino acids to essential amino acids was $0.86{\pm}0.07$ for flounder fed MP and $0.81{\pm}0.08$ for flounder fed MPME. There was no significant difference in free amino acid content and fatty acid composition. The breaking strength of muscle of olive flounder fed MP was higher ($1.44{\pm}0.51\;kg/cm^2$) than in flounder fed MPME ($1.29{\pm}0.30\;kg/cm^2$). There was no evidence that dietary additives, such as mushroom extract, increase growth rate or nutritive quality of olive flounder.

• Journal of Mushroom
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• v.15 no.3
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• pp.150-154
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• 2017

A self-propelled turner was developed to produce mushroom compost at low costs and high efficiency, and the uniformity of compost produced by an excavator, compost mixer, and self-propelled turner was compared. The material of the compost was mixed with rice straw and chicken manure at a dry weight ratio of 3:1. After the final turning, internal temperature distribution, water content of the compost pile, ash ratio, and uniformity of the compost pile were examined. After the compost was completed, the water content was $69.9{\pm}0.54%$, $72.1{\pm}0.15%$, and $74.5{\pm}0.82%$, respectively. The length of rice straw was $47.5{\pm}15.4cm$, $24.9{\pm}10.1cm$, and $31.0{\pm}10.6cm$, respectively. The ash content in the dry weight of each compost was $25.0{\pm}6.2%$, $33.6{\pm}4.2%$, and $28.2{\pm}1.1%$, respectively. The deviation in the length of rice straw was affected by the linear velocity of the spinner in the compost mixer and the self-propelled turner, which were 21.5 m/sec and 9 m/sec, respectively. As a result, the most uniform mushroom compost was produced by the self-propelled turner.