• Journal of Mushroom
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• v.6 no.3_4
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• pp.121-125
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• 2008

A first, we made white strain 'S line' adaptable to elevated temperature after collected brown strains were characterized with culture characterization on temperature and their monokaryons isolated at the high temperature were crossed with white strain. These S line monokaryons were crossed again with other monokaryons derived from a commercial white. As a result of successive crossing, finally a new variety 'Baengno' was developed. The optimum temperature of mycelial growth was $25^{\circ}C$ but it needed to adjust to $18{\sim}20^{\circ}C$ when incubated at the bottle cultivation. It brought incubation period shortening as 21 days saved 2~3 days when compared with other white varieties. The optimum temperatures of fruiting body initiation and development were almost same to others like as $14^{\circ}C$ and $7^{\circ}C$, respectively. Fruiting body of 'Baengno' was pure white even developed from crossing with brown strains. 'Baengno' was a good variety with high quality and high productivity characterized as quite even budding habit, long stipes and hemi-spherical pilei. This variety needed more air ventilation and had to be adjusted its cultivation environment for the good cultivation.

• Korean Journal of Food Science and Technology
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• v.37 no.4
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• pp.579-583
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• 2005

Effects of sangwhang mushroom (Phellinus linteus) powder and extract on quality of wet noodle were investigated by adding sangwhang mushroom powder at 2% (w/w: II) of wheat flour and extract at 17 (v/w: III) and 34% (v/w: IV) based on flour source, respectively. Significant decreases were found in L values of dough and noodle, while a and b values increased in proportion to addition of sangwhang mushroom. Addition of sangwhang mushroom decreased volume of cooked noodles, but increased turbidity of soup. Tensions of cooked noodle samples of II, III, IV, and control were 12.17, 17.61, 17.57, and 14.90g, respectively. Sensory properties, including color, flavor, taste, and texture, of noodles added with sangwhang mushroom extracts (III, IV) were significantly superior to control (I) and noodle added with powder (II). These results suggest addition of sangwhang mushroom extract is more suitable than powder for noodle processing.

• Journal of Mushroom
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• v.9 no.2
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• pp.84-86
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• 2011

This study was carried out to investigate anti-inflammatory effects of collected mushroom in Korea. Anti-inflammatory effects analysis was followed by MTT test and nitric oxide inhibition activity. Thirty mushrooms were screened and twelve mushrooms were selected about MTT assay and three mushrooms were good at nitric oxide inhibition test. In our result, three mushrooms: Amanita virgineoides, Tylopilus neofelleus, Armillaria tabescens were good resource for anti-inflammatory effects and to be followed more research about relat.

• Preventive Nutrition and Food Science
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• v.10 no.3
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• pp.214-218
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• 2005

Breads were prepared from wheat flour supplemented with oyster mushroom (Pleurotus ostreatus) powder, and effects of the supplementation of oyster mushroom powder on dough rheology and bread quality were examined. The initial pasting temperature in viscoamylograph increased, but peak and final viscosities decreased with the increased amount of oyster mushroom powder. The gradual increase of water absorption, dough development time and mixing tolerance index, and decrease of dough stability with the increased amount of oyster mushroom powder were obtained by farinographs. The supplementation of oyster mushroom powder had an effect on the bread making, resulting in an increase of loaf weight and a decrease of loaf volume. The rough and coarse crumb texture with dark color was observed with the increased amount of oyster mushroom powder. The firmness of bread crumb containing oyster mushroom powder was increased during storage periods. Sensory evaluation revealed that the addition of $1\%$ oyster mushroom powder could be supplemented to make an acceptable quality of bread.

• Mycobiology
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• v.37 no.3
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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.

• Korean journal of food and cookery science
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• v.10 no.3
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• pp.291-295
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• 1994

The main purpose of this research is to survey mushroom uses by housewives in Taegu metropolitan region to provide basic knowledge for the development of mushroom cooking methods. We have done statistical analyses of 472 questionnaires on mushroom uses. We found the following results: many respondents regarded mushrooms as one of natural, or health foods. The most well-known mushrooms turned out to be Pleurotus ostreatus, Dried Lentinus edodes, Ganoderma lucidum, Agaricus bisporus and Tricholoma matsutake in the order. The higher in income and year of education, the more species of mushroom are known to respondents. Anticancer effect of mushrooms are known very well and 56.4% of respondents eat Pleurotus edodes often. Preference between mushrooms and their characteristics have been turned out to be significantly different. Preferred characteristics are taste, texture and aroma: respondents preferred texture of Pleurotus ostreatus, and taste and aroma of Tricholoma matsutake. Main purchasing place for mushrooms turned out to be market. Majorproblems of mushroom uses are price, development of cooking methods, storage and preservation of mushrooms.

• Journal of Mushroom
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• v.14 no.3
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• pp.111-118
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• 2016

The medium used for bottle cultivation of mushrooms is made according to a specific workflow; this includes mixing the raw materials, adjusting the moisture content, placing the mixture into bottles, and sterilizing and cooling the medium. Medium composition should be kept constant throughout the year. placed in the bottle, choice of materials, moisture content, weight of the medium, bulk density, nitrogen content, three-phase medium, such as suitable conditions. To achieve constant medium composition a comprehensive model has been established in accordance with the technology developed in the work process with respect to medium compositions piecemeal. By comprehensively applying the various methods to establish medium composition, our country can expect to grow at over four seasons and overcome the many difficulties in mushroom mycelial growth periods, cultivation periods, quantity, and quality.

• Journal of Mushroom
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• v.13 no.2
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• pp.139-144
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• 2015

This study was done the calculation formula for calculating the below item. That is the moisture content of the substrates raw materials, water content of the mixed substrates; the amount of media, dry weight, amount of liquid, bulk density in the bottle; dried materials volume, water volume, mixing ratio in a substrates mixing materials; water requirement amount, replenishment amount for water content control of the substrates and the total amount of substrates. And each was prepared in an Excel file for automatically calculated. The calculation of the Excel file will be able to take advantage for the mushroom growers; to make raw material costs, per bottle nutrient content and moisture content maintained throughout the year and new media composition. At this time we expect, while minimizing the quantity or deterioration in the daily ups and downs continued growing courses throughout the year contribute to stabilizing production.

• Korean journal of applied entomology
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• v.10 no.2
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• pp.91-95
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• 1971

Four species of Trichoderma causing green mildew of Agaricus bisporus were isolated from 38spots of mushroom growing areas in Korea. These are T. koningi, T. lignorum, T. glaucum and an unidentified species, and their frequencies of occurrence are $50\%,\; 32\%,\; 13\%; and\; 5\%$ respectively. All of these species grew well in potato dextrose, Waksman's and Richard's solution, and preferred acid (pH. 4) to neutral. The temperature in mushroom trouse should be kept at $15^{\circ}C$ during cropping period, not only for the high yield of mushroom but also for the prevention of green mildew of mushroom caused by Trichoderma spp . T. lignorum was killed in soil on an exposure of 60 minutes at $70^{\circ}C$ and when exposed for 30minutes at $80^{\circ}C$. Peak heat procedure of compost eliminated T. lignorum and T koningi.

• Journal of Mushroom
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• v.16 no.1
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• pp.51-56
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• 2018

In Korea, the oak mushroom (Lentinula edodes) is highly preferred by consumers in the food industry and makes up about 97.7% of the total forest mushroom production. This indicates that the oak mushroom is an important non-timber forest product in Korea. Recently, the breeding and development of new cultivars of L. edodes have been actively initiated, and the development of molecular markers that are able to identify and discriminate the new cultivars is crucial for protecting the breeder's rights. This study was carried out to develop a cleaved amplified polymorphic sequence (CAPS) marker for the identification and discrimination of a new cultivar, Sanmaru 2ho from the 37 other oak mushroom cultivars. A single nucleotide polymorphism (SNP) was identified at the $1,803,483^{rd}$ position of scaffold2 in the genome of Sanmaru 2ho. The amplified DNA containing the SNP of Sanmaru 2ho was uniquely not cleaved by the restriction enzyme, Hha I, and thus Sanmaru 2ho was successfully distinguished from the other oak mushroom cultivars.