• Mycobiology
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• v.39 no.4
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• pp.283-289
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• 2011

The wild edible mushroom, Lentinus lepideus has recently been cultivated for commercial use in Korea. While the mushroom has been widely used for nutritional and medicinal purposes, the possible anti-hyperlipidemic action is unclear. The effects of dietary L. lepideus on plasma and feces biochemical and on the liver histological status were investigated in hypercholesterolemic rats. Six-wk-old female Sprague-Dawley albino rats were divided into three groups of 10 rats each. Biochemical and histological examinations were performed. A diet containing 5% L. lepideus fruiting bodies reduced plasma total cholesterol, triglyceride, low-density lipoprotein, total lipid, phospholipids, and the ratio of low-density to high-density lipoprotein. Body weight was reduced. The diet did not adversely affect plasma biochemical and enzyme profiles. L. lepideus reduced significantly plasma ${\beta}$- and pre-${\beta}$-lipoprotein, while ${\alpha}$-lipoprotein content was increased. A histological study of hepatic cells by conventional hematoxylin-eosin and oil red O staining revealed normal findings for mushroom-fed hypercholesterolemic rats. The present study suggests that a diet supplemented with L. lepideus can provide health benefits by acting on the atherogenic lipid profile in hypercholesterolemic rats.

• Journal of Mushroom
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• v.6 no.3_4
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• pp.115-120
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• 2008

A new commercial strain 'Garlmoe' was developed by crossing monokaryons from selected wild strains. The optimal temperature of mycelial growth was $25^{\circ}C$ but it needed to adjust to $16{\sim}18^{\circ}C$ when incubated at the bottle cultivation. The optimal temperatures of fruiting body initiation and development were almost same to others like as $14^{\circ}C$ and $7{\sim}10^{\circ}C$, respectively. The color of 'Garlmoe' was typical to wild winter mushroom, that is, pileus was brown and lower part of stipe was dark brown. The surface on pileus of 'Garlmoe' was sticky 'Garlmoe' was a good commercial strain with high quality and high productivity characterized as quite even budding habit, straight and strong stipes and convex type pilei. The taste of this variety was very excellent because of better chewing feeling than white ones.

• Journal of Mushroom
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• v.9 no.1
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• pp.44-47
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• 2011

This study was carried out investigate optimal additive content of spent medium from oyster mushroom in Volvariella volvacea cultivation. The formation of spent mushroom medium from oyster mushroom consisted of 50% pine sawdust, 30% beet pulp and 20% cotton seed hull pellet. The higher amount of spent medium from oyster mushroom resulted in higher total nitrogen content and C/N ratio of medium decreased according to increasing mixing ratio of spent medium from oyster mushroom. The fruit body yield and biological efficiency of supplemented with 50% spent medium from oyster mushroom was same level of non additive medium.

• The Korean Journal of Mycology
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• v.39 no.1
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• pp.31-38
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• 2011

In this study, 81 commercial strains of Pleurotus species cultivated in South Korea were analyzed with randomly amplified polymorphic DNA (RAPD) technique. Sequence characterized amplified region (SCAR) markers were developed by designing from one RAPD polymorhic band specific to Suhan strain. The SCAR primer pair 'S-OPA13-1' amplified a 590-bp fragment in the varieties originated from Suhan strain. The Blast search of S-OPA13-1 showed high homology to the POMFBO1 P. ostreatus cDNA clone MFB02-A05 and Laccaria bicolor S238N-H82. The results showed that this SCAR marker can clearly distinguish Suhan strains from Pleurotus spp.

• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1373-1380
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• 1998

Wet noodles were prepared with wheat flour and mushroom powder (oyster and oak mushrooms), and effects of added mushroom powders on dough rheology and wet noodle quality were examined. Particle size distribution of mushroom powder ranged from 0.04 to $500\;{\mu}m$, which was different from that of wheat flour. The initial pasting temperature in amylograph, and the water absorption and the dough development time in farinograph increased with the increase of mushroom powder. The peak and final viscosities in amylograph, and dough stability in farinograph decreased with the increase of mushroom powder. Decrease of L value and increase of a and b values were shown with the increase of mushroom powder in wheat flour-mushroom powder composite as well as wet noodles. The cooked weight and volume of cooked noodles were decreased, but the turbidity of soup were increased with the addition of mushroom powder. Most of texture parameters (hardness, cohesiveness, chewiness and cutting force) of cooked noodles decreased with the addition of oyster mushroom powder, but increased with the addition of oak mushroom powder. From the result of sensory evaluation, wet noodles containing 3% oyster mushroom powder and 5% oak mushroom powder were rated as high quality wet noodles.

• Journal of Mushroom
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• v.14 no.2
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• pp.39-43
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• 2016

In this study, we observed differences in the fruit body genesis in with seasonal changes. The mushrooms generated different spines even when under same environmental conditions in equivalent growth chambers during different seasons. The growth chamber conditions were set at $18^{\circ}$, 1000 ppm CO and 95% humidity for uniform primordium formation. Following this, the humidity was reduced to 85% during growth and development. The characteristics of the fruit body were measured: yield (weight), length (size), hardness, and chromaticity. Each measure was relatively compared owing standard data for. We investigated the environmental factors to assess the cause of variation in fruit body. Change in temperature and humidity were especially focused on, apart from climate that can affect mushroom growth. It was observed that temperature and humidity both influence fruit body growth. Not the absolute value of the elevation, there was a change of climate which the temperature is lowered and lowered the humidity can be assumed that the changes in the environmental conditions inside the growth chamber the mushroom growth.

• Journal of Mushroom
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• v.9 no.3
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• pp.91-95
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• 2011

Pleurotus ostreatus, the oyster mushroom, is one of the most important edible mushrooms. It is especially susceptible to bacterial blotch disease, which is caused by Pseudomonas tolaasii. In order to develop bacterial blotch disease-resistant transgenic mushroom, NUECIN cDNA, a gene for an antibacterial peptide cloned from Bombyx mori, was overexpressed in Pleurotus ostreatus. NUECIN cDNA was fused to the ${\beta}$-TUBULIN promoter of oyster mushroom and co-transformed with the pTRura3-2 vector into the uracil auxotrophic mutant strain. Twelve transformants containing the NUECIN gene were identified by genomic PCR and Southern blot analysis. NUECIN gene expression was confirmed by Northern blot analysis. Three transformants showed the transcriptional expression of the gene. However, we could not detect expression of the protein in the transformants. This study showed the possibility of transgenic mushroom development for disease resistance.

• Culinary science and hospitality research
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• v.6 no.3
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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.

• Journal of Microbiology
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• v.34 no.1
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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.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.11
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• pp.6652-6658
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• 2014

This study evaluated the economic value of the development of an environment-friendly controlling method of mushroom using IRR and NPV. The environment-friendly controlling method of mushrooms was developed by the national institute of horticultural and herbal science in Korea rural development administration. This technology can be used to improve the efficiency and practicality of cultivation of mushroom. The research results show that the technological value of the development of an environment-friendly controlling method of mushroom was evaluated at 135.4 billion won (average), 182.6 billion won (maximum), and 88.1 billion won (minimum) based on the discount rate of 7.3%. The IRR was 1,958.5% - 4,054.4%, which was greater than the discount rate (6%~10%). The NPV was evaluated at 134.8 billion won (average), 218.1 billion won (maximum) and 87.5 billion won (minimum) based on the discount rate of 7.3%. Therefore, the economic validity of the development of an environment-friendly controlling method of mushrooms was identified by the results of a technology evaluation.