• The Korean Journal of Mycology
• /
• v.21 no.3
• /
• pp.200-211
• /
• 1993

Somatic hybrids of Pleurotus florida ASI 2016 and Pleurotus ostreatus ASI 2018 were obtained by protoplast fusion. The 40 fusants($P1{\sim}P40$) was examined for the yield on fermented and pasteurized rice straw in a tray. The carpophore yield of them were showed as the range of $27.0{\sim}155.2$, based on parental values of 100(ASI 2018), The pilei of fusants between orange white colored P. florida and dark grey colored P. ostreatus had mixed colors in the young stage. Other breeding programmes were performed to improve new varieties with high yield and good quality. A new oyster mushroom variety, Wonhyeongneutaribeosus(P72), was developed at the Agricultural Sciences Institute, Rural Development Administration in 1990. This P.florida-ostreatus-ostreatus hybrid P72 was selected from 38 protoplast fusion products($P41{\sim}P78$) between P.florida-ostreatus recombinant P5-M 43-arg rib and P. ostreatus ASI 2-13-0 2001-19-pro orn. The yield indexes of 38 hybrids ranged $40.5{\sim}152.7$ compared with the parental values of 100(ASI 2001). Hybrid P72 was characterized by the large fruiting bundle of semispherical shape with long stipe and by the small and circular pileus, resulting in lower harvesting cost. A significant increase in carpophore production was observed in somatic hybrids of protoplasts due to heterosis. A comparision of hybrid with parents P72 was made using isozyme analysis. The esterase banding patterns could be characterized by new bands in the hybrids. Seven fusion products of four crosses between P.florida ASI 2016 and P. ostreatus ASI 2018 were analysed with respect to the distribution of progenies and segregation of gene markers by random basidiospore analysis. Segregation of alleles should yield progeny of four genotypes in a Mendelian ratio of 1 : 1 : 1 : 1 for prototrophs, auxotrophs of one parental type, auxotrophs of the other parental type, and auxotrophic recombinants, respectively. However, five fusants of them did not detect one parental, P.ostreatus, type. Basidiospores could yield progeny of 16 genotypes in the cross of one of the recombinant P5-M43-arg $rib{\times}P. ostreatus$ ASI 2-13-pro orn but the segregants of three fusants were not detected clearly. The allele ratio of loci could be expected 1 : 1 : 1 : 1 for arg, rib, pro and orn. The ratio, however, would be changed to 4 : 1 : 1 : 1 with increasing proportion of argo In almost all the fusants, prototrophic recombinants were recovered in large numbers against auxotrophic markers. Parental genotypes were recovered with the recombinant progeny amounting to $38.68{\sim}99.56%$. The analysis provides proof of heterokaryosis and strong evidence for haploidy of vegetative nuclei, a sexual cycle consisting of nuclear fusion and meiosis.

• The Korean Journal of Mycology
• /
• v.9 no.1
• /
• pp.31-37
• /
• 1981

Mycelial growth and fruit body formation of Diehlomyces microsporus were best on mushroom spawn extract medium and rice bran extract medium, respectively. L-asparagine, fructose and glucose were good nutrient sources for mycelial growth. Optimum temperature for mycelial growth ranged at $25{\sim}28^{\circ}C$. Maximum mycelial growth occurred at pH 5.5 while optimum pH for ascospore germination was 6.0. Mycelial mats of D. microsporus did not survive at $60^{\circ}C$ for 60 minutes while ascospores at $80^{\circ}C$ for 120 minutes. Damages of fruit body of Agaricus bisporus caused by D. microsporus were maximum when the fruit bodies were infected at spawning and casing on the compost. The truffle disease could be controlled by basamid with $100{\sim}150 ppm$ treating on the compost after filling.

• Food Science and Preservation
• /
• v.18 no.2
• /
• pp.191-198
• /
• 2011

This study was performed for development of Haetsun Bibimbam as local food and estimated nutritional value of Haetsun Bibimbam. Preference on Bibimbab materials of 503 subjects was surveyed to select ingredients of Haetsun Bibimbab except for Haetsun vegetables. As results of survey, soybean sprout, carrot, shiitake mushroom, and green pumpkin were selected as ingredients of Haetsun Bibimbab. Overall preference of Haetsun Bibimbab made by the ratio of 1:1 of selected ingredients : Haetsun vegetables and 1:1:1 of Acanthopanacis cortex : Kalopanax pictus : Aralia elata was the highest among the samples. As a results of nutritional estimation, total amount and calorie of Haetsun Bibimbab were 404 g and 463.7 kcal, respectively. It contained 16.48 g of protein. 13.99 g of fat, 75.93 g of carbohydrate and 3.1 g crude fiber. The mineral contents of Haetsun Bibimbab shows 91.11 mg of calcium, 133.91 mg of phosphorous, 2.66 mg of iron, 1.314.66 mg of sodium and 444.791 mg of potassium.

• Korean Journal of Food Science and Technology
• /
• v.47 no.3
• /
• pp.350-358
• /
• 2015

Freezing is one of the main processes to extend the shelf life of foods. Before freezing, a thermal treatment is normally required to control the food quality. In this study, shiitake mushrooms were heated with boiling water and with superheated steam. After the thermal treatments, the samples were continuously frozen by an individual quick freezing (IQF) process, and put them into air-containing or vacuum packaging. Samples were stored at -12, -18 and $-24^{\circ}C$ for 24 weeks, and their physicochemical properties were determined. The lightness of the samples treated with boiling water and superheated steam was decreased by 12 and 15%, respectively, than that of the control. The hardness of all the samples rapidly increased after heat treatment. The contents of organic acids in the superheated steam treated samples were higher than those in the boiling water treated samples. Therefore, superheated steam treatment of samples may be a candidate thermal treatment to preserve frozen shiitake mushrooms.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.6
• /
• pp.874-881
• /
• 2015

In the food industry, thermal treatment is an important process for extending shelf-life of foods. However, heating process affects the physicochemical, nutritional, and microbial properties of foodstuff such as color, texture, pH, and proximate compositions. This study was conducted to select an optimal thermal treatment by observing physicochemical, nutritional, and microbial effects of shiitake mushrooms with different thermal treatment methods. Shiitake mushrooms were washed and sliced equally ($5cm{\times}0.5cm{\times}0.5cm$) and then heat-treated by three methods. Samples were heated in $100^{\circ}C$ boiling water, steamed for 10 min, or pan fried at $130^{\circ}C$ for 4 min. Total color difference values showed significantly increasing tendency with treatment time. For pH values, boiling water-treated mushrooms showed increasing tendency according to increased thermal treatment. For the results of hardness, boiling water or pan frying-treated mushrooms showed reduced tendency within 1 min. In the case of steam-treated mushrooms, hardness values were maintained for 1 min. Organic acid contents of steam-treated sample showed the lowest value among treatments. For microbial counts, steam-treated samples for 3 min showed the lowest value. Consequently, the results of this study suggest that steam treatment could be the optimal thermal treatment to minimize quality loss of shiitake mushrooms.

• Food Science and Preservation
• /
• v.16 no.2
• /
• pp.179-185
• /
• 2009

To develop an Enoki mushroom packaging method, mushrooms were stored at $1^{\circ}C$ for 12 days after passive MAP packaging(PM), vacuum packaging(VM), and gas flushing packaging(AM), after investigation of film thickness influences on respiration rates and gas compositions(LDPE films 20, 40, and 60 m in thickness were tested). Enoki mushrooms had respiration rates of 26.4 mL $CO_2/kg/hour$ at $0^{\circ}C$, 80.0 mL $CO_2/kg/hour$ at $10^{\circ}C$, 130.9 mL $CO_2/kg/hour$ at $20^{\circ}C$, and 130.9 mL $CO_2/kg/hour$ at $30^{\circ}C$. A film thickness of 20 m was chosen for further tests to maintain the oxygen concentration above the minimum growth level; the thinnest film offered a higher gas transmittance rate than did the thicker films. No anaerobic respiration was evident over 12 days of storage using any packaging method, with the exception of VM. AM, using a high concentration of $CO_2$, restricted respiration rate. Mushrooms packaged using the VM method showed the greatest weight loss and extent of discoloration among the packaging methods tested, followed by AM mushrooms using 50% $CO_2/10%\;O_2/40%\;N_2$. Mushrooms packaged by the VM and PM methods developed a serious off-flavor after 2 days of storage, and a high stipe elongation rate after 5 days of storage, respectively. However, AM using 50% $CO_2/10%\;O_2/40%\;N_2$ of various gas ratios tested, allowed Enoki mushrooms to be maintained for up to 12 days without development of off-flavor, discoloration, or moldiness.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.12
• /
• pp.1740-1746
• /
• 2012

Sparassis (S.) crispa is an edible mushroom abundant in dietary fiber and ${\beta}$-glucan. The aim of this study was to prepare extracts and residues of the fruit bodies of S. crispa fermented with Lactobacillus (L.) brevis and Monascus (M.) pilosus and to measure the remaining dietary fiber and ${\beta}$-glucan. Dried powder of S. crispa containing 64.4 g/100 g total dietary fiber (2.6 g/100 g soluble and 61.8 g/100 g insoluble dietary fibers) and 24.0 g/100 g ${\beta}$-glucan was used as the starting material for the extraction. Raw and fermented S. crispa were extracted with hot water and three kinds of aqueous ethanol (50, 70, and 90%, v/v), respectively. A hot water extract from S. crispa fermented with M. pilosus had greater soluble dietary fiber content (19.3 g/100 g) than that from raw S. crispa with 14.6 g/100 g soluble dietary fiber or that from L. brevis-fermented S. crispa with 8.2 g/100 g soluble dietary fiber. The yield of the extract was 16.6% of intial weight of dried S. crispa. After hot water extraction of S. crispa fermented with M. pilosus, residues containing 90.5 g/100 g total dietary fiber (1.3 g/100 g soluble and 89.2 g/100 g insoluble dietary fibers) were obtained, and the yield was 69.6% of intial weight of dried S. crispa. The residue (31.0 g/100 g) contained more ${\beta}$-glucan than raw S. crispa or M. pilosus-fermented S. crispa (24.4 g/100 g). The resulting hot water extract and residue from S. crispa fermented with M. pilosus would be suitable for use in preparing liquid and powdered health functional foods, respectively.

• Journal of Mushroom
• /
• v.19 no.3
• /
• pp.225-233
• /
• 2021

In this study, we evaluated the anti-inflammatory effect of extract from Cudrania tricuspidata twig sawdust fermented with Ganoderma lucidum mycelium. Fermented Cudrania tricuspidata twig sawdust extracted with 70% ethanol and elucidated the potential signaling pathway in lipopolysaccharide (LPS)-induced RAW264.7 cells. Fermented Cudrania tricuspidata twig sawdust inhibits LPS-stimulated nitric oxide (NO) production without affecting cell viability in a dose-dependent manner and production of LPS-induced pro-inflammatory cytokines such as interleukin (IL)-1β, tumor necrosis factor (TNF)-α and prostaglandin2 (PGE₂). Fermented Cudrania tricuspidata twig sawdust also suppressed the expression of the pro-inflammatory mediators such as inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) in LPS-stimulated RAW264.7 cells. Moreover, Fermented Cudrania tricuspidata twig sawdust significantly attenuated LPS-induced IkappaB (IκB) degradation and suppressed nuclear factor kappa B (NF-κB) nuclear translocation. These results suggest that fermented Cudrania tricuspidata twig sawdust may have great potential for the development of anti-inflammatory agent.

• Journal of Practical Agriculture & Fisheries Research
• /
• v.20 no.1
• /
• pp.35-47
• /
• 2018

A edible mushroom, Clitocybe maxima (Lentinus giganteusis) commercially cultivated in China and Taiwan. However, the researches of cultivation and cultural characteristics were not reported in Korea. In this study, we conducted on cultural characteristics and artificial cultivation of C. maxima. Six isolates were collected from China(3 isolates, commercial strain), Taiwan(1 isolate, commercial strain) and Korea(2 isolates, wild type). C. maxima and L. giganteus collected in China and Taiwan, respectively, are the same in China and are estimated to be of the same species as cultured characteristics. The mycelial growth of the collected strains was not significantly different in agar medium but it showed the best growth in YPMG in liquid culture. Optimum temperature for mycelial growth and induction of fruit body were 25℃ and 30℃, respectively. In order to artificial cultivation of C. maxima, cultural characteristics and artificial cultivation were carried out using agricultural by-products and forestry by-products materials. Mycelial growth was suitable in rice straw, cottonwood sawdust, corncob and rice seed medium, and it was selected as a cultivation medium. The suitable medium for artificial cultivation of C. maxima was selected to mixed medium 2(compounding ratio(v/v): 55% of hardwood sawdust, 5% of cottonseed pellets, 10% of cottonseed, 15% of beet pulp, 15% of swollen rice husks). It took about 30 days to be able to harvest, it was faster than oyster mushrooms. The cultivation period was about 30days. A isolate, CMA-002 was not initiation to fruit body primordiuma on the used cultivation substrate. Other 5 isolates were initiate and development to fruit body on the substrate used in this study. The strain CMA-003 was initiated to be fruiting body by 8~10 days after induction of fruiting body in all of the substrates. Isolate CMA-003 was generate to a bundle fruit body. Other isolates, however, were form fruit body individually. The CMA-003 strain was likely highly recommendable strains for farming. The optimum conditions for the induction and growth of C. maxima fruit body were 25~30℃, 8 hr illumination per day with white fluorescent lamp, 90~95% relative humidity, and 1,500 ppm of CO₂ concentration in a cultivation room.

• Korean Journal of Microbiology
• /
• v.49 no.4
• /
• pp.309-312
• /
• 2013

Fungal cell walls consist of various glucans and chitin. Fungi produce chitinases for their growth and development. The inky cap, Coprinellus congregatus, produces at least two different chitinases during its life cycle. Chitinase 1 (chi1) is expresses throughout its life cycle while chitinase 2 (chi2) is expressed at the mushroom autolysing phase. The cloned cDNA of chi1 is successfully expressed as a fusion protein with c-myc in Pichia pastoris, and purified by the affinity chromatography. The optimum pH and temperature of Chi1 was pH 8.0 and $35^{\circ}C$, respectively when 4-nitrophenyl N,N',N"-triacetyl-${\beta}$-D-chitotrioside was used as the substrate. The $K_m$ value and $V_{max}$ for the substrate was 0.780 mM and 0.10 OD $min^{-1}unit^{-1}$, respectively. The addition of purified Chi1 resulted in total growth inhibition against several plant pathogenic fungi such as Alternaria alternata, Fusarium graminearum and Trichoderma harzianum at the concentration of 60 ${\mu}g/ml$.