• Mycobiology
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• v.43 no.1
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• pp.14-23
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• 2015

The influences of temperature and nutritional conditions on the mycelium growth of oyster mushroom Pleurotus ostreatus (PO) and Pleurotus cystidiosus (PC) were investigated in laboratory experiment during the summer season of 2014. The results of the experiment indicated that potato dextrose agar (PDA) and yam dextrose agar (YDA) were the most suitable media for the mycelium growth of oyster mushroom PO while four media (PDA, YDA, sweet potato dextrose agar, and malt extract agar medium) were not significantly different in supporting mycelium growth of oyster mushroom PC. The optimal temperature for mycelium growth of both oyster mushroom species was obtained at $28^{\circ}C$. Mycelium growth of oyster mushroom PO was improved by carbon sources such as glucose, molasses, and at 1~5% sucrose concentration, mycelium colony diameter of mushroom PO was achieved the highest value. Whereas glucose, dextrose, and sucrose as carbon sources gave the good mycelium growth of oyster mushroom PC, and at 1~3% sucrose concentration, mycelium colony diameter of PC was achieved the maximum value. Ammonium chloride concentrations at 0.03~0.09% and 0.03~0.05% also gave the greatest values in mycelium colony diameter of mushroom PO and PC. Brown rice was found to be the most favourable for mycelium growth of two oyster mushroom species. In addition, sugarcane residue, acasia sawdust and corn cob were selected as favourable lignocellulosic substrate sources for mycelium growth of both oyster mushrooms.

• 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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.3
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• pp.443-449
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• 1997

Four-dimensional response surface methodology was applied to determine the optimum preparation conditions and to monitor sensory qualities of canned oyster mushroom during preparation. The optimum preparation conditions predicted for each corresponding sensory parameter of canned oyster mushroom were 181.29 g of oyster mushroom 205.36 ml of solution and 6.49min of roasting time for color, 214.01g, 195.79ml and 5.07min for appearance, 227.71g, 224.26ml and 6.50min for flavor, 250.30g, 183.63ml and 17.32min for taste, 211.59g, 178.21ml and 17.79min for mouth-feel, 249,.02g, 188.79ml and 17.80min for overall palatability of canned oyster mushroom, respectively. The optimum conditions, which satisfied with all sensory properties of canned oyster mushroom, were 240g, 200ml and 17min for content of oyster mushroom, content of solution and roasting time, respectively. Sensory scored predicted at the optimum conditions were in good agreement with experimental ones.

• Journal of Mushroom
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• v.17 no.2
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• pp.47-51
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• 2019

Our research on juvenile Oncorhynchus masou masou in oyster mushroom supplemented diet was studied to investigate the effect of feeding. Mixing of feed ingredients for dried oyster mushrooms, 3.5, 7.0, 10.5, 14.0 (%) was added to the amount of oyster mushroom dietary beta-glucan content of the more abundant. After the weight of feed given to salmon survey oyster mushrooms diet for 3.5 to 7.0% was similar to the formula feed and the weight of the fish ate oyster mushroom feed over 10.5% were reduced. The oyster mushroom of the experimental diets containing 3.5 to 7.0 percent hepatosomatic index and feed coefficient figure was similar to those of the formulated diets. Therefore we have juvenile cherry salmon fed diets containing 3.5 to 7.0% was considered good to eat and additional research on the immune response will be carried out was necessary.

• Food Science and Preservation
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• v.9 no.1
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• pp.56-60
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• 2002

Physiological functions of oyster mushroom Kimchi were investigated. Oyster mushroom Kimhies were found to have antioxidant activities. The effect was in a dose-dependent manner, the effect was higher in oyster mushroom Kimchies than in control and higher in raw oyster mushroom Kimchi (ROMK) than in blanched oyster mushroom Kimchi (BOMK). Methanol extract of Kimchi revealed antimutagenic activity and suppressed growth of cancer cell in a dose-dependent manner, and the effects were higher in ROMK than in other Kimchies. The methanol extracts of oyster mushroom Kimchi alone did not appear proliferation effect of spleenic immune cell, but revealed the effect with Con A. The proliferation effect was higher in ROMK than in BOMK.

• Journal of Mushroom
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• v.9 no.3
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• pp.110-115
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• 2011

Trichoderma disease of oyster mushroom has not been effectively detected in the field for testing its resistance against the disease with its varieties. In this study, we investigated the methods to detect its resistance in the laboratory by using media, which enables us to understand the relevant characteristics (e.g., lysis, toxin enzyme, mycelial growth rate). In coculturing with strains of Trichoderma and oyster mushroom, it is possible to observe the difference in the resistance of oyster mushroom against Trichoderma with the phenomena of barrage reaction, overgrowth and lysis. We also observed the inhibition of mycelial growth of oyster mushroom using the dilution method with 48-well plate, but could not observed the inhibition of mycelial growth using the filter paper method of cultural supernatant. In simultaneously culturing both Trichoderma and oyster mushroom, it was possible to detect the inhibition of the mycelial growth of oyster mushroom, but Trichoderma mycelium did not overgrow against oyster mushroom. We found that the pathogenicity was efficient in using solid medium with the phenomena of overgrowth and lysis by inoculating Trichoderma on top of mycelia of oyster mushroom. In conclusion, the methods (e.g., coculture method, dilution method with 48-well plate, post-inoculation method) are recommended to detect the resistance of oyster mushroom against Trichoderma disease.

• The Korean Journal of Mycology
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• v.18 no.2
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• pp.89-96
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• 1990

This study was conducted to find out the effects of Thiabendazole on controlling green mold causing serious damage to oyster mushroom, Pleurotus spp. during the cultivation. In vitro, the strains of oyster mushroom such as ASI 2018, 2072 and 2016 were inhibited by 500 ppm of the fungicide, but the strain of ASI 2001 and ASI 2070 was inhibited by 100 and 500 ppm on oatmeal agar, respectively. The mycelial growth of the oyster mushroom started to be inhibition by soak treatment at a 0.2g/1000 ml aqueous solution of the fungicide. When the oyster mushroom and green mold inoculated both or separately on the substrates of soak treatment, the green mold did not grow at all, but the oyster mushroom grown well. The maximum control effect of the green mold showed when $2g/m^2\;and\;5g/m^2$ of the fungicide was sprayed on the surface of substrates before pasteurization. The highest yield of the sporophores of oyster mushroom was obtained from $5g/m^2$ treatment.

• 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.

• Journal of Mushroom
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• v.10 no.4
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• pp.167-173
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• 2012

This study was carried out to test the recycling post-harvest medium from other mushroom bottle cultivation as a secondary medium of the oyster mushroom. In the post-harvest medium from winter mushroom and king oyster mushroom cultivation, oyster mushroom varieties in Chunchu-2ho and Manchuri fruit bodies yields compared with control group tend to be low. After recycling the post-harvest medium, it was replaced by basal medium up to 50%, of which the fruit bodies with stable yield increase from 10% to 30% were increased.

• 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.