• Journal of Biosystems Engineering
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• v.19 no.2
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• pp.112-123
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• 1994

At present, no appropriate drying conditions can be found for the heated-air drying of mushroom in Korea. Usually, mushroom is being dried at the temperature range of 40 to $50^{\circ}C$ until the moisture content reaches 10~13% (wb). However, drying characteristics of the mushroom should be investigated for quality improvement and efficient drying operation of the mushroom. The results of this study may be summarized as follows ; 1. The effect of air temperature on the rate of drying was greater than that of relative humidity for drying of mushroom, and the rate of drying was increased with increase in the air temperature. 2. Drying rate for Shiitake mushroom showed falling-rate period of drying without constant-rate period of drying. Drying rate for Oyster mushroom showed a short constant-rate period at the initial stage of drying process, and followed by falling-rate period of drying. 3. Exponential and App.-Diffusion models were found to describe well the drying process of Shiitake mushroom. Exponential and Thompson models for Oyster mushroom in which Thompson model was the most suitable for Oyster mushroom. 4. The equilibrium moisture content of the mushroom decreased with decrease in the air temperature and increase in the relative humidity. In room condition($20^{\circ}C$, 54% RH), the calculated values of the equilibrium moisture content showed 11.17% for Shiitake mushroom and 13.19% for Oyster mushroom, respectively.

• Korean Journal of Plant Resources
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• v.14 no.3
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• pp.196-205
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• 2001

The results of examining cultivation of tlyster mushroom using NSM(Non Sterilized Media) for determining the condition of artificially culturing oyster mushroom(Pleurotus ostreatus) are as follows. Mycelial growth an[1 density of oyster mushroom. were the highest in the medium of waste cotton(spinning) : corn cob(80 : 20, V/V) followed by the order of rice bran, beet pulp. Expecially, mycelial growth and density of oyster mushroom is the lowest at the mixture rate of 80% waste cotton(spinning) : 10% beet pulp. Mycelial growth and density of oyster mushroom. were the highest in the medium of cotton seed hull and beet pulp mixture followed by the order of rice bran, corn cob. Expecially, mycelial growth and density of oyster mushroom is the lowest at the mixture rate of 80% cotton seed hull : above 20% rice bran. Mycelial growth and density of oyster mushroom were the highest in the medium rate of 70% waste cotton(spinning), 10% corn cob and 10% beet pulp(V/V). Mycelial growth and density of oyster mushroom were the highest in the medium rate of 70% cotton seed hull , 10% corn cob and 10% beet pulp(V/V). Optimal concentration of NSM for the mycelial growth and density of oyster mushroom were shown to be 500 times concentration. Optimal water contents for the mycelial growth and density of NSM was 70%.

• Food Science and Preservation
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• v.12 no.3
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• pp.287-291
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• 2005

Quality properties of Kimchi added with king oyster mushroom(Pleurotus eryngil) was evaluated during the fermentation at $5^{\circ}C$. Until 7 days, pH of Kimdhi was rapidly decreased. The titratable acidity of Kimchi was in inverse state to the pH. Kimchi added with the mushroom showed a lower pH with a higher titratable acidity than those of control. Total microbial load and lactic acid bacterial count were maximized at 18 days, thereafter slowly decreased. king oyster mushroom Kimchi added with showed an antioxidant activity. The effect was dependent fo the amount of much room, and radical scavenging activity and content of total phenolic compounds was the highest in eddition of $30\%$ king oyster mushroom.

• Journal of Biosystems Engineering
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• v.38 no.2
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• pp.81-86
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• 2013

Purpose: Recently, domestic and abroad consumption of mushroom has been increasing. Especially, oyster mushroom has been the most consumed product, sharing one third of the mushroom market. The air temperature differences between relative positions of the mushroom farms were needs to be minimal. However, in reality, the air temperature differences ranged from 2 to $5^{\circ}C$. Because of this, the mushrooms are non-uniform growth as well as decrease in both quality and quantity. Although air circulators have been employed by oyster mushroom farms to minimize air temperature differences, no experiments have been performed to illustrate the effect of the air circulators. Methods: This experiment is designed to analyze the effect of the air circulation by constructing a prototype air circulator and measuring the air temperature when the circulator was position at different heights (50 cm, 150 cm, 200 cm) from the floor in the center. Result: The horizontal plane air temperature of the first growing bed when the air circulator was installed 50cm above the floor in the center, once not using the air circulators and the other time using the air circulators, yielded the air temperature differences of $8.6^{\circ}C$ and $1.8^{\circ}C$ and deviations of 2.82 and 0.60, respectively. The third growing bed's air temperature differences were $10.0^{\circ}C$, $1.6^{\circ}C$ and deviations 3.28, 0.64, each respectively. These outcomes proved that the use of air circulators minimized the air temperature difference and deviation. The use of air circulators helped minimize the air temperature differences and the derivations in oyster mushroom farm. Conclusion: The use of air circulators helped balance the air temperature distribution in oyster mushroom farm.

• Journal of Mushroom
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• v.9 no.4
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• pp.170-179
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• 2011

In coculturing with strains of Trichoderma and oyster mushroom, we could detect the difference in the resistance of oyster mushroom against Trichoderma with the phenomena of barrage reaction, overgrowth and lysis. We selected the isolates ASI 2183, ASI2504 and ASI 2477 as varieties that showed the resistance. The isolates ASI 2240, ASI 2479 and ASI 2181 were the best in their resistance against Trichoderma in the method using culture filtrate. In common, the isolates ASI 2479 and ASI 2240 were selected in both methods. In post-inoculation method, the isolates ASI 2479, ASI 2333 and ASI 2181 were selected and ASI 2302 was susceptible. For the same isolate of Trichoderma, the resistance varied depending on the isolates of oyster mushroom used in the experiments. Because we could detect the interactions between Trichoderma and oyster mushroom, it is possible to detect the level of the resistance that differs in the varieties. However, there were the cases of detecting the level of the resistance in repetitions with the same isolate, which may be caused by the vitality of isolates of Trichoderma and oyster mushroom. It is efficient to test the resistance with the resistant isolate of Pleurotus salmoneostramine and the susceptible isolate of ASI 2302.

• The Korean Journal of Food And Nutrition
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• v.31 no.6
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• pp.911-918
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• 2018

Various studies on the effect of mushroom, a member of phytonutrients, on inflammatory diseases have been reporter over the years, Among various species mushrooms, King oyster mushroom (Pleurotus eryngii) and winter mushroom (Flammulina velutipes) are popular dietary ingredients for Asian cuisine. The extracts from all the three mushrooms were used to determine the antioxidative effect and the cytotoxicity. Result analysis were repeated more than three times to get an average${\pm}$standard deviation, and statistical significance were confirmed by SPSS. As a result, total phenol content of the king oyster mushroom and the winter mushroom were $19.66{\pm}0.10mg/g$ and $22.08{\pm}1.10mg/g$, respectively. Also, the total flavonoid content was $15.21{\pm}1.31mg/g$ for the king oyster mushroom and $20.50{\pm}4.52mg/g$ for winter mushroom. The results in winter mushroom showed higher values in total phenol and flavonoid content than in the king oyster mushroom. All samples of extracts showed free radical DPPH (1,1-diphenyl-2-picrylhydrazyl) scavenging activity with their 10 mg/mL concentration. These results indicate that the extract of the king oyster mushroom (Pleurotus eryngii) and the winter mushroom (Flammulina velutipes) may be possible phytonutrients with the anti-inflammatory and the anti-cancer effect.

• Korean Journal of Food Science and Technology
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• v.37 no.3
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• pp.470-473
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• 2005

Effect of king oyster mushroom (Pleurotus eryngii) on kimchi quality was evaluated during fermentation at $5^{\circ}C$. Kimchi showed rapid decrease in pH up to 7 days, and thereafter slowly decreased. Titratable acidity of kimchi was inversely proportional to pH of kimchi. Treatment of king oyster mushroom did not significantly affect total microbial and lactic acid bacterial counts in kimchi. Antioxidant activity and overall-eating quality of blanched king oyster mushroom-added kimchi were highest among samples tested.

• Journal of Mushroom
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• v.3 no.3
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• pp.105-108
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• 2005

Main materials used as media for oyster mushroom cultivation are pine sawdust, beet pulp, cotton seed pomace. Increases in the price and the unbalance of demand and supply of cotton seed pomace was often damage to oyster mushroom cultivation farm, so we investigated agricultural by-product to replace the cotton seed pomace for bottle cultivation of oyster mushroom. Treatment of coconut oil meal or coconut pomace delayed incubation period about 3 days compared with cotton seed waste treatment(control), but yield and income index showed similar to each other in three treatment. Consequently coconut oil meal and coconut pomace could select for cotton seed pomace substitute.

• Journal of Mushroom
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• v.5 no.2
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• pp.65-70
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• 2007

This study was carried out to find out respiration characteristics of new variety of oyster mushroom to the temperature response. In new species of oyster mushroom, the account of respiration was on the increase when the growth temperature with the passage of growth stage was on the rise. The $CO_2$ concentration was accelerated as increasing the growth temperature, whereas the $O_2$ concentration was decreased. The account of respiration of new variety was in the descending order, Hukbaek>Jinmi>Chungpung>Suhan2>Chunchu2. Also, the ventilation exponent at $15^{\circ}C$ was Suhan2 2 ~12%, Chungpung 9~24%, Jinmi 15~37%, Hukbaek 17~39% in proportion to Chunchu2. The experiments related to respiration characteristics of new variety of oyster mushroom were worthy of recommending to new variety cultivator.

• Journal of Mushroom
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• v.2 no.1
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• pp.42-43
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• 2004

Labor required for managing and harvesting the oyster mushroom bed was evaluated. Although vinyl mulching cultivation method needs more hours for spawning, it saves more than 50% of labor for harvesting and managing of the mushroom bed. Harvesting hour of 1st-3rd flush in vinyl mulching method was 48~50% for Plerutus ostreatus and 36~41% for P. sajor-caju. Labor for bed management after harvesting in vinyl mulching method was also 38~50% for P. ostreatus compared to conventional method, and 20~35% for P. sajor-caju. Vinyl mulching is believed to be a very efficient method for saving labor in oyster mushroom cultivation.