• Journal of Mushroom
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• v.13 no.1
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• pp.68-73
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• 2015

Hypocrea disease is the most severe disease of oyster mushroom cultivation in Korea. Physiological and ecological studies were performed on the pathogens (Hypocrea spp.) to obtain basic information for developing the integrated disease management system. Fourteen isolates of Hypocrea were collected from oyster mushroom house in five areas. Pathogenic fungi causing disease of oyster mushroom were identified as Hypocrea sp. based on morphological characteristics and pathogenicity. Two isolates (H-1, H-12) showed the fastest growth at $15^{\circ}C$ but four isolates (H-8, H-9, H-13, H-14) showed slower growth than those of other isolates at $20^{\circ}C$ and $25^{\circ}C$. Stroma with ascocarps and ascospore were produced on PDA under fluorescent light. The five isolates produced stroma with ascocarps and ascospores. Formation of fruiting body of strains H-14 of Hypocrea were the best out of all the strains on the potato dextrose agar (PDA). Also, fruiting bodies and ascospores were completely produced under fluorescent light. The growth of the isolates was correlated with total carbon content. The stroma of the isolates was formed mainly in histidine and asparagine treatment and especially in histidine-70 and asparagine-100 treatment. In the test of pathogenicity, after and before spawning showed very fast incidence of disease.

• Journal of Mushroom
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• v.2 no.2
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• pp.69-75
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• 2004

This study was carried out to investigate effect of $CaCO_3$ treatment on cultivation of oyster mushroom for suppression of green mold disease and for promotion of mycelial growth to stabilize mushroom production in field and laboratory experiment. Treatment of $CaCO_3$ in PDA media promoted mycelial growth of mushroom and suppressed that of green mold. Addition of $CaCO_3$ in rice straw substrate increased mushroom mycelial growth compared with control. In that case, growth of green mold increased up to treated 0.6% $CaCO_3$ but decreased in treatment beyond 0.8% $CaCO_3$. There were some differences on effect of $CaCO_3$ treatment according to green mold species. Trichoderma longibrachiatum was effected but T. virens was not effected by treated $CaCO_3$. Differences among mushroom strains by treated $CaCO_3$ were not shown. It is confirmed that treatment of $CaCO_3$ can promote mushroom mycelial growth but it's not clear in the field. In the result of field test, treatment of $CaCO_3$ in rice straw substrates tended to increase yield and decrease incidence of disease compared with non-treatment. These results suggest that $CaCO_3$ treatment on cultivation of oyster mushroom can be applied to take preventive steps against of green mold disease.

• Journal of Mushroom
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• v.11 no.3
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• pp.149-153
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• 2013

The oyster mushroom is a wide cultivar among cultivated edible mushrooms in Korea. But, due to the excess of domestic production, the price has been falling. This study has been conducted to develope new variety oyster mushroom(Pleurotus ostreatus) which have a long term storage to export in foreign market as well as domestic. 'Gonji-7ho', a new variety of oyster mushroom, for the bottle culture, was bred by mating with monokaryons isolated from 'Nongmin-59ho' and 'MT07156'. In the characteristics of fruit body, pilei were round type and gray and stipes were white color and soft. The fruit body growth was vital and uniform. When fruit-body was stored at 4 degrees after packing with plastic vinyl, storage period was extended 7 days longer than 28 day of chunchu-2ho. The yield was 166 g per a bottle(￠65, 900 ml).

• Proceedings of the Korean Society of Agricultural Engineers Conference
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• 2002.10a
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• pp.121-124
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• 2002

King Oyster(Pleurotus eryngii) is one of the most promising mushrooms produced on the domestic farms. The quality as well as quantity of King oyster is sensitively affected by micro climate factors such as temperature, relative humidity, $CO_2$ concentration, and light intensity. To safely produce high-quality King oysters year round, it is required that the environmental factors be carefully controlled by well designed structures equipped with various facilities and control systems. In this study, we are focusing on carrying out growing experiment to find out reasonable range of each environmental factor together with economic and safe structures influencing on the optimal productivity of king oyster mushroom. The optimal productivity will be evaluated by considering the quality and quantity of mushroom production, energy requirements, facility construction and management cost, etc.

• The Korean Journal of Mycology
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• v.15 no.2
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• pp.92-98
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• 1987

Twelve species of fungi were isolated from rice straw media for oyster mushroom cultivation. Trichoderma, Aspergillus and Rhizopus were the predominant fungi. Seven species of Trichoderma were isolated and identified from the rice straw media and the order of their frequency in the media was pseudokonigii, aureoviride, viride, harzianum and koningii. Occurrence of harmful fungi in mushroom houses become more severe as the number of cultivation times increased, and that was more severe in spring culture than in autumn culture. Mycelial growth and sporulation of Trichoderma, Aspergillus and Rhizopus were fovorable on the media appended with extracts of rice straws and oyster mushrooms. This results indicate that the rice straw media and mushrooms give favorable conditions for the occurrence of the fungi in the mushroom houses. Mycelial growth of Trichoderma spp. was favorable on saw­dust extraction media and rice bran extraction media, and the spawns inoculated at the mushroom beds present media of the fungi.

• The Korean Journal of Mycology
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• v.20 no.3
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• pp.229-233
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• 1992

Although there were differences depending on strains and environmental conditions, virus infected oyster mushroom, Pleurotus florida showed slow growth on sawdust and rice straw substrates. Many harmful microorganisms occurred on the cultural bed of virus infected isolates. Pinhead formed too densely or too rarely sometimes. Stipes of the mushrooms were long slightly bent with small cap. The virus infected mushrooms formed branch on their stipes. The first pinheading days of the infeeted mushroom were later than that of healthy culture. The loss of fruit body yield was about 30% compared with that of virus free culture. Spores which contaminated by viruses damaged more seriously than the other source. The authors would like to call these symptoms as a new disease in oyster mushroom culture in the world.

• The Korean Journal of Mycology
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• v.13 no.2
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• pp.105-109
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• 1985

Isolates of the different species groups of Trichoderma from the mushroom culture beds were identified according to Rifai's classification and influence of antibiotics produced by them against the oyster mushroom was examined. Trichoderma islolates were identified as Trichoderma hamatum, Trichoderma viride and Trichoderma koningii. Among the Trichoderma isolates, fungistatic action of Trichoderma viride was found to be most remarkable. Pleurotus ostreatus and Pleurotus sajor-caju were the most susceptable of the edible mushrooms tested, followed by Lentinus edodes, Flammulina velutipes and Auricularia auricula. A needle-shaped crystal gained from the chloroform extract of the culture filtrate of Trichoderma viride repressed distinctively the mycelial growth of the oyster mushroom. The grade of repression of the crystal at 500ppm and 1/10 aequ­ous solution of the chloroform extract against the oyster mushroom, seemed equal to that of cycloheximide at $100{\sim}200ppm$.

• Korean Journal of Agricultural Science
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• v.13 no.1
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• pp.123-129
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• 1986

These studies were conducted to elucidate the effect of storage conditions on the changes of chemical components in fruit bodies of oyster mushroom(Pleurotus ostreatus), and the results obtained were as follows. 1. The fruit bodies of oyster mushroom sealed with polyethlene film 0.03 mm thickness maintained their freshness for 15 days at $1^{\circ}C$, 10 days at $5^{\circ}C$ and 3 days at $20^{\circ}C$. 2. The respiration rates of the fruit bodies grown in the rice-straw substrate was 29.7mg $CO_2/kg$ F.W/hr. at $1^{\circ}C$, 32.7mg at $5^{\circ}C$, and 46.3mg at $20^{\circ}C$ during the storage, respectively. The respiration rate showed the highest level at the second day during the storage. 3. The contents of total and reducing sugar during the storage of oyster mushroom rapidly increased at $5^{\circ}C$ until the fifth day following slowly decreased. 4. The content of protein in the oyster mushroom was reduced during the storage, while the free amino acid slightly increased. 5. The change of RNA and DNA contents during the storage of oyster mushroom showed inconsistency on the temperature and the storage period.

• The Korean Journal of Mycology
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• v.22 no.2
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• pp.190-195
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• 1994

Studies were conducted to determine the potential of sodium hypochlorite(SHC) on the control of bacterial yellow blotch in cultivated oyster mushroom, Pleurotus ostreatus. SHC at the concentration of 80 ppm was effective on the control of Pseudomonas agarici causing yellow blotch in oyster mushroom except number 916 isolate. In vitro the mycelial growth was slightly inhibited at the concentration higher than 100 ppm of sodium hypochlorite, but retardation of the mycelial growth was soon recovered. Spray of SHC solution at the concentration of 40-50 ppm per day significantly reduced the incidence of the yellow blotch without impairing the growth of oyster mushroom in field culture. However, the higher concentration of SHC(67 ppm) induced yellow brown or dark gray in color and deformed cap and elongated stripe in morphology of fruiting body. Results indicate that periodical spray of sodium hypochlorite seems to be the recommendable method for protection against bacterial yellow blotch disease in oyster mushroom without reducing food quality.

• Food Science of Animal Resources
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• v.32 no.2
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• pp.133-141
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• 2012

This study was carried out to investigate the effects of substitution of fermented king oyster mushroom (P. eryngii) by-products diet on pork meat quality characteristics, during the storage. A mixture of 40% king oyster mushroom by-products, 28% soybean meal and 20% corn was fermented for 10 d, and the basal diet was then substituted by the fermented diet mixture of up to 20, 50 and 80%, respectively. A total of 96 pigs were fed experimental diet (8 pigs per pen ${\times}$ 4 diets ${\times}$ 3 replication), and eight longissiumus (LD) per treatment were collected, when each swine reached to 110 kg of body weight. The Warner-Bratzler shear forces and cooking loss were significantly lowered in the treatments, while crude protein content and water holding capacity significantly (p<0.05) increased in the treatments than in the control group. The volatile basic nitrogen (VBN), at 1 d of storage, was lower in the treatments, while texture profiles and sensory evaluation did not differ between the control and the treatments (p>0.05). The pH, thiobarbituric acid reactive substances (TBARS), VBN and meat color in all treatments were increased as storage increased. Fermented king oyster mushroom by-products diet effects on lightness (CIE $L^*$), yellowness (CIE $b^*$) and chroma were determined, when LD muscles in T2 and T3 treatments were higher (p<0.05), up to 7 d (p<0.05). Therefore, the results indicate that the substitution of the fermented king oyster mushroom by-products diet to swine diet influenced the quality of the meat and it may be an economically valuable ingredient.