• 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.

• Korean Journal of Community Nutrition
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• v.10 no.4
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• pp.513-524
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• 2005

The dietary habits and eating behaviors of nonagenarian subjects over 90 years old in Korean representative longevity belts of Damyang, Gokseong, Kurye, Sunchang were evaluated. The subjects of the study were 91 elderly people (26 males and 65 females) over 90 years old and their dietary habits, food preferences and meal patterns were collected by individual interview. The percentage of subjects, who answered 'very good' or 'good' for their health status, was $65.9\%$. In this study, $55\%$ of subjects were without chronic diseases, and there was no significance difference in gender. Many subjects had performed regular exercise and outdoor activity. The rate of eating together with their family was $79.1\%$. Most of subjects ($91.2\%$) had a regular mealtime consuming three meals a day, and they had good appetite and pleasure of eating. The higher preference of food group was fruits ($95.6\%$), legumes ($94.5\%$), mushrooms ($93.4\%$) and vegetables ($92.3\%$), but the amount of intakes is higher in vegetables than the others. Eating with family, regular exercise and self-rated good health are improved their nutrient intakes. Most frequently consumed meal pattern was rice plus soup and side dishes. The side dish consumed frequently was Namul (blanch and seasoned vegetables). From this study, the nonagenarian populations in longevity belt in Korea have good dietary habits such as regular mealtime, constant amount of meal and eat with pleasure. They are taking Korean traditional meal pattern, providing enriched antioxidant vegetable foods. Also, it can be concluded that the amount and quality of diet in the long-lived elderly are responsible for the Korean traditional family system.

• Journal of Mushroom
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• v.4 no.2
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• pp.53-56
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• 2006

The enormous production of spores by the fruitbodies in the cultivation of oyster mushrooms (Pleurotus ostreatus) is develop an allergy with symptoms similar to an "extrinsic allergic alveolitis (EEA)". the sporeless strain would noy only benefit health of mushroom workers but also reduce the risk of viral infections on the mushroom farms. For the development of a sporeless strain of P. ostreatus we used strain ASI 2069. This non-commercial strain is completely nonsporulating. We have recovered both nuclear types of strain ASI 2069 as monokaryons (hereafter referred to as neohaplonts) by protoplasting the mycelium. Crosses between neohaplonts and SSI's(single spore isolates) obtained from a sporulating commercial strain ASI 2180 yielded fruitbodies that isolated 128 strains. 13 excellent strains are selected from 30 bred strains by quality of fruitbodies and spore number. Among 13 excellent strains, G192 strain is chose finally to high yield and sporelessness.

• Journal of Mushroom
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• v.20 no.3
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• pp.163-167
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• 2022

Bio-based alternative leathers may be produced from biomass fiber, protein polymers, bacterial cellulose, and mushroom mycelia. Of these components, mushroom mycelia are of greatest interest. In this study, the potential of Fomes fomentariusas a mushroom mycelial mat was confirmed, and the optimal strain for the development of the mycelial mat was determined. Moreover, the quality of the mycelial mat was improved by identifying an efficient culture method to increase productivity. Mutant strains whose independence was verified were obtained by treatment with gamma irradiation under various conditions. Biofilm formation by the resulting strains was examined in sawdust and liquid media and the characteristics of the biofilms were analyzed. The biofilm of the mutant strains showed results that were similar to or better than the biofilms of longevity and cypress mushrooms. These findings are expected to be utilized in future research aimed at discovering new biomaterials using mushroom mycelia.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.4
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• pp.326-333
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• 2002

The possibility of using the dried powder form of Sarcodon aspratus fruitbody (a kind of mushrooms) as a meat tenderizer was explored in this study. The freeze dried powder had higher protease activity compared to the hot air dried powder of S. aspratus. The powder kept higher activity when preserved at -2$0^{\circ}C$ than at ambient temperature. The hardness of the meat decreased and the cooking loss increased more rapidly when the meat was treated with the mushroom powder at ambient temperature than at -4$^{\circ}C$. In terms of sensory evaluation, 0.1% of the powder based on the meat and 3 hours of treatment at 4$^{\circ}C$ gave the highest acceptability score. In the comparison test the meat was more acceptable when treated with the mushroom powder than with the imported commercial tenderizer. This led to the conclusion that it is quite feasible to develop a natural meat tenderizer using the Sarcodon aspratus fruitbody.

• The Korean Journal of Community Living Science
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• v.15 no.3
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• pp.107-112
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• 2004

Many studies have showen that Letinus edodes have a reducing effects on blood pressure and lipid levels in animals with high blood pressure and hyperlipidemia. But the only cap has been on the market as goods and the stipe has been wasted. The price is very variable and is based on harvest time and the part of the plant currenty, there is not much information about the nutritional composition and bio-fuctional effects of Letinus edodes based on harvest time and part. Some farmers have been selling the powder seasoning by drying and pulverizing Letinus edodes including stipe to develop value added, late harvested Letinus edodes and its stipe these days. This study was conducted to investigate and compare the nutritional composition of Letinus edodes harvested at different times (early: E, late: L) and separated by part (cap: C, stipe: S). The 4 kinds of materials were named as early harvested cap (EC) and stipe (ES), and late harvested cap (LC) and stipe (LS) samples were obtained from Mungyeong City Agricultural Technology & Extension Center. The composition analysis of the nutrients in the 4 materials was conducted by using the AOAC method. The proximate components (moisture, protein, fat, fiber, ash, and carbohydrates), minerals and vitamin content were measured. Nutritional composition of Lentinus edodes did not show any significant difference between early and late harvested mushrooms. Nutritional compositions were different according to part. The results demonstrate that the late harvested stipe can also be used as a quality food material.

• Journal of Mushroom
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• v.11 no.4
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• pp.297-302
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• 2013

Pleurotus eryngii is one of the main export items in Korean mushroom industry. Whole mushrooms were packed with 30 um polypropylene anti-fog film without trimming. The range of package weight and oxygen permeability of film were 400 g and 2000 $c/m^2$, 24 h,atm, respectively. The anti-browning treatments were sprayed by 0.5%(w/w) solution of Sporix Sporix(Sodium polyphosphate and $ClO_2$ gas The weight loss ratio was increased with increasing shelf period and temperature. There were no big differences in weight loss ratio according to browning inhibitors. In case of $ClO_2$ treatment, the hardness and lightness of stem was showed higher than other treatment for shelf period. As results of freshness, the optimum browning inhibitor of P. eryngii was $ClO_2$ treatment and the shelf life was extended 36days at $10{\sim}15^{\circ}C$.

• Journal of Mushroom
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• v.20 no.3
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• pp.183-185
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• 2022

High-income mushroom crops require complex farming. Therefore, we conducted a test to identify the optimum temperature for the production of antler-shaped Ganoderma lucidum using the King Oyster mushroom cultivation facility. T-N showed 0.28% of oak sawdust and 2.2% of nutritional source. The pH of oak sawdust was 6.0, indicating weak acidity, and that of rice steel was 6.6, indicating neutrality in nutrition source. Study on the quality characteristics of mushrooms showed that the number of days at 25℃ were 5~6 and those at 30℃ were 3~5; the representative length at 25℃ was 57.5 mm and that at 30℃ was 92.2 mm; the biological weight at 25 ℃ was 43 g, which was greater than that at 30℃.

• The Korean Journal of Food And Nutrition
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• v.36 no.2
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• pp.129-136
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• 2023

In order to investigate the optimal UVB (ultraviolet B) treatment conditions for vitamin D₂ enhancement of freeze-dried ear mushroom, sample size (below 300 ㎛~whole), UV treatment temperature (30~60℃), treatment density (6.25~50.0 mg/cm²) and the samples mixing frequency (1~32 times) were treated differently. After that, chromaticity, vitamin D₂ and ergosterol (vitamin D₂ precursor) contents were investigated. As a result of the investigating, effective UVB treatment conditions for vitamin D₂ enhancement are as follows. The sample sizes were 2~4 mm and finely crushed pieces. The treatment temperatures were 50℃ and 60℃. The treatment density was 12.5 to 25.0 mg/cm², and the number of sample mixing was 8 times or more. As the amount of vitamin D₂ increased by UVB treatment, the ergosterol content generally tended to decrease. However, under some UVB treatment conditions, the vitamin D₂ content was not high despite the decrease of ergosterol content. Under the conditions set in this experiment, it was possible to obtain ear mushrooms with enhanced vitamin D₂ up to 26,968.7 ㎍/100 g. Therefore, it is thought that the ear mushroom is highly likely to be used as a vitamin D source and nutritionally fortified food ingredient.

• Journal of Mushroom
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• v.14 no.3
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• pp.111-118
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• 2016

The medium used for bottle cultivation of mushrooms is made according to a specific workflow; this includes mixing the raw materials, adjusting the moisture content, placing the mixture into bottles, and sterilizing and cooling the medium. Medium composition should be kept constant throughout the year. placed in the bottle, choice of materials, moisture content, weight of the medium, bulk density, nitrogen content, three-phase medium, such as suitable conditions. To achieve constant medium composition a comprehensive model has been established in accordance with the technology developed in the work process with respect to medium compositions piecemeal. By comprehensively applying the various methods to establish medium composition, our country can expect to grow at over four seasons and overcome the many difficulties in mushroom mycelial growth periods, cultivation periods, quantity, and quality.