• The Plant Pathology Journal
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• v.28 no.4
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• pp.341-356
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• 2012

Shiitake (Lentinula edodes) is the most economically important cultivated mushroom, but yields are impacted by its competitor, Trichoderma spp. We previously found two unidentified Trichoderma species growing in bedlogs and sawdust shiitake media in Korea. Here, we identify and re-describe those two species based on molecular sequence data, morphology, and culture characteristics. Well-supported clades based on phylogenetic analyses of internal transcribed spacer, translation elongation factor 1-${\alpha}$, and RNA polymerase subunit II sequences grouped one of the unidentified Trichoderma spp. with Hypocrea pseudogelatinosa and the other with Hypocrea pseudostraminea, and their morphologies matched well with the original descriptions of the two Hypocrea species. This study reports the first phylogenetic analyses of H. pseudogelatinosa and Japanese strains of H. pseudostraminea. Based on the phylogenetic results, we redescribed these two species using modern taxonomic concepts in Hypocrea/Trichoderma.

• Food Science and Preservation
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• v.8 no.1
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• pp.47-53
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• 2001

In order to investigate the effect of two type of ceramic film(15% SiO$_2$ incorporated LDPE, 10% zeolite incorporated LDPE), perforated film and LDPE film on freshness of shiitake mushroom, weight loss, surface color and marketability of mushroom were measured during MA storage at 5 $\^{C}$ and 20$\^{C}$. The effect of packaging films on weight loss and marketability index of shiitake mushroom at 20$\^{C}$ was negligible due to its rapid physiological changes. However, the effect of packaging films on surface color of shiitake mushroom was significant at 20$\^{C}$ storage, but not at 5$\^{C}$ storage. During MA storage of shiitake mushroon, discoloration were reduced effectively by ceramic films and weight loss were by LDPE film, but they had little difference between packaging 51ms. However, there were significant differences among the packaging films in marketability of mushroom induced by water vapor inside package and accelerate its spoilage and browning. Ceramic film(15% SiO$_2$ incorporated LDPE) showed best result to maintain marketability of shiitake mushroom and zeolite incorporated film, perforated film, LDPE film in order.

• Journal of the Korean Society for Geothermal and Hydrothermal Energy
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• v.11 no.4
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• pp.22-27
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• 2015

Quality characteristics of Shiitake mushroom using two types of dryers, energy-efficient heat pump hot-air dryer and electric heater hot-air dryer were compared. Energy consumed during drying by heat pump hot-air dryer and electric heater hot-air dryer were 22.8 kWh and 28.9 kWh, respectively. Total polyphenol content of heat pump hot-air dryer and electric heater hot-air dryer after drying were $290.55{\pm}10.56ppm$ and $192.99{\pm}6.53ppm$, respectively. No differences were observed between dryers in reconstitution rate and browning ratio after drying. Also, there were no differences between dryers in color value and ${\Delta}E$ value after drying. Shiitake mushroom drying at $45^{\circ}C$ by heat pump hot-air dryer was proved to be more efficient in energy consumption than by electric heater hot-air dryer.

• The Korean Journal of Community Living Science
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• v.18 no.1
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• pp.55-62
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• 2007

The purpose of this study was to determine the usefulness of Shiitake mushroom, which was rich in vitamin $D_2$ through UV irradiation. For the practical use, we prepared the cold buckwheat noodles using UV irradiated Shiitake mushroom powder and seaweed derived calcium. The time required to acquire $2.5 J/cm^2$ of UV was 30-45 minutes, when the mushrooms were disposed 18 cm below within 1 cm from the UV light. Among the texture profiles detected by texture analyzer, adhesiveness and chewiness were significantly influenced by addition of mushroom powder and/or calcium. Adhesiveness appeared in only 3% mushroom powder noodle, and chewiness was significantly decreased by both of mushroom powder and seaweed calcium. Shiitake powder lowered lightness(L) and yellowness(b), but these deminishing effect on L and B value were compensated with addition of seaweed clacium. With cooking, the value of L was increased and redness(a) and yellowness(b) were decreased in comparison with raw noodle. According to sensory evaluation, addition of Shiitake and calcium increased the preference scores of color and overall acceptance of cold buckwheat noodles, but flavor, taste and texture were not influenced by those ingredients. We concluded that addition of 5% Shiitake and/or calcium to cold buckwheat noodles might give advantages for born health without bad effects on characteristics of those noodles.

• Journal of Mushroom
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• v.11 no.4
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• pp.201-207
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• 2013

Fungus gnats are usually found in mushroom farm and have recently become important pest because they can cause severe damage and reduce the production on shiitake mushroom. Usually shiitake mushrooms are cultivated on both oak bed logs and in the artificial sawdust beds in greenhouses. Using yellow sticky trap, the dipteran species in shiitake mushroom farm were collected from May to September in Kyonggi-do and Chungcheong-do in 2013. To identify the main species of fungus gnat on the shiitake farm in Korea, the collected samples were determined the sequence of cytochrome c oxidase subunit I (COI) by DNA barcoding. The phylogeny based on maximum likelihood analyses from COI sequence showed that Bradysia difformis and B. alpicola were main species of shiitake bed log and Scatopsidae sp. and B. difformis were dominant species of sawdust beds.

• Korean Journal of Food Science and Technology
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• v.20 no.4
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• pp.606-612
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• 1988

The volatile flavor compounds of fresh and dried shiitake mushrooms(Lentinus edodes) were extracted by simultaneous steam distillation-extraction apparatus, and analyzed by combined GC and GC-MS, and effects of pH on the formation of volatile compounds in fresh shiitake mushroom were investigated. Of the 29 compounds identified from fresh shiitake mushroom, the main volatile compound was 1-octen-3-ol comprising about 74.7% of the total volatiles and that in dried shiitake mushroom was 1, 2, 4-trithiolane comprising about 66.3%. With the exception of above two compounds, 3-octanone, 1-octen-3-one, 3-octanol, cis-2-octenal, n-octanol and cis-2-octenol as $C_8$ compounds were identified. Carbon disulfide, dimethyl disulfide, dimethyl trisulfide, 1-(methyl thio)-dimethyl disulfide, 1, 2, 4, 5-tetrathiane as sulfurous compounds were also identified. The formation of $C_8$ compounds in fresh shiitake mushroom during immersion was dominant in the range of pH 6.0 to 7.0, while the formation of sulfurous compounds in the range of pH 8.0 to 9.0.

• Journal of Dental Rehabilitation and Applied Science
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• v.37 no.3
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• pp.123-129
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• 2021

Purpose: The purpose of this study was to investigate antifungal activity of shiitake mushroom yeast and hyphal type of Candida albicans. Materials and Methods: The extract from shiitake mushroom was collected by drying the supernatant after soaking shiitake mushrooms in water or ethanol. The antifungal activity of the extracts against yeast type of C. albicans was investigated by the susceptibility assay using microplate. C. albicans biofilm was formed on 12-well plate using Ham's F-12 medium in CO₂ incubator and treated with the ethanol extract. Furthermore, C. albicans biofilm was formed on denture base resin disk and treated with or without the ethanol extract in the presence of denture cleanser. Live C. albicans in biofilm was counted by cultured colony forming unit value after inoculated on agar plate. Results: Ethanol extract from shiitake mushroom showed stronger antifungal activity against yeast type of C. albicans compared to its water extract. The ethanol extract significantly reduced count of C. albicans in hyphal biofilm (P < 0.05). Also, the ethanol extract showed synergistically antifungal effect with denture cleanser on candidal biofilm on denture base resin disk (P < 0.05). Conclusion: The ethanol extract of shiitake mushroom may be a candidate for preventing candidal stomatitis as well as denture-related stomatitis.

• Journal of Biosystems Engineering
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• v.43 no.4
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• pp.342-351
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• 2018

Purpose: Recently, an increasing number of farms have been cultivating shiitake mushrooms using a sawdust substrate and a cooler/heater. In this study, an attempt was made to develop an environmental control system using a heat pump for cultivating high-quality shiitake mushrooms. Methods: An environmental control system, consisting of an air-to-water type heat pump, a thermal storage tank, and a radiator in a variable opening chamber, was designed and fabricated. The system was also installed in the cultivation facility of a farm cultivating shiitake mushrooms so as to compare the proposed control system with a conventional environmental control system using a cooler-condensing unit and an electric hot water boiler. Results: The uniformity of the environment was analyzed through environment measurements taken at several positions inside the cultivation facility. It was determined that the developed environmental control system is able to control the variations in temperature and relative humidity to within 1% and 3%, respectively. In addition, a maximum temperature difference of $30^{\circ}C$ (maximum of $35^{\circ}C$, minimum of $5^{\circ}C$) and a maximum relative humidity difference of 30% (maximum of 90%, minimum of 60%) can be attained within 30 min inside the cultivation facility through the cooling of the heat pump and heating of the radiator in a variable opening chamber. Thus, the developed control system can be used to cultivate high-quality shiitake mushrooms more effectively than a conventional cooler and heater. Conclusions: In comparison with a conventional environmental control system, the developed system decreased the yield of ordinary mushrooms by 65%, and increased that of high-quality mushrooms by 217%. This corresponds to a 16% increase in gross farm income. Consequently, the developed system is expected to improve the income of shiitake mushroom cultivating farms.

• Journal of Mushroom
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• v.15 no.4
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• pp.206-209
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• 2017

In this study, the morphology and antioxidant content of shiitake mushrooms (Lentinula edodes) cultivated in smart farms and general farms have been compared. With regard to morphology, mushrooms produced in the smart farm system exhibited a slightly thicker and wider pileus and thicker and longer stipe than those in the general farm system. The stipe in the mushrooms from moderate-sized farms was harder, because the low relative humidity of cultivation rooms could induce mushroom tissue to harden. With regard to the antioxidant content, the free radical scavenging activity was evaluated by the DPPH assay. Among the various treatments, hot water extracts of freeze-dried shiitake produced from smart farms exhibited the highest DPPH value of 37.8%. In contrast, the lowest activity of 12.2% was observed in a 70% fermented alcohol extract of shiitake that was dried by hot air. The polyphenol content was higher in hot water extracts than in 70% fermented alcohol extracts. Additionally, the polyphenol content was higher in the freeze-dried samples than in hot-air dried ones. The smart-farm system was preferred over the general cropping system for cultivating shiitake mushrooms, because the antioxidant activity and polyphenol content of mushrooms from the smart-farm system was better; the functionality of this system was more improved than that of the general cropping system, and it enables mushrooms to be cultivated more efficiently. The antioxidant content is represented as the $mean{\pm}SD$ of three replicates. Different letters indicate significant differences among samples, i.e., p<0.05.

• Mycobiology
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• v.42 no.3
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• pp.301-304
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• 2014

Shiitake mushrooms (Lentinula edodes) containing ${\beta}$-glucans may be beneficial for human health; they have been used in the treatment of cancer, hypertension, and high cholesterol levels. The objective of this study was to determine the ${\beta}$-glucan content in different sections of the fruiting bodies and mycelia of ten shiitake mushroom cultivars. The measured ${\beta}$-glucan content ranged from $20.06{\pm}1.76%$ to $44.21{\pm}0.13%$ in the pileus sections, and from $29.74{\pm}1.40%$ to $56.47{\pm}4.72%$ in the stipe sections. The results of this study indicate that the variance in ${\beta}$-glucan content dependent on the shiitake cultivar, and that the ${\beta}$-glucan content is higher in the stipe than in the pileus.