Comparative analysis of amino acid content of Lentinula edodes, a new variety of shiitake mushroom, in 'Poongnyunko'

표고 신품종 '풍년고'의 아미노산 함량 분석

  • Park, Young-Ae (Division of Wood Chemistry & Microbiology, National Institute of Forest Science) ;
  • Bak, Won-Chull (Division of Wood Chemistry & Microbiology, National Institute of Forest Science) ;
  • Ka, Kang-Hyeon (Division of Wood Chemistry & Microbiology, National Institute of Forest Science) ;
  • Koo, Chang-Duck (Department of Forest Science, Chungbuk National University)
  • 박영애 (국립산림과학원 화학미생물과) ;
  • 박원철 (국립산림과학원 화학미생물과) ;
  • 가강현 (국립산림과학원 화학미생물과) ;
  • 구창덕 (충북대학교생태학연구실)
  • Received : 2017.03.02
  • Accepted : 2017.03.23
  • Published : 2017.03.31


In this study, we investigated the amino acids content of shiitake mushrooms grown in eight different media and under three different temperature conditions. The sawdust media were supplemented with 4 kinds of nutrients - rice bran, barley, bean curd refuse, and red ginseng refuse in an 8:2 ratio with or without 0.5% calcium chloride, and the fruiting temperature was set to low ($13-15^{\circ}C$), medium ($18-20^{\circ}C$), or high temperatures ($24-26^{\circ}C$). Seventeen amino acids were detected, and the content varied depending on the compositions of the media. The highest total amino acid content (209.7 mg/g) was measured in mushrooms from the media with red ginseng refuse, and the glutamic acid content was the highest (51.3 mg/g) in mushrooms from the media with barley. In terms of fruiting temperature, the amino acid content was the highest (38.2%) at medium temperature followed by the content at low (32.5%) and high temperature (29.3%). The amino acid composition of shiitake mushrooms was similar between the medium and low temperature conditions.


Amino acids;Medium;Poongnyunko;Shiitake;Temperature


Grant : 품종보호 수입대체용 표고 신품종 개발과 시험포 운영

Supported by : 농림수산식품기술기획평가원(IPET)


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