• Journal of Mushroom
• /
• v.21 no.3
• /
• pp.93-100
• /
• 2023

In this study, research trends in mushroom science were examined using North Korean journal articles published in 1978-2023. Researchers in each field reviewed 450 papers and finally selected 429 papers, excluding 21 papers classified in different fields. The number of researchers was 872, and the number of authors per paper was 2.03. Kim Cheol-Hak published the most academic papers in the field of mushroom science in North Korea, with 12 papers. The number of research articles increased annually, from 7 in 1985, 12 in 1998, 11 in 2008, and 27 in 2020, and has especially increased rapidly since the mid-2010s. The study by mushroom type was as follows: 42 pine mushrooms (17.8 %), 25 oyster mushrooms (10.6 %), 23 Ganoderma sp. (9.8 %), 19 shiitake mushrooms (8.1 %), 17 button mushrooms (7.2 %), and 16 manna lichens (6.8 %). This study is considered meaningful in reviewing the research status and technology level in North Korea through analyzing North Korean academic journals in the field of mushroom science for the first time.

• The Korean Journal of Mycology
• /
• v.42 no.2
• /
• pp.150-158
• /
• 2014

Four ectomycorrhizal fungi were tested for their ability to utilize seven carbon sources in modified Melin-Norkrans medium. After 60 days of mycelial culture, the highest mycelial growth in Hygrophorus russula (KFRI 1987), Sarcodon aspratus, Leccinum extremiorientale (KFRI 1194), and Tricholoma matsutake (KFRI 1256) was observed with use of dextrin used as a carbon source. H. russula, S. aspratus (KFRI 1676), and L. extremiorientale showed the lowest mycelial growth on nutrient medium with pectin. The utilization of homoglycans (starch, dextrin) in seven strains (except for T. matsutake KFRI 1256) was higher than that of heteroglycan (pectin). The final pH values of all culture media were decreased by pH 1.1~3.0 compared with the initial pH values of culture media. The dominant color of mycelia was white and varied according to the carbon sources (yellow, brown, and purple) in some strains. A single colony was observed in L. extremiorientale cultured in liquid media containing four or five different types of carbon sources, whereas multiple colonies were formed in liquid media containing six different types of carbon sources by six strains.

• Applied Biological Chemistry
• /
• v.26 no.1
• /
• pp.41-46
• /
• 1983

The characteristics of crude polyphenol oxidase extracted from mushroom[Tricholoma matsutake(S. Ito et Imai) Sing.] were investigated. The enzyme showed highest affinity to pyrogaroll among trihydroxyphenols. Except for o-diphenols the enzyme was inactive in di-and monophenols. The optimum pH was about 4 and the optimum temperature ranged from 45 to $55^{\circ}C$. The enzyme activity was completely inhibited by $70^{\circ}C$ heat treatment for 2 min. $Cu^{++}$, $Fe^{++}$ and $Mg^{++}$ activated the enzyme at low concentration($10^{-1}mM$), but inhibited at high concentration (1mM). The most potent inhibitors were Na-diethyldithiocarbamate, L-ascorbic acid, L-cysteine and NaCl. The Km value with pyrogaroll was 0.88mM.

• Korean Journal of Agricultural and Forest Meteorology
• /
• v.9 no.3
• /
• pp.188-194
• /
• 2007

The relationships between pine mushroom emergence and meteorological factors were analyzed with three years (from 2003 to 2005) of measurement data at Yangyang site, in order to evaluate the effect of micrometeorological environment on pine mushroom production. fine mushroom was daily monitored and collected in the survey area during the its producing period (approximately one month). Pine mushroom production was highest in 2005 with the meteorological conditions of high temperature and frequent rainfalls in October. The production was lowest in 2004 due to dry conditions from mid September to late October, The meterological factors related to humidity (i.e., relative humidity, soil water content, and precipitation) were better correlated than those related to temperature (i.e., air and soil temperature, soil heat flux and solar radiation) with pine mushroom production. However, all of the correlation coefficients were statistically insignificant with values ranging from 0.15 to 0.46. Such poor correlations may be attributed to various other environmental conditions (e.g., topography, soil, vegetation, other fungi, the relationship between pine mushroom and pine forest) affecting pine mushroom production. We found that a mycelium requires a stimulation of low temperature (of three-day moving average) below $19.5^{\circ}C$, in order to farm a mushroom primordium which grows to pine mushroom after 16 days from the stimulation. We also found that the pine mushroom production ended when the soil temperature (of three-day moving average) fell below $14.0^{\circ}C$.

• Journal of Mushroom
• /
• v.14 no.4
• /
• pp.225-231
• /
• 2016

Hot water extracts from 16 domestic edible mushrooms including Pleurotus ferulae (Lanzi) X.L. Mao, Lentinula edodes (Berk.) Pegler, and Hypsizygus marmoreus (Peck) H.E. Bigelow, which are commercially available, were used for determining the cosmetic potential of these mushrooms. In this study, we carried out in vitro functional experiments to determine the inhibitory effects of these extracts on L-DOPA oxidation of tyrosinase and melanin synthesis. Based on the results of these experiments, H. marmoreus (Peck) H.E. Bigelow No. 10 and No. 15 were selected for further analysis. We analyzed the melanin synthesis inhibitory activity, TRP1 and MITF expression via real-time PCR, and Fontana Masson staining in artificial skin $Neoderm^{(R)}-ME$. Taken together, we observed that the hot water extract from H. marmoreus (Peck) H.E. Bigelow (No. 15) had better whitening effect than the extracts of other mushrooms. Thus, it can be a potential source of skin-whitening agent.

• Journal of the Korean Society of Food Culture
• /
• v.20 no.6
• /
• pp.738-743
• /
• 2005

This study was performed to investigate the quality characteristics of pine mushroom yanggaeng prepared with different additions and different preparations of pine mushroom. Yanggaeng was prepared with three concentration of pine mushroom after different preparations of pine mushroom, A hot wind drying 0.1%, 0.3%, 0.5%, Frozen pine mushroom grinding 0.1%, 0.3%, 0.5%, Freezed drying 0.1%, 0.3%, 0.5%, to which was added cooked red bean, agar, oligosaccharide, salt and water. Proximate composition, hunter's color, texture profile analysis and sensory evaluation of yanggaeng were examined. Lightness of pine mushroom yangaeng increased with increasing pine mushroom content and frozen pine mushroom grinding products were higher than those of the preparation products. In the texture profile analysis, hardness of pine mushroom yangaeng increased with increasing pine mushroom content and cohesiveness, springiness of Frozen pine mushroom grinding 0.1% were the highest. In sensory evaluation, the taste and viscosity scores of Freezed drying 0.1% higher than those of the other products. Also the overall acceptability of freezed drying 0.1% pine mushroom yanggaeng was the highest of the all products.

• Journal of Mushroom
• /
• v.17 no.2
• /
• pp.52-63
• /
• 2019

Agrocybe spp. belongs to the Agaricales order, Bolbitiaceae family, and Agrocybe genus. In Korea, so far, it has been cultivated through bottle cultivation; therefore, this study was conducted for the development of a new cultivar using the bag cultivation method for quantitative improvement. Thirty-three gene resources of Agrocybe spp. were collected and their quantity and characteristics of bag cultivation were examined. Next, 5 kinds of crossing parents were selected based on the cultivation period and shape of the fruit body. Seven strains were selected through 3 cross combinations. The 7 selected strains and the comparative cultivar 'Cham' were cultivated in a bag. As a result, the cultivation period was 49 days for 'JBAC15-1' and 50 days for 'JBAC15-6' which are 4 days and 3 days less than the cultivation period of the comparative cultivar 'Cham'(53 days), respectively. Cultivation periods of other strains except for 'JBAC15-1' and 'JBAC15-1' were longer than that of the comparative cultivar'Cham'. The best ratio of primordia formation among the selected strains was found to be that of 'JBAC15-1' with 96.1% followed by 'JBAC15-6' with 94.5%. These rates were 3.1% and 1.5% higher than the ratio of primordia formation of the comparative cultivar 'Cham', which is found to be 93.0%. The quantity was maximum in the 'JBAC15-1' cultivar with 176.8 g per bag followed by 'JBAC15-6' with 168.7 g per bag. The quantities were 10% and 5% more than the comparative cultivar 'Cham' with 160.7 g per bag. Based on these results, 'JBAC15-1' and 'JBAC15-6', which had shorter cultivation periods and more quantities than the comparative cultivar 'Cham' were finally selected. For the selected strains of 'JBAC15-1' and 'JBAC15-6', mycelial growth was observed to be optimal on PDA medium and the optimum temperature was $27.5^{\circ}C$. The optimum pH was pH 5 for 'JBAC15-1' and pH 6 for 'JBAC15-6'. The color of the pileus of the fruit body was dark brown in 'JBAC15-1' and 'Cham' and light brown in 'JBAC15-6'. The pileus was hemispherical in shape in both 'JBAC15-1' and 'Cham'. However, the colors of the stem were different - light brown in 'JBAC15-1', white in 'JBAC15-6', and ivory in the comparative cultivar 'Cham'.

• Culinary science and hospitality research
• /
• v.14 no.4
• /
• pp.55-66
• /
• 2008

This study investigated the rheological and sensory characteristics of pickle with frozen pine mushroom. P3(Developed pickle seasoning) was the best by preference among three kinds of pine mushroom pickle seasoning. For flavor and functionality, pine mushroom pickle was processed by using three kinds of method(P3-1: P3+cinnamon 10 g, P3-2: P3+licorice 10 g and P3-3: P3+licorice 5 g+cinnamon 5 g). As a result, the product from P3-3(P3+licorice 5 g+cinnamon 5 g) was the best preferred pine mushroom pickle. The pH value of P3-3 was 2.15, 42.9 degrees Brix, and its color value was L(54.65), a(-1.61), b(17.87). Its texture level was higher than that of other products, but it would be lowered on storage. Until the 28th day of storage, microorganisms in pine mushroom pickle seasoning were detected less than 30 CFU/mL.

• Culinary science and hospitality research
• /
• v.13 no.4
• /
• pp.119-127
• /
• 2007

Pine mushroom is excellent for its unique smell, nutrients and functional factors. The quality characteristics of Demi-glace sauce made from pine mushrooms that have not been used despite their value as good ingredients and mushrooms that have been added to various kinds of sauce were examined by differing pine mushroom and mushroom powder in stock. The more pine mushroom and mushroom powder was added, the content of minerals increased; however, the content of moisture decreased. Overall, viscosity was increased. The content of each mineral varied in proportion to pine mushroom and mushroom powder contents level. Sensory evaluation of pine mushroom added to demi-glace sauce showed difference in sweetness, savory taste overall. 0.2% addition of sweetness, 0.3% addition of savory taste, 0.2% and 0.3% addition of overall acceptability appeared as the best estimation. Specially, 0.2% addition was the highest in salty taste and color. As the two mushroom powder contents was increased, tastes of demi-glace sauce were not increased; rather, the appropriate amount of addition existed.

• Journal of Mushroom
• /
• v.17 no.1
• /
• pp.1-6
• /
• 2019

Agrocybe cylindracea was cultured in a bag, in which sawdust culture medium (1 kg) is put in a plastic bag (PE), with poplar sawdust, rice bran, wheat bran, and dried bean curd refuse in the ratio of 70:10:10:10 (v/v). 2% of the culture medium was inoculated with the liquid starter of Agrocybe cylindracea, and this was incubated at $25^{\circ}C$. After incubation, the A. cylindracea was further cultured by cutting the top vinyl portion of the bag down to the level of the culture medium surface of the first inoculation part. The cut culture medium was placed in a growth room at $25^{\circ}C$, and pin-heading was induced under light irradiation at 99% humidity and 1,000 ppm $CO_$ level for 3days. When the grow the environment was controlled at 95% humidity and $21^{\circ}C$, the bending of the stem was less as compared to that when the cap of the bag had been removed. The number of effective fruiting bodies per bag increased by 140% (28.8), the quantity per bag increased by 29.5%, and 148.5 g A. cylindracea could be potentially harvested.