• The Korean Journal of Mycology
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• v.27 no.2 s.89
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• pp.87-93
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• 1999

This study was conducted to investigate the morphological characteristics and cultural conditions for artificial fruiting body(synnemata) production of Paecilomyces japonica. In the morphological characteristics of P. japonica, the size of it's conidia was ranged from $5.0{\sim}1.5\;to\;7.9{\sim}2.4\;{\mu}m$. The artificial fruiting body showed yellow in color, shape was confirmed ellipsoidal or obovoid type, and the length was $50.6{\sim}104.5\;mm$. The mycelial growth on the PDA medium treated with pH7, at $25^{\circ}C$ was superior to that of other treatments. The formation period of an artificial fruiting body of P. japonica treated with polypropylene and glass bottle culture was 30 days and 50 days, respectively. The length and number of fruiting body was longer and higher in the polypropylene bottle culture than those of the glass bottle culture. As the results, the artificial fruiting body production in the polypropylene bottle increased 1.2g per bottle compared to that of the glass bottle. It also increased in $100{\sim}400\;lx$ illumination, whereas the elongation of synnemata, pinheading and fruiting body growth were inhibited by continuous use of 900 lx illumination. The results of these experiment indicated that fruiting body formation seemed to be lower as the light intensity increased. The fruiting body formation was also dependent on the light color. There was a higher incidence in red color light and fluorescent light treatment than that of incandescent and blue color light. The fruiting body of the naked barley medium had so much better growth compared to other media that it would be able to use for it's production. The growth of fruiting body was affected by $CO_2$ concentration. It increased after putting the lid on the bottle.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.997-1001
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• 2003

Addition of synnemata of Beauveria bassiana on the baking qualities of bread was studied. There were no differences in the loaf volume of bread made of composite flour blended with the synnemata powder at level of 1%, 3% from that of control, but that of 5% was lower than the control. The addition of synnemata powder caused a decrease in the lightness of bread crumb and an increase in the redness and yellowness. The hardness of bread made of composite flour blended with synnemata powder at level of 1% and 3% was similar to that of control, while 5% addition was higher than the control. There were no differences in the springiness, gumminess and chewiness of bread made with synnemata powder at level of 1%, 3% from those of control. In sensory evaluation, the addition of the synnemata powder at level of 1% and 3% did not affect appearance, flavor, taste, texture and overall acceptability, while 5% addition significantly decreased those values.

• The Korean Journal of Food And Nutrition
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• v.16 no.2
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• pp.158-164
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• 2003

This study was conducted to investigate the properties of noodle which was made of composite flour blended with the powder of synnemata of Beauveria bassiana. The characteristics of cooked-noodle including color, cooking properties, mechanical texture properties were measured, and sensory evaluation was performed. The L-value of dry and wet-noodle which made of composite flour was similar to that of 100% wheat flour, but a and b-value were higher than those of 100% wheat flour. There were no differences in the weight, volume and water absorption of the cooked-noodle made of composite flour and that of 100% wheat flour, but the turbidity of the cooked-noodle made of composite flour was higher than that of 100% wheat flour. The breaking force of dry-noodle which was made of composite flour was same as that of 100% wheat flour. Hardness and Gumminess of the cooked-noodle which was made of composite flour blended with synnemata powder at level of 1∼5% were same as those of 100% wheat flour. Springiness, chewiness, cohesiveness and adhesiveness of the cooked-noodle which was made of composite flour blended with synnemata powder at level of 1% were similar to those 100% wheat flour. The results of sensory evaluation showed that the cooked-noodles containing 1% and 3% synnemata powder were acceptable as much as those of 100% wheat flour in terms of color, taste, flavor, texture and overall acceptance.

• Journal of Mushroom
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• v.4 no.2
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• pp.48-52
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• 2006

Oyster mushroom, Pleurotus ostreatus is bifactorial heterothallism. Single basidiospore isolates from fruiting bodies are homokaryotic and self-sterile. However, we found that homokaryons derived from some strains of P. ostreatus could develop fruiting bodies with two different types. One hundred and two isolates out of 155 monospore isolates formed fruiting bodies (65.8%). First group did not have only mature or sporulating fruiting bodies but also clamp connections, which initial isolate also did not present clamp connections (Abortive homokaryotic fruiting, AHF). Second group had developed fruiting bodies with clamp connections even though initial homokaryotic colony did not form clamp connections (Pseudo- homokaryotic fruiting, PHF). The mycelial colonies derived from PHF by tissue culture formed clamp connections, while mycelial colonies of AHF lacked them. We obtained 535 PHF and 79 AHF inter-strain hybrids among 8 strains of P. ostreatus by hyphal anastomosis. The fruiting body yield of PHF group is higher than that of AHF group in bottle cultivation. A preselection of single spore isolates for fertility would save labour in strain improvement of P. ostreatus.

• Korean Journal of Food Science and Technology
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• v.13 no.3
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• pp.233-240
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• 1981

Nutritional characteristics of mycelial growth and fruit-body formation of Flammulina velutipes in synthetic media were investigated. The results are summarized as follows: 1. Among sugar substances, mannitol gave rapid mycelial growth and formation of fruit-body with higher yield, and among organic acids only succinic acid showed the fruit-body but poorly. Ethyl alcohol and glycerol comparatively promoted the formation of the fruit-body with higher yield. 2. Among nitrogen sources, peptone resulted in rapid mycelial growth and fruit-body formation with higher yield. and among amino acids glycine gave fast fruit-body formation with higher yield. However. nitrite nitrogen, lysine and methionine showed no mycelial growth at all. 3. The concentration of substances tended to affect the fruit-body formation and yield. Lower concentration of mannitol and peptone prompted fruit-body formation but with low yields, and higher concentration delayed the fruit-body formation with increased yields.

• The Korean Journal of Mycology
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• v.24 no.3 s.78
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• pp.167-175
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• 1996

The objective of this research was to determine the effect of light quality on formation of fruit body primordia (FBPs) of Ganoderma lucidum. To achieve this 5 isolates of the fungus that develops fruit body primordia on nutrient agar media were incubated with or without continuous irradiation. The fluorescent lamps used different colors such as black light blue (BLB), pure blue (P-B), pure green (P-G), pure yellow (P-Y) and pure red (P-R). Effect of periodic light and dark exposures on FBP formation of isolate Gl-009 was investigated. The FBP formation in G. lucidum isolates was also tested under monochromatic light produced by the combination of interference filters and colored glass filters. Three isolates produced FBPs under all kinds of fluorescent lamps, whereas two induced FBPs only under visible light except for BLB fluorescent lamp. However, these isolate did not form FBPs in the dark. The FBP was formed at light intensity from 0.05 to $10.0\;{\mu}mol\;m^{-2}s^{-1}$, and begun to reduce its number as light intensity increase over $0.5\;{\mu}mol\;m^{-2}s^{-1}$. When the isolate was incubated under periodic light and dark exposures, the number and weight of FBP increased as compared with those under continuous light. Initiation of FBP requires at least 4 days of light illumination. Although isolate Gl-003 produced FBPs in a wide range of 400 to 800 nm, other four isolates had two effective regions 400 to 500 nm and 700 to 750 nm in FBP formation.

• The Korean Journal of Mycology
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• v.27 no.1 s.88
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• pp.15-19
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• 1999

One hundred and six Cordyceps cultures including five cultures of Paecilomyces tenuipes were used for production of artificial fruiting body. In the test of artificial fruiting body formation, no fruiting bodies were induced on media containing PDA and ground silkworm pupae with liquid nitrogen. The best fruiting body formation was showed on media which mixed at the ratio of 1 unsticky rice to 3.5 water. But fruiting bodies formed on media mixed at the ratio 1 unpolished rice to 2.5 water. Optimal temperature in inducing artificial fruiting body was at $20^{\circ}C$. Twenty seven isolates were selected as good cultures for production of artificial fruiting body. Maturation of fruiting bodies incubated on rice grain media was completed for about 50 to 65 days.

• Journal of Mushroom
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• v.18 no.1
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• pp.29-36
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• 2020

P. linteus (Korea Sanghwang, PLKS) and P. baumii (Jangsoo Sangwhang, PBJS) were artificially cultivated under the same conditions. Fruiting bodies were extracted using 70% methanol, 60% ethanol, and hot water. Phenol and flavonoid contents were optimally extracted using 60% ethanol. Antioxidant activities of 60% ethanol extracts from fruiting bodies and mycelia from each Sanghwang mushroom species were measured using DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,2'-azino-bis (3-ethylbisthiazoline-6-sulfonic acid) radical scavenging activities, and FRAP (ferric reducing antioxidant power). The antioxidant activities of fruiting bodies were relatively higher in comparison to those of mycelial samples. In high performance liquid chromatography (HPLC) analysis, styrylpyrone-class poly phenolic compounds, davallialactone, hispidin, hypholomine B, and inoscavin A were detected in fruiting body samples of two Sanghwang mushroom species, but not in their mycelial samples.

• 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.

• The Korean Journal of Mycology
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• v.30 no.1
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• pp.11-17
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• 2002

This experiment was carried out to study formation of fruitbody with Cordyceps scarabaeicola (EFCC C-252) isolate. This isolate was the one of best fruitbody formation on brown rice 60 g plus 30 g silkworm pupa media among EFCC C-251, EFCC C-252, EFCC C-1092 from EFCC (Entomopathogenic Fungal Culture Collection) of Kangwon National University. Fruiting body was formed only isolate EFCC C-252 among tested isolates on the medium of brown rice (60 g) and silkworm pupae (30 g). The optimal temperature and light for fruiting body formation were $25^{\circ}C$ and fluorescent light (300 lux). The maximal fruiting body formation was observed at 70 g of brown rice and 80 g of silkworm pupa medium which was treated separately. Fruiting body was formed maximally by 2 days interval of irrigation.