• Journal of Mushroom
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• v.6 no.3_4
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• pp.131-137
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• 2008

These experiments were conducted to search for the optimum media size and composition for culture of Lentinula edodes (JNM3022). Considering the incubation period and the successful culturing rate, the optimum media size was length 25 $cm{\times}diameter$ 14 cm (weight 2.5 kg). The saturation moisture amount of Oak sawdust was 251 ml/100 g. It is a half of pine sawdust 495 ml/100 g. Considering the hypha growing speed and hypha density, the optimum media composition was Oak sawdust 80%+ wheat bran 20% and Oak sawdust 80%+ rice bran 20% In 10 treatments of media composition. The optimum moisture amount of media for growing Lentinula edodes (JNM3022) was 55%. Injection pipe with 20 holes in media was reduced the incubation periods to 11 days when 20cm length media and 32 days when 30cm length media compare to control. The best method for browning media surface was change temperature condition above $10^{\circ}C$ and punching the vinyl bag. This treat could shortened the browning periods to 54 days.

• Food Science and Preservation
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• v.20 no.4
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• pp.467-474
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• 2013

This study demonstrated that the physiochemical properties and anti-oxidants activities of soy sauce with Oak mushroom (MK) and Astragalus memyranaceus (AK) improved in sensory acceptability and functionality during the ripening period of 30 days. The pH content was reduced and the total acidity content was increased with time. The total sugar of AK and MK was higher than traditional soy sauce (TK), and the changes in amino nitrogen of the AK increased dramatically from 0.50 to 0.98%. During the antioxidant experiments, the total polyphenol and flavonoid contents increased at a steady rate and studies showed that the DPPH free radical scavenging activities were higher in all treatments except in the traditional soy sauce. According to the results of this study, the antioxidant activities of the AK and MK were higher than the TK, while the preference for the AK and MK was higher than the TK. In conclusion, the AK could be used as a functional soy sauce.

• Journal of the Korean Society of Food Culture
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• v.9 no.3
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• pp.267-275
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• 1994

The purpose of this study was to understand dietary culture of the Buddhist priesthood in Seoul and Kyongnam. This survey was carried out through questionnaries for menu, pretreatment, seasoning and recipe and the subjects were 26 temples and hermitages. Foods of the Buddhist priesthood were divided into staple food and side dish. The results of this study can be summarized as follow: 1. Staple foods of the Buddhist priesthood divided into cooked rice, gruel, noodle and Sujebi. Main materials of cooked rice and gruel were rice, noodle and Sujebi were wheat flour. Menues of staple foods were used white cooked rice, white gruel, wheat noodle and wheat Sujebi, respectively. Soups of noodle and Sujebi were used mushroom and seaweed. 2. Side dishes of the Buddhist priesthood divided into soup(국), stew(찌게), hard-boiled food(조림), steaming food(찜), raw vegetables(생채), cooked vegetables(나물), roast vegetables(볶음), pan fried food(전), baked(구이), wrapped rice(쌈), raw fish(회), Mook(묵). Vegetables divided into green-steam vegetables, edible roots, fruit vegetables, edible mountain herbs and seaweeds. A great difference of used for vegetables had been observed kinds of side dishes. Main materials of wrapped rice, raw fish and Mook was lettuce, raw mushroom and acorn, respectively. Seasonings were red pepper, garlic, green onion and sesame oil.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.6
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• pp.874-881
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• 2015

In the food industry, thermal treatment is an important process for extending shelf-life of foods. However, heating process affects the physicochemical, nutritional, and microbial properties of foodstuff such as color, texture, pH, and proximate compositions. This study was conducted to select an optimal thermal treatment by observing physicochemical, nutritional, and microbial effects of shiitake mushrooms with different thermal treatment methods. Shiitake mushrooms were washed and sliced equally ($5cm{\times}0.5cm{\times}0.5cm$) and then heat-treated by three methods. Samples were heated in $100^{\circ}C$ boiling water, steamed for 10 min, or pan fried at $130^{\circ}C$ for 4 min. Total color difference values showed significantly increasing tendency with treatment time. For pH values, boiling water-treated mushrooms showed increasing tendency according to increased thermal treatment. For the results of hardness, boiling water or pan frying-treated mushrooms showed reduced tendency within 1 min. In the case of steam-treated mushrooms, hardness values were maintained for 1 min. Organic acid contents of steam-treated sample showed the lowest value among treatments. For microbial counts, steam-treated samples for 3 min showed the lowest value. Consequently, the results of this study suggest that steam treatment could be the optimal thermal treatment to minimize quality loss of shiitake mushrooms.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.1
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• pp.44-48
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• 2015

To investigate the anti-cancer effect of shiitake mushrooms (Lentinus edodes) cultured in aloe-supplement, we treated extract of shiitake mushroom cultured in aloe-supplement (ESA) to MDA-MB-231 human breast cancer cells. ESA-treated MDA-MB-231 cells showed decreased growth rate in XTT assay. In addition migration/invasion was noticeably inhibited by ESA in TNF-${\alpha}$-treated MDA-MB-231 cells. Western blot analysis showed that the molecular mechanism of cell migration/invasion was mediated by reduced intercellular adhesion molecule-1 expression via p-ERK signal transduction pathways. We found ESA had inhibition activity against cellular growth and migration/invasion. Taken together, ESA has putative anti-cancer activity against human breast cancer.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.9
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• pp.1225-1229
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• 2007

Cold buckwheat noodles with 3% vitamin D2 enriched Siitake mushroom and seaweed derived calcium (Aquacal) added as functional ingredients were developed. For the prediction of shelf-life of these cold buckwheat noodles, classified as unsterilized cooked noodles, bacterial counts and sensory evaluations were examined during 8 days under refrigerated conditions (5oC) and 8 weeks of storage under frozen conditions $(-18^{\circ}C)$. Results of bacterial count showed that cold buckwheat noodles were microbiologically safe within 6 days at the storage temperature of $5^{\circ}C$ and the shelf-life of these noodles could be extended to 8 whole weeks when stored at $-18^{\circ}C$. Apparent qualities (off-flavor and fungi development) of cold buckwheat noodles kept in $5^{\circ}C$ were not decreased within 8 days. Sensory characteristics (gloss, mushroom flavor, bitterness, chewiness and elasticity) of noodles were not changed during 8 weeks at $-18^{\circ}C$.

• Journal of Food Hygiene and Safety
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• v.33 no.6
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• pp.488-494
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• 2018

To ensure food-safety of mushrooms from radioactive contamination, edible mushroom samples distributed in Gyeonggi province in Korea were collected according to species and country of origin. A total of 284 mushrooms, belonging to 10 species (Lentinula edodes, Pleurotus ostreatus, Pleurotus eryngii, Agaricus bisporus, Flammulina velutipes, Phellinus linteus, Inonotus Obliquus (Chaga), Auricularia auricula-judae, Ganoderma lucidum and Tricholoma matsutake) were subjected to radioactivity testing. The concentration of artificial radionuclides, 131I, 134Cs, and 137Cs, was analyzed using gamma-ray spectrometry. 131I and 134Cs were not detected more than MDA value from all samples. Among 204 domestic mushrooms, however, 137Cs were detected in 0.21~2.58 Bq/kg from six cases (3 Lentinula edodes, 1 Ganoderma lucidum and 2 Tricholoma matsutake), whereas 137Cs were detected in 0.21~53.79 Bq/kg from 38 cases (22 Inonotus Obliquus(Chaga), 14 Phellinus linteus, 1 Lentinula edodes and 1 Tricholoma matsutake) among 80 imported mushrooms. In addition, average concentration of 137Cs in 10 Chaga mushroom-processed products was more than twice as much as dried Chaga mushroom, and maximum concentration was 123.79 Bq/kg. Results suggest that radioactivity monitoring system for imported mushrooms and mushroom-processed products should be continuously intensified to secure food-safety in Korea.

• The Korean Journal of Mycology
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• v.46 no.4
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• pp.393-403
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• 2018

Bio-aerosols transported by the air have been considered as the major source of dispersal agents that contaminate agricultural products. Unseen fungal spores are known sources of bio-aerosols that harm mushroom and human health during mushroom cultivation. This study was conducted to obtain basic data on the concentration and species distribution of fungi present in the indoor air of oak mushroom cultivation houses in Korea. In 2015 and 2016, we sampled and analyzed indoor airborne fungal spores 21 times from 13 oak mushroom cultivation farms located in six different provinces. The concentration of airborne fungi ranged from $1.30{\times}10^2$ to $1.59{\times}10^4cfu/m^3$. Surprisingly, in 20 sampling cases, the fungal concentration exceeded $500cfu/m^3$, which is recommended as the indoor air quality standard by the Ministry of Environment, Korea. A total of 450 fungi were isolated and identified to belong to 33 genera and 46 species. Among the identified fungi, human pathogens (4 genera and 4 species) and plant pathogens (10 genera and 13 species) were present. In addition, Trichoderma harzianum, Trichoderma atroviride, and Trichoderma longibrachiatum, which are detrimental species that affect mushroom health, were found 17 out of 21 sampling times. Our results provide evidence that indoor air quality should be improved for better management of mushroom cultivation houses.

• Proceedings of the Korean Society for Bio-Environment Control Conference
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• 1998.05a
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• pp.1-3
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• 1998

최근, 생표고의 수요가 급증하고 있으며 이의 주년적인 생산과 공급을 원활하게 하기 위해서도 시설재배가 필수적으로 요구되고 있다. 또한 정부차원에서도 표고 생산을 노지재배에서 시설재배로 점차적으로 전환시켜 생산성 및 경쟁력을 목표로 하고 있어, 머지 않은 장래에 표고의 생산은 상당부분 시설재배에 의존하게 될 것으로 전망된다. (중략)

• Proceedings of the Korean Society for Bio-Environment Control Conference
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• 2002.04a
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• pp.97-100
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• 2002

표고버섯은 약리 효과 면에서 Lentinan에 의한 항암 효과와 Eritadenine의 콜레스테롤 수치를 낮추는 효과 등이 있기 때문에(이, 2000), 세계적으로 표고의 생산과 소비량은 급격하게 증가하고 있다(Royse, 2002). 국내 대부분의 표고 생산은 많은 원목과 노동력이 요구되지만 어느 정도의 품질이 보장되는 원목에 의존하고 있기 때문에, 톱밥재배가 정착되기 위해서는 품질을 증진시키는 것이 필요하다. (중략)