• Food Science and Preservation
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• v.10 no.1
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• pp.89-93
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• 2003

To develope natural food preservatives, ethanol and water extracts were prepared from the Lentinus edodes and antimicrobial activities were examined against 10 microorganisms which were food borne pathogens and / or food poisoning microorganisms and food-related bacteria and yeasts. Ethanol extract exhibited antimicrobial activities for the microorganisms tested, but not on lactic acid bacteria and yeast Especially, minimum inhibitory concentration(MIC) for Escherichia coli were as low as 0.5 mg/mL. Antimicrobial activity of the ethanol extract was stable by the heating at 121$^{\circ}C$ for 15 min and not affected by pH. The ethanol extract of Lentinus edodes exhibiting high antimicrobial activity. The highest antimicrobial activity adjust bacteria tested was found in the ethylacetate fraction.

• Applied Biological Chemistry
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• v.46 no.3
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• pp.220-224
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• 2003

Soy sauce added shiitake mushroom (Lentinus edodes) at a concentration of 0, 5 or 10% (w/w) was prepared and its quality characteristics were analyzed during the fermentation for 6 months. The contents of total nitrogen (TN) and amino type nitrogen (AN) increased with similar pattern during the fermentation period regardless of the added amount of mushroom. The pH values of soy sauce decreased significantly with increasing fermentation periods, while soy sauce added shiitake mushroom showed lower value. However, shiitake mushroom in soy sauce did not affect electron donating ability. The contents of total amino acid and total essential amino acid in the soy sauce containing 5% mushroom were 31.74 mg/100 ml and 19.01 mg/100 ml after 6 months of fermentation period, respectively.

• Korean journal of food and cookery science
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• v.24 no.5
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• pp.665-671
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• 2008

The principal objective of this study was to assess the quality properties of noodles to which browned oak mushroom (Lentinus edodes) paste was added at concentrations of 10%, 20%, and 30% to wheat flour, respectively. With regard to the cooking properties of the noodles, the weight and water absorption of the cooked noodles increased with increasing paste contents, but the turbidity of the noodle soups decreased (p<0.05). The hardness and gumminess of the uncooked and cooked noodles decreased significantly in proportion to the quantity of added paste, except in the case of the cooked noodles with 30% paste. The springiness and cohesiveness of both noodles with Lentinus edodes paste were significantly higher than in the controls. The lightness of the uncooked and cooked noodles decreased in accordance with the amount of added paste. However, the yellowness of both noodles was significantly increased. Moreover, the results of our sensory evaluation showed that the cooked noodles with 20% and 30% added Lentinus edodes paste had higher values. Thus, Lentinus edodes paste added to a concentration of up to 30% was shown to effectively improve the quality of noodles.

• Journal of Mushroom
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• v.12 no.4
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• pp.357-362
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• 2014

Pathogenicity of Steinernema carpocapsae GSN1 strain was evaluated against Morophagoides moriutii larvae. In Petridish tests, insect mortality by the nematode was dose dependent, which increased with dose from 5 to 160 infective juveniles(IJs)/larva. Pathogenicity against fourth-instar larvae was higher than the rate of corresponding second- and third-instar larvae, showing 100% insect mortality with the dose of 40 IJs/$4^{th}$ instar larva and 80 IJs/$2^{nd}$ or $3^{rd}$ instar larvae. Lethal concentration values at 50% ($LC_{50}$) of S. carpocapsae GSN1 strain were 4.2 IJs/$2^{nd}$ instar larva; 8.5 IJs/$3^{rd}$ instar larva; and 2.3 IJs/$4^{th}$ instar larva, respectively. The number of nematodes established in M. moriutii larvae after infection increased in the increment of dose and insect developmental stage. The highest number of nematodes was harvested from fourth instar larvae of M. moriutii at a dose of 160 IJs per larva, showing 22.5 nematodes per insect larva. Nematode reproductive capacity was related to insect developmental stage, showing 6,335 IJs/$2^{nd}$ instar larva, 21,660 IJs/$3^{rd}$ instar larvae, and 88,700 IJs/$4^{th}$ instar larvae.

• 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.

• The Korean Journal of Mycology
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• v.46 no.1
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• pp.51-57
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• 2018

We investigated the antioxidant activities of nine Lentinula edodes varieties cultivated on oak log. The total polyphenol content (TPC), total flavonoid content (TFC), and antioxidant properties of L. edodes (varieties: Dasanhyang, Chunbaegko, Poongnyunko, Soohyangko, Baekwhahyang, Chunjang 1ho, Chunjang 2ho, Sanlim 5ho, and Sanlim 7ho) were evaluated using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging assay and the ferric reducing antioxidant power (FRAP) assay. The TPC and TFC of mushroom extracts ranged from 5.10 to 10.88 mg gallic acid equivalent (GAE)/g and 0.76 to 5.78 mg quercetin equivalent (QE)/g, respectively. In addition, mushroom extracts exhibited DPPH radical scavenging activity of 24.22~90.41%, 2.0 mg/mL and FRAP of 0.056~0.231, 2.0 mg/mL. The Chunbaegko variety showed the highest TPC (10.88 mg GAE/g), TFC (5.78 mg QE/g), DPPH activity (38.19~90.11%, 0.2~2.0 mg/mL), and FRAP (0.075~0.231, 0.2~2.0 mg/mL).

• Journal of Mushroom
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• v.19 no.3
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• pp.184-190
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• 2021

With the development of sawdust medium cultivation technology, Lentinula edodes (shiitake mushroom) has become the most extensively produced and consumed mushroom globally. In this study, the approximate composition, nutritional components, and bioactive compounds of L. edodes were analyzed and compared for the five sawdust-cultivated shiitake mushrooms cultivars namely Sanjo701ho, Sanjo707ho, Sanjo715ho, Chamaram, and L808. The approximate range of the composition of freeze-dried shiitake mushrooms was 4.06-5.92 g/100 g of ash, 0.75-1.02 g/100 g of crude fat, and 21.24-29.15 g/100 g of crude protein. Sanjo701ho had the highest trehalose content (9.60±0.08 g/100 g), total polyphenol content (3.49±0.04 mg GAE/g), and total flavonoid content (1.33±0.03 mg QE/g) among the other shiitake mushroom cultivars. The total amino acid content was as follows: glutamic acid>aspartic acid>leucine. Glycine, alanine, valine, isoleucine, leucine, and phenylalanine contents were significantly decreased in the following sequence: Sanjo707ho, Sanjo715ho, Sanjo701ho, Chamaram, and L808. Crude protein, trehalose, and six types of amino acids were identified as classification indicators for the five cultivars of sawdust-cultivated shiitake mushrooms.

• Journal of Life Science
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• v.29 no.2
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• pp.164-172
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• 2019

In Korea, shiitake mushroom, Lentinula edodes, is cultivated on artificial medium containing oak sawdust and wheat bran. The annual production of spent mushroom substrate (SMS) of shiitake, a byproduct of the mushroom industry, is estimated to reach over 50,000 tons per year. This study aimed to improve the use of SMS as a novel bioresource. Hot water extracts of SMS after the first and third harvest were prepared and their bioactivities evaluated. Hot water extracts of uninoculated medium and shiitake were used as controls. Extracts of SMS showed higher radical scavenging of DPPH anions, ABTS cations, nitrites, and a higher reducing power than those of shiitake or medium extracts. After the first and third harvests at 0.5 mg/disc, SMS extracts showed no antibacterial or antifungal activities against the pathogenic and food-spoilage bacteria and fungi. However, they showed good inhibitory activities against ${\alpha}$-glucosidase at 0.5 mg/ml. In addition, SMS extracts had strong anti-coagulation activities via their inhibition of thrombin, prothrombin, and blood coagulation factors without platelet aggregation activity. Our results suggested SMS should no longer be perceived as a useless byproduct but should be understood as a novel bioresource, the extracts of which could be developed as antioxidant, antidiabetic, and antithrombosis agents.

• Journal of Applied Biological Chemistry
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• v.60 no.2
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• pp.149-153
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• 2017

Contamination and growth of Trichoderma, a green mold, on the oak log and wooden chip or sawdust media can severely inhibit the growth of oak mushroom. Chemicals including pesticides and antibiotics are generally not allowed for the control of green mold disease during mushroom cultivation. In this study, bacterial pathogens causing blotch disease on the oyster mushrooms were isolated and their peptide toxins were purified for the control of green mold disease. Strains of Pseudomonas tolaasii secret various peptide toxins, tolaasin and its structural analogues, having antifungal activities. These peptides have shown no effects on the growth of oak mushrooms. When the peptide toxins were applied to the green mold, Trichoderma harzianum H1, they inhibited the growth of green molds. Among the 20 strains of peptide-forming P. tolaasii, strong, moderate, and weak antifungal activities were measured from 8, 5, and 7 strains, respectively. During oak mushroom cultivation, bacterial culture supernatants containing the peptide toxins were sprayed on the aerial mycelia of green molds grown on the surface of sawdust media. The culture supernatants were able to suppress the fungal growth of green molds while no effect was observed on the mushroom growth and production. They changed the color of molds from white aerial mycelium into yellowish dried scab, representing the powerful anti-fungal and sterilization activities of peptide toxins.

• 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.