• 한국식물병리학회지
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• 제10권3호
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• pp.197-210
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• 1994

This experiment was carried out to study the cause of degeneration and rot of cultivated mushroom. Among 597 bacterial isolates derived from the rots of Button mushroom (Agaricus bisporus), Oyster mushroom (Pleurotus ostreatus) and Oak mushroom (Lentinus edodes) collected from markets of 5 cities (Seoul, Suwon, Taegu, Pohang and Pusan) in Korea (1991~1993), 111 bacterial isolates (18.5%) were proved as pathogenic bacteria. These pathogenic bacteria causing bacterial rots of cultivated mushrooms were identified as Pseudomonas tolasii, P. agarici, and Eriwinia sp., and the main causal bacteria were P. tolaasii. P. fluorescens and Klebsiella plenticola were confirmed as saprophytic non-pathogenic bacteria. One hundred fifty nine isolates (Group No. 39) of the 486 saprophytic bacterial isolates were classified as P. fluorescens, and this species was most often found rot area of cultivated mushrooms. P. tolaasii, the causal organism of bacterial blotch, was classified into two groups; One group can be differentiated from the other by the formation of white precipitation band by white line reacting organisms of Pseudomonas Agar F media. P. tolaasii attacked the cultivated mushrooms relatively well at lower incubation temperature such as 5$^{\circ}C$, but P. agarici rarely attack at below 1$0^{\circ}C$. The temperature for the infection commercial cultivated mushrooms by P. agarici was higher than that of P. tolaasii. Optimum temperature for the infection of mushrooms by P. tolaasii and P. agarici were 2$0^{\circ}C$ and $25^{\circ}C$, respectively.

• 한국식품과학회지
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• 제34권4호
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• pp.625-630
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• 2002

등급별 송이 버섯과 $-20^{\circ}C$와 $-70^{\circ}C$에서 급속냉동한 후 저장한 송이버섯의 일반성분과 AromaScan 및 GC/MSD에 의한 향기 특성을 비교 조사하였다. 일반성분의 경우 냉동하지 않은 송이 버섯은 수분 함량 $89.48{\sim}90.77%$, 회분은 건물량으로 환산하여 등외품인 D시료를 제외하고 6.81%, 단백질 $16.19{\sim}20.01%$, 지방 $2.24{\sim}2.52%$로 등급에 따라 차이가 없었고, $-20^{\circ}C$와 $-70^{\circ}C$에서 6개월 저장한 냉동송이 버섯도 냉동하지 않은 송이 버섯과 각 성분에 있어서 큰 차이가 없었다. 전자코에 의한 향 패턴 분석과 다차원 판별 분석을 실시한 결과 생송이 버섯은 등급별 차이가 거의 없게 나타났으나, 냉동 저장한 등급별 송이 버섯의 경우 분별화되는 경향을 보였다. 또 등급별 송이 버섯 및 냉동 송이 버섯을 GC/MSD에 의한 향기 성분 분석 및 동정한 결과 50여개의 peak가 검출되었으며, 이중에서 29개의 성분이 동정되었다. 동정된 휘발성 향기 성분중 1-octen-3-ol, 2-octen-1-ol, 3-methy-butanal이 공통적인 성분이었고, 등급이 낮아질수록 1-octen-3-ol 함량이 감소하였다. 각 등급별 생송이 버섯 및 냉동 송이의 이취, 향미 등의 관능검사 결과 생송이 버섯은 등급간에는 차이가 없었으나, 냉동 송이는 A(1등급), B(2등급), C(3등급) 시료에 비하여 D(등외품)시료를 낮게 평가하였다.

• Archives of Pharmacal Research
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• 제2권1호
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• pp.25-33
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• 1979

In order to find out nutritional effects of Korean edible mushrooms on the multiplication of tissue cells, the alcohol extracts and acid bydrolysates of eleven species of mushrooms were added to Earle's ESS. A comparison of the respective multiplications of HeLa cells in this solution and in control solution of TC=199. Yielded the following result: The alcohol extracts and acid hydrolysates of a Coprinus comatur, Agaricus campestris, Agaricus bisporus, Lentinus edodes, Tricholoma matsutake, Pleurotus ostretus, Ramaria botrytis and Pholiota nameko influenced favorably the maintenance of the normal form and monolayer of HeLa cells. The growth curves of HeLa cells in the cultures containing, respectively, the alcohol extracts and acid hydrolysates of these eight mushrooms showed that five species, i.e., Coprinus comatus, Agaricus compestris, Agaricus bisporus, Lentinus edodes and Tricholoma matsutake effected an excellent multiplication and that the other three species were less effective than those five species. As to the effects on the cell multiplication, no marked difference was observed between the alcohol extracts and the acid hydrolysates of the mushrooms tested.

• 한국식생활문화학회지
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• 제36권6호
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• pp.622-632
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• 2021

This study was conducted to find out the optimal solvent extraction method [Distilled water (DW), 70% ethanol, 99% ethanol] of mushrooms, including Pleurotus ostreatus (Jacq.) Que, Pleurotus eryngii and Flammulina velutipes and improve their usability as natural antioxidants. To analyze antioxidant activities in each mushroom, total polyphenol, flavonoid contents, 2,2-Diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) cation radical (ABTS⁺) and fluorescence recovery after photobleaching (FRAP) were measured. All mushrooms showed the highest total polyphenol contents in DW mushroom extract (p<0.001). Total flavonoid contents were the highest in P. eryngii and F. velutipes DW and 70% ethanol mushroom extracts (p<0.05). All mushrooms showed the highest activities using DPPH and FRAP assays in the DW extraction method (p<0.001). P. ostreatus (Jacq.) Que and P. eryngii showed the highest ABTS⁺ radical scavenging activity in the DW extraction method, and F. velutipes showed the highest activity in the 70% ethanol extraction method (p<0.001). As a result of comparing IC₅₀ values of DPPH and ABTS+ radicals and FRAP EC₅₀ values, the DW P. ostreatus (Jacq.) Que extract showed high antioxidant activities (p<0.001). Pearson's correlation between total polyphenol contents and antioxidant activities showed a positive correlation in all mushrooms (p<0.01). Therefore, extraction of the mushrooms with DW can enhance the extraction of effective bioactive substances and antioxidant activity.

• 현장농수산연구지
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• 제7권1호
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• pp.118-130
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• 2005

본 연구는 버섯을 키우는 배지에 무기셀레늄을 배지 kg당 2 mg을 첨가하여 셀레늄강화팽이버섯을 생산하고, 인체 또는 가축의 셀레늄 급원으로서 버섯과 폐배지 각각의 셀레늄함량 및 조성 그리고 버섯내에서 일어나는 셀레늄축적 대사를 조사하였다. 무처리버섯과 셀레늄처리버섯의 총 셀레늄 함량은 셀레늄처리버섯이 건조 g당 4.51 ㎍의 셀레늄을 나타내어 셀레늄 무처리 버섯의 0.23 ㎍에 비하여 약 20 배정도 증가하였다(P<0.0001). 그리고 유기셀레늄 비율은 셀레늄처리버섯에서 72.30%를 나타내었고, 무처리 버섯은 무기셀레늄이 검출되지 않아, 총 셀레늄 중 유기셀레늄의 비율이 100%로 평가되었다(P<0.0001). 폐배지 내 셀레늄함량은 셀레늄처리버섯 폐배지에서 건조 g당 5.04 ㎍으로 나타났고, 무처리 폐배지에서는 0.08 ㎍으로 유의하게 낮았다(P<0.0001). 셀레늄처리버섯 폐배지의 유기셀레늄 비율은 65.67%로 높게 나타나, 폐배지 내 존재하는 상당량의 셀레늄이 버섯균사에 의해 첨가된 무기셀레늄이 유기셀레늄으로 전환되었다. 버섯배지의 살균으로 셀레늄 손실율은 약 18%로 나타났고, 버섯 체내 셀레늄 외관상 및 순수 축적율은 각각 14.81 및 10.14%였고, 외관상 축적율에 의해 계산된 셀레늄의 4.67%가 버섯체내 대사에 의해 공기 중으로 휘발되는 것으로 나타났다. 이상의 결과로부터 배지 내 무기셀레늄의 첨가는 버섯 내 셀레늄함량을 증가시켰고, 인체 내 유용한 유기셀레늄이 다량 존재하였으며, 폐배지에서도 상당량의 유기셀레늄이 존재하여 가축의 셀레늄공급원으로 충분한 가치가 있을 것으로 생각된다. 그리고 배지 내 셀레늄은 살균으로 인하여 상당량의 셀레늄이 손실되었고, 버섯체내 축적된 셀레늄은 대사과정에 의해 공기 중으로 휘발되는 것으로 나타나 상기의 폐배지를 가축에 사용 시 고려하여야 할 사항이다.

• 한국버섯학회지
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• 제2권2호
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• pp.102-108
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• 2004

중국, 일본, 한국인의 3개국의 소비자들을 대상으로 버섯의 소비형태를 조사하였다. 버섯의 주된 구입장소는 중국인은 시장, 일본인과 한국인은 마트였으며 버섯의 이용정도는 한국인보다는 중국인과 일본인이 더 자주 이용하는 것으로 나타났다. 버섯을 구입할때 모양과 가격을 가장 먼저 보는 것으로 조사되었으며 버섯가공품에 대한 인지도는 한국인(45.1%)에 비하여 중국인(68.3%)과 일본인(62.4%)이 높았으며 주로 구입해본 가공품으로는 중국인과 일본인 조사 대상자들은 버섯절임류(특히, 일본-병조림)가 가장 많았으며 한국인 조사 대상자들은 버섯차를 가장 많이 구입해 본 것으로 나타났다. 식용버섯(느타리, 큰느타리, 표고버섯)의 구입 형태를 조사한 결과 느타리버섯과 큰느타리버섯의 경우는 생것을 선호하였으며, 표고버섯은 건조품을 많이 이용하였고 주된 요리방법은 볶음이었다. 느타리버섯의 경우 갓의 크기에 따른 선호도를 조사한 결과 중국인과 한국인들은 각각 47.9%와 71.2% 갓의 크기가 2-5cm인 버섯을 선택하는 반면 일본인들은 50.6%가 갓이 2cm이하인 것을 가장 선호하는 것으로 나타났다.

• 약학회지
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• 제31권4호
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• pp.213-218
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• 1987

Twenty species of higher fungi growing in the wild were collected and studied extensively for their lectin activities by using erythrocytes of human, rabbit and mouse blood. In total, 14 species demonstrated hemagglutination with some kinds of erythrocytes. Of twenty species, eight (Boletus edulis, B. splendidus, Clavaria zollingeri, Lactaritis subzonarius, L. volemus, Russula cutefracta, Pholiota squarrosa, and P. aspera) were shown lymphoagglutination with murine splenic lymphocytes. Protein contents were estimated from the crude lectin fraction. Above mentioned eight species contained relatively high amounts of proteins than other mushrooms. Since these species had coincidently, hiig emagglutinating activity as well, we could define them as lectin-containeing mushrooms. Some species also contained mitogenic lectins toward murine splenic lymphocytes.

• 한국정보통신학회:학술대회논문집
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• 한국정보통신학회 2016년도 추계학술대회
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• pp.387-388
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• 2016

농작물 가운데 식용 균류 버섯은 맛과 영양이 풍부히 함유된 식재료이다. 버섯 재배 시에 환경 온도는 버섯의 성장에 영향을 미치는 중요한 요소이다. 특정 온도 범위 안에 버섯의 생장 상태를 양호하며 적절한 온도 범위 벗어나면 버섯의 생장 품질 저하되고 심지어 생장을 중지한다. 본 논문에서는 각 온도 조건에서 버섯의 균사 나오는 상황, 균사 생장 상황, 자실체의 생장 등 상황을 관찰하고 분석하면서 더 효율적인 정확한 버섯 인공 재배 관리를 위해 기술 참조를 제공한다.

• Journal of Animal Science and Technology
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• 제47권2호
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• pp.305-316
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• 2005

This study was conducted to determine the total amount and type of seleniwn (Se) in the Se-enriched mushroom and its spent mushroom composts (SMC), and to investigate the metabolism in relation to Se accwnulation in the mushroom. Mushrooms, Flammulina velutipes, used in this study were grown for 60 days by adding 2 rng of inorganic Se (Na2Se03) per kg of mushroom composts (MC) on as-fed basis and were compared with normal mushrooms grown on the non Se-supplemented Me. Total Se contents for Se-treated mushrooms were significantly increased (P < 0.0001) by 20-fold (4.51 $\mu$/ g of dry) compared to Se-untreated (0.23 $\mu$/ g of dry). On the contrary, organic Se ratio was significantly lower (P < 0.0001) in the Se-treated mushroom (72.3 %) than the Se-untreated one (100 %, not analytically detected of inorganic Se). Se distribution upon a length in the Se-treated mushrooms was the highest in the bottom part (6.86 $\mu$/ g of dry) near to MC, and top and middle parts were significantly lower (3.71 and 3.01 $\mu$/ g of dry, respectively; P < 0.001) than the bottom. In the SMC from Se-treated mushrooms, the significant amount of Se (5.04l1g/g of dry) was remained, but that from the Se-untreated mushrooms was significantly low (P$\mu$ / g of dry. Se-treated SMC showed a high ratio of organic Se (65.67 %), suggesting that the significant amount of inorganic Se in the SMC was converted to organic Se by mushroom mycelia. Prior to mycelia inoculation in the mushroom culture, the sterilization of MC brought approximately 18% of Se loss in the MC. Apparent and net accumulation rates (%) for Se into mushrooms were 14.81 and 10.14 %, respectively, resulting from the Se volatilization into the air via metabolic process of mushroom itself. The result of this study shows that inorganic Se addition to MC for mushroom improved the organic Se contents in the mushroom and SMC. This study showed the possibility that Se in Se-enriched mushroom and SMC could be utilized as Se sources of food for human as well as feed for livestock.

• 한국식품저장유통학회지
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• 제30권5호
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• pp.729-742
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• 2023

The consumption of king oyster mushrooms has steadily increased owing to their unique flavor and delicate texture. This study extended the storage period of king oyster mushrooms (Pleurotus eryngii ) via gamma irradiation. Irradiated samples (0, 0.5, 1, 2, and 3 kGy) were stored at 4℃ with 80% relative humidity for up to 28 days, and the experiments were conducted every 7 day. Microbiological analysis revealed a dose-dependent reduction in total aerobic bacteria, Pseudomonas spp., and yeasts and molds, and gamma irradiation above 2 kGy effectively controlled microbial contamination for up to 28 days. At the 28th day of storage, the irradiated king oyster mushrooms exhibited delayed browning through the reduction of tyrosinase activity. Moreover, firmness reduction (%) was 80.59±1.89% for the non-irradiated group and 42.80±1.28, 34.57±1.13, 31.05±3.24, and 39.73±0.94% for the irradiated group (0.5, 1, 2, and 3 kGy), respectively. These results were supported by the scanning electron microscopy photos, which showed smaller pores in the irradiated group than in the non-irradiated group. This study demonstrated that 2 kGy of gamma irradiation effectively reduces microbial contamination and delays the browning and softening of king oyster mushrooms for up to 28 days.