• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1373-1380
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• 1998

Wet noodles were prepared with wheat flour and mushroom powder (oyster and oak mushrooms), and effects of added mushroom powders on dough rheology and wet noodle quality were examined. Particle size distribution of mushroom powder ranged from 0.04 to $500\;{\mu}m$, which was different from that of wheat flour. The initial pasting temperature in amylograph, and the water absorption and the dough development time in farinograph increased with the increase of mushroom powder. The peak and final viscosities in amylograph, and dough stability in farinograph decreased with the increase of mushroom powder. Decrease of L value and increase of a and b values were shown with the increase of mushroom powder in wheat flour-mushroom powder composite as well as wet noodles. The cooked weight and volume of cooked noodles were decreased, but the turbidity of soup were increased with the addition of mushroom powder. Most of texture parameters (hardness, cohesiveness, chewiness and cutting force) of cooked noodles decreased with the addition of oyster mushroom powder, but increased with the addition of oak mushroom powder. From the result of sensory evaluation, wet noodles containing 3% oyster mushroom powder and 5% oak mushroom powder were rated as high quality wet noodles.

• Journal of Mushroom
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• v.15 no.4
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• pp.202-205
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• 2017

The potential risk of heavy metals and residual pesticides in imported sawdust media inoculated with oak mushroom cultures is a concern for safe mushroom production in Korea. To obtain preliminary data for a sound analysis of this risk, this study was undertaken to analyze the presence of heavy metals and residual pesticides in the oak mushroom media imported from six different regions in China, between 2013 and 2015. Lead, arsenic, chrome, mercury, and cadmium were analyzed; arsenic, chrome, and mercury were not detected. Lead was detected in the imported oak mushroom media from Jinlin, Shandong, Liaoning, and Tianjin. The detection level of lead ranged from 1.7 to 3.2 mg/kg. Cadmium was detected at a level of 0.028 to 0.037 mg/kg in the media from Shandong and Liaoning. No residual pesticides were detected in any of the samples.

• Journal of Mushroom
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• v.20 no.1
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• pp.22-28
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• 2022

In order to provide basic data for preparing management standards and to verify the safety of the Chinese oak mushroom-derived moisturizing medium-which is synthesized and imported in large quantities-the presence of 321 residual pesticides, 7 heavy metals, and 3 radioactive materials was analyzed in the moisturizer samples. Examination of residual pesticides in seven moisturizing medium samples prepared using the Chinese oak mushroom and three domestic sawdust samples used for mushroom culture revealed the presence of cypermethrin and iprodione in three moisturizer samples, but the contents of these pesticides were below the standard limits. Zn was detected in ten samples, Cu was detected in nine samples, and Ni was detected in four samples, but their contents were below the standard limits. Pb, Cd, Cr, and Hg were not detected in any sample. No radioactive materials were detected in the samples. In addition, fruiting bodies of the oak mushroom were observed in each medium. Examination did not reveal the presence of any residual pesticides or harmful compounds. In this study, the use of the moisturizing medium prepared using the Chinese oak mushroom was found to be safe. As residual pesticides, heavy metals, and radioactivity-even in trace amounts-remain concentrated in the human body, continuous verification of the safety of hazardous substances and pollutants during the systematic cultivation and management of these mushrooms is required.

• Journal of Korean Society of Forest Science
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• v.63 no.1
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• pp.61-68
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• 1984

The oak-mushroom is one of the special minor products utilizing hardwoods, such as oaks in the mountaineous villages, as a food for health and export in Korea. However, oak-mushroom farmers have been faced the problems such as small cultivation scale, unskilled technique of production, management of cultivation, and low productivity. It is now a turning point presenting the optimum and reasonable management techniques to increase the productivity with consideration of balanced income and expenditure. This report analyzed the investment effectiveness of cultivation. The financial rate of return (FRR) of oak-mushroom cultivation is as high as 10.3 percent compared with that of other farmings. Moreover, the FRR remarkably increased with increased cultivation scales. The FRR could be highly improved if the price of both mushroom-logs and dried mushroom products, is stable and the cultivation techniques for higher productivity are developed. The policy providing the constant price of raw materials and mushroom products, and new advanced cultivation techniques enable the enhancement of investment for the oak-mushroom cultivation.

• Journal of Biosystems Engineering
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• v.32 no.1 s.120
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• pp.6-12
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• 2007

This study was conducted to investigate the drying characteristics of oak mushroom using stationary far-infrared dryer. Drying characteristics was measured at drying air velocity 0.4 to 0.6 m/s and drying temperature 50, 60, and 70$^{\circ}C$, respectively. With high temperature of far-infrared heater and fast air velocity, the far-infrared drying rate of double air flow system was better than conventional heated-air drying as much as 39%. The value of color difference (E) of oak mushroom before and after drying was 8.95 by using heated air drying and was in the range of 3.76$\sim$6.98 by the far-infrared drying. The shrinkage rate of oak mushroom after heated air drying was higher than that of air velocity, 0.6 m/s of far-infrared drying conditions, and was lower than that of air velocity, 0.4 m/s of far-infrared drying conditions. The content of free amino acid was higher in far-infrared drying than heated air drying.

• Journal of Mushroom
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• v.16 no.1
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• pp.51-56
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• 2018

In Korea, the oak mushroom (Lentinula edodes) is highly preferred by consumers in the food industry and makes up about 97.7% of the total forest mushroom production. This indicates that the oak mushroom is an important non-timber forest product in Korea. Recently, the breeding and development of new cultivars of L. edodes have been actively initiated, and the development of molecular markers that are able to identify and discriminate the new cultivars is crucial for protecting the breeder's rights. This study was carried out to develop a cleaved amplified polymorphic sequence (CAPS) marker for the identification and discrimination of a new cultivar, Sanmaru 2ho from the 37 other oak mushroom cultivars. A single nucleotide polymorphism (SNP) was identified at the $1,803,483^{rd}$ position of scaffold2 in the genome of Sanmaru 2ho. The amplified DNA containing the SNP of Sanmaru 2ho was uniquely not cleaved by the restriction enzyme, Hha I, and thus Sanmaru 2ho was successfully distinguished from the other oak mushroom cultivars.

• Journal of Mushroom
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• v.18 no.3
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• pp.179-188
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• 2020

The oak mushroom (Lentinula edodes) is a popular edible mushroom that has long been cultivated and eaten throughout Northeast Asia (including Korea). Its taste and flavor are unique. Oak mushrooms are cultivated on logs and in sawdust. The cultivation period on logs is 4-5 years, while the cultivation period in sawdust is 6 months, which is rapidly driving a shift from log to sawdust based cultivation. In particular, the Sanjo 701ho cultivar of L. edodes is a mid-range to high-temperature variety that is widely known for its suitability for summer cultivation on sawdust in Korea. This study summarizes new developments and achievements in the oak mushroom industry in Korea, and details the cultivation history of Sanjo 701ho, its culturing characteristics, various demonstration tests, and the expansion of domestic varieties.

• Journal of Mushroom
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• v.12 no.1
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• pp.24-28
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• 2014

Lentinula edodes is known by oak mushroom. It has been favored as delicious and nutritious food and the low-calorie food with a high nutritional value. It is also functional food since it contains a material well-known for its medicinal benefits. Since the growth and quality of oak mushrooms are sensitively affected by environmental conditions, an adequate environmental control is very essential to improve the yield and quality under protected cultivation. The main objectives of the study were to investigate cultural characteristics of mycelial growth and in vitro fruiting of Lentinula edodes. The optimum culture media for mycelial growth of L. edodes were PDA and MYA. Similarly, optimum temperature was $25^{\circ}C$. Malt extract(2%) and yeast extract(0.2%) were optimum carbon and nitrogen sources. Optimal culture period was 110~120 days in sawdust medium. Mycelial growth in medium(61 mm/7 days) Quercus mongolica extract the most good. Among different five log types, highest mycelial growth and fruiting productivity were observed in Quercus variabilis sawdust(20.9%).

• Journal of Applied Biological Chemistry
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• v.61 no.1
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• pp.69-73
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• 2018

Oak mushroom (Lentinus edodes) is cultivated by using oak logs and sawdust medium. Green mold (Trichoderma) infection on these media severely suppresses the growth of oak mushroom. Usages of antibiotics and chemicals are not generally allowed to control of green mold since the mushroom is a fresh food. Tolaasin and its analogues, peptide toxins secreted by Pseudomonas tolaasii, have the antifungal activity and they have been successful to control the green mold disease. When the green mold, Trichoderma harzianum H1, was cultured in the presence of these toxins, the growth of fungus was effectively suppressed. In sawdust media, when the bacterial culture supernatants were sprayed on the aerial hyphae of green molds, the fungal growth was completely suppressed. Particularly, the antifungal activity was greatly increased by the combined culture extracts of P. tolaasii 6264 and HK11 strains. Therefore, these bacterial strains and their peptide toxins were able to suppress the growth of green molds and these can be good candidates to prevent from Trichoderma disease in oak mushroom cultivation.

• Journal of Biosystems Engineering
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• v.27 no.3
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• pp.219-226
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• 2002

Desorption equilibrium moisture contents of oak mushroom were measured by the static method using salt solutions at flour temperature levels of 35$\^{C}$, 45$\^{C}$, 55$\^{C}$ and 6$\^{C}$ and five relative humidity levels in the range from 11.0% to 90.8%. EMC data were fitted to the modified Henderson, Chung-Pfost, modified Halsey and modified Oswin models using nonlinear regression analysis. Drying tests far oak mushroom were conducted in an experimental dryer equipped with air conditioning unit. The drying test were performed in triplicate at flour air temperatures of 35$\^{C}$, 45$\^{C}$, 55$\^{C}$ and 65$\^{C}$ and three relative humidities of 30%, 50% and 70% respectively. Measured moisture ratio data were fitted to the selected four drying models(Lewis, Page, simplified diffusion and Thompson models) using stepwise multiple regression analysis. The results of comparing root mean square errors for EMC models showed that modified Halsey was the best model, and modified Oswin models could be available far oak mushroom. The results of comparing coefficients of determination and root mean square errors of moisture ratio for four drying models showed that Page model were found to fit adequately to all drying test data with a coefficient of determination of 0.9990 and root mean square error of moisture ratio of 0.00739.