• Journal of Mushroom
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• v.14 no.4
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• pp.174-178
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• 2016

Simple sequence repeats (SSR), also referred to "microsatellites" consist of tandemly repeated short DNA sequence motifs and have been applied in various marker-based studies. SSRs were isolated and characterized from 'Heuktari' and 'Miso', which are major oyster mushroom cultivars in Korea, by genome sequencing and bioinformatic analysis. The genome sizes of 'Heuktari' and 'Miso' were estimated to be 40.8 and 40.3 Mb, respectively, which are larger than those of other P. ostreatus species (PC9 and PC10) and smaller than those of P. eryngii (KNR2312P5). In total, 949 and 968 SSRs were found in the 'Heuktari' and 'Miso' genomes, respectively. Comparative analysis of five mushrooms including P. ostreatus var. florida (PC9 and PC15) and P. eryngii revealed that the number of SSRs in 'Heuktari' and 'Miso' were the highest among them. All mushrooms studied showed similar SSR distribution patterns. Tri-, hexa-, and octanucleotide motifs accounted for the top three fractions of all SSRs.

• Korean Journal of Community Nutrition
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• v.7 no.5
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• pp.715-723
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• 2002

In recent yearn, eating habit that is not right causes disease the dietary fiber (DF) intakes of Korean decreases. Occurrence of chronic disease such as constipation increased gradually. This study was performed to investigate of high fiber standard recipes for one day including major source of DF such as vegetables, cereals and grain products, seaweeds, fruits, fungi and mushrooms, and legumes and products for improving constipation through dietary treatment. Nutrient analysis per person marked energy, protein, fat and DF content. The food of high I : S ratio (Insoluble fibers: Soluble fibers) are soybean sprout salad, rice gruel with vegetables, pan fried mushroom with vegetables. The food of low I:S ratio are fermented soybean paste stew, fried rice with kimchi, fruits salad with yogurt dressing and seasoned noodle with vegetables. The representative high fiber diet menu is rice gruel with vegetable, rice with radish and oyster, fermented soybean paste stew, kimchi stew, assorted soybean sprout salad, three kinds of pancake roll, pan fried mushroom with vegetables, fruits salad with yogurt dressing and seasoned noodle with vegetables. The menu developed in this study, contains fiber of at least 8.97 times of RDA and in point view of 1 day intake, that is similar to the scope of RDA, 20-25 g per day. This findings should be appliable to nutritional education and medical food for constipation. And also, the aim of study is constipation patients easily applicate that developed the food of high fiber using Korean common food. And the result of the study will be the basic data about clinical test of food developed in this study and the danger of high fiber diet. The representative high fiber diet menu is rice gruel with vegetable, rice with radish and oyster, fermented soybean paste stew, kimchi stew, assorted soybean sprout salad, three kinds of pancake roll, pan fried mushroom with vegetables, fruits salad with yoghurt dressing and seasoned noodle with vegetables. This findings should be applicable to nutritional education and medical food for constipation.

• Journal of Mushroom
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• v.4 no.2
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• pp.53-56
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• 2006

The enormous production of spores by the fruitbodies in the cultivation of oyster mushrooms (Pleurotus ostreatus) is develop an allergy with symptoms similar to an "extrinsic allergic alveolitis (EEA)". the sporeless strain would noy only benefit health of mushroom workers but also reduce the risk of viral infections on the mushroom farms. For the development of a sporeless strain of P. ostreatus we used strain ASI 2069. This non-commercial strain is completely nonsporulating. We have recovered both nuclear types of strain ASI 2069 as monokaryons (hereafter referred to as neohaplonts) by protoplasting the mycelium. Crosses between neohaplonts and SSI's(single spore isolates) obtained from a sporulating commercial strain ASI 2180 yielded fruitbodies that isolated 128 strains. 13 excellent strains are selected from 30 bred strains by quality of fruitbodies and spore number. Among 13 excellent strains, G192 strain is chose finally to high yield and sporelessness.

• Journal of Mushroom
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• v.9 no.3
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• pp.91-95
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• 2011

Pleurotus ostreatus, the oyster mushroom, is one of the most important edible mushrooms. It is especially susceptible to bacterial blotch disease, which is caused by Pseudomonas tolaasii. In order to develop bacterial blotch disease-resistant transgenic mushroom, NUECIN cDNA, a gene for an antibacterial peptide cloned from Bombyx mori, was overexpressed in Pleurotus ostreatus. NUECIN cDNA was fused to the ${\beta}$-TUBULIN promoter of oyster mushroom and co-transformed with the pTRura3-2 vector into the uracil auxotrophic mutant strain. Twelve transformants containing the NUECIN gene were identified by genomic PCR and Southern blot analysis. NUECIN gene expression was confirmed by Northern blot analysis. Three transformants showed the transcriptional expression of the gene. However, we could not detect expression of the protein in the transformants. This study showed the possibility of transgenic mushroom development for disease resistance.

• Journal of Practical Agriculture & Fisheries Research
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• v.24 no.3
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• pp.5-14
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• 2022

Trichoderma is known as pathogen caused serious green mold disease on commercial production. T. pleuroti and T. pleuroticola were common species in various mushroom media. Many strains of T. pleuroti, known as aggressive species causing major economic losses in Korea, showed benomyl resistance. Accurate identification and detection of Trichoderma species associated with oyster mushrooms is very important for disease control. We developed species-specific primers for T. pleuroticola, T. pleuroti, T. harzianum, and T. atroviride based on species-specific fragments isolated from amplified fragment length polymorphism analysis. PCR products corresponding to the predicted fragment of 500bp, 230bp, 180bp, and 410bp were amplified from T. pleuroticola, T. pleuroti, T. harzianum, and T. atroviride, respectively. Multiplex PCR assay using species-specific primers quickly and accurately identified and detected T. pleuroti from mushroom media in which various species co-exist. Our results can be useful for the effective control of mushroom disease.

• The Korean Journal of Mycology
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• v.52 no.1
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• pp.61-71
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• 2024

Next-generation sequencing of shiitake, oyster, and king oyster spent mushroom substrates collected from Chun-cheon, Yeo-ju, Hong-cheon, Gwang-ju, Ui-ryeong, and A-san was performed. Metabarcoding analysis using amplicon sequence variants was performed to confirm the microbial content ratio in the medium after harvesting the collected mushrooms; the ratio of the contents of various microorganisms in the medium after mushroom harvest varied depending on the materials added to produce the mushroom medium. The WPGMA analysis of the similarity between microbial communities, which was based on the β-diversity, confirmed that the microbial communities in the substrates of the different mushroom varieties were similar.

• Food Science and Preservation
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• v.16 no.2
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• pp.166-171
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• 2009

The effects of vacuum precooling(VP) on the shelf-life of polyethylene film(PE) packaged King oyster mushrooms(Pleurotus eryngii) during storage at $-1^{\circ}C$ were investigated. VP was conducted below $0^{\circ}C$ in a $-1^{\circ}C$ cold chamber of 40 minutes, and mushrooms were stored for 30 days in batches of 1kg. The weight loss of the VP-treated mushroom was slightly lower than that of control. The $O_2$ concentrations of VP-treated mushroos, within 4 days of storage, were 2.44-14.50 %/kg-package/hr, thus higher than control values(2.01-8.19%/kg-package/hr). $CO_2$ generation of VP-treated mushrooms, again within 4 days of storage, was 0.47%/kg-package/hr, thus lower than that of controls(0.58%/kg-package/hr). The $CO_2/O_2$ ratio peaked on day 4 of storage in the control group, tbut no such peak was observed in VP-treated mushrooms. In the VP-treated fungi, lightness was higher, and redness and yellowness lower, than in controls, at all storage times.. In VP-treated mushrooms, strength, hardness and chewiness were significantly higher than in controls, but there were no significant differemces in springiness or cohesiveness. Softening and breakdown of under-cap wrinkles were observed in control mushrooms stored for 30 days, but occurred to a lesser extent in VP-treated fungi. Stipe reticulum tissue vessels in the 30 day-stored VP-treated mushrooms were relatively well-defined and clear, but were softer and diffuse in the control fungi. The results thus confirmed that VP after harvest enhanced mushroom shelf-life and PE packaging prolonged storage time. The data will have industrial applications.

• Journal of Mushroom
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• v.16 no.3
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• pp.155-161
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• 2018

In this study, we analyze the growth environment using smart farm technology in order to develop the optimal growth model for the precision cultivation of the bottle-grown oyster mushroom 'Suhan'. Experimental farmers used $88m^2$ of bed area, 2 rows and 5 columns of shelf shape, 5 hp refrigerator, 100T of sandwich panel for insulation, 2 ultrasonic humidifiers, 12 kW of heating, and 5,000 bottles for cultivation. Data on parameters such as temperature, humidity, carbon dioxide concentration, and illumination, which directly affect mushroom growth, were collected from the environmental sensor part installed at the oyster mushroom cultivator and analyzed. It was found that the initial temperature at the time of granulation was $22^{\circ}C$ after the scraping, and the mushroom was produced and maintained at about $25^{\circ}C$ until the bottle was flipped. On fruiting body formation, mushrooms were harvested while maintaining the temperature between $13^{\circ}C$ and $15^{\circ}C$. Humidity was approximately 100% throughout the growth stage. Carbon dioxide concentration gradually increased until 3 days after the beginning of cultivation, and then increased rapidly to approximately 2,600 ppm. From the 6th day, $CO_2$ concentration was gradually decreased through ventilation and maintained at 1,000 ppm during the harvest. Light was not provided at the initial stage of oyster mushroom cultivation. On the $3^{rd}$ and $4^{th}$ day, mushrooms were irradiated by 17 lux light. Subsequently, the light intensity was increased to 115-120 lux as the growth progressed. Fruiting body characteristics of 'Suhan' cultivated in a farmhouse were as follows: Pileus diameter was 30.9 mm and thickness was 4.5 mm; stipe thickness was 11.0 mm and length was 76.0 mm; stipe and pileus hardness was 0.8 g/mm and 2.8 g/mm, respectively; L values of the stipe and pileus were 79.9 and 52.3, respectively. The fruiting body yield was 160.2 g/850 ml, and the individual weight was 12.8 g/10 unit.

• Journal of Mushroom
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• v.7 no.3
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• pp.122-129
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• 2009

We determined the genetic relatedness among 81 commercial varieties of oyster mushrooms by either comparison of fruiting body characteristics or using PCR amplification with URP primers. Also, we assessed their temperature adaptation by using box cultivation. Based on our data, some varieties such as Wonhyung and variety 1, Suhan and variety 20, Wang-hukpyung and variety 4, Chunchu #2 and variety 6, Shinong #11 and variety 1, Samgu #1 and variety 2, showed the close genetic relatedness between each other. It is known that mushroom culture room is affected by outer temperature because mushroom need the adequate aeration for their growth. Therefore, in aspect of saving energy, the cultivation of season favorable mushroom species has been recommended. Eight different commercial varieties including Sa-chul, Yeoreum and Bunhong(Pink) grew well at high temperature ($16^{\circ}C$). Also, about 51 different oyster mushroom strains were good at relatively high temperature. However, other 64 different oyster mushroom varieties were grew well at low temperature ($11^{\circ}C$). Fourty-nine varieties were adapted well in most temperatures. The slow growth rate were observed in some varieties including Kun(P. eryngii ), Awi(P. nebrodensis ), and Cheunbok(P. abalonus ), which are not suitable for box cultivation. We believe that the culture characterization of each mushroom varieties should help many farmers in many aspects such as saving energy, quantity improvement and new variety development etc.

• Journal of Mushroom
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• v.7 no.3
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• pp.130-134
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• 2009

To develop new white variety of Oyster mushroom, all white varieties which have been collected and kept in the lab were revived and screened their cultural characteristics. 84 intra-specific Oyster mushroom hybrids between the white-colored mutants Suhan and Wonhyeong were developed using hyphal anastomosis technique in 2007. The Po2007-63 ($2842-7{\times}0205-7$) was shown the best cultural characteristics, selected to be a new variety and named as 'Goni'. The new commercial strain, 'Goni' has white pilei and grows well under spring and autumn conditions in Korea. The fruiting bodies of 'Goni' are of an excellent quality in that not only the stipe is thick and long but also the pileus is small and hard. The optimum temperatures for mycelial growth and fruiting body development were $25-30^{\circ}C$ and $10-16^{\circ}C$, respectively. Time period required for the initiation of the first fruiting body is about 3 to 5 days depending on the temperatures. The shape of fruiting body is thin funnel shape. Fruiting body production per bottle was about $91{\pm}13$ g which is almost 97% quantity compared to that of other variety 'Miso'. Relatively low temperature incubation ($11^{\circ}C$) resulted in the development of better quality of 'Goni' mushrooms. When two different media including potato dextrose medium and mushroom complete medium were compared, the growth of mushroom were much faster in mushroom complete medium at $20-25^{\circ}C$, but not at $25^{\circ}C$. Similar results were observed with other variety 'Miso'. Analysis of the genetic characteristics of the new commercial strain 'Goni' showed a major DNA profile as that of the parental Suhan when primer URP 1 was used, but different to 'Miso' that was used as a control. When screens were performed with primer URP 2, DNA patterns were similar both to that of the parents and 'Miso'. This new variety of the white Oyster mushroom has a clean and fresh image that corresponds well to "health food". We therefore expect that this new strain will satisfy the consumers demand for variety and excellent mushrooms.