• Journal of Mushroom
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• v.9 no.1
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• pp.22-26
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• 2011

We bred a new strain of Pleurotus eryngii. It's name is 'Gongi No.3' and it was bred by mating monokaryotic strain isolated from E08-5D2 and dikaryotic strain GMPE25016 from 2006 to 2010 in Mushroom Research Station, Gyonggi province A.R.E.S. The characteristics of a new strain 'Gongi No.3' is as follows ; The optimum temperature for mycelium growth was from 26 to 29 degrees celsius on PDA medium and those for the premodium formation and the growth of fruit body were from 14 to 18 degrees celsius. The period of spawn running was around 30days at 22 degrees celsius and the period taken from scratching old spawn to make premodium were 8 days. The color degree of cap surface was measured by color difference meter and that of a new strain 'Gongi No.3' was 54.4 by L-value. it was seem to be dark, compared with 'Keunneutari No.2'. The hardness of fruit body of a new strain was higher than 'Keunneutari No.2'. The yield was about 180g per bottle(1100cc). it was 10g more than 'Keunneutari No.2'.

• Journal of Mushroom
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• v.12 no.2
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• pp.127-131
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• 2014

We bred a new strain of Pleurotus eryngii having few number of fruit body per bottle. It's name is 'Saegonji' and it was bred by mating monokaryotic strain isolated from E12-176 and monokaryotic strain 'aerini No.3' in Mushroom Research Institute, Gyonggi province A.R.E.S. The characteristics of a new strain 'Saegonji' are as follows. The optimum temperature for mycelium growth was from 23 to $26^{\circ}C$ on PDA medium and those for the primodium formation and the growth of fruit body were about $15^{\circ}C$. The period from spawn innoculation to harvesting required around 51 days at $20^{\circ}C$. The number of fruit body per bottle was 12.8 and it was 9.3 less than 'Keunneutari No.2'. The length was 135.8 mm. It was longer than 'Keunneutari No.2', The color of cap was white grey, while that of 'Keunneutari No.2' was grey. The yield was about 159 g per bottle(1100cc) and it was same as Keunneutari No.2.

• Journal of Mushroom
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• v.4 no.4
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• pp.135-143
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• 2006

We have investigated cultural circumstance and given condition of king oyster mushroom(Pleurotus eryngii) growing farmer. We collected many pathogens from King oyster mushroom growing farmer and identified with chemicobiological test and microscope. Most of investigated farmers neglected their's growing room cleaning and washing, after harvesting At pin-heading induction time, humidity degree in growing room was kept of high level and Air ventilation volume was so little that fruit-body formation ratio was low. The collected pathogens were twenty eight strains and identified with Pseudomonas sp., Trichoderma sp. mostly. During the spawn running time and pin-heading induction time, contamination by Trichoderma sp. occurred mostly, but during the fruit-body growing time, contamination by Pseudomonas sp., Erwinia sp. etc, occurred.

• Journal of Mushroom
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• v.16 no.1
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• pp.39-44
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• 2018

We investigated the possibility of utilizing spent mushroom culture-medium as raw material to produce organic compost. Mushroom culture-medium contained 2.69% nitrogen, 41.07% carbon, and 0.99% phosphoric acid. Nitrogen and carbon content in rice bran were 3.08% and 47.34%, respectively. Nitrogen, carbon, and phosphoric acid content in mushroom Pleurotus eryngii were 3.41%, 34.63%, and 1.70%, respectively. Our study aimed to evaluate the degree of decay of compost produced from the substrate, used to culture King Oyster mushrooms by analyzing seed germination indexes in cucumber, radish, lettuce, and Chinese cabbage. Our results showed that compost from spent mushroom culture-medium completed the stabilization process in 4 to 6 weeks, as evaluated by the appropriate organic compost maturity point for the plantation.

• Journal of Mushroom
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• v.16 no.3
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• pp.186-191
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• 2018

In order to breed a new Pleurotus eryngii cultivar with a large pileus and convex shape, which are favorite traits of customers from Europe and North America, single crosses between monokaryotic mycelia derived from basidiospores of KNR2555 were performed to yield the new cultivar $2{\times}12$ chosen by cap shape (convex), diameter of pileus (60.7 mm), and quality (4.9) in a preliminary cultivation. The strain was named Gat_aeryni and was cultivated on a large scale for comparison with Kenneutari 2 ho at the GNARES and at mushroom farms. The yield of Gat_aeryni (71.7 g) was not significantly different from that of Kenneutari 2 ho (71.4 g), and the quality of the new cultivar was 6.8, which was not significantly different from that of a reference cultivar (6.5). Days for harvest, length, and diameter of the pileus in the two cultivars were statistically different by an independent t-test (P < 0.001, P < 0.05, P < 0.001 and P < 0.05 respectively). The new and reference cultivars were discriminated by PCR reactions with a primer set (URP1 and URP10) and simultaneous cultivation.

• The Korean Journal of Mycology
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• v.41 no.2
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• pp.91-96
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• 2013

Two strains Pleurotus eryngii 'Aeryni' and 'Na' carrying superior traits of a pileus and a earliness of harvest were selected to improve previously bred strains by single crosses. New hybrid, Aeryni 3 (Aeryni10 ${\times}$ Na5) showed superiority to other hybrids in yield, fruit body shape and days for harvest. The new strain, Aeryni 3 was harvested earlier than Keunneutari No. 2 by 2~3 days, and yielded 110.5 g/bottle (850 mL) which was 108% of that of Keunneutari No. 2. The ratio of diameter of pileus and stipe was 1.8 indicating that new stain will be likely low damage rate of fruit body during a distribution, and that was better than 2.1 of Keunneutari No. 2. A sensory test of taste of the new strain showed that 84.7% of evaluation panels selected "very good" while that of Keunneutari No. 2 was 55.5%. In purchasing intent test, 86.9% of panels will buy the new stain whereas 46.8% will buy Keunneutari No. 2 implicating that the new strain will likely be more marketability than previously bred strain.

• Korean Journal of Food Science and Technology
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• v.48 no.6
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• pp.582-589
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• 2016

The aim of this study was to investigate the synergistic anti-inflammatory and anti-dermatitis effects of grape branch extract (GBE) and Pleurotus eryngii (PEE) combinations on the active immune cells and atopic dermatitis-like skin lesions in mice. The results showed that the combination of GBE ($12.5{\mu}g/mL$) and PEE ($500{\mu}g/mL$) led to much stronger inhibitory effects on the production of inflammatory mediators, such as NO and $PGE_2$ than that exhibited by GBE ($25{\mu}g/mL$) and PEE ($1000{\mu}g/mL$) alone, even at higher concentrations, in LPS-stimulated RAW 264.7 macrophages. The combination of GBE and PEE synergistically inhibited the production of TNF- and IL-6 in LPS-stimulated RAW 264.7 macrophages and PMA plus A23187-activated HMC-1 cells. Furthermore, combined GBE and PEE had a stronger ameliorative effect than GBE and PEE alone by inhibiting the clinical sores, IgE, and IL-4 on atopic dermatitis-like skin lesions in mice. Collectively, these results suggested that the combination of GBE and PEE produced a synergistic anti-inflammatory and anti-atopic dermatitis effect on immune cells and atopic dermatitis-like skin lesions in mice.

• Journal of Mushroom
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• v.10 no.4
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• pp.191-197
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• 2012

This study was carried out to investigate proper modified atmosphere condition of king oyster mushroom (Pleurotus eryngii) during cold storage and distribution. King oyster mushrooms were divided into two treatments: $1{\mu}L/L$ 1-methylcyclopropene for 20 hours at $0^{\circ}C$ (1-MCP), while the other treatment was left at $0^{\circ}C$ (control). They were packaged with $30{\mu}m$ oriented polypropylene (OPP, $1238.0cc/m^2{\cdot}day{\cdot}atm\;O_2$), and microperforated (MP3, $3179.9cc/m^2{\cdot}day{\cdot}atm\;O_2$) film. Quality and sensory evaluation parameters of weight loss, stem firmness, skin color, off-flavor, overall quality were monitored after 3, and 4 weeks storage at $0^{\circ}C$ and plus 3 days on the shelf at room temperature. 1-MCP treated mushroom packaged with MP3 film kept 3.6~10.9% $O_2$ and 9.0~13.3% $CO_2$ concentration in the bag during storage, and showed high overall quality at 4 weeks storage at $0^{\circ}C$ + 3 days on the shelf at room temperature because of the lowest development of off-flavor, stem discoloration, and cap softening among the treatments.

• Journal of Mushroom
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• v.11 no.2
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• pp.82-86
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• 2013

A new variety of Pleurotus eryngii which is named 'Gonji No. 8' was bred by mating monokaryotic strain isolated from E085D2 and a monokaryotic strain 'aerini No.3' obtained from the Mushroom Research Institute, Gyeonggi-Do A.R.E.S. The characteristics of the new variety 'Gonji No.8' is as follows. The optimum temperature for mycelium growth was from $23^{\circ}C$ to $26^{\circ}C$ on potato dextrose agar (PDA) medium. For the primodia formation and the growth of fruit bodies, the optimum temperature was from $14^{\circ}C$ to $16^{\circ}C$. The period of spawn running was around 30 days at $22^{\circ}C$ and the days taken after the removal of the spawn layer to initiate primodia was seven days. The hardness value of fruit body was $8,432{\pm}2,193$ $g/cm^2$, which was two times more than that of 'Keunneutari No.2'. The yield of 'Gonji No.8' was about 133 g per bottle(900cc) and it was same as 'Keunneutari No.2'.

• The Korean Journal of Mycology
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• v.40 no.3
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• pp.145-151
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• 2012

Two strains Pleurotus eryngii KNR2312 and A8B10 (Na) which have good traits in cap quality and speedy growing were selected to breed a new strain carrying the two traits. KNR2312-2636-$10{\times}18$ (Ga) with 45.2 cap lightness and 6.5 quality was breeded by a consecutive inbreeding between KNR2312-derived monokaryons. $Ga5{\times}Na5$ came from outcrossing between Ga and Na was backcrossed with KNR2312-derived monokaryons twice to improve quality in cap color and shape. Therethrough Ga5NaKNR2312-47KNR2312-$12{\times}38$ carrying lightness of 49.5, quality of 7.3 and weight of 95.1 g was selected. The selected strain possesses good quality and dark color of cap. Especially its edge is 24 mm thick, therefore it is not likely damaged during processing and distribution.