• Journal of agriculture & life science
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• v.46 no.6
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• pp.105-115
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• 2012

The detailed proximate, fatty/amino acid, mineral composition, texture, color, chemical and taste compounds of six oysters (four kinds of cultured oysters and two kinds of wild oysters) in Korea were investigated. Length and weight of the shell removed cultured and wild oysters were 4.7~5.1 and 3.0~4.2 cm, and 5.9~9.1 and 2.6~5.5 g, respectively. The proximate compositions were not significantly different between cultured and wild oysters. Amino nitrogen and volatile basic nitrogen content of these ones were 232.8~258.2 and 160.5~213.9 mg/100 g, 9.5~12.0 and 7.8~9.5 mg/100 g, respectively. As a texture characteristic of muscle, shearing force were 95~114 and 105~132 g. Amounts of total amino acids of cultured and wild oysters were 9,004~10,198 and 8,165~8,942 mg/100 g, respectively. Major amino acids and inorganic ions were aspartic acid, glutamic acid, proline, alanine, leucine, phenylalanine, lysine, arginine and K, Na, Ca, Fe, S, P, Zn. Major fatty acids of these ones were 16:0, 18:0, 16:1n-9, 18:1n-9, 22:1n-9, 16:4n-3, 20:5n-3 and 22:6n-3, and there was little difference between the two groups. Amounts of free amino acids of cultured and wild oysters extracts were 1,444~1,620 and 1,017~1,277 mg/100 g, respectively, and major ones were taurine, glutamic acid, glycine, alanine, tryptophan, ornithine and lysine. There is a little difference in glycine, tryptophan, ornithine and arginine contents, but TMAO and TMA contents were low in amount, and were not significantly different between the two groups.

• The Plant Pathology Journal
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• v.33 no.3
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• pp.276-287
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• 2017

RcsA is a positive activator of extracellular polysaccharide (EPS) synthesis in the Enterobacteriaceae. The rcsA gene of the soft rot pathogen Pantoea sp. strain PPE7 in Pleurotus eryngii was cloned by PCR amplification, and its role in EPS synthesis and virulence was investigated. The RcsA protein contains 3 highly conserved domains, and the C-terminal end of the open reading frame shared significant amino acid homology to the helix-turn-helix DNA binding motif of bacterial activator proteins. The inactivation of rcsA by insertional mutagenesis created mutants that had decreased production of EPS compared to the wild-type strain and abolished the virulence of Pantoea sp. strain PPE7 in P. eryngii. The Pantoea sp. strain PPE7 rcsA gene was shown to strongly affect the formation of the disease symptoms of a mushroom pathogen and to act as the virulence factor to cause soft rot disease in P. eryngii.

• Journal of Mushroom
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• v.18 no.3
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• pp.189-200
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• 2020

Pleurotus djamor var. roseus is an edible mushroom isolated from the wild and cultivated on paddy straw substrates. The present study was carried out to compare the nutritional composition and antioxidant properties of P. djamor var. roseus at different growth stages (primordia, basidiomata, and mycelia). The protein content was is in the range of 31.48 to 35.50 g/100g dw. The crude fiber content ranged from 8.0 to 14.60 g, and that of total carbohydrates ranged from 44.75 to 48.90 g. Sodium, magnesium, and calcium reached the maximum levels in basidiomata, and selenium was detected in basidiomata and mycelia (0.47 - 0.22 mg/Kg). The amino acid profile showed that all essential and nonessential amino acids and glycine showed maximum levels in basidiomata and 15.98 ± 0.01 g/100g. The fatty acid profile showed the presence of saturated and unsaturated fatty acids; the unsaturated fatty acid content was maximum in all of the samples, ranging from 76 - 40.41%. The total phenol and flavonoid contents as well as the scavenging (DPPH), ferric thiocyanate (FTC), and thiobarbituric acid (TBA) activities in the context of methanol and water extracts from primordia, basidiomata, and mycelium were determined. Among them, basidiomata and mycelial methanol extracts exhibited significant antioxidant activity. Overall, these findings show that P. djamor var. roseus can be used as a functional food for daily consumption.

• Journal of Mushroom
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• v.5 no.1
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• pp.7-12
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• 2007

All intra-specific hybrids among ASI $2172{\times}2104$, $2172{\times}2307$, $2186{\times}2172$ and $2186{\times}2307$ in P. salmoneostramineus produced pink fruiting bodies as like wild parental types. However, three hybrids of them between ASI 2186 and 2104 were white fruiting bodies. A new commercial strain "Noeul" of Pink Oyster mushroom was developed by intra-specific hyphal anastomosis. It was improved with hybridization between monokaryotic strain derived from ASI 2172 and ASI 2104. The optimum temperature of mycelial growth and fruiting body development were $25{\sim}30^{\circ}C$ and $19{\sim}24^{\circ}C$, respectively. The pileus was bright reddish pink. Commercial strain "Noeul" was as prolific as the more commonly cultivated Pleurotus ostreatus in the conversion of substrate mass to mushrooms using bottle cultivation. Mushroom cultivator can save money for mushroom growing on summer in Korea. Mushrooms should be picked when moderately young, and handled carefully so as to not bruise the brilliantly colored gills. This pink color makes marketing an interesting challenge depending upon the market niche.

• Korean journal of food and cookery science
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• v.22 no.3 s.93
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• pp.314-336
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• 2006

In this treatise, we investigated the Korean literature of main dishes before the 17th century : ${\ulcorner}Sangayorock{\lrcorner}$, ${\ulcorner}Sasichanyocho{\lrcorner}$, ${\ulcorner}Soowonjabbang{\lrcorner}$, ${\ulcorner}Yongjechongwha{\lrcorner}$, ${\ulcorner}Dongyoebogam{\lrcorner}$, ${\ulcorner}Domoondaejak{\lrcorner}$, ${\ulcorner}Geebongyouseul{\lrcorner}$, ${\ulcorner}New-Guwhangchalyo{\lrcorner}$, ${\ulcorner}Eumshickdimibang{\lrcorner}$,, ${\ulcorner}joobangmoon{\lrcorner}$, and ${\ulcorner}Yorock{\lrcorner}$. Main dishes were classified 19 kinds of rice, 64 kinds of gruel, 6 kinds of thin gruel, 1 kind of Moori, 1 kind of rice-cake soup, 37 kinds of noodles and 20 kinds of dumpling. Rice varieties were brown rice, rice, hulled rice, millet rice, foxtail millet rice, barley rice, sesame rice and flax seed rice. Gruel ingredients were cereal, beans, vegetables, nuts or seeds, medical plants or hardy wild plants, poultry, pork's kidney, dog's liver or oyster, clam and/or milk Rice-cake soup was 'Tangbyun' in ${\ulcorner}Domoondaejak{\lrcorner}$. Noodles were divided by main flours: wheat flour, buckwheat flour, mung bean flour and other flours. Noodles were made by pressing or cutting method. Pressing method used a mold with a hole. The husk of dumpling was made by wheat flour, buckwheat flour, mixed flour of wheat and buckwheat, sliced fish or meat, and/or a gray mullet. Another special method was 'Sangwha' made by fermentation. Bun stuffing of dumpling used fishes, meat, vegetables, beans, flours and seasonings. Cooking methods of dumpling were boiling, baking, steaming and pan-frying. From this investigation of the Korean main dishes described in the Korean literature before the 17th century, we expect to develop useful recipes for those who are concerned about health and want longevity, and thereby to advance the Korean food culture.

• Journal of the Korean Society of Food Culture
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• v.22 no.6
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• pp.721-741
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• 2007

1. For the types of boiled rice, there were 1 type of bap, 1 type of jebap cooked with glutinous rice, 13 types of boiled rice cooked by mixing grains and nuts such as daemakban, somakban, jobap, cheongryangmiban, jobap, gijangbap, yulmubap, hyeonmibap, boribap and patmulbap as well as patbap, congbap, byeolbap and bambap etc as ogokbap. Also, there were 12 types of bap cooked by mixing herb medicinal ingredients such as cheongjeong, oban, boksungabap, gumeunsaekbap, hwanggukgamchobap, yeongeunbap, okjeongbap, gogumabap, dububap, samssibap, dorajibap, gamjabap, songibap and jukshilbap. There were 7 types bap cooked as unique one bowl dish at the present as bapby mixing fish, meat, shellfish and milk as ingredients are hwangtang, gyejanggukbap, janggukbap, gulbap, kimchibap, chusaban and bibimbap, etc and the types of bap that have been analyzed are 34 total. 2. For the food ingredients used in bap types 23 types of miscellaneous grains, 5 types of nuts and 11 types of meat, 6 types of fish, 35 types of vegetables, 2 types of fruit including pears or peaches were used. Garlic wasn't used perhaps because of it being boiled rice 3. Types of Sap by Cooking Methods. (1) The ssalbap was cooked by first boiling water, putting in rice grains and boiling hard to be cooked as overcooked bap (rice). (2) The japgokbap (boiled cereals) has used buckwheat, barley job's tear, etc to be boiled down by soaking the ones with large grains (beans) first in advance to be boiled down or cooked by crushing into fine pieces. The red bean, etc was boiled down in advance or placed at the bottom of pot by cutting into two pieces while jujube or nut was cut into three pieces to cook the bap by pouring a lot of water and mixing other ingredients. (3) The gukbap (soup boiled rice), etc were cooked by squeezing out the yellow chrysanthemum that has dried chrysanthemum to cook the boiled rice by putting in rice and gukbap, meat or bones, etc were boiled down for a long time and decorated with meat or wild greens by mixing the bap in the meat juice. For gulbap (oyster boiled rice), etc, it was cooked as ingredients were stir fried in advance or washed and put in when the bap was about half cooked. (4) For bibimbap (mixed boiled rice), after the bap was overcooked first with rice, the wild greens were mixed lightly with bap beforehand, then the wild greens, decorations and garnishings were laid above rice and red pepper powder was sprinkled. (5) Namchok leaves, etc were boiled to cook the boiled rice with rice after being cooled while namchok stem and leaves were pounded to make juice and cooked the bap with rice. The peach, lotus root and yams were cut into fine pieces to be put in together when rice was about half done. The bellflower was soaked in water to be boiled down for a long time while potatoes and pine mushrooms, etc were cut into fine pieces to cook the bap (boiled rice) with rice.

• The Korean Journal of Mycology
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• v.35 no.1
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• pp.47-53
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• 2007

In this study, we investigated the properties of incubation and growing of Pleurotus eryngii in addition to the mycological properties to use them as basic data for breeding. The speed of mycelial growth on the MCM was faster than on the PDA. The biomass in the PDB broth culture was higher than in the MCM and YMG broth culture. KNR2515 and KNR2516 required 19 days for growth of mycelia on commercial sawdust media. KNR2503 required 6.5 days and 15.3 days for pin-heading and harvesting, respectively. In morphological properties by the mushroom, the heights of KNR2312 and KNR2322 were 122.7 and 121.0 mm, respectively. The thickness of KNR2322 and KNR2513 were 39.8 mm and 31.3 mm, respectively. The weight of KNR2524's fruiting body was 36.3 g, which is good as wild strain. The quality of fruiting body of KNR2503 was 4.0 in comparison to the score 7 of commercially cultivated strains. KNR2512 had the darkest color of pileus with L value 43.6. The slow growing strains, KNR2511, KNR2513, and KNR2512 had the bright pileus with L value 80. In morphological characteristics, KNR2511, KNR2513, and KNR2515 had white lamellar and plane pileus. The three strains are supposed to be the same group and KNR2516 and KNR2518 appeared to be related to the group. The commercially cultivated strains had convex pileus, KNR2502, KNR2503, KNR2504, KNR2521, and KNR2525 had infundibuliform, and the other strains had plane pileus. Several strains were valuable for breeding, JNR2503 for growth rate, KNR2512 for pileus color, and KNR2312, KNR2322, KNR2503, and KNR2513 for the quality.

• Journal of Practical Agriculture & Fisheries Research
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• v.20 no.1
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• pp.35-47
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• 2018

A edible mushroom, Clitocybe maxima (Lentinus giganteusis) commercially cultivated in China and Taiwan. However, the researches of cultivation and cultural characteristics were not reported in Korea. In this study, we conducted on cultural characteristics and artificial cultivation of C. maxima. Six isolates were collected from China(3 isolates, commercial strain), Taiwan(1 isolate, commercial strain) and Korea(2 isolates, wild type). C. maxima and L. giganteus collected in China and Taiwan, respectively, are the same in China and are estimated to be of the same species as cultured characteristics. The mycelial growth of the collected strains was not significantly different in agar medium but it showed the best growth in YPMG in liquid culture. Optimum temperature for mycelial growth and induction of fruit body were 25℃ and 30℃, respectively. In order to artificial cultivation of C. maxima, cultural characteristics and artificial cultivation were carried out using agricultural by-products and forestry by-products materials. Mycelial growth was suitable in rice straw, cottonwood sawdust, corncob and rice seed medium, and it was selected as a cultivation medium. The suitable medium for artificial cultivation of C. maxima was selected to mixed medium 2(compounding ratio(v/v): 55% of hardwood sawdust, 5% of cottonseed pellets, 10% of cottonseed, 15% of beet pulp, 15% of swollen rice husks). It took about 30 days to be able to harvest, it was faster than oyster mushrooms. The cultivation period was about 30days. A isolate, CMA-002 was not initiation to fruit body primordiuma on the used cultivation substrate. Other 5 isolates were initiate and development to fruit body on the substrate used in this study. The strain CMA-003 was initiated to be fruiting body by 8~10 days after induction of fruiting body in all of the substrates. Isolate CMA-003 was generate to a bundle fruit body. Other isolates, however, were form fruit body individually. The CMA-003 strain was likely highly recommendable strains for farming. The optimum conditions for the induction and growth of C. maxima fruit body were 25~30℃, 8 hr illumination per day with white fluorescent lamp, 90~95% relative humidity, and 1,500 ppm of CO₂ concentration in a cultivation room.