• Korean journal of food and cookery science
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• v.33 no.2
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• pp.174-180
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• 2017

Purpose: The purpose of this study was to investigate quality characteristics and antioxidant effects on storage by temperature between new cultivar Dewdrop Pine Mushroom (Lentinula edodes GNA01) and button mushroom (Agaricus bisporus). Methods: Dewdrop Pine Mushroom and button mushroom were prepared at low storage temperature. Results: Weight loss increased with time, whereas the new cultivar Dewdrop Pine Mushroom showed a decrease of less than 4% until 15days. Hardness of new cultivar Dewdrop Pine Mushroom was reduces less than button mushroom during storage. Color change of new cultivar Dewdrop Pine Mushroom was not altered during storage. For viable cell count, new cultivar Dewdrop Pine Mushroom proliferated less than button mushroom. For antioxidant activity, polyphenol content increased with storage period of both mushrooms. The electron-donating action of new cultivar Dewdrop Pine Mushroom maintained high antioxidant activity accounting for 80% until 12 days of storage. New cultivar Dewdrop Pine Mushroom was evaluated as better than pine mushroom as it exceeded the middle of storage in sensory characteristics; such as appearance, color, aroma and overall acceptability, etc. Conclusion: In summary, new cultivar Dewdrop Pine Mushroom was stored for 12 days while button mushroom was stored for 9 days.

• Journal of Mushroom
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• v.20 no.3
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• pp.119-126
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• 2022

As the importance of public health increases with the spread of infectious diseases, functionality has become a factor affecting consumers' purchase of mushrooms. Therefore, the bioactive components of button mushrooms (Agaricus bisporus), which are generally known to promote button mushroom consumption, were analyzed. White and brown button mushrooms were compared and white beech mushroom (Hypsizygus marmoreus) were used as a control. White button mushrooms had higher sugar and inorganic potassium concentrations than brown button mushrooms, whereas sodium, magnesium, and vitamin C concentrations were not significantly different between the different button mushrooms. Moreover, there was approximately twice as much ergosterol in white button mushrooms than brown button mushrooms. Brown button mushrooms had higher concentrations of 𝛽-glucan and oxalic acid than white button mushrooms, but there was no significant difference in total organic acid content between the two mushroom types. High concentrations of the essential amino acids, ergothioneine, isoleucine, and leucine and the non-essential amino acids, glycine and alanine, were observed. Concentrations of the vitamin B group and total polyphenols were also high.

• Journal of Mushroom
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• v.13 no.3
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• pp.157-162
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• 2015

This study was carried out to analyze of the cause of button mushroom production decrease of Gyoengbuk province. In 1978, Agaricus bisporus was produced 48,000 ton and exported more than $50 millions. But since 2000, Domestic production of button mushroom was decreased by 70%, and button mushroom farm was also decreased by 37%. Cultivation area was increased by 6%, but Gyeongbuk Province was decreased by 30%. Especially, Production per $3.3{\ss}{\breve{S}}$ was dramatically decreased more than half. There were several causes such as rising labor and material cost, climate changes, and aging of mushroom cultivation farmers. And there was no effort to develop of domestic button mushroom cultivation equipments. One of the main reasons for this reduction was supplied to low quality of button mushroom compost to the farm.

• Journal of the Korea Society of Computer and Information
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• v.26 no.11
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• pp.183-189
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• 2021

In this study, we developed a "Korean-style button mushroom cultivation Compost post-fermentation system." The purpose is to increase farm income by reducing the labor force of button mushrooms farmers and shortening the production cycle. The "Korean-style button mushroom cultivation Compost post-fermentation system" was designed to reflect the reality of domestic button mushroom farmers. By reducing the temperature difference of the fermentation Compost in the fermentation system, the company produces a button mushroom Compost that ensures uniform quality. As a result of the performance experiment, the working time of the Compost post-fermentation system was shortened by 40 hours. The number of aerobic bacteria and actinomyces that help the button mushrooms Compost increased. Filamentous bacteria that deteriorate the quality of mushrooms have been sterilized.

• Korean journal of food and cookery science
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• v.25 no.1
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• pp.98-105
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• 2009

This study examined the effects of adding four different amounts (0%: control, 4%: M-4, 8%: M-8, 12%: M-12) of button mushroom (Agaricus bisporous) powder on the quality characteristics of cookies. The bulk density and pH of the dough, and firmness, color, spread factor, consumer acceptability of cookies, and total phenol compound content and free radical scavenging activity of mushroom powder and cookies were measured. While the bulk density and pH of the dough as well as spread factor of the cookies significantly decreased, the firmness, L values and total phenol compound contents and free radical scavenging activity of the cookies significantly increased with increasing mushroom powder content(p<.05). The consumer acceptability scores for the button mushroom cookie groups ranked significantly(p<.05) higher than those of the control group in general acceptability, appearance, flavor, color, taste, and texture. This study suggests that button mushroom powder is a good ingredient for increasing the acceptability and functionality of cookies.

• Journal of Mushroom
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• v.12 no.4
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• pp.237-243
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• 2014

Spawn is the vegetative growth of the mycelium and serves as the inoculum or seed for cultivating mushrooms. Various cereal grains, such as wheat, millet, barley, sorghum, brown rice, rye, and oat were assessed to compare their characteristics and suitability for spawn production of button mushroom (Agaricus bisporus). The mycelial growth rates, density, and the number of completely colonized grains were measured from the twentieth day of inoculation. Wheat grains showed fastest mycelial growth with 8.4 cm followed by rye, oat, barley with 8.2, 7.5 and 7.3 cm, respectively. In the mycelial density, foxtail millet, barley, and sorghum were best compared with that of wheat grains. Especially, the number of grains which were completely colonized by mycelia were greatest in foxtail millet with 5,123 grains followed by proso millet, and wheat with 3,052 and 914, respectively. Based on the results obtained, barley, foxtail millet, and sorghum grains would be appropriate substituting for wheat grain in spawn production of button mushroom.

• Journal of Mushroom
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• v.19 no.3
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• pp.134-139
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• 2021

A diverse group of plant-growth promoting bacteria were isolated in button mushroom (Agaricus bisporus) media to investigate the plant-growth promoting traits of compounds including indole acetic acid (IAA), ammonia, 1-aminocyclopropane-1-carboxylic acid deaminase, siderophore, and hydrogen cyanide. Twenty-one bacterial strains showing positive effects for all the test traits were selected and classified to confirm bacterial diversity in the media habitat. Plant-growth promoting traits of the isolates were also assessed. All strains produced IAA ranging from 20 ㎍/mL to 250 ㎍/mL. Most of the isolates produced more than 80% siderophore. Four strains (Pantoea sp., PSB-08, Bacillus sp., PSB-13, Pseudomonas sp., PSB-17, and Enterobacter sp., PSB-21) showed outstanding performances for all the tested traits. In a bioassay of these four strains using mung bean plant, the best growth performances (23.16 cm, 22.98 cm, 2.27 g/plant, and 1.83 g/plant for shoot length, root length, shoot dry weight, and root dry weight, respectively) were obtained from the plants co-inoculated with Bacillus sp., PSB-13. The resultant data indicate that button mushroom media have got a diverse group of bacteria with plant growth promoting abilities. Thus, the media could be a good recycling resource for using to an effective bio-fertilizer.

• Journal of Mushroom
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• v.1 no.1
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• pp.1-8
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• 2003

Mushroom cultivation in Korea was launched in the early 1960's. At that time Korean government started a program for increasing cultivation of button mushroom (Agaricus bisporus) and oak mushroom (Lentinula edodes) to export agricultural products and to increase farm income. National research institutes under Rural Development Administration, Korea Forest Service, etc. play a leading role in mushroom industry as follows : Development and spread of genetically superior commercial strains, good spawns, and cultivation techniques. Training and field advice to lead farmers for mass production of high quality mushrooms. Political support of facilities and establishments for mushroom cultivation. Several mushrooms including oak mushroom, button mushroom, oyster mushroom, winter mushroom, Ganoderma, P. eryngii, etc. have been popularized for their cultivation techniques and produced in large quantities in the farm. According to a recent statistics, mushrooms have been grown by about 20,000 farm households, in Korea and the gross production of fresh mushrooms is estimated about 170,000 M/T. The gross production of oyster mushroom is the highest followed by winter mushroom, oak mushroom and button mushroom. The gross amount of mushroom production stands over 700 billion won. Thus, mushroom industry goes to the most important cash crop to be produced yearly.

• Journal of Mushroom
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• v.14 no.4
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• pp.179-183
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• 2016

Button mushroom(Agaricus bisporus) are cultivated on wheat straw or rice straw based compost. In this study different compost formular, sawdust as carbon source and chicken manure as nitrogen source were used for button mushroom cultivation. Two steps of sufficient composting process was required to be successful in the cultivation. 1) the substrates are needed to be mixed periodically under the aerobic condition in the phase I process. 2) the temperature is need to be maintained between 55 and 65? for more than three days in the phase II process. Results showed that button mushroom was possible to grow normally with sawdust based compost. However the mushroom yield was less than that of the conventional compost formular(rice straw or wheat straw). The new compost formular developed from this study may be useful but further research may need to improve button mushroom cultivation more efficiently.

• Journal of Mushroom
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• v.17 no.3
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• pp.167-170
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• 2019

Cultivation of brown mushrooms, rather than that of white variants is preferred by Korean mushroom farmers, as the former are resistant to diseases. However, brown mushrooms were cultivated only in selective eco-friendly agricultural farms due to lack of consumer awareness. After providing information about brown mushrooms to respondents through a 1-minute video clip, a survey was conducted on social network service (SNS) to assess recognition and preference for brown mushrooms. A food evaluation was then conducted among 200 people randomly selected from the survey respondents. Most respondents (83%) had not encountered brown button mushrooms previously, and 98% of the respondents were willing to buy these mushrooms because they were "curious about its taste" (44%). In the food evaluation, 32% of the respondents found the brown button mushrooms to be delicious, 28% reported a good flavor, and 31% described a good texture. In addition, we confirmed that 95% of respondents were interested in purchasing brown mushrooms after sampling. Therefore, in the present study, we evaluated public perception, preference, and taste of brown button mushrooms, and confirmed that availability of information on nutrition and benefits s of mushroom consumption could induce consumers to buy brown button mushrooms.