• 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 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.

• 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.

• Food Science and Preservation
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• v.24 no.3
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• pp.381-386
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• 2017

Ergocalciferol is known as having vitamin D activity. In this study, the effects of UV irradiation on the increase of egocalciferol content were investigated in 7 kinds of mushrooms, i.e, lily mushroom (Flammulina velutipes), oyster mushroom (Pleurotus ostreatus), young oyster mushroom (Pleurotus ostreatus), king oyster mushroom (Pleurotus eryngii), button mushroom (Agaricus bisporus), shiitake (Lentinula edodes), and wood ear mushroom (Auricularia auricula-judae). Mushrooms which were not exposed to UV light contained negligible amount of ergocalciferol in all kinds of tested mushrooms, but UV irradiation increased their content of ergocalciferol. Of UV A, B and C, UV B light was the most effective to increase ergocalciferol contents. In mushrooms, the increase in ergocalciferol content occurred only in the peel within 1 mm depth from the surface, which was directly exposed to the UV light. Therefore, when fresh whole mushrooms were irradiated with UV light, lily mushroom, the mushroom with a larger surface area compared to volume, such as lily mushroom, was more favorable in producing ergocalciferol. On the other hand when the mushrooms were freeze-dried and cut, the mushrooms with a higher ergosterol, such as king oyster mushroom, shiitake or button mushroom, were more favorable in generating ergocalciferol.

• Mycobiology
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• v.37 no.1
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• pp.62-66
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• 2009

The internal stipe necrosis of cultivated mushrooms (Agaricus bisporus) is caused by the bacterium Ewingella americana, a species of the Enterobacteriaceae. Recently, Ewingella americana was isolated from cultivated white button mushrooms in Korea evidencing symptoms of internal stipe browning. Its symptoms are visible only at harvest, and appear as a variable browning reaction in the center of the stipes. From these lesions, we isolated one bacterial strain (designated CH4). Inoculation of the bacterial isolate into mushroom sporocarps yielded the characteristic browning symptoms that were distinguishable from those of the bacterial soft rot that is well known to mushroom growers. The results of Gram stain, flagellal staining, and biochemical tests identified these isolates as E. americana. This was verified by pathogenicity, physiological and biochemical characteristics, and the results of an analysis of the 16S rRNA gene sequences and the fatty acids profile. This is the first report of the isolation of E. americana from cultivated white button mushrooms in Korea.

• 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.

• Food Science and Biotechnology
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• v.17 no.1
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• pp.72-79
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• 2008

In this study, changes in the physicochemical properties and functional components of uncooked foods, including carrots, cabbage, shiitake (Lentinus edodes) and white button (Agaricus bisporus) mushrooms, sea mustard, and laver treated with electrolyzed water were investigated. No changes were observed in the primary compositions of any of the materials that were hot air- or freeze-dried after being treated with electrolyzed water. The lightness (L), redness (a), and yellowness (b) values of the carrots, shiitake, and laver were not affected by drying, while changes did occur in the cabbage (L-, a-, and b-values), mushrooms (a-value), and sea mustard (b-value) specimens that were hot air- or freeze-dried following the treatments with electrolyzed water. The dietary fiber contents of all the materials increased when they were hot air-dried. Vitamin C content decreased when the samples were treated with alkalic electrolyzed water. No changes occurred in the lectin, $\beta$-carotene, or total phenolic compound contents after the electrolyzed water treatments, suggesting that electrolyzed water could be used effectively as a pasteurization step for uncooked carrots, cabbage, shiitake and white button mushrooms, sea mustard, and laver.

• Korean Journal Plant Pathology
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• v.10 no.3
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• pp.197-210
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• 1994

This experiment was carried out to study the cause of degeneration and rot of cultivated mushroom. Among 597 bacterial isolates derived from the rots of Button mushroom (Agaricus bisporus), Oyster mushroom (Pleurotus ostreatus) and Oak mushroom (Lentinus edodes) collected from markets of 5 cities (Seoul, Suwon, Taegu, Pohang and Pusan) in Korea (1991~1993), 111 bacterial isolates (18.5%) were proved as pathogenic bacteria. These pathogenic bacteria causing bacterial rots of cultivated mushrooms were identified as Pseudomonas tolasii, P. agarici, and Eriwinia sp., and the main causal bacteria were P. tolaasii. P. fluorescens and Klebsiella plenticola were confirmed as saprophytic non-pathogenic bacteria. One hundred fifty nine isolates (Group No. 39) of the 486 saprophytic bacterial isolates were classified as P. fluorescens, and this species was most often found rot area of cultivated mushrooms. P. tolaasii, the causal organism of bacterial blotch, was classified into two groups; One group can be differentiated from the other by the formation of white precipitation band by white line reacting organisms of Pseudomonas Agar F media. P. tolaasii attacked the cultivated mushrooms relatively well at lower incubation temperature such as 5$^{\circ}C$, but P. agarici rarely attack at below 1$0^{\circ}C$. The temperature for the infection commercial cultivated mushrooms by P. agarici was higher than that of P. tolaasii. Optimum temperature for the infection of mushrooms by P. tolaasii and P. agarici were 2$0^{\circ}C$ and $25^{\circ}C$, respectively.

• 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.

• 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.