Earticle

This expriment was carried out on culture media which affect growth, development and physiological effect to Pleurotus ostreatus , when aqueous ferrum, red pepper powder, leaves of ginkgo biloba were added to culture media. The yield of fresh mushroom per 850ml PP bottle in chunchu-neutari was highest by 144g in 34.9g aqueous ferrum added, ferrous content don’t affected to yield of mushroom, but variety of Pleurotus ostreatus affect to yield. Mineral content of fruit body and culture media in Suhan-neutari was different to mineral kind, ferrous content of furit body was similar to 0.31~0.43mg/kg when ferrous content of media was increased in 0.89mg/kg to 10.8mg/kg. The more content of red pepper powder in culture media was high, the more capsaicin content in fruit body was high. transferred capsaicin was highest by 6 mg/100g in Suhan-neutari. Total phenolics content were higher in culture media which was added aqueous ferrum and red pepper powder, but correlation don’t showed total phenolics content among antioxydant activity, reducing power, chelating capacity. Macrophage activation was higher in Suhan-neutari than other Pleurotus spp.

Phylogenetic relationships of Hypsizygus mamoreus and Lyophyllum decastes artificial cultivated using ITS sequences and RAPD polymorphism have been analyzed. Based on ITS region sequences of 14 strains, we could divide into 2 group as group1 to Hypsizygus mamoreus and the control isolated group2 to Lyophyllum decastes were identified as the same species. Restrict analysis of rDNA ITS region which was amplified by PCR, 14 collected strains could be classified into 4 clusters. There was approximately 58% genetic similarity between clusterⅠ(SPA 100, 101, 102) and clusterⅡ(SPA 200, 208 and SPA 201, 202), 41% between clusterⅢ(SPA 104, 103, 203) and cluster Ⅳ(SPA 204, 206, 207, 205) by BLAST analysis. RAPD polymorphisms were used to analyze the species diversity of artificially cultivated Lyophyllum decastes SPA 202. As a result, similarity between SPA 202 and SPA 203 was 75%, at the same time, similarity between SPA 202 and Pleurotus eryngii SPA 103 and SPA 104 was 65%.

Ten to thirty percent of ginko leaf pomace(GLP) were added to pine sawdust to investigate mycelial growth. Mycelial growth on the medium with GLP was 86~101(mm/28 days) and was slower than that of the control without GLP as, 102(mm/28 days). Mycelial growth time on medium of sawdust with 10 to 20% GLP was similar to the control without GLP as 29 days but that on medium with 30% GLP was delayed for 2 days. The time of pinhead formations of sawdust with 10 to 20% GLP was 7 days, the growth time to harvest was 11 days. These results were similar to those of the control without GLP. The sizes of pileus of treatments with 10 to 30% GLP were tend to be smaller compared with the control. The length of stipe of 10% GLP treatment was 98mm which was longer than that of the control with 91mm. The thickness of stipes of 10 to 30% GLP treatments were 45 to 48mm which were tend to be thicker than that of the control with 45mm. The hardness of stipe were 35,062(g/cm2) to 4,1065(g/cm2)) which were harder than that of the control with 32,156(g/cm2)). GLP treatments seem to be favorable to store or distribute. Yields per volume of GLP added treatments were 88.7g to 95.6g, which was increased 3 to 12% compare to 85.8g of the control without GLP.

Sawdust bag cultivation of Shiitake mushroom (Lentinula edodes) is getting increase. The mycelia browning on the substrate surface is important for the stable production. The development of methods for the rapid mycelia browning is quite required. In this study changes in intracellular enzyme during the mycelial browning were investigated to find the rapid mycelia browning. Mycelia of L. edodes was changed into brown color while it grew in agar and liquid media like sawdust substrates. Mycelia of L. edodes was started to change color at 25 days after inoculation and browning was occurred in whole mycelia colony at 30 days and browning was completed at 40 days. The activities of enzymes was evaluated in these periodically color changing mycelia. Laccase activity was highest at 15 days after inoculation on PDB, but it gradually decreased from 15 days. Tyrosinase activity drastically increased in period between 30 days and 40 days while mycelia browning was progressed. The kinds of phosphotase identified by electrophoresis were esterase, acid phosphotase, and alkaline phosphotase. Activities of phosphotase were increased before the initiation of mycelial browning but they were decreased after browning.

Recently sawdust cultivation of Shiitake mushroom (Lentinula edodes ) is getting increased because log cultivation is getting difficult to get oak logs. It is important to make mycelia browning on the substrate surface in sawdust cultivation. This browned surface plays an important role like as artificial bark of the oak log, which protects the other pests and suppresses water evaporation in the substrate. The period for mycelia browning is so long that the sawdust cultivation of Shiitake mushroom can not spread well into the mushroom farms. In this article we would like to discuss about the effect of environmental condition to the mycelial browning during sawdust bag cultivation for the To reduce the period required for browning of substrates, sawdust substrates was illuminated light with difference intensity. One hundred Lux light illumination was needed for producing normal yield of fruit body but fruit body yield was low and abnormally shaped fruit body was produced when cultured under the dark condition of incubation. Illumination over 200lux is necessary for the successful browning of substrates during incubation. Optimum incubation temperature for browning of substrates and fruiting was 25℃. The treatment of cotton plug with different size to identify the effect of aeration on the browning of substrates and fruiting showed rapid mycelial growth and reduced the periods for browning as the size of cotton plug was bigger. However, yield of fruit body was the highest at 16mm diameter cotton plug as compared to 20mm of that. CO2 content in vessel of substrates was low as the size of cotton plug was bigger during incubation. CO2 content during incubation of substrate was highest in periods between 8 week and 14 week after inoculation of shiitake when substrate was changed color into brown. C2H4 content in vessel with substrates was highest at 8mm diameter cotton plug and it was increased by order of 12, 16, 20, 0, 4 mm diameter cotton plug during substrate incubation. Sawdust substrate was soaked in cold water for different time to identify soaking effect of sawdust substrate on fruit body yield and activities of enzymes in these substrates were investigated. The fruit body yield was increased up to 40% by soaking substrates in comparison with unsoaked substrates. The soaked substrates showed 165, 175g/1,000ml at treatment of 4 and 15 hours, respectively. Cellulose activities in soaked substrates were not changed with soaking time, but activities of laccase, lignin degradation enzyme, were drastically increased up to 4 times in comparison with unsoaked substrates.

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℃). 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℃). 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.

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 x 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℃ and 10-16℃, 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±13 g which is almost 97% quantity compared to that of other variety 'Miso'. Relatively low temperature incubation (11℃) 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℃, but not at 30℃. 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.