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This study analyzes research trends in mushrooms using social network analysis (SNA) and Word2Vec analysis based on 654 papers published in the journal of mushrooms. By tracking changes in research trends through centrality indices of key keywords and temporal keyword associations, it was found that in the early period (2011–2015), research primarily focused on optimizing growth conditions. During the mid-period (2016–2020), studies on strain characteristics and disease resistance became more prominent. In the recent period (2021–2024), research on molecular biology and functional components has expanded significantly, with molecular biology research, substrate and cultivation environment studies, and quality and functional food research emerging as new research areas. Meanwhile, research on Pleurotus ostreatus has been the most active, whereas studies on other mushroom species remain relatively limited, indicating the need for a broader scope in future research. This study provides an in-depth review of the research trends and transformations in the journal of mushrooms, contributing to the discussion on its balanced development and future research directions.

We developed pet food ingredients for dogs by fermenting oats soaked in herbal extracts of Dendropanax morbifera and Eriobotrya japonica using Lentinula edodes KCTC 18874P mycelium. The resulting materials were analyzed for β-glucan, total polyphenol, essential amino acids, vitamins B1 and B2, calcium (Ca), phosphorus (P), and heavy metals to confirm their beneficial components and safety during consumption. The content of (1-3),(1-4)-β-glucan ranged from 1.08 to 1.78%, with the highest content (1.51%) found in fermented D. morbifera and E. japonica using L. edodes mycelium (FMEJDMOLEM). The (1-3),(1-6)-β-glucan content ranged from 44.14% to 50.13%, with FMEJDMOLEM showing the highest content at 50.13%. The total polyphenol content was highest in FMEJDMOLEM, followed by fermented D. morbifera using L. edodes mycelium (FDMOLEM) and fermented E. japonica using L. edodes mycelium (FEJOLEM). Vitamin B1 content was significantly higher in FMEJDMOLEM, followed by FEJOLEM. FMEJDMOLEM also had the highest vitamin B2 content. The total essential amino acid content was the highest in FMEJDMOLEM, followed by FDMOLEM. FEJOLEM had the highest calcium content. The calcium-tophosphorus ratio in all the samples was below 1:0.8, meeting the standards set by the American Feed Association. Heavy metal analysis confirmed that lead and cadmium, which are hazardous to the health of dogs, were not detected in any of the samples. This study demonstrated the development of pet food materials with high levels of beneficial ingredients, such as β-glucan, appropriate calcium and phosphorus ratios, and no detectable heavy metals, ensuring both usefulness and safety. Our future research will focus on developing dog pet food using these materials, and conducting physiological activity studies to complete the development of scientific dog pet food.

Wood ear mushroom (Auricularia heimuer) is one of the most popular mushrooms in Korea. Bacteria in the air can act as contaminants of mushroom media, mushroom pathogens, and sources of food poisoning in the indoor environment of mushroom cultivation houses. Therefore, cultivation houses require proper management to maintain mushroom production, quality and hygiene. This study was conducted to evaluate the properties of airborne bacterial species isolated from wood ear mushroom cultivation. Nine species of indoor-airborne bacteria were tested against wood ear mushroom cultivars using confrontation assay on PDA. Among 9 species, Bacillus subtilis DUCC18238 showed the strongest inhibition effect on the mycelial growth of nine wood ear mushroom cultivars and the inhibition rate for 7 of them was more than 30%. In addition, B. subtilis DUCC18238 inhibited the mycelial growth of 11 out of 18 wild mushroom species, 7 out of 8 phytopathogenic fungi, and 5 out of 5 Trichoderma species, respectively. The results of this study show that the management of airborne bacteria in the indoor environment of wood ear mushroom cultivation houses is necessary.