Earticle

This study proposes the establishment of a producer-centered export organization model, the “Mushroom Korea Export Cooperative Marketing Board,” as a solution to stagnating domestic consumption and sluggish exports in the Korean mushroom industry. The research draws on a literature review, statistical analysis, government policy review, and comparative case studies of overseas models such as Zespri, Enza, and The Greenery. The cancellation of K-MUSH’s designation in 2024 revealed the limitations of government-led models, while successful cases emphasized autonomous producer governance, strict quality control, sustained R&D investment, and strategic government support. Based on these findings, this study proposes a phased strategy to establish a cooperative model grounded in democratic governance, legal reform, levy-based self-financing, and collaborative branding and marketing. If implemented effectively, the model is expected to stabilize export prices, enhance quality, increase farm income, and foster sustainable development in the mushroom sector.

Laetiporus sulphureus, commonly known as ”chicken of the woods”, due to its chicken-like flavor, texture, and aroma, is a species of mushroom with high potential as an alternative to meat, given its reported protein content of 11% to 21%. This study was conducted to determine the optimal substrate composition for efficient mycelial production of L. sulphureus for use as an alternative to meat. Two types of sawdust, Populus deltoides and Quercus acutissima, and eight nutrient sources were applied in single and mixed compositions. Analysis of mycelial growth revealed that the media containing P. deltodies and Q. acutissima, only supplemented with beet pulp, had the highest mycelial extension, of 106.7 mm and 101.3 mm, respectively. In addition, protein content analysis revealed that the combinations with the highest protein content in mycelia were cultivated on P. deltodies sawdust supplemented with a mixture of beet pulp and corn (21.3%), and on Q. acutissima sawdust supplemented with cottonseed hull (22.0%). The optimal substrate compositions identified in this study will serve as fundamental data for the large-scale production of L. sulphureus mycelia as an alternative to meat.

The rapid increase in global meat consumption, driven by population growth and economic development, has intensified concerns about the sustainability of protein supply. Moreover, conventional livestock production significantly affects the environment and human health, further underscoring the need for alternative protein sources. Alternative proteins, including those derived from plants, mycelium, and insects, as well as cultured meat, offer sustainable and nutritionally viable substitutes for traditional animal-based proteins. Among these, mushroom-based alternative proteins demonstrate exceptional environmental, nutritional, and functional advantages. In particular, mushroom-derived proteins can closely replicate meatlike tastes and textures, positioning them as promising candidates in the rapidly growing alternative protein market. In this review, we provide a comprehensive analysis of recent advancements in the production of mushroom-based alternative protein, focusing specifically on mycelium cultivation techniques, edible mushroom applications, and production process innovations. Furthermore, we evaluate the nutritional composition, bioactive compounds, and associated health benefits, along with economic feasibility and consumer acceptance, all supported by empirical evidence. We extensively discuss technological innovations aimed at optimizing texture and reducing production costs. Finally, we propose concrete policy recommendations for fostering sustainable growth in the alternative protein industry, emphasizing regulatory frameworks, research investments, and consumer education strategies.

Sanghuang mushroom is highly valued for its medicinal potential, including anticancer, anti-inflammatory, and antioxidant activities, and has recently gained significant economic and pharmacological importance. Despite considerable taxonomic revisions within the genus Sanghuangporus, confusion persists in Korea due to the continued use of outdated names such as Phellinus linteus, P. baumii, and Inonotus baumii, as well as inconsistencies in common names. This study aimed to clarify the species diversity of Sanghuangporus in Korea through integrative approaches combining phylogenetic, morphological, and ecological analyses. Using four genetic markers (ITS, nLSU, RPB2, and TEF1), we analyzed 11 dried specimens preserved at the Seoul National University Fungus Collection and 74 fungal strains maintained by the Korean Agricultural Culture Collection. As a result, we identified eight Sanghuangporus species in Korea: S. baumii, S. mongolicus, S. quercicola, S. sanghuang, S. subbaumii, S. vaninii, S. weigelae, and a novel candidate species, Sanghuangporus sp. 1. Among these, S. mongolicus and S. quercicola were newly recorded species for Korea. By providing diagnostic traits and ITS barcode sequences, this study offers a reliable taxonomic framework for the accurate identification of Sanghuangporus species. It also supports future taxonomic studies, cultivar development, and applied research in pharmaceutical and functional bioactive materials.

Phellinus linteus, a medicinal mushroom with potent antioxidant properties, contains bioactive compounds, such as polyphenols and flavonoids. To optimize the extraction of skin-whitening compounds, ultrasound-assisted extraction combined with statistically based optimization was used to simultaneously extract total polyphenol content (TPC), radical scavenging activity (RSA), and tyrosinase activity inhibition (TAI). Extraction variables, including extraction time (X1:4.8 ~ 55.2 min), extraction temperature (X2:26.4 ~ 93.6oC), and ethanol concentration (X3:13.0 ~ 97.0%), were varied in 17 experimental cycles based on a central composite design. Quadratic regression models for TPC, RSA, and TAI had coefficients of determination (R2) greater than 0.92, demonstrating well-fitted models and statistical significance. Analysis of variance revealed that all three variables significantly influenced extraction efficiency (p < 0.0041), with ethanol concentration (X3) having the most pronounced effect. The optimal extraction conditions were 80.0 min, 82.5oC, and 64.8% ethanol, yielding predicted values of 6.42 mg GAE/g DM for TPC, 73.71% for RSA, and 85.04% for TAI. These results suggest that a moderate ethanol concentration combined with adequate thermal input maximizes the extraction of antioxidant and tyrosinase inhibitory activities specifically associated with skin-whitening effects.

This study was performed to investigate the causes of bacterial brown blotch in Agaricus bisporus by analyzing environmental factors using sensors and growth factor characteristics. We found no direct correlation between the CO2 concentration and bacterial brown blotch among the evaluated cultivation environmental factors. However, maintaining the CO2 concentration at 500–2,000 ppm during the harvest period increased the hardness of the mushrooms. Ventilation for 40 min at dawn every day during this period helped prevent the development of bacterial brown blotch by reducing water condensation inside the grower. The incidence of browning disease was reduced to 1% when the medium layer humidity index was decreased to approximately 10 at harvest time and the leaf sensor moisture index was maintained at 430–490.

This study analyzed patent trends for technologies that convert horticultural crop residues into mushroom substrates and developed mycelium-based utilization technologies. Environmental pollution caused by disposable plastics and Styrofoam has increased. Therefore, the demand for innovative and eco-friendly solutions has substantially increased. Agricultural residues such as fruit pruning residues and citrus waste provide economically and environmentally viable alternatives to imported raw materials because of their rich cellulose and lignin contents. Recent studies have shown that substrates containing these residues can produce mushrooms of equivalent quality as conventional sawdust-based media, thereby reducing production costs and improving resource independence. In addition, mushroom mycelia have been developed as sustainable materials for non-animal leather, packaging, building, and insulation. A patent analysis of ECOVATIVE confirmed important innovations in processing, material mixing, and product applications. The results provide the foundation for building an integrated system for utilizing horticultural residue resources with mycelium-based materials, as well as offers strategic insights and future directions for the research and development of sustainable industrial materials. The results also demonstrate the potential of agricultural byproducts to reduce dependence on imported substrates, lower cultivation costs, and mitigate environmental impacts, ultimately contributing to a circular economy for the development of sustainable materials.

This study aimed to evaluate the nutritional composition of various edible and medicinal mushrooms and assess their potential as alternative food sources in response to increased meat consumption, which poses environmental and health risks. The crude protein, crude fat, carbohydrate, dietary fiber, and vitamin C contents of 17 edible and medicinal mushroom species, including Flammulina velutipes, Pleurotus ostreatus, Pleurotus eryngii, Agaricus bisporus, Lentinula edodes, and Wolfiporia extensa, were systematically analyzed. Pleurotus ostreatus‘Suhan 2’ and P. eryngii‘No. 2’ showed high crude protein and carbohydrate contents, suggesting excellent potential as alternative protein and energy sources. Flammulina velutipesvarieties ‘TO22’ and ‘Aram’ exhibited relatively high crude fat contents, whereas P. eryngii‘No. 2’ and P. ostreatus‘Suhan 2’ had high vitamin C levels, suggesting a beneficial role in immune enhancement. In contrast, the medicinal mushroom W. extensa had relatively low protein and dietary fiber contents, limiting its potential as an alternative protein source compared to the other edible mushrooms. Nonetheless, it may provide other health benefits. The present study provides foundational data for the utilization of mushrooms as sustainable alternative food resources, supporting efforts to mitigate environmental impacts of meat production and improve dietary health.