Earticle

This study was conducted to investigate the effects of fermented spent mushroom substrates (F- SMS) of Flammulina velutipes on growth performance, carcass traits, and economic characteristics of Hanwoo steers. A yeast strain (Saccharomyces sp. UJ14) and Bacillus strain (Bacillus sp. UJ03) isolated from fresh spent mushroom substrates of Flammulina velutipes were used as probiotics to prepare F-SMS. Twenty-four Hanwoo steers (14 months old) were allocated to three dietary treatments via a randomized block design and were slaughtered at 30 months of age. These treatment groups included Control (TMR), T1 (TMR containing 10% of F- SMS) group, and T2 (TMR containing 30% of F-SMS). Body weight gain was not influenced by the experimental diets. DM and TDN intakes in the finishing period were significantly (p < 0.05) greater in group T1 than in other groups. CP intake was significantly (p < 0.05) greater in group T2 than in other groups during the whole experimental period. Among carcass traits, rib-eye area and back fat thickness tended to increase with F-SMS supplementation. The appearance rate (%) of a meat yield more than grade A was the highest in group T1. The net profits increased by 1.2% and 13.3% in groups T1 and T2, respectively. In conclusion, if a proper feeding program (including feed safety) can be ensured, spent mushroom substrates of Flammulina velutipes can prove to be a highly profitable feed source for Hanwoo steers.

This study was conducted to provide basic data for setting a standard medium for winter mushroom cultivation. Investigation of medium composition in winter mushroom farms in Korea revealed that the types of medium used for each farm were slightly different and that the mixing ratio of the medium also varied. All farmers used corncob, rice bran, and beet pulp as the main media, and calcium carbonate and ground oyster shells were used at 1.0~3.8% to adjust the pH of the medium. Analysis of the physicochemical properties of the mixed media showed nitrogen content of 1.28~1.52%, carbon content of 45.7~48.5%, and C/N ratio of 30.7~37.9. The content of inorganic components was significantly different in each farm, depending on the type and amount of minerals in the mixed medium. Mycelial growth was the fastest at Farm 2, reaching 6.5 cm within 34 days of culture, followed by Farm 4 at 5.7 cm, whereas Farm 1, 3, and 5 showed similar growth. Mycelial density was high without any significant difference between farms. Survey of yield according to medium composition in each farm showed the highest yield in Farm 2 at 173.4 g/bottle, followed by Farm 1 at 168.4 g/bottle, whereas Farm 3 and 4 showed similar yield. However, Farm 4 had the lowest yield at 145.4 g/bottle. Therefore, mushroom yield was different depending on the medium composition in the farm, and thus selection of a medium that can be used universally in multiple mushroom farms was considered possible.

This study was conducted to evaluate the potential of using domestic agricultural by-products—pruned branches of apple and pear trees, soybean stems, and spent cocopeat substrate—as alternative substrates for the cultivation of Flammulina velutipes. Chemical analysis showed that Substrate 1 (apple branches replacing corncob) and Substrate 2 (pear branches replacing corncob) had total carbon (42.6%) and total nitrogen (1.5%) contents most comparable to those of the Control. Mycelial growth in all mixed substrates exceeded that of the control. Fruiting body yield was higher in Substrate 2 (273.4 g/1,100mL) and Substrate 1 (238.0 g) compared with the Control (231.5 g). Fruiting body quality in Substrates 1 and 2 was equivalent to that of the control. These results indicate that woody by-products such as apple and pear pruned branches can serve as effective replacements corncob in F. velutipes cultivation.

To provide a basis for the variation of fruit bodies of winter mushroom (Flammulina velutipes), the organic acid composition of its fruit bodies was investigated with several varieties of winter mushroom indifferent temperature and storage period. In the fruit bodies of winter mushroom, a total of 10 organic acids including acetic acid, butyric acid, citric acid, fumaric acid, DL-isocitric acid, L(+)lactic acid, D-malic acid, propionic acid, succinic acid, and D-tartaric acid were detected. In the most of the winter mushroom, acetic acid was the main organic acid component and fumaric acid was the least included component. Acetic acid, which is a mono-carboxyl group of organic acid, is contained in different levels according to different varieties and different storage temperature. Butyric acid is extremely variable in its quantity, depending on variety and different storage temperature. In contrast, fumaric acid, which is a dicarboxyl group of organic acid, decreased in its quantity during storage with 1.5 mg/g. Especially, ASI 4149, 4166 varieties tend to differ in their quantity. Besides, malic acid is extremely variable in its quantity according to variety and storage temperature. Citric acid, a tri-carboxyl group of organic acid, increased in its quantity according to storage period, which enables us to efficiently manage storage period. Isocitric acid is also extremely variable in its quantity according to variety, storage temperature and storage period.

To elucidate the effect of humidity to the characteristics related to mushroom cultivation, five white strains and four brown strains of Flammulina velutipes were cultivated and investigated on their characters. The periods for fruiting initiation, growth and harvest were a little decreased when humidity increased after peak at 75%. Brown strains showed fast fruiting than white ones. ASI 4103 was the fastest and ASI 4166 and ASI 4153 were the latest. The productivity of ASI 4166 and ASI 4149 were the best in all conditions. In general, white strains showed high yields at 75% and brown ones did at 95%. Individual mushroom weight decreased and water content of mushroom increased in most strains when humidity increased.

Quality change of winter mushroom were investigated during storage and distribution phase as influenced by storage temperature. According to storage period and temperature, amino acids, were analysed and quantified with the mushroom fruiting bodies using HPLC and morphological characteristics were investigated. Characteristic changes of winter mushroom fruiting bodies were described as follows during storage according to the storage temperature. Looking at the results of the analyzed amino acid contents, temperature between -1℃ and 4℃ was optimal condition for the storage. At 4℃, the chemical composition tended to be maintained. On the other hand, the results indicate the rapid loss of nutrition at -1℃ within 7 days of storage. Exceptionally, proline was shown to be increased. Brown line mushroom had a larger loss than white line mushroom. Based on this result, brown line mushroom have shown significant differences among varieties. Therefore, winter mushroom should be stored at 4℃ to minimize nutrient loss and to maintain freshness and mushrooms should be consumed within 14 days after harvest.

Flammulina velutipes, which is a white rot fungus, is a commercially important edible mushroom and is produced in large quantities with the help of an automated and mechanized cultivation system in Korea. F. velutipes has the lowest distribution rate among domestic cultivars, estimated at about 20 percent. As most white cultivars of F. velutipes produced and exported to Korea were introduced from Japan, farmers pay large amounts of royalties. Therefore, we have developed a new, purely domestic cultivar, “Baeke,” to substitute for Japanese cultivars, which has improved storage characteristics for export. Baeke was bred by mating two monokaryotic strains isolated from ASI 4216-18 (Hansol) and ASI 4217-26 (Baekjung). Baeke showed faster mycelial growth and higher mycelial density upon incubation for seven days at 25°C on PDA media than the control variety. The mycelial growth of Baeke was even maintained at 30°C unlike the control. The lengths of pilei and stipes in Baeke harvested in the optimal stage were 11.2±0.5 mm and 125±5.4 mm, respectively, and they were 11±0.5 mm and 141.9±5.7 mm, respectively, in the control harvested in the optimal stage. The yields of Baeke (257.4±13.5 g) and control (270.7±17.8 g) per 1,100ml in bottle cultivation showed no significant difference. Overall, our results showed that Baeke was at par with foreign varieties of Flammulina velutipes in terms of quality and yield and had a uniformly shaped fruitbody, which added to its commercial value.

This study was conducted to establish replacement the corncob used in winter mushroom bottle cultivation. Corncob is unstable quality in moisture content or total nitrogen(T-N) content. Fruit body yields according to the ratio of cassava stem chips mixing were compared. After treatment-1 and treatment-2, fruit body yields increased by 8.8% and 5.4% and raw material cost decreased by 7% and 19%. The results showed that cassava stem chips could replace 33% to 67% of corncob for winter mushroom bottle cultivation.

This study were carried out to analyze nutritional ingredients of pre-inoculation and post-harvest Flammulina velutipes media. pH, moisture content, total carbon(T-C), total nitrogen(T-N), crude protein, crude fiber, and crude fat content on the 8 raw materials using Flammulina velutipes bottle cultivation medium, and after sterilization (pre-inoculation) and post-harvest medium was analyzed. This result is expected to be utilized as the basis for recycling post- harvest media.

Winter mushroom was monitored to investigate the influence of storage temperature on its quality during the storage and distribution phase. In measuring its quality, the contents of saccharides were quantified with its fruiting bodies using HPLC. Although it has been known to be difficult to separate saccharide isomers, our results indicated that Grace Prevail carbohydrate ES 5μcolumn was the best in the separation to analyze the saccharide out of six columns used in this study. In our results, xylose was the main component of saccharide in the fruiting body of winter mushroom(White line mushroom:47.68㎎/g, brown line mushroom: 63.28㎎/g). In long-term storage, the total amount of saccharide tended to increase, but trehalose content of the disaccharide decreased. In comparison with the paramount amount of lactose and myo-inositol contents in long-term storage at 4℃, lactose wasn’t detected when stored at -1℃.

This study was conducted to verify the cause of suppression symptom in mycelial growth during summer and to be able to establish a countermeasure. Cultivation of Flammulina velutipes was experimented with varying elapsed time of 0, 3, 6, 9 hours after mixing the sawdust media and two kinds of water temperature (normal water, 24℃ and cold water, 6℃) for mixing sawdust media. There were trends of increased media temperature from 24℃ to 31℃ and decreased pH from 6.5 to 5.2∼5.6 with varying elapsed time from mixing the media to sterilization. Bacterial density also increased with bacterial density in Medium 24℃ being 1.9∼4.1 times higher than that in Medium 6. Growth of F. velutipes was delayed with dual culture of bacteria isolated from sawdust media. Total nitrogen content of sawdust media was lowered by elapsed time from mixing the media to sterilization. The use of normal water(24℃) delayed mushroom growth by 1∼2 days compared with that of cold water(6℃). Furthermore, mycelial growth of F. velutipes in the bottle cultivation ceased 9 hours after mixing the media. Primordia formation of F. velutipes was delayed by 1∼3 days by elapsed time after mixing sawdust media, while fruit-body yield decreased by 7∼12% 6 hours after mixing the media. Fruit-body yield was more stabilized with the use of cold water(6℃) than with that of normal water(24℃). Results showed that it is effective to use cold water as low as 6℃ in mixing media for F. velutipes cultivation, especially during summer when environmental temperature is high, high pressure sterilization after bottling work can prevent bacterial propagation in the media and can stabilize media ingredient.

This study investigated the quality properties of enhanced beef, manufactured by injecting the beef with a brine containing winter mushroom juice powder (WMJP). The enhanced beef was manufactured by injecting the eye of round with brine (15% by green weight). Four treatments consisted of control (no injection of brine) and three enhanced beef, EBS (brine containing 5 g sodium chloride per kg beef), EBW 0.2 (brine containing 5 g sodium chloride and 2 g WMJP per kg beef), and EBW 0.5 (brine containing 5 g sodium chloride and 5 g WMJP per kg beef), were tested. The effect of enhancement or WMJP on the quality properties of beef was evaluated during storage at 4℃ for 1, 5, and 10 days. Total aerobic bacteria counts between the control and the enhanced beef, and among EBS, EBW 0.2, and EBW 0.5 were not significantly different after any storage period (p > 0.05). The pH of beef was not different between the control and the enhanced beef, and among enhanced beef at 1 and 5 days of storage (p > 0.05). However, it was higher in the enhanced beef than control, and EBW 0.2 and EBW 0.5 had higher pH than EBS after 10 days of storage (p < 0.05). The enhanced beef showed a high total loss at all storage days (p < 0.05). There were no differences in total loss among enhanced beef after any storage period (p > 0.05). The enhanced beef had no consistent differences in L*, a*, and b* values with control during storage, however, EBW 0.5 showed high color stability. The hardness of the enhanced beef was significantly lower than that of the control after 10 days of storage, although the values were lower at all storage stages. EBS 0.5 had the lowest thiobarbituric acid reactive substance (TBARS) value among cooked beef of all treatments at all storage days. The enhanced beef received higher scores in all sensory properties than control, and no negative effect of WMJP was found in the sensory quality of the enhanced beef. The use of winter mushroom juice can result in quality improvement in enhanced beef.

This study was performed to determine the optimal concentration of carbon dioxide, which effects mushroom growth and yield. It was shown that the periods for fruiting initiation, growth and harvest of Flammulina velutipes were increased when the CO2 concentration was raised. In general, those characteristics were less affected in brown strains than in white ones. Especially brown strain ASI4103 was susceptible to changes in CO2 concentration. Yields per bottle and individual mushroom weight also decreased in most strains when CO2 levels increased. We were unable to designate any tendency in the number of fruiting bodies due to the large variation within each respective strain. Finally, water contents in the fruiting bodies were found to decline under high CO2 concentrations.

Flammulina velutipesis a popular edible mushroom in South Korea, accounting for approximately 30% of the total mushroom export in the country. Despite its significant position in the domestic mushroom industry, approximately 65% of the cultivated F. velutipes are foreign varieties. To secure variety rights and enhance competitiveness in the export market, there is a need to develop domestic varieties with stable production and excellent shelf life. We focused on breeding a new variety called 'Baekwoon' through mon–mon crossing, using 'Baekseung' and an international collection strain (KMCC02260) as parents. Baekwoon exhibited faster mycelial growth rates at 15 °C and 25 °C and higher mycelial growth across four tested media compared to that of the control variety. Under bottle cultivation, Baekwoon had a mycelial cultivation period that was shorter by approximately 2 days compared to that of the control. The yield of Baekwoon was 228.0±10.9 g, 8.3% more than that of the control. Furthermore, Baekwoon displayed distinct morphological features characterized by a larger pileus and thicker stipe compared to that of the control variety. Genetic tests confirmed that Baekwoon is genetically different from both parental strains and the control variety. It is expected that the newly developed F. velutipes variety, Baekwoon, will be evaluated for its adaptation in different regions and actively promoted in the field, ultimately increasing the market share of domestic varieties.

γ-Aminobutyric acid (GABA) is basically neurotrasmitter produced by the decarboxylation of L-glutamic acid catalyzed by glutamic acid decarboxylase (GAD), which was known to convert monosodium glutamate (MSG) to GABA. To investigate enhancement of reversion rate of GABA, the yogurt fermentation with addition of nanoparticle winter mushroom and hydroponic ginseng was used. The conversion rate was revealed to nanoparticle winter mushroom and hydroponic ginseng fermenter (88%) > winter mushroom fermenter (52%) > nanoparticle winter mushroom fermenter (44%). The results showed that nanoparticle winter mushroom and hydroponic ginseng supplemented substrates for enhancement of GABA may be used more effectively as one of potential sources of functional foods.

Flammulina velutipes was transformed efficiently by Agrobacterium-mediated transformation system. The transformation frequency was about 16% with the gill tissues of the fungal fruiting body. Southern hybridization and genetic analysis suggest that the introduced DNA was inserted onto different locations of the fungal genome, and inherited stably to the next generation via basidiospores. Transformation or gene tagging with Agrobacterium T-DNA based vector should be useful for wide ranges of genetic or molecular biological studies of the mushroom.

다수성 계통으로 선발된 한국산 팽나무버섯의 두 계통을 톱밥배지에 배양하여 여러 환경조건과, 균사배양배지의 이화학적인 전처리가 자실체 형성에 미치는 영향을 조사하였다. 배지의 비선택성, $11^{\circ}C{\sim}15^{\circ}C$의 최적온도, 90%의 최적상대습도 및 60 lux의 조도조건에서는 두 계통간에 차이를 보이지 않았다. 전처리결과는 배지를 $5^{\circ}C$와 $10^{\circ}C$, $5^{\circ}C$와 $15^{\circ}C$의 변온처리, 30~50초의 자외선처리, 5초의 전기처리 및 0.05~0.1%의 Thiamine HCl처리에서 자실체 형성에 좋은 결과를 보였으나 두 계통간에 차이를 보이지 않았다. 그러나 요소용액과 IAA용액처리는 두 계통에서 모두 효과를 기대할 수 없었다. 자실체의 형성량이나 크기에서 나타난 두 계통의 특성에 있어서 갈색계통은 황색계통에 비하여 갓이 큰 대산종(大傘種)이며 대가 긴 장병종(長柄種)이었다. 한편 황색계통은 갈색계통에 비하여 자실체 형성중량과 형성수량이 많았으며 소산종(小傘種)이고 단병종(短柄種)으로 확인되었다.

The cultural characteristics of fruit bodies formation in the two selected strains(brown and yellow strain) of winter mushroom collected in Korea were investigated. The effects of various environmental conditions and physicochemical pretreatments were evaluated by the character of fruit bodies. There was no differences between two strains in non-selectivity of media, optimum temperature($11^{\circ}C{\sim}15^{\circ}C$), relative humidity(90%), and illumination(60 lux). In the application of alternated temperature (the best condition : $5^{\circ}C{\cdot}10^{\circ}C$ and $5^{\circ}C{\cdot}15^{\circ}C$), ultraviolet ray(30~50 seconds), electricity(5 seconds), thiamine hydrochloride(0.05~0.1%), urea, and IAA as a pretreatments, there was no differences between two strains. The brown strain had larger pileus and longer stipes than these of the yellow strain, while the yellow strain yielded more weight and number of the fruit body formation than the brown strain.