KOREASCHOLAR

To improve the productivity of shiitake mushroom (Lentinula edodes), seven different types of media for liquid spawn (denoted as “A” to “G”) were prepared with 0.3% soybean meal and varying sugar and glucose concentrations. During 14 days of incubation, the pH of the liquid culture gradually acidified with increasing incubation period. Additionally, there was a significant, but not prominent, difference in the degree of acidification depending on the sugar to glucose ratio. Liquid spawn culture “G,” which had the highest sugar content was the most acidic on the last day of incubation. Mycelium dry weight increased significantly with increasing incubation period, and there was no significant difference in mycelium dry weight irrespective of the sugar to glucose ratio even after 14 days of culture. The inoculation of liquid spawn in sawdust medium with an inoculation volume ≥ 45 mL and incubation period of 15 to 18 days were the optimal culture conditions. Productivity of fruit bodies in sawdust medium and mushrooms treated with liquid spawn was significantly higher compared to solid spawn treatment. The mushrooms treated with liquid spawn had better chewiness, and the free amino acid content, which is associated with savory taste, was higher in these mushrooms compared to those treated with solid spawn.

ABSTRACT
서 론
재료 및 방법
    공시 균주
    액체종균의 배양 조건 설정 및 배양
    pH 측정
    건조 균체량 측정
    액체종균의 접종량 및 생육기간 설정
    버섯의 생산량 및 조직감 비교
    버섯의 유리아미노산 함량 비교
    통계분석
결과 및 고찰
    당의 첨가량을 달리한 대두박 배양액에서 표고 액체종균의 최적 배양조건
    표고 액체종균의 접종량
    종균에 따른 표고의 생육 비교
    조직감 평가
    유리아미노산 함량
적 요
REFERENCES

• 이수정(경상대학교 농업생명과학연구원) | Soo-Jung Lee (Institute of Agriculture and Life Science, Gyeongsang National University)
• 김훈환(경상대학교 수의학과·생명과학연구원) | Hun-Hwan Kim (Research Institute of Life Science and College of Veterinary Medicine, Gyeongsang National University)
• 김선호((주)귀담버섯) | Seon-Ho Kim (Guydam mushroom Co., Ltd.)
• 김성희(경상대학교 농업생명과학연구원/경상대학교 식품영양학과) | Sung-Hee Kim (Institute of Agriculture and Life Science, Gyeongsang National University/Department of Food Science and Nutrition, Gyeongsang National University)
• 성낙주(경상대학교 식품영양학과) | Nak-Ju Sung (Department of Food Science and Nutrition, Gyeongsang National University) Corresponding author