This study was carried out to establish a cultivation technique for increasing the γ-aminobutyric acid (GABA) content in the fruit body of mushrooms by adding processed by-products. For the oyster mushroom ‘Heucktari’, addition of green tea powder, sea tangle powder, and green tea dregs resulted in very poor primordia formation, fruit body growth, and increased GABA. However, addition of 10% schizandra berry dregs and 1% rice bran to the basal substrate induced 100% and 10% increases, in GABA content in the fruit bodies compared to the control treatment without by-product, respectively. In addition, fruit body growth and primordia formation were greatly increased by these treatments. Therefore, GABA content was increased when the substrate was prepared by mixing an appropriate amount of schizandra berry dregs and rice bran.

서 론
 재료 및 방법
  시험버섯 및 배지
  L-Glutamate 함량측정
  γ-aminobutyric(GABA) 함량측정
  AChE(Acetylcholinesterase) 저해효과
  ACE(Angiotensin 1-converting enzyme) 저해효과
 결과 및 고찰
  첨가용 배지분석
  첨가배지 처리에 따른 버섯별 생육 특성
  첨가배지 처리에 따른 물질 분석
 적 요
 References

• 정윤경(경기도농업기술원 버섯연구소) | Yun-Kyeoung Jeoung Corresponding author
• 김정한(경기도농업기술원 버섯연구소) | Jeong-Han Kim
• 백일선(경기도농업기술원 버섯연구소) | Il-Sun Baek
• 강영주(경기도농업기술원 버섯연구소) | Young Ju Kang
• 지정현(경기도농업기술원 버섯연구소) | Jeong-Hyun Chi