The physicochemical characteristics of oyster mushrooms (Pleurotus ostreatus) cultivated using liquid spawn (MLS) were compared with those of commercial mushrooms cultivated using solid spawn. The color intensity of the two types of mushrooms showed no remarkable difference. The hardness of the MLS-cultivated mushrooms was significantly higher, but their moisture content (86.80%) was significantly lower than that of the commercial mushrooms. Mineral contents in MLS-cultivated mushrooms (421.17 mg/100 g) were significantly higher than those in the commercial mushrooms (333.26–362.78 mg/100 g); in particular, the potassium (K) content was the most abundant in the former. The amino acid content in the MLS-cultivated mushrooms (4,695.22 mg/100 g) was about 1.4–2.0 times that in the commercial mushrooms. The essential amino acid contents and sum of aspartic acid and glutamic acid were higher in the MLS-cultivated mushrooms than in the commercial mushrooms. The β-glucan content in the MLS-cultivated mushrooms was 1.1–2.3 times higher than that in the commercial mushrooms. The total phenol and flavonoid contents and the DPPH and ABTS radical-scavenging activities of the MLS-cultivated mushrooms were significantly higher than those of the commercial mushrooms; however, the reducing power showed an opposite trend. Therefore, MLS-cultivated mushrooms contained higher amounts of valuable components and higher antioxidant activities than commercial mushrooms.

ABSTRACT
 서 론
 재료 및 방법
  실험재료 및 시료의 추출
  색도 측정
  조직감 측정
  일반성분 분석
  무기질 정량
  구성아미노산 정량
  β-Glucan 정량
  총 페놀 및 플라보노이드 정량
  항산화 활성 측정
  통계분석
 결과 및 고찰
  색도
  조직감
  일반성분 함량
  무기질 함량
  구성 아미노산의 조성
  β-Glucan 함량
  총 페놀 및 플라보노이드 함량
  항산화 활성
 적 요
 감사의 글
 References

• 이수정(경상대학교 농업생명과학연구원) | Soo-Jung Lee (Institute of Agriculture and Life Science, Gyeongsang National University)
• 김훈환(경상대학교 식품영양학과) | Hun-Hwan Kim (Department of Food Science and Nutrition, 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, 경상대학교 기초과학연구소) | Nak-Ju Sung (Department of Food Science and Nutrition, Gyeongsang National University, Research Institute of Natural Science, Gyeongsang National University) Corresponding author