간행물
한국버섯학회지 KCI 등재 Journal of Mushrooms (J. Mushrooms)
- 발행기관 한국버섯학회
- 자료유형 학술지
- 간기 계간
- ISSN 1738-0294 (Print)2288-8853 (Online)
- 수록기간 2003 ~ 2026
- 주제분류 농수해양 > 농학 농수해양 분류의 다른 간행물
- 십진분류KDC 525DDC 635
권호리스트/논문검색
제24권 제1호 (2026년 3월) 4건
1.
2026.03
구독 인증기관 무료, 개인회원 유료
Agaricus bisporus is the most economically significant edible mushroom produced globally. Button mushroom is a basidiomycete mushroom native to grasslands in Eurasia and North America. While it is cultivated in over 70 countries, its production is frequently threatened by Pseudomonas tolaasii, a bacterium endemic to the compost beds. Under some environmental conditions still not well-determined, but influenced by temperature and relative humidity, the bacterium can become pathogenic and provoke the brown blotch disease. This review describes the interaction between P. tolaasii and A. bisporus that results in the appearance of brown spots on the mushroom caps, typical symptoms of the disease. This study examines P. tolaasii, detailing shifts in pathogenicity and categorizing the specific compounds responsible for tissue damage, alongside various experimental diagnostic methods. Subsequently, it addresses the mechanisms behind the browning of A. bisporus caps during infection.
4,000원
2.
2026.03
구독 인증기관 무료, 개인회원 유료
This study was conducted to investigate the changes in physicochemical characteristics and nutritional components of oak-grown Lentinula edodes extracts following fermentation using various lactic acid bacteria (LAB), with the aim of evaluating its potential as a functional and high-value material for health functional foods. The control group consisted of non-fermented oak-grown L. edodes extract; for fermentation, multiple strains of Lactobacillus plantarum, Leuconostoc lactis, Lactobacillus acidophilus, Lactobacillus sakei LJ011, Lactobacillus sakei LI033, Lactobacillus sakei LGy039, Pediococcus pentosaceus ALJ015, Pediococcus pentosaceus ALJ024, and Pediococcus pentosaceus ALJ026 were used. The fermented samples were analyzed for proximate composition, free sugars, ergosterol, vitamin D2, β-glucan, and nucleotides. In proximate composition analysis, L. acidophilus-fermented L. edodes (LE_LA) exhibited the highest crude protein and crude fat contents, whereas P. pentosaceus ALJ026-fermented L. edodes (LE_PP ALJ026) showed the highest ash and crude fiber levels. Regarding free sugars, L. sakei LJ011-fermented L. edodes (LE_LS LJ011) showed the highest sucrose concentration. Ergosterol and vitamin D2 contents were significantly higher in LE_LA, at 422.63mg% and 0.18mg%, respectively. The β-glucan content also increased in all fermented samples, with the highest value (37.27%) found in LE_LA, indicating an enhancement in immune-related functional components through fermentation. Nucleic acid compounds such as 5’- GMP, 5’-IMP, and 5’-XMP were markedly through fermentation. Nucleic acids, LE_LA and P. pentosaceus ALJ026-fermented L. edodes (LE_PP ALJ026). Overall, LAB fermentation of oakgrown L. edodes notably improved the contents of bioactive compounds such as β-glucan, ergosterol, and amino acids. These findings suggest that LAB fermentation can be effectively used to enhance the nutritional and functional properties of oak-grown L. edodes, providing potential for its development as a high-value functional food ingredient.
4,000원
3.
2026.03
구독 인증기관 무료, 개인회원 유료
Betulin, a pentacyclic triterpenoid, abundantly accumulated in Inonotus obliquus (chaga mushroom), exhibits strong anti-inflammatory, antioxidant, anticancer, and wound-healing properties. However, its extraction remains challenging due to its poor solubility and thermal sensitivity. In this study, we optimized ultrasound-assisted extraction (UAE) using response surface methodology (RSM) to maximize simultaneous betulin and antioxidant compound recovery from I. obliquus. We evaluated three extraction variables (i.e., time, temperature, and ethanol concentration) using a three-factor, five-level design. All quadratic models were significant (p < 0.05), with R² values ranging from 0.83 to 0.93 and prediction errors remaining below 5 %, thereby confirming strong model reliability. Multi-response optimization using a superimposed response plot identified 92.08 % ethanol, 42.56 min, and 62.19 °C as a narrow optimal region, in which all responses simultaneously met the desired criteria. Under these conditions, extraction was predicted to yield high phenolic content (2.58 mg GAE/g DM), increased flavonoid levels (0.57 mg QE/ g DM), strong DPPH radical-scavenging activity (87.49 % DSA), and a betulin content of 2.00 mg/g DM. In contrast, low ethanol concentrations, excessive heating, or prolonged extraction times resulted in reduced yields due to the oxidative or thermal degradation of the bioactive constituents. Overall, the optimized extraction conditions emphasize the importance of controlling solvent polarity and balancing the temperature and time parameters to prevent thermolabile compound decomposition. These results provide a reproducible and eco-efficient framework for large-scale antioxidant constituent extraction from I. obliquus.
4,000원
4.
2026.03
구독 인증기관 무료, 개인회원 유료
This study was conducted to develop high-functional, gluten-free plant-based meat patties using Phellinus linteus HN009K mycelium-cultured oats (PMO) and to investigate their quality characteristics. The results showed that the crude protein content of PMO increased by approximately 14.4% compared to the uncultured control (UCO). Notably, the β-glucan content exhibited a significant 3.9-fold increase, demonstrating a synergistic effect between the mushroom mycelium and the oat substrate. Texture Profile Analysis (TPA) revealed that as the PMO content increased, the hardness of the patties decreased, providing a tender mouthfeel, while the chewiness was significantly enhanced compared to the control, successfully mimicking a meat-like texture. Furthermore, the patties containing 20% PMO showed significantly improved antioxidant activity and maintained the immune-active components derived from P. linteus. In conclusion, PMO is a promising core material that simultaneously enhances the nutritional value and textural properties of plant-based meat analogs. These findings provide foundational data for the development of high-value-added alternative protein foods.
4,000원
