백령버섯 병재배용 배지 주재료는 콘코브 배지보다는 미루나무톱밥 배지 처리구에서 발이 및 생육특성이 가장 양호하였으며, 배지 영양원으로는 면실피, 면실박, 밀기울, 옥수수분, 미강 등이 적합하였고, 배지 혼합 비율은 58% 이내 범위에서 재료별로 질소함량을 고려하여 가감 사용하는 것이 적당하였으며, T-N 함량이 높은 면실박 사용량은 20% 수준으로 조절할 필요가 있었다. 또한, 배지 첨가제는 탄산칼슘 처리가 소석회 처리보다 양호하였으며, 무처리구의 경우 갓과 대의 탄력성은 감소하고 경도는 증가되는 경향을 보였다. 따라서, 백령버섯 병재배용 최적배지는 미루나무톱밥+면실피+면실박+밀기울+옥수수분+탄산칼슘이 40:20:20:15:3:2의 혼합 비율로 조성되는 처리구였다.

This experiment was conducted to establish the best salting for oyster mushrooms fermented pickles to develop new product and enhance quality for long term preservation. Changes of brine solution and mushroom were investigated during salting 10, 13, 16, 19% for 20 days by raw, blanched and dried type. The pH of the brine solution in the raw and dried mushroom form decreased and increased in the blanched form during storage. There was general increasing tendency of salinity of the brine solution as preservation period increases. The final salinity of mushroom after 20 days was generally lower than initial salinity and moisture content tended to be lowered as the salinity increases. The final hardness of mushroom after 20 days was mostly high in dried type and tended to be lowered in high salinity. The L value on the stand part of mushroom was brighter as the salinity decreases and the b value tended to be lowered as the salinity increases.

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.

The beneficial effects of EM on plant growth, yield, quality in agriculture have been consistently demonstrated. In this study, EM of four types used is Lactobaillus sp., saccharomyces cerevisiea, Rhodobacter sp. and Bacillus sp.. Bacillus sp. inhibited Mycelium growth of the oyster mushroom in agar plate. Bacillus sp. is known to suppress plant pathogenic microorganism in soil. The other three type of EM did not inhibit mycelium growth of oyster mushroom. Also when filtering media of Lactobacillus sp. and saccharomyces cerevisiea cultivation add to liquid media(PDB) of oyster mushroom, mycelium growth was a little faster than control. In the column test, Mycelium growth of the medium inoculated with 0.5% saccharomyces cerevisiea was faster than the control. In the substrate inoculated Rhodobacter sp. was similar to the control. In the substrate inoculated Lactobacillus sp. of higher concentration, mycelium growth of the oyster mushroom was showed late than control.

본 연구에서는 버섯 수확후배지를 바이오매스로 활용하 고자 수행하였으며, 적정 전처리 조건을 구명한 결과는 다음과 같다. 버섯 수확후 배지의 전처리방법 중 알카리 처리가 리그닌 함량을 효과적으로 경감시키면서, 당전환 율이 우수하였고 큰느타리 수확후 배지가 당전환율 80.7%로 가장 우수하였다. 큰느타리 수확후 배지에 1% NaOH를 이용한 알카리 처리시 전처리 온도별 성분분석 결과 120℃처리시에 glucose 25.3%, xylose 14.8%로 유 리당 함량이 가장 높고, 효소에 의한 당전환율도 66%로 무처리구 28.2%에 비해 2.3배 증가되었다. 촉매제 농도 (NaOH 0.5~2.0%)에 따른 당분석결과 glucose 함량은 촉 매제 농도와 관계가 적었으며, xylose와 arabinose는 촉매제 농도가 높을수록 다소 감소하는 경향이었다. 그러나 당전환율은 NaOH 1% 처리시에 66%로 가장 높았다.

This study was conducted to reduce contamination ratio of oyster mushroom bottle cultivation. The optimalconditions of substrate sterilization for reducing of contamination ratio were at 121oC for 90min. In addition, UV-C irradiation isgood for lower contamination ratio to continue over 6 hours at cooling and inoculation room after sterilization. Thecontamination ratio and density of microorganisms of substrate were showed 0% after sterilization at 121oC for 90min.Trichoderma sp., main pathogen of mushrooms, was detected from substrate after sterilized during 2 or 4 hours at 101oC and 105oC,respectively. The amount of electricity used was the lowest at 121oC for 90min than that of other sterilization conditions. The UV-Cirradiation treatment was used UV-C lamp(40 watts) in the inoculation room(56m3). The density of bacteria did not detected after UV-C irradiation for 6 hours. And the death ratio of bacteria and Trichoderma sp. was 99.9% after UV-C irradiation for 6 hours. However,in the same UV-C irradiation time, the death ration of Cladosporium sp. was 90.9%. Therefore, the death ratio of fungi was lower thanthat of bacteria at the same UV-C irradiation treatment.

The study was conducted to investigate the effects of post-incubation period and temperature treatment conditionsduring incubation on the uniform primordia formation and cultural characteristics of oyster mushroom (Pleurotus ostreatus). Threekinds post-incubation period; 25, 30, 35 days and control were applied for 30 days while two kinds incubation roomtemperature 23oC and 26oC and control were used 20oC. The substrate temperature during pre-incubation was of ‘Suhan No. 1’and ‘Gonji No. 7’. Oyster mushroom varieties tended to increase between 24oC to 26oC at 11 to 15 days after inoculation andthen they were maintained in treatment temperature during post -incubation period. The CO2 occurrence was at the highest at6,500ppm for ‘Suhan No. 1’ and 5,800ppm for ‘Gonji No. 7’ at the time of the highest temperature increase. The ratio of un-uniformal primordia formation and the ratio of non-commercial fruit body were reduced by 40%, 10.5%, respectively comparedto control for ‘Suhan No. 1’ when in the post-incubation temperature was 26oC, and incubated for 10days and 15daystreatment. Also, ‘Gonji No. 7’ was reduced by 19%, 9.5%, respectively when in the post-incubation temperature was 26oC, andincubated for 10 days treatment. Therefore, the higher post-incubation temperature of room and longer post-incubation periodresulted in the higher percentage of primordia formation of two cultivars.

표고 톱밥배지 재배시 녹색LED 광량에 따른 생육특성 분석 결과 5 umol ·m -2 · s -1에서 3주기 기준 배지당 자실체 의 수량은 239 g으로 형광등 202 g 대비 18% 증수효과가 있었으며, 자실체 폴리페놀 함량은 형광등 107 ppm에 대 비 78.4 ppm으로 27% 정도 낮았지만 에르고스테롤 함량 은 형광등 145 ppm 대비 307 ppm으로 2.1배 높은 함량을 보였다. 전력소모량은 형광등 대비 15.9%의 에너지 절감 율을 보였으며, 전등의 에너지 효율이 77.5%로 가장 컸다.

Mycelial growth of Oyster mushroom is very important. Because the management of careless mycelial growth can be caused contamination and low yield of fruit body. To reduce contamination, it is necessary to maintain clean cooling room, inoculation room and cultivation room. First of all, we investigate death rate of microorganism according to ultraviolet(uv) irradiation in cooling room, inoculation room and contamination rate according to sterilization condition of substrate. Though contamination rates according to sterilization conditions were not showed big differences, the amount of electricity-used was the lowest at 121°C for 90 minute. As results of UV irradiation time effect on death rate of microorganism, density of bacteria was not detected after UV irradiation for 6 hours by using UV lamp(40watt) in the room of 56m3. However the death rate of fungi is not big in the same UV irradiation conditions.

In previous studies, we selected green LED(light emitting diodes) for suitable wavelength of light by higher commercial yields and lower ratio of abnormal fruit body in Lentinula edodes. In this study, we aim to select efficient irradiation intensity of green LED. Stronger irradiation intensity of green LED resulted in more polyphenol contents of fruit body. In four level of irradiation intensity, 5, 10, 15, 20umol/m2/sec there was no big difference in commercial yields and characteristics of fruit body. In addition, Lower irradiation intensity resulted in smaller amount of electircity used. In conclusion, we selected 5umol/m2/sec for suitable irradiation intensity in Lentinula edodes with sawdust substrate cultivation.

Recently, Hypsizigus marmoreus is noticed as new mushroom item in Korea. However, this mushroom has the long incubation period about 80 days including pre-incubation period. This study was attempted to establish the optimal post-incubation temperature and period of Hypsizigus marmoreus for bottle cultivation. The most effective post-incubation temperature and period were 25℃ and 20days, respectively. The higher yield was obtained under 25℃ for 20 day after 30 days of pre-incubation. Therefore, total cultivation period was shortened from 106 days (control) to 78days. It is useful information to increase rotation time of cultivation for effective management in H. marmoreus.

느타리버섯 수확후 배지의 가축사료화가 가능하도록 주재료로 콘코브를 사용하여 적합한 영양원을 선발하고자 하였다. 시험에 사용된 영양원 가운데 질소함량은 채종박(7.6%)>케이폭박(6.4%)>밀기울(2.7%)순이고, 조지방함량은 밀기울(2.7%)>케이폭박(2.4%)>채종박(1.3%)>면실박(0.8%)로 나타났다. 영양원별 혼합배지의 이화학적 특성결과 C/N율은 18~20, 용적밀도 0.27~0.28g/cm3, 공극률 73.1~74.8로 처리간의 차이가 없었으며, 병당 수량은 케이폭박 첨가구(케이폭박 단용, 면실박+케이폭박(1:1) 혼용, 케이폭박+밀기울(1:1) 혼용)가 153~158g으로 대조구(면실박, 150g)와 차이가 없는 것으로 나타났고, 그러나 채종유박은 초발이 소요일수도 1일 늦고 수량도 상대적으로 낮은 것으로 나타났다. 케이폭박 처리구의 수확후 배지의 사료적 가치를 분석결과 58.3%로 면실박보다 높은것으로 나타났다.

본 연구는 느타리, 노랑느타리, 분홍느타리, 버들송이의 건조분말을 이용하여 두부에 적합한 첨가량을 구명하고자 수행되었다. 버섯 첨가량에 따른 두부수율은 대조(무첨가)구에 비해 느타리 3~12%, 노랑느타리 3, 6%, 분홍느타리 3, 6%, 버들송이 3, 6% 첨가시에 수율이 높았고, 버들송이는 9%이상 첨가시 고형이 되지 않았다. 경도는 느타리버섯 3, 6%, 노랑느타리 3%, 분홍느타리 3%, 버들송이 3% 첨가시에 높았다. 버섯의 첨가량이 많을수록 명도는 낮아졌으며, 적색도는 분홍느타리 첨가비율이 높을수록 증가 하였지만 노랑느타리는 황색도가 증가하지 않았다. 버섯두부의 기호도조사결과 느타리버섯은 6~12%, 노랑느타리버섯은 3%, 분홍느타리 3%, 버들송이 3, 6% 첨가시 기호도가 우수한 것으로 나타났다. 이상의 결과 수율과 경도가 높고 기호도가 우수한 두부에 제조에 적합한 버섯의 적정 첨가량은 느타리버섯 6%, 노랑느타리, 분홍느타리, 버들송이 각3%로 판단된다.

This study was carried to investigate the suitable conditions of Pleurotus eryngii through precooling for the more long-term freshness. The time to be same temperatures between P. eryngii and storage room through precooling at 0℃ and 4℃ were showed 2 hours and 5.5 hours, respectively. P. eryngii was cooled within 6 hours and 18 hours at 0℃ and 4℃ with two type, forced air cooling and pressure cooling. After precooling, P. eryngii was packed 400±10g with anti-fog film, and then stored at 4±1℃. In all treatment of precooling, the weight loss was peaked at 25 days and hardness of P. eryngii were decreased at 10 days during storage. There were no significant freshness differences between precooling type and conditions. It was found that the optimum stored period of P. eryngii at 4℃ after precooling was estimated to be 30~35days. Consequently, it is necessary to elucidate efficient and economic precooling conditions.

Poplar or pine sawdust is used to main substrates for oyster mushroom bottle cultivation. However, sawdusts are containing a lot of lignin that is insoluble and non digestible component. Therefore, spent substrates which are produced by oyster mushroom harvest are difficult to use as ruminant feed. In this study, we carried out to find sawdust substitute on the oyster mushroom for ruminant feed. As results of chemical analysis of cotton seed pellet, corn stem pellet, and corncob was revealed that concorb showed low crude ash(2.4%) and lignin(13.1%) contents. Mushroom yield and biological efficiency in concorb substrates is similar to and higher than that of control. Therefore we estimated that corncob could be substituted for sawdust.

This study was carried out to develop bottle culture method of Grifola frondosa . To find out the optimum medium composition of G. frondosa , physicochemical conditions of various media and those cultural properties were investigated. The T4 formulation(80:10:10 mixing ratio of oak sawdust, dried bean-curd refuse and corn husk) showed a shorter time to complete the crop cycle and a higher yields than control. Its physicochemical conditions were 5.4 of pH, 2.4% of crude oil contents, 54.1% of total carbon, 1.61% of total nitrogen, 34 of C/ N ratio, 74.3% of porosity and 0.26g/cm3 of bulk density. Development of optimum medium for bottle cultivation of G. frondosa would benefit from increased production efficiency of G. frondosa mushrooms and be commercial potential.