Many wild mushrooms were collected at MT. Sambi areas for 1 day in July 2011. and 1 day in August 2011. They were identified and examined with references. According to the results, Species diversities are 1 division, 2 classes, 2 subclasses, 3 orders, 12 families, 18 genera and 24 species. Dominant families are Tricholomataceae. Resources of Wild Mushrooms were 4 species in edibility, 4 species in culture, 6 species in toxine, 5 species in medicine, 3 species in anticancer, 10 species in ectomycorrizahe and 12 species in rotten wood.

Schizophyllum commune belongs to Schizophyllum, Schizophyllaceae, Agaricales, Agaricomycetes and Basidiomycotatina. The morphological shape of S. commune was similar with the cap, fan and hair. As for the sensory evaluation, chewness was not good for human's sensory. The major useful component was identified schizophyllan from S. commune extract. Schizophyllan has a great potential for developing medical supplies and functional foods. In our study, we carried out to internal transcribed spacer regions(ITS) for the specimens systematically. Also, we found out the optimal growth conditions of different temperature and media for S. commune cultivation. As the results of these test showed that when we compare with PDA, MCM and ME1 medium, we confirm that optimal temperature is 35℃ in MCM and ME1 medium. And optimal media of growth condition is ME1 and MCM.

The biological activities of the various solvent extracts of mycelial Schizophyllum commune were investigated. The electron donating ability of mycelial S. commune was showcel 39%, 21%, 35% and 43% in Hot-water extract, water extract, ethanol extract and methanol extract at a 1,000 ㎍/㎖ concentration, respectively. As the results of SOD (superoxide dismutase)-like ability of Hot-water extract, water extract, ethanol extract and methanol extract of mycelial S. commune were showed 39%, 21%, 35% and 43% at a 1,000 ㎍/㎖ concentration, respectively. Measurement of ABTS radical cation scavenging activity of all extracts was showed more than 80% scavenging activity at a 1,000 ㎍/㎖ concentration. The tyrosinase inhibition effects related to skin-whitening by mycelial S. commune in Hot-water and water extract at 1,000 ㎍/㎖ were showed closely 5% activity and ethanol and methanol extracts were showed about 10% at 1000 ㎍/㎖ concentration. Antimicrobial activity of Propionibacterium acnes and Malassezia furfur were ineffective in mycelial S. commune extracts. These results showed that the mycelial S. commune has potential for the development of antioxidative, whitening effests and as a natural and functional additives.

Many Wild Mushrooms were collected at Mt. Eokbul areas for 2 days in July 2010. and 1 day in August 2010. Identification in the collecting field by taking photos, recording the feature of the surroundings and ecological quality and then observing internal organs through an optical microscope. They were identified and examined with references. According to the result, Species diversities are 2 division, 2 classes, 1 subclass, 5 orders, 17 familys, 30 genera and 37 species. Dominant famillies are Tricholomataceae and Poryporaceae. Dominant species are Trichaptum abietum. Resources of Wild Mushrooms were 5 species in edibility, 6 species in clulture, 8 species in toxine, 6 species in medicne, 4 species in anticancer, 12 species in ectomycorrizahe and 16 species in rotten wood. Therefore the study is aimed at providing fundamental materials required for preserving Mt. Eokbul.

A Lentinula edodes has abundant nutritious components such as a fiber, minerals and vitamins. It also was known to effective of anticancer and the immune enhancement. However, studies of mushroom-re1ated products were not still enough. Mushroom jerky was examined by using the under grade Lentinula edodes in this study. Content of stipe was most appropriate 24-30% in slices of dried mushroom. A grinder used 2mm sieve, and graund three or four times. A mushroom and spices were boiled to 30min in order to control the microbe occurrence. A mushroom, water, spices were mixed at ratio of 1 : 4: 1.5 and boiled 10 minutes for sterilization. The optimum drying temperature was 60~70℃ but the edge of slice was burned 80~90℃. Dry time was most appropriate for 4~5 hours.

A Lentinula edodes was known to the excellent foods that abundant in nutritious components such as a fiber, minerals and vitamins. Fermentation conditions for rice wine were examined by using the medicinal herbs and the incuvated-rice with mycelia of Lentinula edodes. The average of ethanol contents was in the range of 3.4~4.1% at initial fermentation, increasing up to 16.9% after 15 days. Total acid, pH, reducing sugar and alcohol content were similar to the control during storage periods. The change of colors was measured by Hunter's color value during fermentation. The L value was the highest on 15th day of fermentation.

Macrolepiota spp. list of the species found in Korea is composed of 4 species(Lee & Lee 2000). Macrolepiota spp. in Korea is M. alborubescens, M. neomastoidea, M. procera , and M. rhacodes. As the member of Lepiotaceae, Macrolepiota belongs under Eumycotina, Basidiomycotina, Eubasidimycotina, Hymenomycetidiae, and Agaricales. Its outer pileus of Macrolepiota spp. is serrate radially, a small scale is scattered its peridium. And stipe has a small annulus attached to it. Spores are subspore or fusiform, white and it has pseudo-amyloid. Each shape, size, shine and quility of fruiting body of Macrolepiota spp. is different in the breed and it is important sources of a classification of Macrolepiota spp. Especially, the shapes and colors of various scaly which are on the surface of the fungus are important to the external classification.

표고속(Lentinula )에 속한 종들의 배양적 특성을 규명하고자 국내 미기록종인 L. aciculospora, L. boryana, L. raphanica 3균주와 대조군으로 국내 기록종인 L. edodes 1균주를 실험에 사용하였다. 대조군인 L. edodes 균주는 ME1배지에서 91.8 ㎜/7일로 최대 균사생장을 보였으며 균사배양 최적온도는 24℃, 최적pH는 6으로 나타났고 최적 탄소원과 질소원은 Glucose와 Malt extract, 최적비타민은 Myo-inosiol로 나타났다. 첫 번째 국내 미기록종인L . aciculospora 균주는 PDA 배지에서 36.5 ㎜/7일로 최대 균사생장을 보였으며 균사배양 최적온도는 22℃, 최적pH는 6으로 나타났고 최적 탄소원과 질소원은 Glucose와 Malt extract, 최적비타민은 Myo-inosiol로 나타났다. 두 번째 L. boryana 균주는 MCM 배지에서 55.0 ㎜/7일로 최대 균사생장을 보였으며 균사배양 최적온도는 22℃, 최적pH는 7로 나타났고 최적 탄소원과 질소원은 Glucose와 Urea, 최적비타민은 Riboflabin으로 나타났다. 세 번째 L. raphanica 균주는 ME1 배지에서 70.0 ㎜/7일로 최대 균사생장을 보였으며 균사배양 최적온도는 28℃, 최적pH는 5로 나타났고 최적 탄소원과 질소원은 Sucrose와 Potassium nitrate, 최적비타민은 Riboflabin으로 나타났다.

As a result of analysis of Jangaji used to jangheung oak-mushroom, water content appeared to young oakmushroom 83.13%, completely mature oak-mushroom 66.82%. As the harvest times are delay, water content decreased. As a oak-mushroom was mature, crude protein content increased. But it was decreased after completely maturing. The crude fat content in the pileus part 10-20 times were higher than a stalk parts. As a oak-mushroom grew, content of crude fiber increased in both a pileus and a stalk. The reducing sugar content in the pileus part 10-20 times were higher than stalk parts. After it was 2~4 hours preserve with salt, salinity appeared to proper density at 2.69~2.52%. The most suitable water content appeared after 4 hours drying in 40℃ in order to improve a taste and incense. It was longer preserve with salt, brightness was became lower in both jangaji and spices. When 1.5 month of acceleration experiment compared with room temperature three months, microbe inspection was stationary. Therefore, We fixed expiry date at 12 months considering stability of a product.

We used the linteus and oak-mushroom fungus that were a functionality mushroom, and We developed Korean cookies. Study of Korean cookies development used functionality mushroom mycelium culture rice. The optimal Proper water for culture rice were on 4 hours ideal. The optimal temperature for oak-mushroom mycelial growth of 25℃. The grain inoculum-source was the best in the oak-mushroom. And the lipid inoculum-source was the best in the linteus . Crude protein, crude fat, crude fiber appeared high at general component analysis results culture rice. but difference didn’t happen in crude ash. This culture rice of mushroom fungus contained glucose, sucrose in free sugar of the analysis results. Glucoses appeared high 10-50 degree compare with control at culture rice. This culture rice of mushroom fungus contained oxalic acid, tartaric acid, malic acid in total organic acid of the analysis results. Total organic acid appeared high compare with control at culture rice. K was detected highest during mineral element. Total mineral element content appeared high at linteus (411.86mg%) and oak-mushroom(410.10mg%) culture rice than control(220.80mg%). As a result of having measured chromaticity of culture rice, a L value and a(red color) value appeared high except red rice. Also, b(yellow color) value appeared high at linteus black rice than control. Sensuality evaluation results of the Korean cookies which used culture rice showed for the preference that control was higher.

The change on quality was measured to development functional steak sauce using superior oak-mushrooms with unique scent and functionality. Measure for Chromaticity according to method of addition indicated that L value of Experimental treatmentⅠ(oak-mushroom powder 1%, chopping 3%) was lower than Control and Experimental treatmentⅡ(Concentrated liquid 0.5%, chopping 3%). There was no significant difference between Control and two Experimental treatments in the result of pH measure. The total acidity showed that there was no significant difference between Experimental treatmentⅠ(1.544%) and Experimental treatmentⅡ (1.538%), but Experimental treatmentⅠand Ⅱ were lower than Control. The quantitative analysis of Chlorine showed that there was no significant difference among Experimental treatmentⅠ(4.19W/V%), Experimental treatmentⅡ(4.32W/V%) and Control(4.23W/V%). The viscosity on Experimental treatmentⅠand Ⅱ were more increased than Control. Microorganism was not discovered in the result of microorganism experiment of oakmushroom sauce. Experimental treatmentⅠwas higher preference than Experimental treatment Ⅱ.