There are about 15,000 kinds of mushrooms found worldwide and 2,000 kinds of edible mushrooms. There are about 1,500 kinds of mushrooms native to Korea, among which about 300 kinds of edible mushrooms are counted. In Korea, mainly Lentinus edodes (shiitake mushroom), Tricholoma matsutake (pine mushroom), and Sarcodon aspratus (Neungi mushroom) are edible, and they are imported from China due to insufficient production. The purpose of this study was to compare the nutritional quality of Chinese and Korean frozen Tricholoma matsutake and Sarcodon aspratus. The crude fat content of frozen Tricholoma matsutake was 1.1 ~ 1.5% in Chinese and 0.5% in Korea. Korea products were lower than Chinese ones. The content of crude protein in Chinese was 16.4 ~ 20.9% and that of Korea was 21.2%. In crude ash content, there are some differences between regions. The crude protein content of frozen Sarcodon aspratus was 18.9% in Chinese and 19.4% in Korea. The crude fat content was 1.2% in Chinese and 0.9% in Korea. There was no significant difference in the contents of crude ash.

This study aimed to provide basic evidence regarding the development of materials by analyzing the physicochemical properties and antioxidant activities of Streptococcus thermophilus KCCM 3782 strain-fermented Cordyceps militaris grown on Tenebrio molitor. Among the solvents tested, DPPH radical scavenging activity was the highest in the hot water-extracted sample after 30 min of extraction. Moisture content decreased, whereas crude protein and fat content increased, after lactic acid bacteria-mediated fermentation. Sodium, magnesium, calcium, and zinc contents increased, with potassium levels attaining the maximum value, whereas free amino acid content decreased after the fermentation. Among Hunter's color values, a value increased to 66.7→149.92 after fermentation, whereas the L and b values decreased to 15.79→-15.75 and 54.45→0.01, respectively. Cordycepin content assay increased from 7.02 mg% to 8.66 mg%. The DPPH free radical scavenging activity of the fermented product was 91.92 EDA%, which was higher than that of the extract (84.69 EDA%). The ABTS free radical scavenging and superoxide dismutase (SOD) activities were also higher in the fermented products.

This study was carried out to investigate the physicochemical and antioxidant properties of fermented milk with addition of hot water extract of Cordyceps militaris grown upon Tenebrio molitor. The general components of Cordyceps militaris grown upon Tenebrio molitor are moisture 10.85%, crude protein 18.44%, crude fat 2.07%, crude ash 5.46%. The DPPH radical scavenging activities of different solvents were the highest (74.81 EDA%) with hot water extract sample. The acidity of fermented milk was high with increasing amount of extracts. The pH of fermented milk reached 4.60-4.66 after 4 h of fermentation, and the number of lactic acid bacteria was highest (11.70 log CFU/mL) with 1% fermented milk. The moisture content of fermented milk showed no significant difference. In addition, contents of crude protein were not significantly different according to addition amount. Regarding Hunter’s color values, L value decreased as the amount of extract increased, whereas a value and b value increased. The content of free amino acid increased with increasing amount of extract. The DPPH free radical scavenging ability and ABTS free radical scavenging ability of fermented milk were significantly different as the addition amount of extract increased. In the sensory evaluation, fermented milk containing 1% of extract showed the highest preference.