This study was carried out to get information on the concentration and species of airborne fungi in wood ear mushroom (Auricularia heimuer) cultivation houses. Air samplings were conducted at three wood ear mushroom farms located in Iksan and Wando in 2022. Two out of the three cultivation houses exceeded the Ministry of Environment’s recommended indoor air quality standards for fungi concentration in multi-use facilities. A total of 12 genera and 15 species of airborne fungi were isolated and identified. There were species belonging to 6 genera at the genus level. Overall, the genus Cladosporium accounted for the majority with three species. Among the identified species, there were fungi that affect the human body, such as Aspergillus niger, Lichtheimia ramose, and Rhizomucor pusillus, as well as Alternaria alternata, Cladosporium ramotenellum, Cladosporium subuliforme, and Curvularia lunata, which cause diseases in plants. Penicillium brevicompactum was detected as a fungus affecting mushroom cultivation. This study is the first report in Korea on airborne fungi in wood ear cultivation houses and provides useful information for environmental hygiene management of cultivation houses.

발효 느타리버섯재배부산물을 급이한 흰점박이꽃무지 유충의 영양성과 안전성을 검증하고자 참나무 발효톱밥으로 사육한 유충의 영양성분 과 유해물질을 비교분석하였다. 조단백질 함량은 발효 느타리버섯재배부산물을 급이한 유충(OMCB)에서 54.0%로 참나무 발효톱밥을 급이한 유 충(FOS) 47.2%보다 1.1배 많았다. 필수아미노산 중 류신은 OMCB에서 2.8%로 가장 높았고, FOS에서는 2.7%로 비슷한 수치였다. 비필수아미 노산은 OMCB에서 프롤린의 함량이 7.2%로 가장 높았고 FOS (5.6%)보다 1.3배 더 높았다. 무기질 중 칼륨은 OMCB (2771.2 mg/100 g)와 FOS (2765.0 mg/100 g)에서 비슷한 수치였고, 불포화지방산 중 올레산은 OMCB (58.2%)와 FOS (59.6%)에서 가장 높은 함량을 나타냈다. 유 해물질 분석 결과, OMCB와 FOS에서 납, 카드뮴, 비소 모두 식용곤충 중금속 기준에 적합하였고, 식중독균에 속하는 대장균과 살모넬라균은 모두 불검출되었다. 위 연구 결과에 따르면, 발효 느타리버섯재배부산물 급이 흰점박이꽃무지 유충은 단백질과 불포화지방산뿐만 아니라 다양한 영양성 분을 포함하고 있으며, 안전성 또한 검증되었으므로 식용으로 활용하기에 적합할 것으로 판단된다.

Oyster mushrooms were analyzed to confirm the effect of installing a convection fan on the uniformity of the environment inside the cultivation house, the quantity of fruiting bodies, and marketability for stable production. When using a convection fan, it was confirmed that the temperature, relative humidity, and CO2 concentration were maintained more uniformly than when not used.As for the characteristics of the fruiting bodies, the quantity per bottle was 177.3 g when using a convection fan, which was 17% higher than when not used, and the individual weight was 49% higher. In addition, the cap diameter, cap thickness, and stem thickness increased slightly in the convection fan treatment, and the stem length was shorter.

This study was conducted to confirm whether domestic fruit tree pruning residues can replace sawdust, which is the main ingredient of mushroom medium. The five types of fruit tree pruning residues collected were from apples, pears, peaches, grapes, and citrus. The basic components of these residues were analyzed. The pH ranged from 5.2 to 7.0, the Total carbon(T-C) ranged from 46.0% to 47.2%, the Total nitrogen(T-N) ranged from 0.5% to 0.9%, and the moisture content ranged from 12.4% to 14.2%, which was identified as an appropriate range for growing mushrooms. In order to confirm the possibility of mycelial growth of oyster mushroom "Suhan", column tests were conducted based on the conventional medium(poplar sawdust 49.5: cotton seed hull 27.3: beet pulp 12.7: cotton seed meal 10.5, v/v). As a result of incubation at 25°C for 28 days, grape branches showed the fastest growth at 143 mm compared to the control, which showed 135 mm. The yield per bottle was comparable, with grape branches(134g/bottle) and control(139g/bottle). Additionally, the quality of the fruiting bodies was comparable across all Processed lots. It means grape branches can be used as alternative sawdust materal. In the future, it is expected that using by-products as substitutes for carbon sources and main ingredients will help reduce farm production costs and protect the environment.

This study examined domestic consumption trends in the development of mushroom-based alternative food products. It found that 85.5% of consumers were aware of alternative foods, with a higher recognition rate among younger age groups and variations based on household composition and monthly income. Additionally, 70% of consumers familiar with alternative foods had tried them. Among those who had not, taste (16%) and purchasing challenges (15%) were the primary barriers. Minced meat was the most commonly consumed alternative (25%), while dumplings (7%) and burgers (1%) were less popular. Notably, dumplings and burgers showed the highest potential for development using mushroom-based ingredients. These findings provide valuable foundational data for advancing mushroom-based alternative food products.

In this study, Pleurotus ostreatus were grown in bottles at temperatures set to 15°C, 20°C, and 25°C inside the cultivation room. Changes in temperature, CO2 concentration, and humidity inside the bottles were measured, and growth characteristics according to the temperature conditions were evaluated. CO2 concentration increased overall as the temperature increased and was particularly stable at 20°C, suggesting that 20°C is the optimal condition for the physiological respiration of P. ostreatus . While humidity was relatively constant at 15°C, it decreased over time at 20°C and was maintained at a stable level at 25°C, suggesting that water retention capacity may occur at high temperatures. As a result of the growth investigation, the yield per bottle and individual weight were the highest at 20°C, confirming that 20°C is the most suitable temperature condition for the growth of oyster mushrooms. At 25°C, the yield per bottle was maintained but the individual weight decreased and the color tended to change. These results suggest that the interaction between CO2 concentration, humidity, and temperature has a significant effect on the growth and quality of oyster mushrooms, and that it is effective to control the cultivation room temperature to 20°C for optimal growth.

To prevent and improve various metabolic-related diseases caused by modern high-energy eating habits, alternative meats using mushroom materials are being researched. In this study, high-moisture (HMMA) and low-moisture meat analog (LMMA) were prepared using Pleurotus ostreatus fruiting body (oyster mushroom) powder and isolated soy protein as the raw materials in a co-rotating twin-screw extruder. Textural characteristics tended to decrease as the oyster mushroom content increased. HMMA exhibited a fibrous structure similar to that of chicken, whereas LMMA did not show a characteristic fibrous structure. The water absorption capacity of substitute meat decreased with increasing mushroom powder content. Radical scavenging activity, a measure of antioxidant activity, increased with increasing mushroom content in the substitute meat because of the influence of antioxidant components such as polyphenols in mushrooms. In terms of the prepared substitute meat's color, it was less vibrant and lacked intensity, which is thought to make it less appealing to customers. To address this issue, more ingredients need to be investigated.

본 연구는 현재의 표고버섯 시장 및 수급상황과 신선 표고버섯 생산을 위해 사용되는 접종배지의 영향력을 반영하기 위한 목적으로 수행하였다. 이를 위해, 분석에 사용한 자료의 시간적 범위는 2000년부터 2022년까지의 연도별 시계열자료이다. 분석방법은 전대수를 적용한 선형회귀모형을 적용하였다. 분석 결과, 모형은 통계적으로 유의한 결과를 얻을 수 있었다. 특히, 수요의 가격 탄성치는 –1.10%로 나타나 신선 표고버섯 가격이 1% 증가할 때, 수요량은 1.10% 감소하였다. 공급의 가격 탄력성은 비탄력적인 것으로 나타났으며 신선 표고버섯 가격이 1% 증가할 때 공급량은 0.33% 증가시키는 것으로 분석되었다. 본 연구의 차별성은 톱밥접종배지가 공급량에 미치는 영향과 최근의 소비시장의 상황을 반영한 모형을 추정했다는 것이다. 본 연구의 결과는 향후 신선 표고버섯의 원산지 변경에 따른 경제적 효과분석과 톱밥접종배지 생산자에 대한 지원 정책 개발을 위한 정책실험에 활용할 수 있을 것으로 판단된다.

This study was conducted to collect data from various regions of Jejudo Island, Korea to establish a more accurate and complete academic listing of mushrooms on the island by identifying and organizing them using base sequence analysis. The investigation was performed over five years, from 2019 to 2023, and included a total of nine sites in the southern, western, and eastern areas of Jejudo Island. In total, 481 unique mushroom varieties were collected during the study. These mushrooms included 387 specimens that were classified into 6 classes, 18 orders, 55 families, 118 genera, and 201 species, and 94 unclassified specimens for which the precise species was not known. The collected mushrooms classified by ecotype consisted of 148 species of saprophytes, 47 species of symbionts, and 6 species of parasites. Differences in occurrence patterns were also observed depending on topographical characteristics and vegetation. Finally, three climate-sensitive biological indicator species and two candidate species were also collected, as well as the tropical mushroom Macrocybe gigantea. This study identified 91 species of mushrooms that were previously unreportedon the Jejudo Island. According to the current findings and those previously reported, 7 classes, 26 orders, 123 families, 399 genera, and 1,102 species of mushrooms have been compiled on Jejudo Island to date.