This study aimed to identify and evaluate potential alternative substrate materials for the cultivation of Lentinula edodes (shiitake mushrooms) to address the growing instability in the supply of oak sawdust. A selection of locally abundant resources, including citrus branches, buckwheat hulls, Cryptomeria japonica sawdust, Miscanthus, and Sasa quelpaertensis, was evaluated as potential substitutes for oak sawdust. The results indicated that Miscanthus is rich in iron and manganese, which are essential cofactors for lignocellulose-degrading enzymes, such as cellulases, laccases, and peroxidases. In vitro mycelial growth assays (column tests) indicated that Miscanthus facilitated the most rapid growth among the alternative substrates for the shiitake strains ‘Chamaram’, ‘L808, ’ and ‘Haleumang’.’ For the strains 'Sanjo 701' and 'Nongjingo’, both oak sawdust and Miscanthus demonstrated comparable mycelial growth rates. Further cultivation tests with the strain ‘L808’ revealed that Miscanthus, whether used independently or in combination with oak sawdust, resulted in cultivation periods, primordia formation, and yield characteristics comparable to those achieved with the oak sawdust medium. These findings suggest that Miscanthus has significant potential as an alternative substrate for shiitake cultivation. However, as the study employed small, laboratory-scale blocks weighing approximately 300 g, while farm-scale blocks typically weigh 1.3–1.5 kg, fruiting was limited to a first flush harvest. Consequently, additional validation using farm-scale blocks is necessary to assess their practical applicability.

현재의 문화 교육이 지니는 근본적인 문제는 과거와 현재, 자국과 타국의 문화를 이분법적으로 바라 보고 개별적 정보 위주의 접근 방식을 벗어나지 못하고 있다는 점이다. 이 논문의 목표는 한국의 전통 문화에 대한 반성적 성찰을 통해 바람직한 문화 교육의 방향을 모색하려는 것이다. 이를 위해 인문학적 인 관점, 비교문화적인 관점, 통시적인 관점을 적용하여 문화와 예술을 아우르는 종합적인 안목을 확보 하고자 하였다. 그리고 상호 문화 역량과 문화 수용 능력을 제고하기 위하여 문화 현상 간의 비교를 시도하였다. 본론에서는 두 단계로 나누어 논의를 진행하였다. 첫째, 한국 영웅 서사의 연원과 현대적 활용 가능성을 모색함으로써 총괄적 논의를 위한 단서를 마련하였다. 전통 서사의 문화적 의미와 미학 적 원리에 대한 재인식을 통해 인류의 문화가 보편성의 차원에서 상호 소통할 수 있음을 확인하였다. 둘째, 현대 디지털콘텐츠에 활용된 문화 요소들을 중심으로 한국인의 생활과 예술 분야에 나타나는 문화적 정체성과 시대적 변용 양상을 고찰하였다. 성숙한 문화는 다양성의 가치를 인정하는 것에서 출발하며, 문화 요소 전반을 관통할 수 있는 감식 능력과 소통 능력이 요구된다는 점을 확인하였다. 바람직한 문화 교육은 창의적인 미래 문화를 이끌어 갈 수 있는 능력을 길러 주는 방향으로 이루어져야 할 것이다.

In this study, we analyzed the contents of different bioactive compounds, including those with antioxidant activity, in selected mushroom species. Analysis of DPPH radical-scavenging activity revealed that Agaricus bisporus(‘A15’) had the highest antioxidant efficacy at 33.1 μg/mL, followed by Lentinula edodes and Pleurotus ostreatus, for which we also recorded high values. The results of nitrite-scavenging activity analysis revealed L. edodesto have the highest value at 15.8 μg/mL, with A. bisporus, P. ostreatus, and Wolfiporia extensaalso showing relatively good results. Furthermore, our analysis of total polyphenol contents indicated that A. bisporus had the highest content at 13.7 μg/mL, with L. edodesand Flammulina filiformis similarly having high levels, whereas W. extensa was established to contain the highest levels of β-glucan at 32.6 μg/mL, followed by L, edodes and P; ostreatus, which were also found to have significantly high values. These findings indicate that the antioxidant and nitrite-scavenging capacities and polyphenol and β-glucan contents differ according to fungal species. Among the evaluated species, given its high contents of a range of bioactive compounds, A. bisporus was assessed to be a suitable candidate for functional food development, Our findings in this study will provide essential basic data for the development of functional foods using edible mushroom species.

본 연구는 HM-TVP가 식물성 대체육 제품의 질감에 미치는 영향을 조사하기 위하여 돼지고기 등심(PL), 건식조직식물단백(DT) 및 HMTVP를 이용하여 모델 패티와 모델 소시지를 식물성 바인더와 혼합하 여 제조하였고, 이의 TPA 특성과 절단경도를 조사하여 비교하였다. 본 연구에서는 식물단백질 원료가 다른 2종의 HM-TVP (HN 및 HS) 를 사용하였다. 원료육의 조직화 지수는 HN>HS>삶은 PL>PL=팬프 라이 PL의 순서로 높았다. 모델 패티의 경우, 부분 조리한 후 냉동하 였을 때 해동 시 미미한 수준으로 발생하였다. 그러나 부분 조리한 후 냉동한 모델 패티는 팬프라이 시 조리손실이 비조리 후 냉동한 모델 패티보다 낮은 수준을 나타내었다. HN과 HS를 이용한 모델 패티의 질감은 PL을 이용한 것보다 더욱 단단한 수준이었다. 한편 모델 소시 지의 경우, 부분 조리 후 냉동한 모델 소시지를 삶아서 완전 조리할 때는 조리손실이 발생하지 않았으나, 팬프라이하여 완전 조리 시에는 유의미한 수준의 조리손실이 발생하였다. 그럼에도 모델 소시지의 질 감은 HN을 이용할 때가 PL을 이용한 모델 소시지의 질감에 더욱 유 사한 수준을 나타내었다. 전반적으로 HM-TVP는 햄버거 패티 형태의 식물성 대체육 제품보다는 소시지 형태의 것에 적용하는 것이 질감적 인 측면에서 더욱 적합한 것 같다.

The IMO’S 72nd MEPC meeting proposed the goal of reducing greenhouse gas emissions by up to 50% by 2050. Thus, various eco-friendly fuels are proposed as alternatives, but there are also various issues that need to be tackled, such as storage stability and supply system issues in a special environment a ship has. Therefore, in this study, the possibility of reducing greenhouse gases was analyzed by applying MGO as an alternative to boilers operated with HFO, a Bunker-C series. As a result, the exhaust gas temperature decreased by about 11.54% from 316.9℃ to 280.3℃, and the amount of oxygen content increased by about 0.38% from 6.27% to 6.65%. It can be seen that carbon monoxide can be reduced by about 45.28% by simply converting fuel from 45.29 ppm to 24.78 ppm, and carbon dioxide, which is a typical greenhouse gas, can be reduced by about 0.49% from HFO by 11.08% to MGO by 10.59%. This means that some greenhouse gas reduction is possible only by shifting between ship fuels that satisfy ISO-8217, but since there are limitations to achieving strong carbon neutrality proposed by IMO, it will be necessary to actively utilize the use of various alternative fuels in the future.

This study aimed to evaluate the nutritional composition of various edible and medicinal mushrooms and assess their potential as alternative food sources in response to increased meat consumption, which poses environmental and health risks. The crude protein, crude fat, carbohydrate, dietary fiber, and vitamin C contents of 17 edible and medicinal mushroom species, including Flammulina velutipes, Pleurotus ostreatus, Pleurotus eryngii, Agaricus bisporus, Lentinula edodes, and Wolfiporia extensa, were systematically analyzed. Pleurotus ostreatus‘Suhan 2’ and P. eryngii‘No. 2’ showed high crude protein and carbohydrate contents, suggesting excellent potential as alternative protein and energy sources. Flammulina velutipesvarieties ‘TO22’ and ‘Aram’ exhibited relatively high crude fat contents, whereas P. eryngii‘No. 2’ and P. ostreatus‘Suhan 2’ had high vitamin C levels, suggesting a beneficial role in immune enhancement. In contrast, the medicinal mushroom W. extensa had relatively low protein and dietary fiber contents, limiting its potential as an alternative protein source compared to the other edible mushrooms. Nonetheless, it may provide other health benefits. The present study provides foundational data for the utilization of mushrooms as sustainable alternative food resources, supporting efforts to mitigate environmental impacts of meat production and improve dietary health.

The rapid increase in global meat consumption, driven by population growth and economic development, has intensified concerns about the sustainability of protein supply. Moreover, conventional livestock production significantly affects the environment and human health, further underscoring the need for alternative protein sources. Alternative proteins, including those derived from plants, mycelium, and insects, as well as cultured meat, offer sustainable and nutritionally viable substitutes for traditional animal-based proteins. Among these, mushroom-based alternative proteins demonstrate exceptional environmental, nutritional, and functional advantages. In particular, mushroom-derived proteins can closely replicate meatlike tastes and textures, positioning them as promising candidates in the rapidly growing alternative protein market. In this review, we provide a comprehensive analysis of recent advancements in the production of mushroom-based alternative protein, focusing specifically on mycelium cultivation techniques, edible mushroom applications, and production process innovations. Furthermore, we evaluate the nutritional composition, bioactive compounds, and associated health benefits, along with economic feasibility and consumer acceptance, all supported by empirical evidence. We extensively discuss technological innovations aimed at optimizing texture and reducing production costs. Finally, we propose concrete policy recommendations for fostering sustainable growth in the alternative protein industry, emphasizing regulatory frameworks, research investments, and consumer education strategies.

Fetal Bovine Serum (FBS) plays a crucial role in animal cell culture; however, the increasing number of bovine fetuses used and sacrificed solely for FBS collection has raised ethical concerns globally. The welfare of fetuses during FBS blood collection has become a key focus of debate among animal welfare and ethics organizations worldwide. Previous studies indicate that heat-inactivated coelomic fluid (HI-CF) from the earthworm Perionyx excavatus may serve as a viable FBS alternative in adherent cell cultures. This study evaluates the potential of HI-CF as an FBS substitute during the in vitro maturation (IVM) stage of bovine embryo culture, with a focus on improving developmental rate through antioxidation effects. In this study, 2% HI-CF was incorporated into IVM media, assessing its impact on cell growth, differentiation, and the expression of genes related to antioxidation. The group of 2% of HI-CF exhibited a trend toward increased cleavage and blastocyst development rates compared to the control group. Although antioxidant genes such as NRF2 and GSR showed no statistically significant differences between the control and treatment groups, a trend toward increased expression was observed. Conversely, GPX1 displayed a trend of decreased expression. Notably, IGF1 and NQO1 were significant upregulated (p < 0.05) in the 2% HI-CF group. Additionally, oocytes stained with H2DCFDA showed a significantly reduced ROS levels (p < 0.05) in the 2% HI-CF group compared with controls. These findings suggest that HI-CF's antioxidative effects support enhanced cell growth and blastocyst development rate, surpassing those observed with FBS. Consequently, HI-CF shows promise as an effective alternative to FBS in vitro maturation of bovine oocytes.

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.