This study was conducted to obtain basic data on domestic wild Lanopila nipponica K specimens collected in Jeollanam-do from 2015 to 2017 to investigate the characteristics of fruit bodies and analyze their nutritional components. L. nipponica K. was mainly found near hills, such as in persimmon fields around hills, on mountain trails, and in bamboo fields. L. nipponica K. occurred from July to mid-October, especially after the rainy season or a typhoon, when the air humidity was increased. Rainfall occurred for 8–15 days during the 20 days before the collection date, and the average temperature was ≥ 23oC. The size of the fruit body was 12.3–28 cm, and the weight varied depending on the size; however, the fruit body was estimated to grow overnight, reaching the size observed at its discovery. As aging progressed, the surface of the fruit body cracked, and it turned dark after 6 days. Spores were lump-shaped when the surface was cut with a knife. When the soil on the surface of the site where the fruit body was located was scratched, a white thread-shaped mycelium expanded. At the time of collection, the flesh of the fruit body was white, but it turned brown and fluffy as maturity progressed. On the sixth day after the mushroom was generated, it produced a pungent odor and became friable, resembling a black cotton ball. The surface of the fruit body was white and had a circular or elliptical shape. Crude protein content tended to be high at 59% of the dry weight. The antioxidant activity, determined using the DPPH radical scavenging analysis method, was 167 vitamin C equivalents/100 g. The spores were brown, approximately 6 μm in size, with protrusions on their surface.

Recently, there had been many reports on ethanol fermentation by mushrooms. This study was initiated to screening of ethanol fermentation by mushroom mycelilal cultures preserved in Culture Collection and DNA Bank of Mushrooms in the Division of Life Sciences, Incheon National University. The experimental results showed that ethanol concentration produced by Cerrena unicolor, Trametes pubescens and Daedalea dickinsii, Microporus vernicipes and Perenniporia fraxinea in the glucose medium ranged from 2.3∼4.7%. The highest ethanol concentration was obtained from fermentation of glucose by Cerrena unicolor (4.7%). Some of the mushrooms used in this study have a good ability to efficiently ferment arabinose, fructose, mannose, cellobiose, maltose and sucrose . The highest ethanol concentration was obtained under semi-aerobic condition compared with aerobic and anaerobic conditions. The media used for ethanol fermentation by T. pubescens and P. fraxinea. contained small amounts of β -D-glucan, which is known to have anti-tumor activity.

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.

본 연구에서는 제주도에 자생하고 있는 12종의 야생 버섯에 대한 항산화, 미백 그리고 염증억제 효능을 조사하였다. 항산화 효능은 1,1-diphenyl-2-picrylhydrazyl (DPPH)를 이용한 free radical 소거 활성을 측정하였으며, 미백 효능 검정을 위하여 tyrosinase 저해활성을 측정하였다. 그리고 항염 효능 검정을 위하여 nitric oxide (NO) 생성 저해활성을 측정하였다. 그 결과, DPPH 소거 활성(FSC50)에서는 참나무 잔나비버섯 추출물(74.8 μg/mL), 서어나무 잔나비버섯 추출물(182.6 μg/mL)이 높은 억제 활성을 나타내었다. Tyrosinase 저해 활성(IC50)에서는 참나무 잔나비버섯 추출물(346.8 μg/mL)이 가장 높은 활성을 나타내었고, 이는 비교 대조군으로 사용한 Arbutin (421.6 μg/mL)보다 높은 활성을 나타내었다. 염증 억제 효능 관련 NO 생성 저해율을 측정한 결과, 100 μg/mL 처리 시 참나무 잔나비버섯과 때죽나무 잔나비버섯에서 각각 74.1%, 62.9%의 억제활성을 나타내었다. 그리고, 이들을 농도별로 처리한 결과 농도 의존적으로 NO 생성을 저해함을 확인할 수 있었다. 이상의 연구결과로부터, 참나무 잔나비버섯, 서어나무 잔나비버섯, 때죽나무 잔나비버섯에서 화장품 효능 원료로서의 가능성을 발견할 수 있었다.

본 연구는 능이버섯의 식품학적 이용성 증진을 위한 기초적인 연구로써 능이버섯의 휘발성 및 비휘발성 기호성분을 분석하였다. 단맛에 관여하는 유리당은 glucose, trehalose, sucrose, xylose가 검출되었고 총 함량은 202.5 mg/kg이었다. 단맛, 쓴맛 및 감칠맛에 관여하는 아미노산의 함량을 분석한 결과, 필수아미노산과 총 유리아미노산의 함량은 각각 1,249.5 mg/kg과 2,592.1 mg/kg으로 나타났다. 버섯의 5