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Jin-A Oh,Jong-Chun Cheong,Chan-Jung Lee,Chang-Sung Jhune,Young-Bok Yoo 한국버섯학회 2010 한국버섯학회지 Vol.8 No.4
The standard does much to improve merchantable quality, distribution efficiency and fair dealings by shipping of the standard agricultural products. Mushrooms notified as the standard are five items; Pleurotus ostreatus, Pleurotus eryngii, Flammulina velutipes, Agaricus bisporus and Ganoderma lucidum. But many farmers are suffering from a strict standards. So these standard is required modification to fit farmhouse situations. This study was carried out to investigate mushroom quality of farm shipping and quality change during preservation at various treatment. Flammulina velutipes and Agaricus bisporus preserved at different temperature( 4℃, 10℃, 20℃) to investigate quality changes. Pileus diameters of Flammulina velutipes was 67% of first grade and 33% of second grade at the early stage. After two weeks, pileus diameters was not signigicant changes; 50% of first grade, 50% of second grade at 4℃ and 50% of second grade, 50% of third grade at 10℃. Although there were no significant changes of diameter at 20℃, most of the fruit bodies were decayed. In case of Agaricus bisporus, pileus diameter was 15% of first grade, 81% of second grade and 4% of third grade at the early stage. The more storage period longed, the more the color of the fruit body was browned. But pileus diameters was not signigicant changes. Hardness and chromaticity of these mushroom was declined as time passed. Now we are carrying out more research on some mushroom’s standards for improve consumer confidence.
Chang, Min-Sun,Kim, Myoung-Sook,Cho, Sun-Duk,Jhune, Chang-Sung,Cho, Weon-Dae,Yoo, Young-Bok,Kim, Gun-Hee Korean Society of Food Culture 2009 Food Quality and Culture Vol.3 No.1
This study examined the effects of adding Pleurotus ostreatus, Agaricus bisporus and Flammulina velutipes on the quality characteristics of cookies and multiple purposes of wheat powders. The water content, crude protein content, mineral content, color value and sensory evaluation of mushroom cookies and multiple purposes of wheat powders were measured. In the case of cookies, the water content was 1.10-1.24% and crude protein content was 8.20-9.80%. General preferences, such as appearance, color, taste and texture, increased when mushroom was added to the cookies, especially flavor, which showed a much higher preference. In the studies where mushroom was added to wheat powders, the water content was 0.57-0.92% and crude protein content was 11.90-12.80%. The addition of mushroom to both of the cookies and multiple purposes of wheat powders resulted in a remarkable increase in the mineral content, especially Fe, K. In addition, an increase in the amount of added mushrooms resulted in an increase in the hunter L and a values; however, this also resulted in a decrease in the b value.
The change of amino acid content in the different harvesting periods of Agaricus spp.
Chang-Sung Jhune,Hyung-Sik Yun,Hoon-Tae Leem,Kab-Yeul Jang,Gi-Ho Sung,Won-Sik Kong 한국버섯학회 2010 한국버섯학회지 Vol.8 No.4
We investigated 18 amino acid contents in the fruiting bodies of Agaricus strains to understand their variation in the harvesting periods. Total content of amino acid was different depending on the isolates. In the case of A. bitorquis and A. brunnescens, the total amino acid content increased and correlated with the harvesting periods. For commercial strains of A. bisporus, such as Yangsongi-505, Yangsongi-705 and commercial strain A collected in the market, it increased until the second harvesting period, but decreased in the third harvesting period indicating that these three isolates exhibit the exceptions for the general trend. Among isolates we used in our experiments, the isolate of A. brunnescens contained the highest and two isolates of A. bisporus were the lowest in total amino acids. We found two trends for the contents of each amino acid in the fruiting bodies of Agaricus spp.. One is the same with the trend of the total amino acid content and the amino acid content were largely correlated with the harvesting period. The other is the trend of increase of amino acid until the second harvesting period and decrease of amino acid in the third harvesting period, which was also shown in the total amino acid content of A. bisporus. Generally, the most amino acid contained in Agaricus was cysteine and followed by phenylalanine, glutamic acid, lysine, proline and histidine.
The change of amino acid content according to the growing temperature in Agaricus spp.
Chang-Sung Jhune,Hyung-Sik Yun,Hoon-Tae Leem,Kab-Yeul Jang,Gi-Ho Sung,Jae-Han Cho 한국버섯학회 2010 한국버섯학회지 Vol.8 No.4
We investigated 18 amino acid contents in the fruiting bodies of Agaricus strains to understand their variation in different growth temperature. Although total content of amino acid was more or less different depending on the isolates, it increased until the temperature was 22℃ and decreased above 22℃. Commercial strains of A. bisporus, such as Yangsongi-505, Yangsongi-705 and commercial strain A collected in the market exhibited these general trend in total amino acid content. However, another commercial strain B did not follow these trend. A strain of A. bitorquis did not produce mushrooms at 10 and 13℃, but mushrooms harvested in the other treated temperatures exhibited with the similar patten. Generally, the most amino acid contained in Agaricus spp. was cysteine and followed by phenylalanine, glutamic acid, lysine, proline and histidine. We detected two trends for the contents of each amino acid in the fruiting bodies of Agaricus spp. grown at the different growing temperature. Some amino acid contents were largely correlated with the growth temperature, but the others showed the trend of increase until 22℃ and decrease above 22℃.
Chan-Jung Lee,Na-Na Um,Jong-Chun Cheong,Chang-Sung Jhune,Jin-A Oh,Hye-Su Han,Byeong-Yeol, Yeon 한국버섯학회 2010 한국버섯학회지 Vol.8 No.4
Agaricus bisporus grows on a substrate known as compost, which is a product of aerobic fermentation by various microorganisms. These organisms convert and degrade the straw and form lignin humus complex which is utilized later on by the population of organisms. Theses microflora play a key role in the process of composting and can be regarded as the active agents in the preparation of nutrient medium as many of them may ultimately contribute themselves to the nutrition of A. bisporus. The diversity of microflora according to growing farmhouse and fruiting body of Agaricus bisporus were investigated. The aerobic bacteria and Bacillus as longer of turning stage of compost pile were increased. And, thermophilic actinomycetes and fluorescent Pseudomonas sp. showed high density after the pasteurization stage. But Tricoderma sp. was decreased toward the end of turning stage of compost pile. Ten mushroom farms was selected to research of microflora of fruiting body of button mushroom. The microflora showed significant difference according to mushroom farms. The bacteria density was 0.4~41.6×105 cfu/ml and the fungus was 1.3~3.9×103 cfu/ml. But The microorganism density was not significant change for the storage periods. These isolates were classified into Chryseobacterium indologenes(6 strains), Pseudomonas agarici(5 strains), Sphingobacterium multivorum(2 strains), Flavobacterium anhuiense(2 strains), Microbacterium sp.(10 strains), Pseudomonas sp.(13 strains) on the basis of 16 rDNA analysis. The most dominants of these species were Chryseobacterium indologenes and Pseudomonas agarici.
Chang-Sung Jhune,Hoon-Tae Leem,Hyung-Sik Yun,Jae-Han Cho,Sun-Young Um,Won-Sik Kong 한국버섯학회 2010 한국버섯학회지 Vol.8 No.4
To understand the saccharide contents and quantity of winter mushroom (Flammulina velutipes) according to its growth temperature, we measured the saccharide contents at different growth temperature. In our results, the saccharide of its fruiting body turned out to be mainly composed of xylose, trehalose and mannitol in all treatments. In the other hand, Ribose, myo-inositol and sucrose were detected in some treatments. The quantity of trehalose decreased as the growth temperature increased with a variation of its quantity depending on the isolates used in the experiments. In the case of xylose and mannitol, detected in all treatments, the pattern of their quantities was not possible to be profiled and the pattern might be largely depending on the isolates. However, the quantities of xylose and mannitol were largely in a direct proportion and the fluctuation of their quantities was congruent with the exception of ASI 4103, ASI 4166 and ASI 4065. The xylose quantity of ASI 4103 and ASI 4166 increased until the temperature was up to 10℃ and decreased when the temperature was above 10℃. That of ASI 4065 decreased as the temperature rose and increased when above 13℃. The mannitol quantity of ASI 4065 and ASI 4166 decreased until the temperature was up to 10℃ and increased when the temperature was above 10℃. That of ASI 4103 increased as the temperature rose and decreased when above 13℃.