A new functional mushroom cultivated variety Jangsaeng of Fomitella fraxinea

기능성버섯 장수버섯의 신품종 『장생』

  • Kong, Won-Sik (Applied Microbiology Division, National Institute of Agricultural Science & Technology, RDA) ;
  • Yoo, Young-Bok (Applied Microbiology Division, National Institute of Agricultural Science & Technology, RDA) ;
  • Jhune, Chang-Sung (Applied Microbiology Division, National Institute of Agricultural Science & Technology, RDA) ;
  • You, Chang-Hyun (Applied Microbiology Division, National Institute of Agricultural Science & Technology, RDA) ;
  • Cho, Yong-Hyun (Applied Microbiology Division, National Institute of Agricultural Science & Technology, RDA) ;
  • Kim, Kwang-Ho (Department of Agronomy, Kon Kuk Univ.)
  • 공원식 (농촌진흥청 농업과학기술원 응용미생물과) ;
  • 유영복 (농촌진흥청 농업과학기술원 응용미생물과) ;
  • 전창성 (농촌진흥청 농업과학기술원 응용미생물과) ;
  • 유창현 (농촌진흥청 농업과학기술원 응용미생물과) ;
  • 조용현 (농촌진흥청 농업과학기술원 응용미생물과) ;
  • 김광호 (건국대학교 농학과)
  • Published : 2005.12.31

Abstract

A new functional mushroom cultivated variety "Jangsaeng" of Fomitella fraxinea was developed by crossing monokaryons derived from collected strains for contribution to mushroom farmers. The major characteristics of this mushroom were compared to Yeongji 2ho of Ganoderma lucidum because of their morphological similarities. The optimal temperature of mycelial growth and fruitbody sprouting and growth were 30 and 25~30, respectively. The surface color of fruitbody pilus was reddish brown and the fruitbody was flat kidney-shaped like Ganoderma lucidum except that the stipe was absent. Its texture was so tough and rigid that the yield per 1,000 ml bottle might be as high as 136 g. The hot water extract of this medicinal mushroom is fit to drink just like Ganoderma lucidum but its taste is not bitter.

Keywords

Bottle cultivation;Characteristics;Fomitella fraxinea;Functional Mushroom;Cultivated Variety "Jangsaeng";Yield