• Title, Summary, Keyword: Pleurotus eryngii

Search Result 230, Processing Time 0.037 seconds

Quality Characteristics and Antioxidant Activities of Yanggaeng added with Pleurotus eryngii Powder (새송이버섯 분말 첨가 양갱의 품질 특성 및 항산화 활성)

  • Kim, Mee-Jin;Chung, Hai-Jung
    • Journal of the East Asian Society of Dietary Life
    • /
    • v.27 no.1
    • /
    • pp.69-77
    • /
    • 2017
  • This study investigated the quality characteristics and antioxidant activities of Yanggaeng prepared with different ratios of Pleurotus eryngii powder: 0, 3, 6, and 9%. According to the results, the moisture content and pH increased with the addition of Pleurotus eryngii powder, but the Brix decreased. As the amount of Pleurotus eryngii powder increased, the lightness (L) increased, while the redness (a) and yellowness (b) decreased. The hardness of the control groups was lower than the Pleurotus eryngii powder groups. The total polyphenol content was influenced by the addition of Pleurotus eryngii powder. As the amount of Pleurotus eryngii powder increased, DPPH, reducing power, and metal chelating effect increased significantly. The results of a consumer acceptance test showed no significant differences in color between the controls and two groups (3% and 6%), and no significant differences in smell, taste, and overall acceptability between the controls and groups with 3% Pleurotus eryngii powder. Therefore, up to 3% Pleurotus eryngii powder can be incorporated into Yanggaeng to improve the quality and antioxidant potential.

Effects of Green Tea Residue Treatment in Eco-Friendly Medium on Growth and Catechin Content of Pleurotus eryngii (친환경 버섯배지에 녹차 잔류물의 처리가 새송이버섯의 생장 및 Catechin류 함량에 미치는 영향)

  • Chon, Sang-Uk;Kim, Young-Min;Yun, Dae-Ryung
    • Korean Journal of Plant Resources
    • /
    • v.20 no.1
    • /
    • pp.38-42
    • /
    • 2007
  • The present study was conducted to investigate the translocation of polyphenols, especially catechin derivatives, from mushroom medium mixed with green tea residues into fruiting body of Pleurotus eryngii. Pleurotus eryngii was grown on the media incorporated by mixing or surface-treated with dry materials including leaf petioles and young stems or leaves of green tea. The dry materials treated in medium did not affect plant height and fresh weight of Pleurotus eryngii body. From the samples of Pleurotus eryngii, the eight main catechin derivatives (-)-gallocatechin(GC), (+)-catechin (C), (-)-epicatechin (EC), (-)-epigallocatechin (EGC), (-)-epigallocatechin gallate (EGCG), (-)-gallocatechin gallate (GCG), (-)-epicatechin gallate (ECG), and (-)-catechin gallate (EGCG), and caffeine were analyzed quantitatively by HPLC. The results showed that EGC in Pleurotus eryngii was 45% more detected, when incorporated with the dry materials, than untreated control. Especially, content of EGCG was increased in surface-treated Pleurotus eryngii up to 3.2 ppm, while it was not detected or reduced in control and other treatments. Caffeine content was greatly increased regardless of treatment method, compared with control (0.1ppm), showing 44 fold-amount in Pleurotus eryngii at early growth stage when incorporated with the dry materials into medium. The results indicates that functional catechin derivatives of green tea would be partly translocated into Pleurotus eryngii throught incorporation and surface treatment with residues of green tea plants.

Sensory and Physicochemical Characteristics of Jeungpyun with Pleurotus eryngii Powder (새송이 버섯을 첨가한 증편의 관능적, 물리화학적 품질 특성 변화)

  • Kim, Sang-Ae;Ko, Myung-Soo
    • Korean Journal of Food Science and Technology
    • /
    • v.39 no.2
    • /
    • pp.194-199
    • /
    • 2007
  • This study investigated possible improvements in the sensory and physicochemical characteristics of jeungpyun by the addition of Pleurotus eryngii powder. The volume of the jeungpyun batter prepared with the 1% Pleurotus eryngii powder showed the highest degree of fermentation. As fermentation continued, pH and saccharinity dropped, and then saccharinity increased as more Pleurotus eryngii powder was added. As the Pleurotus eryngii powder ratio increased, the L-value decreased, but the a- and b-values increased. In the texture profile analysis, the 5% Pleurotus eryngii powder showed the highest adhesiveness and the lowest springiness. For the sensory test, the highest springiness and overall desirability were found in the jeungpyun with 1% Pleurotus eryngii powder. Overall, according to the results of these experiments, the 1% and 3% Pleurotus eryngii powders are though to be the optimal concentrations for obtaining improvements in quality.

Culture Condition for Biomass of Pleurotus eryngii (새송이버섯 biomass를 위한 최적배양 조건)

  • Kim, Myung-Uk;Kwon, Oh-Jun;Woo, Hi-Seob;Cho, Young-Je
    • Applied Biological Chemistry
    • /
    • v.50 no.1
    • /
    • pp.1-5
    • /
    • 2007
  • For the purpose of application for biomass of Pleurotus eryngii, the optimum culture condition were tested. It was found that the optimum culture condition for spot culture of pleurotus eryngii were 24$^{\circ}C$ for 18 days with PDA medium. And the optimum culture condition of bioreactor for biomass were pH 5.5, 18$^{\circ}C$ and 27 days with PDMP broth. It was possible to artificial cultivation of mycelial from Pleurotus eryngii using bioreactor for biomass under the optimum conditions, and it was also possible for Pleurotus eryngii biomass because the forming of fruiting body when Pleurotus eryngii was cultivated using mass artificial cultivated mycelial in the bioreactor.

Quality Characteristics of Soup with Whole Milk Powder and Pleurotus eryngii Powder (전지분유와 새송이버섯 분말을 함유한 스프의 품질특성)

  • Back, Su-Yeon;Kim, Sung Soo;Lim, Sang-Dong;Do, Jeong-Ryong
    • Journal of Dairy Science and Biotechnology
    • /
    • v.35 no.2
    • /
    • pp.113-119
    • /
    • 2017
  • This study investigated the quality characteristics of cream soup added with Pleurotus eryngii powder. Pleurotus eryngii was dried in a hot air dryer at $40^{\circ}C$ for 8 hours and at $60^{\circ}C$ for 8 hours. The dried Pleurotus eryngii was pulverized using a pin mill, and the powder was sieved through a 60~100 mesh. Sensory evaluations of cream soup added with different-sized particles of Pleurotus eryngii powder were performed. Cream soup added with Pleurotus eryngii powder of particles below $150{\mu}m$ showed good appearance, taste, and mouth-feel. Quality characterization of cream soup added with 5~20% Pleurotus eryngii powder showed that L value decreased with increasing Pleurotus eryngii, whereas a and b values increased. Sensory evaluations revealed that cream soup with 15% Pleurotus eryngii powder had significantly better taste, mouth-feel, and overall acceptability (p<0.05) than other samples. Thus, cream soup with 15% Pleurotus eryngii powder of particle size below $150{\mu}m$ was the most desirable and could be successfully used as convenience food in the food processing industry.

Quality Characteristics of Noodles Containing Pleurotus eryngii (새송이버섯(Pleurotus eryngii)을 첨가한 국수의 품질 특성)

  • Sung, Song-Yi;Kim, Mi-Hyun;Kang, Mi-Young
    • Korean journal of food and cookery science
    • /
    • v.24 no.4
    • /
    • pp.405-411
    • /
    • 2008
  • This study examined the quality characteristics of noodles prepared with Pleurotus (P.) eryngii paste. Different ratios of P. eryngii paste were added to wheat flour(15%, 30%, and 45%) in the noodle formation. Then, the noodles were evaluated in terms of their cooking, color, texture properties, and sensory properties. The weight and water absorption of the cooked noodles increased with increasing P. eryngii paste content, but the turbidity of cooking water decreased. According to texture profile analyses both the cooked and uncooked and cooked noodles had significant increases in springiness and cohesiveness with the addition of P. eryngii paste. And when compared to the control, hardness and gumminess were significantly lower in the samples containing P. eryngii paste. The lightness, redness, and yellowness of the cooked and uncooked noodles increased with increasing with increasing P. eryngii paste content. Finally sensory evaluation results indicated that the noddles containing 30% and 45% P. eryngii paste had higher quality as compared to the other samples. Overall the results suggest that P. eryngii paste is effective for improving the texture and quality of noodles.

The antibacterial effect of Pleurotus eryngii extracts on oral bacteria (새송이버섯 추출물이 구강세균에 작용하는 항균효과)

  • Chon, In-Young;Yu, Eun-Ji;Yu, Sang-Cheol;Lee, Ji-Youn;Jung, Sang-Hee;Oh, Tae-Jin
    • Journal of Korean society of Dental Hygiene
    • /
    • v.18 no.1
    • /
    • pp.9-18
    • /
    • 2018
  • Objectives: Pleurotus eryngii is used both for edible and medicinal purposes, and has a physiological activity. The purpose of this study is to investigate the antibacterial effect of Pleurotus eryngii against six oral pathogens (Staphylococcus aureus, Streptococcus criceti, Streptococcus mutans, Streptococcus ratti, Streptococcus sobrinus, and Actinomyces viscosus). Methods: The antibacterial activities of various extracts of Pleurotus eryngii were examined by disc diffusion assay and minimum inhibitory concentration (MIC). The disc diffusion assay was performed by putting a paper disc soaked in extracts on plates inoculated bacterial cultures. The MIC of these extracts was determined by using a broth microdilution assay at a concentration ranging between 0.03 mg/ml to 15.00 mg/ml. The growth inhibition effect of extracts was measured at 600 nm for 24 hrs. Results: The antibacterial activity was confirmed against all six tested bacteria at Pleurotus eryngii ethyl acetate extract by the disc diffusion method. Acetone extract showed the antibacterial activity only against 4 strains containing Streptococcus criceti, Streptococcus mutans, Streptococcus ratti, and Actinomyces viscosus. In ethanol extract, no activity was observed against other strains except Staphylococcus aureus. MIC values of ethyl acetate extract were the same, 7.50 mg/ml in all tested bacteria. Conclusions: Pleurotus eryngii exhibited the antibacterial activity against oral pathogens (Staphylococcus aureus, Streptococcus criceti, Streptococcus mutans, Streptococcus ratti, Streptococcus sobrinus, and Actinomyces viscosus). Thus, Pleurotus eryngii may be considered as a natural antibacterial agent for treatment of dental diseases.

Data Analysis for Structural Design of Pleurotus Eryngii Cultivation Facilities (큰느타리버섯 재배사의 구조설계용 자료 분석)

  • Suh, Won-Myung;Yoon, Yong-Cheol
    • Journal of The Korean Society of Agricultural Engineers
    • /
    • v.47 no.3
    • /
    • pp.29-37
    • /
    • 2005
  • This study was carried out to file up structural design data for optimizing Pleurotus eryngii growing houses. Design data are including current farm status of Pleurotus eryngii growing houses in the aspect of structural configuration as well as environmental conditions to be controlled and maintained inside. A structural analysis was performed for the on-farm structures as well as some structures modified and suggested through field survey and analysis. The results are summarized as follows. According to the results of status analysis, Pleurotus eryngii growing houses were categorized as arch-roofed simple type and sandwich panel type. Though the size of Pleurotus eryngii cultivation facilities were considerably diverse, the basic dimensions of Pleurotus eryngii cultivation facilities showed relatively similar pattern: more or less of 20m of length, $6.6\~7.0m$ of width, $4.6\~5.0m$ of peak height, $1.2\~1.6m$ of bed width, and 4 layers of bed. In the aspect of spatial use of cultivation facilities, suggested models were shown to be mostly reasonable in the aspect of heating and cooling, micro-meteorological stability, land use efficiency per unit floor area, etc.. Especially, the standard models suggested so far were thought to be not efficient in its surface area and spatial volume per unit floor area as well as its uneffective structural design in the area around ceiling. In the results of structural analysis for the models suggested through this study by using those section frames to be found on farms, the panel type structures of both single span and double span were estimated to be over designed, whereas arch-roofed pipe houses were mostly found to be under-designed.

Analysis of Environmental Factors in Pleurotus eryngii Cultivation House(III) -Based on Panel Type Structure- (새송이버섯 재배사의 환경인자 계측(III) -영구재배사를 중심으로-)

  • Suh, Won-Myung;Yoon, Yong-Cheol
    • Proceedings of the Korean Society of Agricultural Engineers Conference
    • /
    • /
    • pp.187-192
    • /
    • 2005
  • Pleurotus eryngii(King oyster) is one of the most promising mushrooms being produced on the domestic farms. The quality as well as quantity of Eryngii is sensitively affected by micro climate factors. To safely produce high-quality Eryngii all the year round, it is required that the environmental factors be carefully controlled by well designed structures equipped with various facilities and control systems. This study was carried out at the commercial mushroom cultivation houses to find out reasonable range of each environmental factor and yield together with economic and safe structures influencing on the optimal productivity of Eryngii. This experiment was conducted from Nov. 10, 2004 to Aug. 27, 2005 in Eryngii. cultivation houses. The environmental factors measured for this study were inside/outside temperature, relative humidity and $CO_2$ concentration in Pleurotus eryngii medium. In addition, the yield and quality of mushroom were made investigation. But the optimal productivity will be evaluated by considering the quality and quantity of mushroom production, energy requirements, facility construction and management cost, etc.

  • PDF

The Preparation of Mushroom Pieties and Change in Quality during Storage (버섯 피클(Fickle) 제조 및 저장 중의 품질변화)

  • 김상철;김소연;하효철;박경숙;이재성
    • Journal of the East Asian Society of Dietary Life
    • /
    • v.11 no.5
    • /
    • pp.400-408
    • /
    • 2001
  • The mushroom pickles were prepared as a processed mushroom product. The changes in pH, total acidity, brix. color and texture of the mushroom pickles (Lentinus edodes, Pleurotus ostreatus, Agaricus bisporus and Pleurotus eryngii) were measured during storage at 4$^{\circ}C$. In addition, sensory evaluations on the mushroom pickles were performed. While the pH of Lentinus edodes and Pleurotus ostreatus pickles declined slowly, the pH of Agaricus bisporus and Pleurotus eryngii pickles declined rapidly during storage. The total acidity of Lentinus edodes pickles rose slowly, while the acidity Pleurotus ostreatus, Agaricus bisporus and Pleurotus eryngii pickles rose rapidly. As for the color of mushroom pickles, "L" , "a" and "b" values changed slightly. The changes in texture were determined by a rheometer Hardness, cohesiveness, springiness, gumminess and brittleness of Lentinus edodes pickles were lower than those of the other mushroom pickles. In the sensory evaluation of mushroom pickles, Lentinus edodes showed higher acceptability ratings than the other mushrooms in taste, color, clearness, texture and overall acceptability. This study showed that among the mushrooms tested, Lentinus edodes was the most acceptable mushroom pickle for storage.

  • PDF