Changes of Enzyme Activities and Compositions of Abnormal Fruiting Bodies Grown under Artificial Environmental Conditions in Pleurotus ostreatus

This study investigated the biochemical changes of abnormal fruiting bodies grown under artificial environmental conditions in P. ostreatus. Abnormal mushroom growth during cultivation damages the production of good quality mushroom. This study showed that different environmental conditions produced...

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Bibliographic Details
Published in:Mycobiology 2005-03, Vol.33 (1), p.30-34
Main Authors: Jang, K.Y. (National Institute of Agricultural Science and Technology, RDA, Suwon, Republic of Korea), E-mail: gabriel@rda.go.kr, Cho, S.M. (National Institute of Agricultural Science and Technology, RDA, Suwon, Republic of Korea), June, C.S. (National Institute of Agricultural Science and Technology, RDA, Suwon, Republic of Korea), Weon, H.Y. (National Institute of Agricultural Science and Technology, RDA, Suwon, Republic of Korea), Park, J.S. (National Institute of Agricultural Science and Technology, RDA, Suwon, Republic of Korea), Choi, S.G. (National Institute of Agricultural Science and Technology, RDA, Suwon, Republic of Korea), Cheong, J.C. (National Institute of Agricultural Science and Technology, RDA, Suwon, Republic of Korea), Sung, J.M. (Kangwon National University, Chunchon, Republic of Korea)
Format: Article
Language:English
Subjects:
Abnormal mushroom
ACIDE AMINE
ACIDE GRAS
ACIDOS GRASOS
AMINO ACIDS
AMINOACIDOS
CARBOHIDRATOS
CARBOHYDRATES
ENZIMAS
ENZYME
ENZYMES
FATTY ACIDS
GLUCIDE
PLEUROTUS OSTREATUS
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Summary:This study investigated the biochemical changes of abnormal fruiting bodies grown under artificial environmental conditions in P. ostreatus. Abnormal mushroom growth during cultivation damages the production of good quality mushroom. This study showed that different environmental conditions produced morphological changes in the fruiting bodies of P. ostreatus. The fruiting bodies with morphological changes were collected and examined for differences in biochemical properties, enzyme activities, and carbohydrates composition.
ISSN:1229-8093
2092-9323
DOI:10.4489/MYCO.2005.33.1.030