The change of amino acid content according to the growing temperature in Agaricus spp.

다국어 초록 (Multilingual Abstract)

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℃.