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      침버섯 인공재배 생육 특성과 수확 최적 시기

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      https://www.riss.kr/link?id=A100716915

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      다국어 초록 (Multilingual Abstract)

      Mycoleptodonoides aitchisonii has been used a culinary material and traditional medicine for a long time in worldwide and recently the researches to find biological effects have been increased such as dopamine activation, preventive effect against phytopathogens, inhibitive effect against erythrocyte coagulation, anti-oxidative effect, anti-tumorigenic effect, etc. However it is hard to cultivate Mycoleptodonoides aitchisonii it is impossible to be mass-produced and in order to solve the problem in this study we found the appropriate cultivation period and the harvest point for it. For life cycle (from primordium formation to harvest) the morphology, weight, and quantity of polysaccharide of Mycoleptodonoides aitchisonii were measured using with 5 bodies per a day and it could be divided for 4 stages; primordium formation, growth, needle maturation, and aging. And then from the results the Zeide nonlinear growth curve could be gotten. At 13th day after cultivation there is the relation between the change of media weight and body weight and at 14th day after cultivation the rate of polysaccharide in the body was 11 %. However in the case of O2 insufficient supply the malformation of them was observed.
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      Mycoleptodonoides aitchisonii has been used a culinary material and traditional medicine for a long time in worldwide and recently the researches to find biological effects have been increased such as dopamine activation, preventive effect against ph...

      Mycoleptodonoides aitchisonii has been used a culinary material and traditional medicine for a long time in worldwide and recently the researches to find biological effects have been increased such as dopamine activation, preventive effect against phytopathogens, inhibitive effect against erythrocyte coagulation, anti-oxidative effect, anti-tumorigenic effect, etc. However it is hard to cultivate Mycoleptodonoides aitchisonii it is impossible to be mass-produced and in order to solve the problem in this study we found the appropriate cultivation period and the harvest point for it. For life cycle (from primordium formation to harvest) the morphology, weight, and quantity of polysaccharide of Mycoleptodonoides aitchisonii were measured using with 5 bodies per a day and it could be divided for 4 stages; primordium formation, growth, needle maturation, and aging. And then from the results the Zeide nonlinear growth curve could be gotten. At 13th day after cultivation there is the relation between the change of media weight and body weight and at 14th day after cultivation the rate of polysaccharide in the body was 11 %. However in the case of O2 insufficient supply the malformation of them was observed.

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      목차 (Table of Contents)

      • 서 론
      • 재료 및 방법
      • 공시균주 및 배지조성
      • 접 종
      • 배양조건 및 발생처리
      • 서 론
      • 재료 및 방법
      • 공시균주 및 배지조성
      • 접 종
      • 배양조건 및 발생처리
      • 측정 및 분석
      • 결과 및 고찰
      • 버섯 생중량과 재배일과의 관
      • 버섯 생중량과 톱밥배지 무게 감소와의 관계
      • 생장곡선
      • 시기별 분류
      • 시기별 다당류 함량 변화
      • 적 요
      • 감사의 글
      • References
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      참고문헌 (Reference)

      1 박홍주, "표고버섯의 채취 시기 및 부위별 영양성분 함량 비교" 한국지역사회생활과학회 15 (15): 107-112, 2004

      2 홍명희, "시판버섯의 부위별 항산화능과 유비퀴논 함량" 한국식품영양과학회 41 (41): 1235-1241, 2012

      3 Berkeley MJ, "Three fungi from Kashmir" 431 : 137-138, 1816

      4 Kawagishi H, "Purification and characterization of a lectin from the mushroom Mycoleptodonoides aitchisonii" 56 : 53-58, 2001

      5 Agrahar-Murugkar D, "Nutritional value of edible wild mushrooms collected from the Khasi hills of Meghalaya" 89 : 599-603, 2005

      6 Baldrian P, "Fungal laccases-occurrence and properties" 30 : 215-242, 2006

      7 Kes U, "Fruiting body production in basidiomycetes" 54 : 141-152, 2000

      8 Kokubo T, "Extract of the mushroom Mycoleptodonoides aitchisonii induces a series of anti-oxidative and phase II detoxifying enzymes through activation of the transcription factor Nrf2" 129 : 92-99, 2011

      9 Okuyama S, "Conductor compounds of phenylpentane in Mycoleptodonoides aitchisonii mycelium enhance the release of dopamine from rat brain striatum slices" 7 : 107-111, 2004

      10 DuBok Choi, "A study of mycelial growth and exopolysaccharide production from a submerged culture of Mycoleptodonoides aitchisonii in an air-lift bioreactor" 한국화학공학회 28 (28): 1427-1432, 2011

      1 박홍주, "표고버섯의 채취 시기 및 부위별 영양성분 함량 비교" 한국지역사회생활과학회 15 (15): 107-112, 2004

      2 홍명희, "시판버섯의 부위별 항산화능과 유비퀴논 함량" 한국식품영양과학회 41 (41): 1235-1241, 2012

      3 Berkeley MJ, "Three fungi from Kashmir" 431 : 137-138, 1816

      4 Kawagishi H, "Purification and characterization of a lectin from the mushroom Mycoleptodonoides aitchisonii" 56 : 53-58, 2001

      5 Agrahar-Murugkar D, "Nutritional value of edible wild mushrooms collected from the Khasi hills of Meghalaya" 89 : 599-603, 2005

      6 Baldrian P, "Fungal laccases-occurrence and properties" 30 : 215-242, 2006

      7 Kes U, "Fruiting body production in basidiomycetes" 54 : 141-152, 2000

      8 Kokubo T, "Extract of the mushroom Mycoleptodonoides aitchisonii induces a series of anti-oxidative and phase II detoxifying enzymes through activation of the transcription factor Nrf2" 129 : 92-99, 2011

      9 Okuyama S, "Conductor compounds of phenylpentane in Mycoleptodonoides aitchisonii mycelium enhance the release of dopamine from rat brain striatum slices" 7 : 107-111, 2004

      10 DuBok Choi, "A study of mycelial growth and exopolysaccharide production from a submerged culture of Mycoleptodonoides aitchisonii in an air-lift bioreactor" 한국화학공학회 28 (28): 1427-1432, 2011

      11 Nishino S, "1Phenyl3pentanone, a Volatile Compound from the Edible Mushroom Mycoleptodonoides aitchisonii Active Against Some Phytopathogenic Fungi" 161 : 515-521, 2013

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      학술지 이력

      학술지 이력
      연월일 이력구분 이력상세 등재구분
      2022 평가예정 재인증평가 신청대상 (재인증)
      2019-01-01 평가 등재학술지 선정 (계속평가) KCI등재
      2017-01-01 평가 등재후보학술지 선정 (신규평가) KCI등재후보
      2015-12-01 평가 등재후보 탈락 (기타)
      2015-04-07 학술지명변경 외국어명 : Journal of Mushroom Science and Production -> Journal of Mushrooms KCI등재후보
      2013-01-01 평가 등재후보학술지 유지 (기타) KCI등재후보
      2011-01-01 평가 등재후보학술지 선정 (신규평가) KCI등재후보
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