Poster Presentation Australian Society for Microbiology Annual Scientific Meeting 2024

Smart visualization for the detailed taste of the edible mushroom, Pholiota nameko, -the effects of the treatments for harvested fruit bodies- (#56)

kazuhiko Masuno 1 , Masahiro Shiroishi 2 , Miharu Nakamura 2 , Hitoshi Furukawa 1 , Yasumasa Miyazaki 3 , Masaya Nakamura 3
  1. Nagano Prefecture Forestry Research Center, Shiojiri, Nagano, Japan
  2. Agricultural Technology Institute of Nagano Farmers' Federation, Suzaka, Nagano, Japan
  3. Department of Mushroom Science and Forest Microbiology, Forestry and Forest Products Research Institute, Tukuba, Ibaraki, Japan

Introduction

“Pholiota nameko”, one of edible mushrooms, are valuably produced by industrially artificial cultivations in numerous places in Japan. However, the price of those products has been gradually reduced owing to mainly overproduction, and the producers of P. nameko have being hard to keep their cultivating firms nowadays. To break through these issues, we attempt to establish newly expansive methodologies for valuable products with a preservation of currently efficient cultivations. On the issues of the conservations and distributions of fruit bodies of P. nameko, the effects of washing by water and cold storage were investigated in this work. 

Materials and methods

Fungal strains-----N008 (a commercial strain, Kinokkusu Corporation), A-6-3 (collected in Mutsu-shi, Aomori) were used in all of the work.

Culture media-----Saw dust media containing wheat bran with 65% water (v/w) were used.

Culture conditions-----Fruit bodies were developed at 14°C after mycelial culture at 20°C for 75 days.

Taste tests-----2g of the freeze-dryed fruit bodies extracts of P. nameko with 200ml of water were crushed and were subjected to the apparatus “TS-5000Z” (Intelligent Sensor Technology, Inc).

The effects of washing by water-----Taste tests were also carried out after washing by tap water each for 0min, 5min, 10min and 15min.

Results and conclusions

  1. As a tendency for both strains used in the experiments, the increase of “zatsumi” (unfavorable taste in food) and the reduction of “umami” (namely, fifth category of taste in food) were observed.
  2. By the effects of cold storage of the harvested fruit bodies, “umami” tends to be increased for both strains.

Acknowledgements

This work was partly supported by a Grant-in-Aid for Scientific Research (No. 21K05721) from the Ministry of Education, Culture, Sports, Science and Technology of Japan.