Production of the mycelium of shiitake (Lentinus edodes) mushroom and investigation of its bioactive compounds

Acta Alimentaria

Volumn 26, Issue 3, 1997, Pages 271-277

  Lelik, L ^a   Vitanyi Gy ^a   Lefler, J ^a   Hegoczky I ^b   Nagy Gasztonyi, M ^b   Vereczkey, G ^b  

^a UNIV OF HORT AND FOOD INDUSTRY   (Hungary)

^b CENTRAL FOOD RESEARCH INSTITUTE   (Hungary)

Author keywords

Bioactive compounds; Edible white rot fungi; Fermentation; Gas chromatography mass spectrometry; Volatile compounds

Indexed keywords

EID: 0038867537     PISSN: 01393006     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (5)

1. CHEN, C.-C. & HO, C.-T. (1986): Idenlification of sulphurous compounds of Shiitake mushroom (Lentinus edodes Sing.) J. agric. Fd Chem., 34, 830-833.
2. KIM, G.-J., KIM, H.-S. & CHUNG, S.-Y. (1992): Effects of varied mushroom on lipid compositions in dietary hypercholesterolemic rats. J. Korean Society of Food and Nutrition, 21, 131-135.
3. SAITO, M. & YASUMOTO, K. (1975): Quantitative analyses of eritadenine in Shiitake mushroom and other edible fungi. J. Japanese Society of Food and Nutrition, 28, 503-505.
4. SONG, C. H. & CHO, K. Y. (1987): A synthetic medium for the production of submerged cultures of Lentinus edodes. Mycologia, 79, 866-876.
5. YASUMOTO, K., IWAMI, K & MITSUDA, H. (1971) A new sulphur-containing peptide from Lentinus edodes acting as a precursor for lenthionine. Agr. biol. Chem., 35, 2059-2069.