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KMID : 1134820080370091168
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Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 9 p.1168 ~ p.1173
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Chemical Composition of Hericium erinaceum Cultured by the Extracts of Angelica keiskei and the Byproduct of Angelica keiskei
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Kwon Sang-Chul
Park Gang-Yong
Jeong Jae-Hyun
Lee Kyong-Haeng
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Abstract
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To utilize the abandoning byproducts after manufacturing fresh vegetable juice, Hericium erinaceum (H. erinaceum) was cultured using Angelica keiskei (AK) and the byproducts of Angelica keiskei (BAK) as a nutrient and the chemical composition of the culture extract was analyzed. When H. erinaceum was cultured using culture media of AK and BAK, it showed 107～112 ㎜ of growth during 40 days. The moisture contents of AK and BAK extracts were 94.36 and 97.36%, respectively; however, those of extracts of H. erinaceum cultured in AK and BAK decreased to 90.95 and 94.20%, respectively. Reversely, other chemical compositions were increased. The vitamin A content of AK extract was 20.78 IU/100 mL and was higher than those of other extracts. However, vitamin A was not detected in extracts of H. erinaceum cultured with AK and BAK. In contrast, vitamin B₂ and C in the extracts of H. erinaceum cultured were higher than those of AK and BAK. Total ash content including Fe, P, ㎎, and Ca increased in the extracts of H. erinaceum cultured when compared with AK and BAK extracts. Total amino acid content was also higher in the extracts of H. erinaceum cultured (231.08 and 372.25 ㎎%) than those in the extracts of AK (177.17 ㎎%) and BAK (149.99 ㎎%).
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KEYWORD
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Angelica keiskei, byproduct, Hericium erinaceum
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