Agrocybe aegerita is an important mushroom cultivated in Korea, with good feel and a peculiar fragrance. A. aegerita can be cultivated throughout the year using culture bottles but is more susceptible to contamination than other mushrooms. Twenty-two pathogens were isolated from the fruiting bodies and compost of A. aegerita, and seven isolates were isolated from Pleurotus ostreatus to compare with the A. aegerita isolates, collected from Gimje, Iksan, Gunsan of Chonbuk, and Chilgok of Gyeongbuk Province in 2009. These isolates were identified based on morphological and molecular characteristics. Of the 29 isolates, 26 were identified as Trichoderma spp. and the remaining three were Aspergillus spp., Mucor spp., and Penicillium spp. A phylogenetic analysis revealed that the 26 isolates of Trichoderma were divided into four taxa, namely T. harzianum, T. pleuroticola, T. longibrachiatum, and T. atroviride. Among the Trichoderma spp., 16 isolates (55.2%) were identified as T. harzianum, six as T. pleuroticola (20.7%), two as T. longibrachiatum, and the remaining two were T. atroviride.
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| http://dx.doi.org/10.4489/MYCO.2010.38.4.310 | DOI Listing |
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Article Synopsis
- - The study explores the aroma properties and important aroma-active compounds in fresh and dried Agrocybe aegerita mushrooms, highlighting how hot air drying (HAD) enhances flavors like nutty, roasted, smoky, and meaty.
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- - Findings indicate that the Maillard reaction between methionine and ribose is crucial in creating "meaty" aromas, positioning A. aegerita as a potential novel meat flavor condiment.
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