Kang-Soo Lee

Cultural Conditions for the Mycelial Growth of Phellinus spp.

This study was carried out to determine the optimum culture conditions for Phellinus spp. known as white rot fungi showing anti-cancer activity. The optimum solid medium for mycelial growth at was potato dextrose agar medium and optimum pH range was , while all species showed reduced or no growth at pH 4.0. Most species showed good growth at . Out of 10 species of Phellinus examined, P. biscuspidatus was the best growing fungus in the range of pH based on mycelial density. Three species such as P. biscuspidatus, P. johnsonianus and P. lloydii could be grouped in mesophile fungi, showing optimum temperature.

Characteristics of yellow alkaline noodles prepared from Korean wheat cultivar

Physicochemical properties of Korean wheat flours were evaluated to determine the effect of flour characteristics on yellow alkaline noodles by comparing commercial and imported wheat flours. Optimum water absorption, thickness, and color of noodle dough significantly correlated with protein content-related parameters of flour. Korean waxy wheats showed shorter cooking time (8 min) and softer texture of cooked noodles than other Korean wheats. Cooking time significantly correlated with protein content, optimum water absorption, and thickness of noodle dough. Hardness of cooked noodles positively correlated with protein content (r=0.614, p<0.01) and protein content related parameters. Cohesiveness of cooked noodles positively correlated with SDS-sedimentation based on a constant protein weight (r=0.437, p<0.05). Several Korean wheat cultivars showed comparable noodle making properties to commercial flour for yellow alkaline noodles despite of dark noodle color. Wheat cvs. Baekjoong, Jeokjoong, and Ol had softer and more elastic texture than other Korean wheats.