JP7555552B2 - Culture medium, culture medium additive, and nutritional enrichment method for edible mushrooms of the family Lamiaceae or the family Salicaceae - Google Patents

Description

The present invention relates to a culture medium, a culture medium additive, and a method for nutritional enrichment for edible mushrooms of the Lamiaceae or Bucconaceae family. The present invention also relates to nutritional enriched edible mushrooms with an increased content of functional amino acids.

Edible mushrooms from the Shimeji family, such as Bunashimeji and Honshimeji, and edible mushrooms from the Bacillus family, such as Enokitake, are versatile and popular ingredients because they can be used in a wide variety of dishes, whether Japanese, Western, or Chinese. In addition, recent research has reported that they have various physiologically active functions, such as antibacterial, antiviral, cholesterol-lowering, blood sugar-lowering, blood pressure-lowering, antithrombotic, lymphocyte blastogenesis-inhibiting, and antitumor properties, and they are becoming increasingly popular as healthy ingredients.

The edible mushrooms contain major components such as moisture, protein, fiber, minerals, and vitamins, as well as trace components such as amino acids, nucleic acids, organic acids, sugars, and β-glucans, and these components have a significant impact on the efficacy, taste, etc. of the mushrooms.

In particular, it has been revealed that amino acids have useful functionality, and edible mushrooms, which contain many amino acids, are considered to be food ingredients with excellent functionality.

Furthermore, methods for cultivating edible mushrooms with increased amino acid content, which is a functional component, have also been reported. For example, a method is known in which the content of amino acid components such as ornithine in edible mushrooms is increased by using yeast cells (Patent Document 1) or dried barley shochu lees (Patent Document 2) as a medium.

Regarding the taste of amino acids, it is known that glycine, L-alanine, L-threonine, L-proline, and L-serine mainly exhibit a sweet taste, L-phenylalanine, L-tyrosine, L-arginine, L-isoleucine, L-leucine, L-valine, L-methionine, and L-lysine mainly exhibit a bitter taste, L-glutamine mainly exhibits a umami taste, and L-glutamic acid and L-aspartic acid mainly exhibit a umami taste and a sour taste.
Therefore, if the content of bitter amino acids such as L-arginine and L-ornithine in mushrooms increases, the taste of the mushrooms may be affected.

JP 2022-008263 A JP 2014-100112 A

An object of the present invention is to provide a culture medium and a culture medium additive for efficiently cultivating edible mushrooms of the family Lymegrassaceae or the family Gallicaceae that have a high content of functional amino acids.
Another object of the present invention is to provide a method for nutritionally enhancing edible mushrooms, which increases the content of functional amino acids in edible mushrooms of the Shimejiaceae family or edible mushrooms of the Valliaceae family.
Another object of the present invention is to provide an edible mushroom of the family Lymeaceae or the family Gallicaceae, which has an increased content of functional amino acids.

As a result of extensive research conducted by the inventors to develop a useful edible mushroom with improved functionality and taste, they discovered that adding D-alanine to a culture medium significantly increases the content of functional, bitter amino acids such as L-arginine and L-ornithine in edible mushrooms of the Shimejiaceae family grown in the medium, and also increases the content of sweet L-glutamine, thereby improving the taste of the edible mushrooms, and that the content of functional amino acids such as L-ornithine and L-lysine in edible mushrooms of the Bacillus family grown in the medium is significantly increased, thereby completing the present invention.

The gist of the present invention is
[1] A medium for cultivating edible mushrooms of the family Lymegrassaceae or the family Brassicae, containing D-alanine as a nutrient source;
[2] The medium according to [1], further comprising L-alanine.
[3] A medium additive for cultivating edible mushrooms of the family Lamiaceae or the family Brachypodium containing D-alanine;
[4] The medium additive according to [3], further comprising L-alanine.
[5] A method for cultivating edible mushrooms, comprising a step of inoculating a seed fungus of an edible mushroom of the family Lamiaceae or the family Brachypodium into the medium according to [1] or [2] above;
[6] A method for cultivating edible mushrooms of the family Lymebacteraceae or the family Salicaceae, comprising contacting the medium additive according to [3] or [4] with a fungus of the family Lymebacteraceae or the family Salicaceae or a medium in which the fungus is growing.
[7] An edible mushroom having an L-arginine, L-ornithine or L-glutamine content of 1.2 times or more compared to an edible mushroom cultivated in a medium not containing D-alanine,
A nutritionally enhanced edible mushroom, the type of which is a mushroom of the Shimeji family;
[8] An edible mushroom having an L-ornithine or L-lysine content of 1.2 times or more compared to an edible mushroom cultivated in a medium not containing D-alanine,
The present invention relates to a nutritionally enhanced edible mushroom, which is an edible mushroom of the family Botrytisaceae.

Edible mushrooms of the Lamiaceae or Bucconaceae families cultivated using the culture medium, culture medium additive, or cultivation method of the present invention have a significantly increased content of functional amino acids such as L-arginine and L-ornithine, and are therefore useful as novel edible mushrooms as food ingredients that are superior in functionality compared to conventional products.
Furthermore, edible mushrooms of the Shimejiaceae family have an increased L-glutamine content, which improves their taste. Therefore, in addition to being more functional than conventional products, they are also delicious and easy to eat, making them a useful food ingredient as a novel edible mushroom.

[Ground medium for growing edible mushrooms]
The medium for cultivating edible mushrooms according to the present invention (hereinafter also referred to as the medium of the present invention) is a medium for cultivating edible mushrooms of the family Lymegrassaceae or the family Gallicaceae, which contains D-alanine as a nutrient source.

In the present invention, examples of edible mushrooms of the Lamiaceae family include Hon-shimeji, Bunashimeji, and Hatakeshimeji.
In the present invention, examples of edible mushrooms of the family Botrytisaceae include Enokitake mushrooms and the like.

The medium of the present invention includes an artificial medium used for mushroom bed cultivation, etc., and contains a wood substrate, a nutrient source and water.

Examples of the wood substrate include chips, chip dust, sawdust, corn cobs, cotton hulls, beets, bark compost, etc. These wood substrates may be used alone or in combination of two or more.

The nutrient sources are components necessary for growing edible mushrooms, and examples of such nutrient sources include insoluble nutrient sources such as rice bran, wheat bran, corn bran, okara, wheat flour, soybean meal, soybean husks, cow manure compost, and coffee grounds, water extracts of these insoluble nutrient sources, soluble nutrient sources such as potato decoction-glucose agar medium (PDA), malt extract-glucose agar medium (MA), inorganic salts, and minerals, etc. These nutrient sources may be used alone or in combination of two or more.
Furthermore, the contents of the wood substrate and the nutrient sources in the culture medium of the present invention are not particularly limited as long as they allow cultivation of edible mushrooms of the family Lentinulataceae or the family Gallicaceae.

The medium of the present invention is characterized in that it contains D-alanine as a nutrient source.
D-alanine is a type of amino acid known as an enantiomer of L-alanine. When the fungus cells of edible mushrooms belonging to the family Lyophyllum or Bucconaceae are subjected to component analysis, L-alanine is detected as a free amino acid, whereas D-alanine is not detected. From this, it is considered that D-alanine is not a constituent of edible mushrooms belonging to the family Lyophyllum or Bucconaceae.
In response to this, the present inventors have discovered for the first time the phenomenon that, as described above, when D-alanine, which is not a constituent of edible mushrooms, is added as a nutrient source to the culture medium of edible mushrooms of the Shimejiaceae or Bucconaceae family and the edible mushrooms are cultivated, the content of functional amino acids in the edible mushrooms (for example, L-arginine, L-ornithine or L-glutamine in edible mushrooms of the Shimejiaceae family, and L-ornithine or L-lysine in edible mushrooms of the Bucconaceae family; hereinafter also referred to as functional amino acids) increases.

Although the details of why the above-mentioned phenomenon occurs are unknown, it is considered that when edible mushrooms of the Shimeji family absorb D-alanine during growth, it acts on the amino acid synthesis mechanism within the mushroom, and has the effect of increasing and accumulating the L-arginine, L-ornithine or L-glutamine content compared to when D-alanine is not added.
For example, as described in Example 1 below, when comparing the case where L-alanine was added alone to the medium with the case where D-alanine and L-alanine were added simultaneously, the ratio of increase in the content of each of the amino acids L-glutamine, L-arginine, L-ornithine, L-alanine, L-lysine, and L-methionine in the fruiting body relative to the control test area (containing neither D-alanine nor L-alanine) was higher when D-alanine and L-alanine were added simultaneously to the medium, and D-alanine exhibited an additive effect not seen in L-alanine. In particular, the ratio of increase in the content of L-ornithine and L-methionine in the fruiting body was significantly higher when D-alanine and L-alanine were added simultaneously compared to the case where L-alanine was added alone.
Furthermore, the results of Example 3 described below suggest that when edible mushrooms of the Bacillus family absorb D-alanine, it acts on the amino acid synthesis mechanism within the mushroom, and has the effect of increasing and accumulating the L-ornithine or L-lysine content compared to when D-alanine is not added.

The content of D-alanine in the culture medium of the present invention is preferably 10 to 50 mM, and more preferably 12 to 45 mM, from the viewpoint of achieving the effect of increasing the content of functional amino acids in edible mushrooms (hereinafter also referred to as the effect of the present invention).

The D-alanine may be a chemical product, a refined product, or a natural material containing D-alanine.

The medium of the present invention may also contain D-alanine and L-alanine.
As the L-alanine, a chemical product, a refined product, etc. may be used, or a natural material containing L-alanine, etc. may be used.

From the viewpoint of achieving the effects of the present invention, the content of L-alanine in the culture medium of the present invention is preferably 10 to 50 mM, and more preferably 12 to 45 mM.

DL-alanine is a chemical product containing equal amounts of D-alanine and L-alanine, and is used as one type of amino acid as a food additive. DL-alanine is preferable from the viewpoints of safety and economy.
The content of DL-alanine in the medium according to the present invention is preferably 20 to 100 mM, more preferably 24 to 90 mM, from the viewpoint of achieving the effects of the present invention.

The medium of the present invention can be prepared, for example, by putting the wood substrate, the nutrient sources, water, D-alanine, and, if necessary, L-alanine into a mixer and stirring to make a homogeneous mixture, then filling an appropriate amount of the mixture into a container used for fungal bed cultivation, such as a bottle, bag, or box, sterilizing it, and allowing it to cool.
There is no particular limitation on the order in which the wood base material, the nutrient sources, water, D-alanine, L-alanine, etc. are mixed.
The soluble nutrient sources, D-alanine and L-alanine, may be dissolved in water before use.

The moisture content in the culture medium of the present invention is not particularly limited and may be adjusted to be similar to that of conventional mushroom beds of edible mushrooms of the Lamiaceae or Bultramaceae families.

The medium of the present invention is sterilized to suppress the growth of unwanted bacteria. The sterilization method may be the steam sterilization method used in conventional culture bed cultivation methods.

After sterilization, the culture medium of the present invention can be stored until inoculation in the same manner as conventional culture beds.

[Growth medium additive for edible mushroom cultivation]
The medium additive for cultivating edible mushrooms according to the present invention (hereinafter referred to as the medium additive of the present invention) is characterized by containing D-alanine.

When the medium to which the additive is to be added is a log, the medium additive of the present invention can be added, for example, by immersing the log in a liquid additive, or by pouring or spraying the additive onto the log. When the medium to which the additive is to be added is an artificial medium, the additive can be added, for example, by adding the additive when mixing the medium components, or by pouring or spraying the additive onto the medium after preparation.

The medium additive of the present invention may be used as is, or it may be diluted with water or other medium additives and used as a fertilizer.

The content of D-alanine in the medium additive of the present invention is not particularly limited as long as it can adjust the content of D-alanine when added to a medium. For example, the content may be 100% by weight or less than 100% by weight.

The D-alanine may be a chemical product, a refined product, or a natural material containing D-alanine.

The medium additive of the present invention may contain L-alanine in addition to D-alanine.
As the L-alanine, a chemical product, a refined product, etc. may be used, or a natural material containing L-alanine, etc. may be used.

The content (solids) of L-alanine in the medium additive of the present invention is not particularly limited, but from the viewpoint of achieving the effects of the present invention, it may be adjusted so that the amount is equivalent to that of D-alanine, for example, like DL-alanine.

The medium additive of the present invention may also contain other nutrient sources and water.
The type and content of the nutrient source are not particularly limited.
There are no particular limitations on the water, so long as it is the balance of D-alanine, L-alanine and the nutritional components.

[How to grow edible mushrooms]
(1) An example of a cultivation method for edible mushrooms according to the present invention (the first cultivation method of the present invention) is an artificial cultivation method comprising a step of inoculating a seed culture of an edible mushroom of the family Lamiaceae or the family Brachypodium into the culture medium of the present invention.

The method for inoculating the medium of the present invention with the seed bacteria may be any conventionally known inoculation method, such as a method in which the inoculation is performed on the surface of the medium or on an inoculation hole in a sterile room, or a method in which the seed bacteria is mixed into the medium and then spread on the medium.

The artificial cultivation method includes a fungal bed cultivation method such as bottle cultivation, bag cultivation, box cultivation, etc., depending on the form of the medium of the present invention. The conditions of the fungal bed cultivation method may be the same as those of conventional fungal bed cultivation. For example, the culture temperature may be adjusted to be in the range of 18 to 27°C.

After inoculation of the seed fungus, the fungus is grown in an environment that allows the mycelium to spread over the fungal bed.
In the above cultivation, light is not necessary for the growth of the mycelium, but ventilation is required since poor growth occurs when the concentration of carbon dioxide generated by respiration becomes high. If the moisture content in the fungal bed decreases over time, watering, sprinkling, humidification, etc. may be performed.
The number of days for cultivation can be determined based on the condition of the edible mushrooms, and can be adjusted to about 30 to 120 days depending on the species.

After the cultivation, the temperature, humidity and light intensity are adjusted to suit the conditions for fruit body development, and fruit body development (also called budding) is carried out to promote fruit body development. For fruit body development, tasks such as scraping, bag cutting, rolling, turning upside down, watering, and covering with soil can be carried out as necessary.

After the fruiting bodies have emerged, harvesting is carried out.
In the case of artificial cultivation, all the fruit bodies are harvested at once, but when bags or flat boxes are used, they can be harvested one by one as they reach a size suitable for shipping. The harvesting period should be about 15 to 100 days after the start of fruit body generation.

(2) The second cultivation method of the present invention is characterized in that the culture medium additive of the present invention is brought into contact with the mycelium of an edible mushroom of the family Lamiaceae or the family Brachypaceae, or with the culture medium in which the mycelium is growing.

Regarding the above-mentioned contact method, when the medium is a log, the log can be contacted by, for example, immersing the log in a liquid medium additive of the present invention, or by pouring or spraying the medium additive of the present invention onto the log. When the medium is an artificial medium, the medium can be contacted by, for example, adding the medium additive of the present invention when mixing the medium components, or by pouring or spraying the medium additive of the present invention onto the prepared medium.

The medium additive of the present invention may be contacted with the medium once, but is preferably contacted two or more times in order to easily exert the effects of the present invention.
For example, in the case of cultivation on logs, the logs may be soaked in a liquid medium additive of the present invention, and then edible mushroom seed cultures may be inoculated into the logs. During the time until harvest, the logs or the growing edible mushrooms may be doused or sprayed with the medium additive of the present invention one or more times.
In the case of an artificial culture medium, the culture medium additive of the present invention may be added to the culture medium, and then edible mushroom seed cultures may be inoculated, and the culture medium or the growing edible mushrooms may be sprayed or coated with the culture medium additive of the present invention one or more times before being harvested.

Regarding the method of the log cultivation or the artificial medium cultivation, any conventionally known method suitable for the type of edible mushroom may be used, except that the medium additive of the present invention is used.
For example, in the case of log cultivation, a process includes drilling holes in logs suitable for edible mushrooms, inoculating them with seed fungi, and allowing edible mushrooms to grow in a natural environment such as a forest.
In the case of artificial medium cultivation, in the case of cultivating a fungal bed of Bunashimeji, the steps include producing the medium, filling the culture vessel, sterilizing, inoculating the seed culture, cultivating, maturing, scratching, sprouting, growing, harvesting, etc.

[Nutritional enhancement of edible mushrooms]
The edible mushroom of the Shimeji family obtained by the first or second culture method of the present invention is an edible mushroom of the Shimeji family that has been nutritionally enriched with functional amino acids L-arginine, L-ornithine or L-glutamine such that the content is 1.2 times or more higher than that of edible mushrooms cultivated in a medium not containing D-alanine (hereinafter referred to as edible mushroom 1 of the present invention).

L-arginine is an amino acid that has a strong bitter taste and is known to be a functional ingredient that has growth hormone secretion promoting effects, muscle building effects, blood flow improving effects, immune system enhancing effects, and the like.
L-ornithine is an amino acid that has a slight bitter taste and is known to be a functional ingredient that has the effects of promoting growth hormone secretion, strengthening muscles, promoting the recovery of damaged intestinal tracts, promoting ammonia metabolism in the liver, and improving immunity.
L-glutamine is an amino acid that has a delicious taste and is known to be a functional ingredient that has effects such as recovery from muscle fatigue after training, improving immunity, and protecting the gastrointestinal mucosa.

Furthermore, in the edible mushroom 1 of the present invention, the content of amino acids such as L-alanine, L-lysine, and L-methionine is increased by 1.2 times or more compared to edible mushrooms cultivated in a medium not containing D-alanine.

The L-alanine is an amino acid that has a sweet and delicious taste, and is known to be a functional component that has a liver protecting effect, an alcohol decomposition effect, and the like.
The L-lysine (lysine) is an amino acid that has a bitter taste and is known to be a functional ingredient that has effects such as fatigue relief and concentration enhancement.
The L-methionine is an amino acid that has a bitter taste and is known to be a functional component that has cholesterol-reducing effects, liver function improving effects, immune-enhancing effects, and the like.

Furthermore, the edible mushroom 1 of the present invention exhibits an excellent taste in that it has a more pleasant flavor and has less of the bitterness characteristic of Bunashimeji mushrooms compared to edible mushrooms cultivated in a medium that does not contain D-alanine, and therefore the edible mushroom of the present invention is delicious and easy to eat when cooked in various ways, for example, by grilling, boiling, or cooking.

Furthermore, the edible mushroom of the family Botryllaceae obtained by the first or second cultivation method of the present invention is an edible mushroom of the family Botryllaceae that has been nutritionally enriched with at least 1.2 times the content of the functional amino acids L-ornithine or L-lysine compared to edible mushrooms cultivated in a medium not containing D-alanine (hereinafter referred to as edible mushroom 2 of the present invention).

Furthermore, in edible mushroom 2 of the present invention, the content of amino acids such as L-ornithine or L-lysine is increased by 1.2 times or more compared to edible mushrooms cultivated in a medium not containing D-alanine.

Furthermore, the edible mushroom 2 of the present invention can be deliciously eaten by cooking it in various ways, such as by grilling, boiling, or cooking, just like regular enoki mushrooms.

The amino acid content in edible mushroom 1 or 2 of the present invention can be measured by collecting the fruiting body, crushing it, and using the extract as a sample by high performance liquid chromatography.

(Example 1: Cultivation of Bunashimeji)
Bunashimeji mushroom was used as an edible mushroom.
The culture medium used was an artificial medium prepared as follows.
About 230g of sawdust, about 50g of rice bran, about 20g of wheat bran, about 20g of bean husks, and DL-alanine were put into a mixer for about 850cc of cultivation bin (PP bin), and mixed for 20 minutes, then water was added and mixed for another 20 minutes, and the mixture was packed into the bin. The moisture content of the medium was 65%, and the weight of the medium packed into the bin was 580-600g.
The DL-alanine content was adjusted to 0 mM, 50 mM (about 0.29% by weight), and 75 mM (0.43% by weight).

The bottles filled with the medium were placed in a sterilization oven and steam sterilized at 98°C for more than 7 hours, then cooled to around 15°C before inoculation with the seed bacteria (40 seed bacteria per bottle) and cultivation for 80 to 90 days in a thermostatic room at 20-21°C and humidity of 60-70%. The room was ventilated to keep the carbon dioxide concentration at around 1,500-2,000 ppm.
Next, the seeds were scratched, germinated and grown at 14 to 15° C., and then grown under light irradiation for about 11 to 13 days to form a mushroom shape.

The harvested fruiting bodies were subjected to high performance liquid chromatography to examine the amino acid content per 100 g. The results are shown in Table 1.

As can be seen from the results shown in Table 1, L-glutamine, L-arginine, and L-ornithine, which are contained in relatively large amounts in Bunashimeji, were cultivated in media containing 50 mM or 75 mM DL-alanine, and the contents of L-glutamine, L-arginine, and L-ornithine were all 1.2 times or more higher than when the medium contained 0 mM DL-alanine.
Furthermore, the contents of L-alanine, L-lysine, and L-methionine in Bunashimeji mushrooms were 1.2 times or more higher when cultivated in media with a DL-alanine content of 50 mM or 75 mM compared to when cultivated in a medium with a DL-alanine content of 0 mM.

For example, the L-ornithine content per 100 g of commercially available edible mushrooms is 30 mg for Eringi, 17 mg for Maitake, 100 mg for Bunashimeji "Bunabi", 50 mg for "Shimofuri Hiratake", and 106 mg for Shiitake "Nama Donko" (reference example: Shijimi 20 mg) (Hokuto Corporation, Mushroom Research Institute). In contrast, the L-ornithine content per 100 g in Bunashimeji cultivated in 50 mM and 75 mM media is 151.2 mg and 158.3 mg, respectively, so the Bunashimeji cultivated in the medium containing D-alanine in this Example 1 has a significantly increased L-ornithine content compared to commercially available edible mushrooms.
Therefore, the Bunashimeji mushrooms cultivated in a medium containing D-alanine in this Example 1 have a high content of functional amino acids such as L-arginine and L-ornithine, and are therefore edible mushrooms with enhanced nutrition.

(Example 2: Taste test)
The three types of Bunashimeji cultivated in Example 1 were cooked, for example by heating in a microwave oven for one minute, and then eaten. It was found that the Bunashimeji cultivated in media containing 50 mM and 75 mM DL-alanine exhibited an excellent taste, with a pleasant umami flavor and little of the bitterness characteristic of Bunashimeji.
The taste was confirmed by a comprehensive evaluation by 21 panelists, both male and female, aged 20 to 21, who were not familiar with Bunashimeji mushrooms.
Therefore, it can be seen that the Bunashimeji mushroom cultivated in the medium containing DL-alanine in Example 1 is an edible mushroom having a superior taste compared to the Bunashimeji mushroom cultivated in the medium not containing D-alanine.

(Comparative Example 1: Effect of Addition of L-alanine)
Bunashimeji mushrooms were cultivated in the same manner as in Example 1, except that L-alanine was used instead of DL-alanine, and then the amino acid contents in the Bunashimeji mushrooms were measured.
The results obtained are shown in Table 2 together with the results in Example 1 for 0 mM and 50 mM DL-alanine.

From the results in Table 2, when comparing the addition of 25 mM L-alanine alone to the addition of 25 mM D-alanine and 25 mM L-alanine simultaneously to the medium, it can be seen that for all of the amino acids L-glutamine, L-arginine, L-ornithine, L-alanine, L-lysine, and L-methionine, the rate of increase in the content in the fruiting bodies relative to the control test group (0 mM) was higher when D-alanine and L-alanine were added simultaneously to the medium, indicating that D-alanine exhibits an additive effect not seen in L-alanine. In particular, the rate of increase in the content of L-ornithine and L-methionine in the fruiting bodies was 67% and 63%, respectively, higher when 25 mM D-alanine and 25 mM L-alanine were added simultaneously compared to the addition of 25 mM L-alanine alone.

(Example 3: Cultivation of Enokitake mushrooms)
Enoki mushroom was used as the edible mushroom.
The medium used was a corncob-based medium (moisture content: about 68%, pH 5.8 to 6.3).
The medium was prepared with and without the addition of DL-alanine, and the medium containing DL-alanine was adjusted to have a DL-alanine content of 85 mM (approximately 0.49% by weight).

The bottles filled with the medium were placed in a sterilization oven and steam sterilized at 98°C for 6 hours or more, then cooled to about 15°C, inoculated with the seed bacteria, and cultured in a thermostatic chamber at 18°C between bottles and a humidity of 70 to 75%. The room was ventilated to keep the carbon dioxide concentration at 3,000 ppm or less.
Next, the fungus was scratched and sprouted at about 15° C., after which it was grown at 5 to 9° C. and at a humidity of 80 to 90° C. to cultivate Enoki mushrooms with uniform caps and height.

The harvested fruit bodies were subjected to high performance liquid chromatography to examine the amino acid content per 100 g. The results are shown in Table 3.

As shown in Table 3, by cultivating enoki mushrooms in a medium with a DL-alanine content of 85 mM, the L-ornithine and L-lysine contents in the enoki mushrooms were both 1.2 times or more higher than when they were cultivated in a medium with a DL-alanine content of 0 mM.
In addition, the enoki mushrooms grown in a medium with a DL-alanine content of 85 mM also contained functional amino acids such as L-arginine, L-glutamic acid, L-alanine, and L-methionine, similar to the enoki mushrooms grown in a medium with a DL-alanine content of 0 mM.
Therefore, the Enokitake mushrooms cultivated in a medium containing D-alanine in this Example 3 are edible mushrooms with enhanced nutrition, since they have a higher content of functional amino acids such as L-ornithine and L-lysine.

Claims (6)

A medium for increasing the functional amino acid content of edible mushrooms and for cultivating edible mushrooms , comprising D -alanine as an active ingredient ,
The edible mushroom is a member of the family Lamiaceae or the family Brachypodium;
The functional amino acid is at least one selected from the group consisting of L-glutamine, L-arginine, L-ornithine, L-alanine, L-lysine, and L-methionine.
A medium for increasing the functional amino acid content of edible mushrooms and for cultivating edible mushrooms. The medium for increasing the functional amino acid content of edible mushrooms and for cultivating edible mushrooms according to claim 1, comprising DL-alanine containing equal amounts of D-alanine and L-alanine . A medium additive for increasing the functional amino acid content of edible mushrooms and for cultivating edible mushrooms , comprising D-alanine as an active ingredient ,
The edible mushroom is a member of the family Lamiaceae or the family Brachypodium;
The functional amino acid is at least one selected from the group consisting of L-glutamine, L-arginine, L-ornithine, L-alanine, L-lysine, and L-methionine.
An additive for increasing the functional amino acid content of edible mushrooms and for use as a culture medium additive for edible mushroom cultivation. The medium additive for increasing the functional amino acid content of edible mushrooms and for cultivating edible mushrooms according to claim 3, which contains DL-alanine containing equal amounts of D-alanine and L-alanine . A method for cultivating edible mushrooms, comprising a step of inoculating a medium for increasing the functional amino acid content of the edible mushrooms according to claim 1 or 2 with a seed culture of an edible mushroom of the family Lamiaceae or the family Salicaceae. A method for cultivating edible mushrooms of the family Lamiaceae or the family Bacillaceae, characterized in that the medium additive for increasing the functional amino acid content of edible mushrooms and for cultivating edible mushrooms described in claim 3 or 4 is contacted with the mycelium of an edible mushroom of the family Lamiaceae or the family Bacillaceae or with the medium in which the mycelium is growing.