Cultivation medium, medium additive, and nutritional enrichment method for edible mushrooms of the family Amphicaceae or Amphicaceae

Abstract

To provide edible mushrooms of the family Lyophyllaceae or Physalacriaceae with an increased content of functional amino acids.SOLUTION: The present invention provides a nutrient-enriched edible mushroom that is cultivated by inoculating a seed strain into a medium containing D-alanine as a nutrient source for edible mushrooms of the family Lyophyllaceae or Physalacriaceae, and exhibits an increased content of functional amino acids and an improved taste. The edible mushrooms are from the family Lyophyllaceae or Physalacriaceae. The functional amino acids are one or more selected from the group consisting of L-glutamine, L-arginine, L-ornithine, L-alanine, L-lysine and L-methionine.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a culture medium, a culture medium additive, and a method for enriching edible mushrooms of the family Lamiaceae or Lamiaceae.The present invention also relates to enriched edible mushrooms with an increased content of functional amino acids. [Background technology]

[0002] Edible mushrooms of the Shimeji family, such as Bunashimeji and Honshimeji, and edible mushrooms of the Psammophilaceae family, such as Enokitake, are popular ingredients that are easy to use and can be used in a wide variety of dishes, regardless of whether they are Japanese, Western, or Chinese. Furthermore, 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, and they are becoming increasingly popular as healthy ingredients.

[0003] Edible mushrooms contain major components such as water, 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 mushrooms.

[0004] In particular, amino acids have been shown to have useful functions, and edible mushrooms, which contain many amino acids, are considered to be food ingredients with excellent functionality.

[0005] Furthermore, methods for cultivating edible mushrooms with increased amino acid content, which is a functional component, have also been reported. For example, methods are known for increasing the content of amino acid components such as ornithine in edible mushrooms by using yeast cells (Patent Document 1) or dried barley shochu lees (Patent Document 2) as a culture medium.

[0006] Regarding the taste of amino acids, it is known that glycine, L-alanine, L-threonine, L-proline, and L-serine are sweet, L-phenylalanine, L-tyrosine, L-arginine, L-isoleucine, L-leucine, L-valine, L-methionine, and L-lysine are bitter, L-glutamine is umami, and L-glutamic acid and L-aspartic acid are umami and sour. 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. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Japanese Patent Publication No. 2022-008263 [Patent Document 2] Japanese Patent Application Laid-Open No. 2014-100112 Summary of the Invention [Problem to be solved by the invention]

[0008] 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 Lymeculaceae 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 Laminoceae family or edible mushrooms of the Valliaceae family. Another object of the present invention is to provide an edible mushroom of the family Lymeraceae or the family Valliaceae, which has an increased content of functional amino acids. [Means for solving the problem]

[0009] 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 Lyophyllum 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 Pterygocephala family grown in the medium also increases significantly, thereby completing the present invention.

[0010] The gist of the present invention is [1] A medium for cultivating edible mushrooms of the family Amphicaceae or Amphicaceae, containing D-alanine as a nutrient source; [2] The medium according to [1], further containing L-alanine. [3] A culture medium additive containing D-alanine for cultivating edible mushrooms of the family Lamiaceae or Lamiaceae. [4] The medium additive according to [3], further containing L-alanine. [5] A method for cultivating edible mushrooms, comprising a step of inoculating a seed culture of an edible mushroom of the family Lymegrassaceae or the family Brachycarpusaceae into the medium according to [1] or [2] above; [6] A method for cultivating edible mushrooms of the family Lymeculaceae or the family Lymeculaceae, characterized in that the medium additive according to [3] or [4] above is brought into contact with the fungus of the edible mushrooms of the family Lymeculaceae or the family Lymeculaceae or a medium in which the fungus is growing. [7] An edible mushroom having an L-arginine, L-ornithine, or L-glutamine content that is 1.2 times or more higher than that of edible mushrooms grown in a medium that does not contain D-alanine, Nutritionally enhanced edible mushrooms, the type of edible mushroom being a member of the Amphicaceae family, [8] An edible mushroom having an L-ornithine or L-lysine content that is 1.2 times or more higher than that of edible mushrooms grown in a medium that does not contain D-alanine, Nutritionally enhanced edible mushrooms that are edible mushrooms of the family Botryllaceae Regarding. [Effects of the Invention]

[0011] Edible mushrooms of the Laminoceae or Salicylicaceae families cultivated using the culture medium, culture medium additives, or cultivation method of the present invention have a significantly increased content of functional amino acids such as L-arginine and L-ornithine, making them useful food ingredients as novel edible mushrooms with superior functionality compared to conventional products. Furthermore, edible mushrooms of the Shimeji family have an increased L-glutamine content, which improves their taste. Therefore, compared to conventional products, they are not only more functional, but also delicious and easy to eat, making them a useful food ingredient as a new edible mushroom. DETAILED DESCRIPTION OF THE INVENTION

[0012] [Groundwater 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 Laminoplastaceae or Laminoplastaceae, which contains D-alanine as a nutrient source.

[0013] In the present invention, examples of edible mushrooms of the Laminoceae family include Hon-shimeji, Bunashimeji, and Hatake-shimeji. In the present invention, examples of edible mushrooms of the family Pectiniraceae include Enokitake mushrooms and the like.

[0014] The medium of the present invention includes an artificial medium used for fungal bed cultivation, etc., which contains a wood substrate, a nutrient source, and water.

[0015] 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.

[0016] The nutrient sources are components required 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, as well as water extracts of these insoluble nutrient sources, potato decoction-glucose agar medium (PDA), malt extract-glucose agar medium (MA), inorganic salts, minerals, and other soluble nutrient sources. 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 the cultivation of edible mushrooms of the family Lymeculaceae or the family Gallicaceae.

[0017] The medium of the present invention is characterized by containing D-alanine as a nutrient source. D-alanine is an amino acid known as the enantiomer of L-alanine. When the fungus cells of edible mushrooms belonging to the families Amphipoda and Amphipoda are analyzed for their components, L-alanine is detected as a free amino acid, whereas D-alanine is not. This suggests that D-alanine is not a component of edible mushrooms belonging to the families Amphipoda and Amphipoda. In response to this, the inventors have discovered for the first time that when D-alanine, which is not a component of edible mushrooms, is added as a nutrient source to the culture medium of edible mushrooms of the Lamiaceae or Bacillaria 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 Lamiaceae family, and L-ornithine or L-lysine in edible mushrooms of the Bacillaria family; hereinafter also referred to as functional amino acids) increases.

[0018] Although the details of why the above phenomenon occurs are unknown, it is thought that when edible mushrooms of the Shimeji family absorb D-alanine during growth, it acts on the amino acid synthesis mechanism within the mushroom, increasing and accumulating the content of L-arginine, L-ornithine, or L-glutamine compared to when D-alanine is not added. For example, as described in Example 1 below, when the addition of L-alanine alone to a medium is compared with the simultaneous addition of D-alanine and L-alanine, the rate 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 bodies relative to the control test group (containing neither D-alanine nor L-alanine) is higher when D-alanine and L-alanine are added simultaneously to the medium, and 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 is significantly higher when D-alanine and L-alanine are added simultaneously compared to when L-alanine is added alone. Furthermore, based on the results of Example 3 described below, it is believed that when edible mushrooms of the Botryllaceae family absorb D-alanine, it acts on the amino acid synthesis mechanism within the mushroom, resulting in an increased and accumulated content of L-ornithine or L-lysine compared to when D-alanine is not added.

[0019] The content of D-alanine in the medium of the present invention is preferably 10 to 50 mM, 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).

[0020] As the D-alanine, chemical products, purified products, etc. may be used, or natural materials containing D-alanine, etc. may be used.

[0021] The medium of the present invention may also contain D-alanine and L-alanine. As the L-alanine, chemical products, purified products, etc. may be used, or natural materials containing L-alanine, etc. may also be used.

[0022] The content of L-alanine in the medium of the present invention is preferably 10 to 50 mM, more preferably 12 to 45 mM, from the viewpoint of achieving the effects of the present invention.

[0023] DL-alanine is a chemical product containing equal amounts of D-alanine and L-alanine, and is used as a type of amino acid as a food additive. DL-alanine is preferred 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.

[0024] 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 are no particular limitations on the order in which the wood base material, the nutrient source, water, D-alanine, L-alanine, etc. are mixed. The soluble nutrient sources, D-alanine and L-alanine may be dissolved in water before use.

[0025] The water content in the medium of the present invention is not particularly limited, and may be adjusted to be the same as that of a conventional fungal bed for edible mushrooms of the family Lamiaceae or Salicaceae.

[0026] The culture medium of the present invention is sterilized to prevent the growth of unwanted bacteria. The sterilization method may be steam sterilization, which is used in conventional fungal bed cultivation methods.

[0027] The medium of the present invention after sterilization may be stored until inoculation in the same manner as conventional fungal beds.

[0028] [Growth 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.

[0029] When the medium to be added is a log, the medium additive of the present invention can be added by, for example, immersing the log in a liquid additive, or by pouring or spraying the additive onto the log. When the medium to be added is an artificial medium, the additive can be added by, for example, adding the additive when mixing the medium components, or by pouring or spraying the additive onto the prepared medium.

[0030] The culture medium additive of the present invention may be used as is, or may be diluted with water or other culture medium additives and used as a fertilizer.

[0031] The content of D-alanine in the medium additive of the present invention is not particularly limited as long as it can adjust the D-alanine content when added to a medium. For example, the content may be 100% by weight or less than 100% by weight.

[0032] As the D-alanine, chemical products, purified products, etc. may be used, or natural materials containing D-alanine, etc. may be used.

[0033] The medium additive of the present invention may contain L-alanine in addition to D-alanine. As the L-alanine, chemical products, purified products, etc. may be used, or natural materials containing L-alanine, etc. may also be used.

[0034] The content (solid content) 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.

[0035] 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 content, as long as it is the balance of D-alanine, L-alanine, and the nutritional components.

[0036] [How to grow edible mushrooms] (1) The method for cultivating edible mushrooms according to the present invention (first cultivation method of the present invention) includes an artificial cultivation method comprising a step of inoculating the culture medium of the present invention with spawn of an edible mushroom of the family Lamiaceae or the family Brachycarpaceae.

[0037] The method for inoculating the culture medium of the present invention with the seed bacteria may be any conventionally known inoculation method, such as a method in which the method is performed on the surface of the culture medium or on an inoculation hole in a sterile room, or a method in which the seed bacteria is mixed into the culture medium and then spread on the medium.

[0038] The artificial cultivation method may include fungal bed cultivation methods such as bottle cultivation, bag cultivation, and box cultivation, depending on the form of the culture medium of the present invention. The conditions for the fungal bed cultivation method may be the same as those for conventional fungal bed cultivation. For example, the culture temperature may be adjusted to a range of 18 to 27°C.

[0039] After inoculation of the seed fungus, the fungus is grown to create an environment in which the mycelium can spread over the fungal bed. In the cultivation method, light is not necessary for the growth of mycelia, but ventilation is required to prevent poor growth if the concentration of carbon dioxide generated by respiration increases. 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 around 30 to 120 days depending on the species.

[0040] After the cultivation, the temperature, humidity, and light intensity are adjusted to suit the conditions for fruiting body development, and fruiting body development (also called sprouting) is carried out. During fruiting body development, operations such as scraping, bag cutting, cartwheeling, turning over, watering, and covering with soil may be carried out as necessary.

[0041] After the fruiting bodies have emerged, they are harvested. When artificially cultivating, all the fruiting bodies are harvested at once, but when using bags or flat boxes, 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 fruiting bodies begin to appear.

[0042] (2) A second cultivation method of the present invention is characterized in that the medium additive of the present invention is brought into contact with the mycelium of an edible mushroom of the family Lamiaceae or the family Brachypodium, or with the medium in which the mycelium is growing.

[0043] Regarding the contact method, when the medium is a log, the contact can be achieved, for example, by 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 contact can be achieved, for example, by 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.

[0044] The medium additive of the present invention may be brought into contact with the medium once, but is preferably brought into contact with the medium additive twice or more in order to more easily achieve the effects of the present invention. For example, in the case of log cultivation, the logs may be soaked in a liquid medium additive of the present invention, followed by inoculation with edible mushroom spawn, and the logs or growing edible mushrooms may be sprayed or poured with the medium additive of the present invention one or more times before harvest. In the case of an artificial culture medium, the culture medium additive of the present invention may be added to the culture medium, followed by inoculation with edible mushroom seed cultures, and the culture medium additive of the present invention may be applied or sprayed onto the culture medium or the growing edible mushrooms one or more times before harvesting.

[0045] The method for the cultivation on logs or the cultivation on artificial media may be any conventionally known method suitable for the type of edible mushroom, except that the medium additive of the present invention is used. For example, in the case of log cultivation, a process involves 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 cultivating Bunashimeji mushrooms on an artificial medium, the steps include producing the medium, filling the culture vessel, sterilizing, inoculating the seed culture, culturing, maturing, scraping, sprouting, growing, and harvesting.

[0046] [Nutrient-enriched edible mushrooms] The edible mushroom of the family Achyranthes obtained by the first or second culture method of the present invention is an edible mushroom of the family Achyranthes that has been nutritionally enriched with 1.2 times or more of the functional amino acids L-arginine, L-ornithine or L-glutamine compared to edible mushrooms cultivated in a medium that does not contain D-alanine (hereinafter referred to as edible mushroom 1 of the present invention).

[0047] L-arginine is an amino acid with a strong bitter taste and is known to be a functional ingredient with growth hormone secretion-promoting effects, muscle-building effects, blood flow-improving effects, immune system-boosting effects, and more. L-ornithine is an amino acid with a slight bitter taste and is known to be a functional ingredient with growth hormone secretion-promoting effects, muscle-strengthening effects, promoting the recovery of damaged intestinal tracts, promoting ammonia metabolism in the liver, and improving immunity. L-glutamine is an amino acid that provides umami flavor and is known to be a functional ingredient that has effects such as recovering muscle fatigue after training, improving immunity, and protecting the gastrointestinal mucosa.

[0048] Furthermore, in 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 containing no D-alanine.

[0049] The L-alanine is an amino acid that provides sweetness and umami, and is known to be a functional component that has liver protection effects, alcohol decomposition effects, and the like. The L-lysine (lysine) is an amino acid that has a bitter taste and is known to be a functional component that has effects such as fatigue relief and enhancing concentration. 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.

[0050] Furthermore, the edible mushroom 1 of the present invention has an excellent taste compared to edible mushrooms grown in a medium that does not contain D-alanine, in that it has a more pleasant umami flavor and is less of the bitterness that is characteristic of Bunashimeji mushrooms. 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.

[0051] Furthermore, the edible mushrooms of the family Botryllaceae obtained by the first or second cultivation method of the present invention are edible mushrooms of the family Botryllaceae that have been nutritionally enriched with 1.2 times or more of the functional amino acids L-ornithine or L-lysine compared to edible mushrooms cultivated in a medium that does not contain D-alanine (hereinafter referred to as edible mushroom 2 of the present invention).

[0052] 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 containing no D-alanine.

[0053] 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.

[0054] The amino acid content in the edible mushroom 1 or 2 of the present invention can be measured by collecting and mashing the fruiting bodies, and using the extract as a sample by high performance liquid chromatography. [Example]

[0055] (Example 1: Cultivation of Bunashimeji) Bunashimeji mushrooms were used as edible mushrooms. The culture medium used was an artificial medium prepared as follows. For each 850cc cultivation bottle (PP bottle), approximately 230g of sawdust, 50g of rice bran, 20g of wheat bran, 20g of bean husks, and DL-alanine were added to a mixer and mixed for 20 minutes, then water was added and mixed for another 20 minutes before being packed into the bottle. The moisture content of the medium was 65%, and the weight of the medium packed into the bottle was 580-600g. The content of DL-alanine was adjusted to 0 mM, 50 mM (approximately 0.29% by weight), and 75 mM (0.43% by weight).

[0056] 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 being inoculated with seed cultures (40 seed cultures per bottle) and cultured for 80 to 90 days in a constant temperature room at 20-21°C and 60-70% humidity. The room was ventilated to maintain a carbon dioxide concentration of around 1,500-2,000 ppm. Next, the fungus was scraped off, and the seeds were allowed to germinate and grow at 14 to 15°C, and then the seeds were left under light irradiation for about 11 to 13 days to form a mushroom shape.

[0057] The harvested fruiting bodies were subjected to high performance liquid chromatography to determine the amino acid content per 100 g. The results are shown in Table 1.

[0058] [Table 1]

[0059] The results shown in Table 1 indicate that the L-glutamine, L-arginine, and L-ornithine contained in relatively large amounts in Bunashimeji mushrooms were more than 1.2 times higher when grown in a medium containing 50 mM or 75 mM DL-alanine than when grown in a medium containing 0 mM DL-alanine. Furthermore, the contents of L-alanine, L-lysine, and L-methionine in Bunashimeji mushrooms grown in media with a DL-alanine content of 50 mM and 75 mM were more than 1.2 times higher than when grown in media with a DL-alanine content of 0 mM.

[0060] For example, the L-ornithine content per 100g of commercially available edible mushrooms is 30mg for king oyster mushrooms, 17mg for maitake mushrooms, 100mg for Bunashimeji "Bunabi" mushrooms, 50mg for "Shimofuri Hiratake" mushrooms, and 106mg for shiitake mushrooms "Nama Donko" mushrooms (reference example: Shijimi 20mg) (Hokuto Corporation, Mushroom Research Institute). In contrast, the L-ornithine contents per 100g of Bunashimeji mushrooms grown in 50mM and 75mM media are 151.2mg and 158.3mg, respectively. Therefore, the Bunashimeji mushrooms grown in a medium containing D-alanine in Example 1 have 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 are edible mushrooms with enhanced nutrition, as they contain a greater amount of functional amino acids such as L-arginine and L-ornithine.

[0061] Example 2: Taste Test The three types of Bunashimeji mushrooms cultivated in Example 1 were cooked, for example, by heating in a microwave oven for one minute and then eaten. It was found that Bunashimeji mushrooms cultivated in culture media with DL-alanine contents of 50 mM and 75 mM had an excellent taste, with a pleasant umami flavor and less of the bitterness characteristic of Bunashimeji mushrooms. 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 mushrooms cultivated in the medium containing DL-alanine in Example 1 are edible mushrooms with superior taste compared to Bunashimeji mushrooms cultivated in the medium not containing D-alanine.

[0062] (Comparative Example 1: Effect of Adding 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 content in the Bunashimeji mushrooms was measured. The results obtained are shown in Table 2, along with the results in Example 1 for 0 mM and 50 mM DL-alanine.

[0063] [Table 2]

[0064] The results in Table 2 show that when 25 mM L-alanine was added to the medium alone, compared with when 25 mM D-alanine and 25 mM L-alanine were added simultaneously, the percentage increase in the content of all amino acids (L-glutamine, L-arginine, L-ornithine, L-alanine, L-lysine, and L-methionine) in the fruiting bodies relative to the control test group (0 mM) was higher when D-alanine and L-alanine were added simultaneously, indicating that D-alanine exhibits an additive effect not seen in L-alanine. In particular, the percentage increase in the content of L-ornithine and L-methionine in the fruiting bodies was 67% and 63%, respectively, when 25 mM D-alanine and 25 mM L-alanine were added simultaneously compared to when 25 mM L-alanine was added alone.

[0065] (Example 3: Cultivation of Enokitake mushrooms) Enoki mushrooms were used as edible mushrooms. The medium used was a corncob-based medium (moisture content: approximately 68%, pH 5.8 to 6.3). The medium was prepared with and without the addition of DL-alanine, and the medium with added DL-alanine was adjusted so that the content of DL-alanine was 85 mM (approximately 0.49% by weight).

[0066] The bottles filled with the medium were placed in a sterilization oven and steam sterilized at 98°C for at least 6 hours, then cooled to around 15°C, inoculated with the seed bacteria, and cultured in a temperature-controlled room at 18°C ​​between bottles and a humidity of 70-75%. The room was ventilated to maintain a carbon dioxide concentration of 3,000 ppm or less. Next, the fungus was scratched off and the mushrooms were allowed to germinate and grow at around 15°C. They were then grown at temperatures ranging from 5 to 9°C and humidity levels ranging from 80 to 90°C, allowing the mushrooms to grow with uniform caps and heights.

[0067] The harvested fruiting bodies were subjected to high performance liquid chromatography to determine the amino acid content per 100 g. The results are shown in Table 3.

[0068] [Table 3]

[0069] As shown in Table 3, when enokitake mushrooms were grown in a medium containing 85 mM DL-alanine, the L-ornithine and L-lysine contents in the mushrooms were both 1.2 times higher than when grown in a medium containing 0 mM DL-alanine. Furthermore, the enokitake 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 those grown in a medium with a DL-alanine content of 0 mM. Therefore, the Enoki mushrooms cultivated in a medium containing D-alanine in this Example 3 are edible mushrooms with enhanced nutrition, as they contain a greater amount of functional amino acids such as L-ornithine and L-lysine.

Claims

1. A nutritionally enhanced edible mushroom that is cultivated by inoculating a seed culture into a medium for cultivating edible mushrooms of the family Laminocarpus or the family Salicaria, which contains D-alanine as a nutrient source, and has an increased content of functional amino acids and an improved taste. The edible mushroom is a member of the family Amphicaceae or the family Brachycarpus; The nutritionally enriched edible mushroom is characterized in that 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.

2. The nutritionally enriched edible mushroom according to claim 1, wherein the culture medium for cultivating edible mushrooms of the family Lymegrassaceae or the family Tricholomataceae contains 10 to 50 mM D-alanine.

3. The nutritionally enhanced edible mushroom according to claim 1, wherein the culture medium for cultivating edible mushrooms of the family Lymegrassaceae or the family Tricholomataceae contains DL-alanine containing equal amounts of D-alanine and L-alanine.

4. An edible mushroom having an L-arginine, L-ornithine, L-glutamine, L-alanine, L-lysine, or L-methionine content increased by 1.2 times or more compared to edible mushrooms grown in a medium not containing D-alanine, The nutritionally enhanced edible mushroom according to claim 1, wherein the type of edible mushroom is a mushroom of the family Amphicaceae.

5. An edible mushroom having an L-ornithine or L-lysine content increased by 1.2 times or more compared to edible mushrooms cultivated in a medium not containing D-alanine, The nutritionally enhanced edible mushroom according to claim 1, wherein the type of edible mushroom is an edible mushroom of the family Botryllaceae.

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