|KIMMONS, T - Shirley Community Development Corporation|
|PHILLIPS, M - Shirley Community Development Corporation|
|BRAUER, DIANA - Former ARS Employee|
Submitted to: Microbiology
Publication Type: Book / Chapter
Publication Acceptance Date: 8/20/2010
Publication Date: 12/15/2010
Citation: Brauer, D., Kimmons, T.E., Phillips, M., Brauer, D.E. 2010. Potential for manipulating the polysaccharide content of shiitake mushrooms. In: Mendez-Vilas, E., editor. Current Research, Technology and Education Topics in Applied Microbiology and Microbial Biotechnology. Microbiology Book Series, Volume 2. Formatex Research Center. Badajoz, Spain. p. 1136-1142.
Technical Abstract: Shiitake mushroom growers may be able to use the presence of health promoting constituents as a marketing tool to promote sales of their products for premium prices. There are few reports on the effects of management protocols for log-grown shiitakes on the concentrations of constituents to guide growers. In this chapter, a summary is given of the relationship of carbohydrate content as affected by shiitake strains, mushroom cap development, and length of saprophytic association. Shiitake carbohydrates contain starch and lentinan, a compound identified as promoting human health. Results suggest that growers through the use of different fungal strains and growing conditions can manipulate carbohydrate constituents of shiitake mushrooms through use of strans and production environment. Starch concentrations tended to be several fold greater than that of the lentinan fraction. In many instances, the concentrations of starch and the fraction containing lentinan were positively related.