Abstract
Maitake mushroom was cultivated on logs and in sawdust substrate. Comparisons of proximate compositions, content of free amino acid, 5′-nucleotides and vitamin D2 were conducted. Effects of the log and sawdust substrate compositions on the mushroom composition were also examined. Protein and ash in sawdust mushroom were significantly higher than that in the log mushroom. Protein content of fruit body cultivated on sawdust substrate was closely related to the content of the substrate. This fact well explained the difference in protein and ash contents between mushroom cultivated on log or sawdust substrate. Free amino acid content as MSG-like and sweetness components, and 5′-GMP were significantly higher in log mushroom. The content of vitamin D2 was appreciably higher in sawdust mushroom than that in log mushroom.
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