Abstract
Sawdust and logs for shiitake cultivation were prepared from the same wood. Shiitake mushrooms were cultivated on the logs and on the sawdust substrate using the same mushroom seed. The proximate compositions, free amino acid and 5′-GMP contents of the harvested mushrooms were compared. Protein content in the sawdust-shiitake was significantly higher than that in the log-shiitake. The total free amino acid content was higher in the sawdust-shiitake. Sweet and umami components were also higher in the sawdust-shiitake, as was the bitter component. However, the 5′-GMP content was slightly higher in the log-shiitake.
