Abstract
Marbre 219, a variety of Hypsizygus marmoreus, was cultivated on larch (Larix kaempferi) sawdust-based substrates substituting for 0-40% supplemental rice bran. Taste component analysis of harvested fruit bodies, including soluble sugars, free amino acids and 5'-nucleotides, was conducted. On substrates with 10% or 40% soybean curd residue substituted for rice bran, and on substrates with more than 10% soybean shell substituted for rice bran, fruit-body yields were significantly higher than in controls supplemented with rice bran only. At substitution ratios of 20% and 40% soybean shell for rice bran, the content of soluble sugars was higher than in controls. At a substitution ratio of 20% soybean curd residue for rice bran, the content of monosodium glutamate-like components that contribute to umami taste was higher than in controls. In the case of substitution ratios of more than 10% soybean curd residue for rice bran, the content of sweet components increased. Since the equivalent umami concentration value of fruit bodies formed on larch sawdust-based substrate was significantly higher than on Japanese cedar (Cryptomeria japonica) sawdust-based substrates, larch sawdust-based cultivation would be preferable for the cultivation of H. marmoreus.
