Effects of strain and cultivation medium on the chemical composition of the taste components in fruit-body of Hypsizygus marmoreus

The effects of strain and cultivation medium on the chemical composition of the taste components, including soluble sugars and free amino acids, in the fruit-body of Hypsizygus marmoreus were investigated. Three strains, Hm 88-8, Hm 00-1 and Hm 00-5, commercially available in Japan, were cultivated. Fruit-bodies were picked from the cultivation media to determine soluble components by using HPLC. The fruit-bodies contained mannitol and trehalose as major soluble sugars. Difference of mannitol contents among the treatments was less than the trehalose contents. In contrast, trehalose contents were affected by both the strain and cultivation medium used. Aspartic acid, glutamic acid, glutamine and ornithine were identified as predominant amino acids. The yield of fruit-body and contents of MSG-like components, related to the taste of edible mushrooms, were improved by the addition of supplement to the cultivation medium.