@misc{oai:miyazaki-u.repo.nii.ac.jp:00004049,
 author = {Harada, Etsuko and 原田, 栄津子},
 month = {2020-06-21, 2020-06-21, 2020-06-21, 2020-06-21, 2020-06-21, 2020-06-21, 2020-06-21, 2020-06-21, 2020-06-21, 2020-06-21},
 note = {Grifola gargal Singer (Anninko), which is the edible mushroom with the characteristic
almond favor, is naturally found only in the limited areas of Chile and Argentine in South America. Thus, very few studies of this wood-rotting fungus not only on the morphological, physiological and biological characteristics, but on the mushroom cultivation have been reported. In this research, aiming the commercial mushroom production, the fruit body formation of G gargal in artificial wood meal media was investigated, and the flavor and 
nutritional components of Ggargal were determined. The investigation of the taxonomic position of Ggargal was also included. 
The morphological features of some wild strains of G gargal mostly consisted with those of Grifola sp. as described with Singer. The sequences for the ITS-rDNA of GG010 strain are 560bp, and showed 99% similarity to Gsordulenta, 96% similarity to Gfrondosa. In the phylogenetic trees using these sequences data indicated that Ggargal and Gsordulenta formed the independent clade from Gfrondosa.
The fruit-bodies of Ggargal could be formed in Buna (Fagus crenata) and mixed hardwood (Quercus serrata et.) media. Sugi (Crytomeria Japonica) was also able to use as a component of media (hardwoods: sugi = 4 : 1). Of the 12 strains examined for fruit-body production in mixed hardwood media, the two strains of GG006 and GG010 were found to be suitable strains for the commercial cultivation of the mushroom judging from the yield, the shape and color of mushroom. 
The major flavor product from the fruit-bodies and the mycelia of G. gargal was identified by gas chromatography-mass spectrometry analysis to be benzaldehyde. The mycelia of G. gargal grew favorably in peptone-glucose-yeast extract liquid media adjusted at 20oe. Under this growth condition, the production of benzaldehyde from G. gargal significantly
accumulated after the linear growth phase, and the amount did not decline during the stable stage of mycelial growth. The production of benzaldehyde was promoted by adding of phenylalanie, asparagine and benzoic acid into the liquid media. Therefore, G. gargal could be a potential producer of benzaldehyde, which is a very expensive and a popular natural aroma.
The cultivated mushroom of Ggargal contained remarkably high amounts of vitamin D as compared to those of the cultivated mushrooms such as maitake (Gfrondosa) and shiitake (Lentinula edodes) . The amount of vitamin D in Ggargal significantly increased with the exposure to light of fluorescent lamps during a period of fruiting body formation. In addition, the vitamin D content of Ggargal increased up to 20-fold after irradiating of UV-light in the
wavelength 245nm for 2 hours. Therefore, Ggargal could be expected to be a healthy food for preventing to rickets in children and osteoporsis in adults as a potential source ofvitamin D. 
From these results, it would become possible in the near future to commercially supply a new type edible mushroom with almond flavor and rich vitamin D to the Japanese market by the artificial cultivation of Ggargal in wood meal media, and to biologically produce benzaldehyde
as a natural aroma by mycelial incubation of Ggargal in liquid media.},
 title = {チリ産食用担子菌Grifola gargalの香気および栄養成分に関する研究},
 year = {},
 yomi = {ハラダ, エツコ}
}