177
Gavahian M, Chu YH, Jo C (2019a) Prospective applications of cold plasma for processing poultry
products: benefits, effects on quality attributes, and limitations. Compr Rev Food Sci Food Saf
18:1292–1309. https://doi.org/10.1111/1541- 4337.12460
Gavahian M, Sheu FH, Tsai MJ, Chu YH (2019b) The effects of dielectric barrier discharge plasma
gas and plasma activated water on texture, color, and bacterial characteristics of shiitake mushroom. J Food Process Preserv 44:1–9. https://doi.org/10.1111/jfpp.14316
Gu K, Zhou CY, Shao Y (2016) Advances research and utilization on active constituents of edible
fungus. Edible Fungus China 35:1–9
Guzman G, Salmones D, Tapia F (1997) Lentinula boryana: morphological variations, taxonomic
position, distribution and relationships with Lentinula edodes and related species. Report
Tottori Mycological Instit 35:1–28
Hibbett DS (1992) Towards a phylogenetic classification for shiitake [Lentinus edodes]: taxonomic
history and molecular perspectives. Report Tottori Mycological Instit 30:30–42
Hibbett DS, Avenue D (2001) Shiitake mushrooms and molecular clocks: historical biogeography
of Lentinula. J Biogeogr 28:231–241
Hibbett DS, Fukumasa-Nakai Y, Tsuneda A, Donoghue MJ (1995) Phylogenetic diversity in shiitake inferred from nuclear ribosomal DNA sequences. Mycologia 87:618–638. https://doi.
org/10.2307/3760806
Hibbett DS, Hansen K, Donoghue MJ (1998) Phylogeny and biogeography of Lentinula inferred
from an expanded rDNA dataset. Mycol Res 102:1041–1049. https://doi.org/10.1017/
S0953756297005996
Hiraide M, Miyazaki Y, Shibata Y (2004) The smell and odorous components of dried shiitake
mushroom, Lentinula edodes I: relationship between sensory evaluations and amounts of odorous components. J Wood Sci 50:358–364
Hoa HT, Wang CL (2015) The effects of temperature and nutritional conditions on mycelium
growth of two oyster mushrooms (Pleurotus ostreatus and Pleurotus cystidiosus). Mycobiology
43:14–23. https://doi.org/10.5941/MYCO.2015.43.1.14
Ito Y, Toyoda M, Suzuki H, Iwaida M (1978) Gas-liquid chromatographic determination of lenthionine in shiitake mushroom (Lentinus edodes) with special reference to the relation between
carbon disulfide and lenthionine. J Food Sci 43:1287–1289. https://doi.org/10.1111/j.13652621.1978.tb15289.x
Iwami K, Yasumoto K, Nakamua K, Mitsuda H (1975a) Agric Biol Chem 39:1933
Iwami K, Yasumoto K, Nakamua K, Mitsuda H (1975b) Agric Biol Chem 39:1941
Jiang Y (2011) Effects of extraction yield, structure, and properties of polysaccharides from Lentinus
edodes by dynamic high-pressure microfluidization pretreatment. Nanchang University
Jiang T, Luo Z, Ying T (2014) Fumigation with essential oils improves sensory quality and enhanced
antioxidant ability of shiitake mushroom (Lentinus edodes). Food Chem 172:692–698. https://
doi.org/10.1016/j.foodchem.2014.09.130
Kała K, Kryczyk-Poprawa A, Rzewinska A, Muszynska B (2020) Fruiting bodies of selected edible mushrooms as a potential source of lovastatin. Eur Food Res Technol 246:713–722. https://
doi.org/10.1007/s00217- 020- 03435- w
Kameoka H, Higuchi M (1976) The constituents of the steam volatile oil from Lentinus edodes Sing
(Corttinellus shiitake P. Henn.) (in Japanese). Nippon Nougei Kagaku Gakkaishi 50:185–186
Kamiya T, Saito Y, Hashimoto M, Seki H (1969) Structure and synthesis of lentysine, a new hypocholesterolemic substance. Tetrahedron Lett 10:4729–4732
Keegan RH, Lu Z, Bogusz JM, Williams JE, Holick MF (2013) Photobiology of vitamin D in
mushrooms and its bioavailability in humans. Dermato-Endocrinol 5:165–176
Kumar TKA, Manimohan P (2005) A new species of Lentinus from India. Mycotaxon 92:119–123
Leatham GF (1982) Cultivation of shiitake, the Japanese forest mushroom, on logs: a potential
industry for the United States. For Prod J 32:29–35
Lee HY, Moon S, Shim D, Hong CP, Lee Y, Koo CD, Chung JW, Ryu H (2017) Development of 44
novel polymorphic SSR markers for determination of Shiitake mushroom (Lentinula edodes)
cultivars. MDPI Genes 8:109. https://doi.org/10.3390/genes8040109
10 Recent Developments in Shiitake Mushrooms and Their Nutraceutical Importance
Gavahian M, Chu YH, Jo C (2019a) Prospective applications of cold plasma for processing poultry
products: benefits, effects on quality attributes, and limitations. Compr Rev Food Sci Food Saf
18:1292–1309. https://doi.org/10.1111/1541- 4337.12460
Gavahian M, Sheu FH, Tsai MJ, Chu YH (2019b) The effects of dielectric barrier discharge plasma
gas and plasma activated water on texture, color, and bacterial characteristics of shiitake mushroom. J Food Process Preserv 44:1–9. https://doi.org/10.1111/jfpp.14316
Gu K, Zhou CY, Shao Y (2016) Advances research and utilization on active constituents of edible
fungus. Edible Fungus China 35:1–9
Guzman G, Salmones D, Tapia F (1997) Lentinula boryana: morphological variations, taxonomic
position, distribution and relationships with Lentinula edodes and related species. Report
Tottori Mycological Instit 35:1–28
Hibbett DS (1992) Towards a phylogenetic classification for shiitake [Lentinus edodes]: taxonomic
history and molecular perspectives. Report Tottori Mycological Instit 30:30–42
Hibbett DS, Avenue D (2001) Shiitake mushrooms and molecular clocks: historical biogeography
of Lentinula. J Biogeogr 28:231–241
Hibbett DS, Fukumasa-Nakai Y, Tsuneda A, Donoghue MJ (1995) Phylogenetic diversity in shiitake inferred from nuclear ribosomal DNA sequences. Mycologia 87:618–638. https://doi.
org/10.2307/3760806
Hibbett DS, Hansen K, Donoghue MJ (1998) Phylogeny and biogeography of Lentinula inferred
from an expanded rDNA dataset. Mycol Res 102:1041–1049. https://doi.org/10.1017/
S0953756297005996
Hiraide M, Miyazaki Y, Shibata Y (2004) The smell and odorous components of dried shiitake
mushroom, Lentinula edodes I: relationship between sensory evaluations and amounts of odorous components. J Wood Sci 50:358–364
Hoa HT, Wang CL (2015) The effects of temperature and nutritional conditions on mycelium
growth of two oyster mushrooms (Pleurotus ostreatus and Pleurotus cystidiosus). Mycobiology
43:14–23. https://doi.org/10.5941/MYCO.2015.43.1.14
Ito Y, Toyoda M, Suzuki H, Iwaida M (1978) Gas-liquid chromatographic determination of lenthionine in shiitake mushroom (Lentinus edodes) with special reference to the relation between
carbon disulfide and lenthionine. J Food Sci 43:1287–1289. https://doi.org/10.1111/j.13652621.1978.tb15289.x
Iwami K, Yasumoto K, Nakamua K, Mitsuda H (1975a) Agric Biol Chem 39:1933
Iwami K, Yasumoto K, Nakamua K, Mitsuda H (1975b) Agric Biol Chem 39:1941
Jiang Y (2011) Effects of extraction yield, structure, and properties of polysaccharides from Lentinus
edodes by dynamic high-pressure microfluidization pretreatment. Nanchang University
Jiang T, Luo Z, Ying T (2014) Fumigation with essential oils improves sensory quality and enhanced
antioxidant ability of shiitake mushroom (Lentinus edodes). Food Chem 172:692–698. https://
doi.org/10.1016/j.foodchem.2014.09.130
Kała K, Kryczyk-Poprawa A, Rzewinska A, Muszynska B (2020) Fruiting bodies of selected edible mushrooms as a potential source of lovastatin. Eur Food Res Technol 246:713–722. https://
doi.org/10.1007/s00217- 020- 03435- w
Kameoka H, Higuchi M (1976) The constituents of the steam volatile oil from Lentinus edodes Sing
(Corttinellus shiitake P. Henn.) (in Japanese). Nippon Nougei Kagaku Gakkaishi 50:185–186
Kamiya T, Saito Y, Hashimoto M, Seki H (1969) Structure and synthesis of lentysine, a new hypocholesterolemic substance. Tetrahedron Lett 10:4729–4732
Keegan RH, Lu Z, Bogusz JM, Williams JE, Holick MF (2013) Photobiology of vitamin D in
mushrooms and its bioavailability in humans. Dermato-Endocrinol 5:165–176
Kumar TKA, Manimohan P (2005) A new species of Lentinus from India. Mycotaxon 92:119–123
Leatham GF (1982) Cultivation of shiitake, the Japanese forest mushroom, on logs: a potential
industry for the United States. For Prod J 32:29–35
Lee HY, Moon S, Shim D, Hong CP, Lee Y, Koo CD, Chung JW, Ryu H (2017) Development of 44
novel polymorphic SSR markers for determination of Shiitake mushroom (Lentinula edodes)
cultivars. MDPI Genes 8:109. https://doi.org/10.3390/genes8040109
10 Recent Developments in Shiitake Mushrooms and Their Nutraceutical Importance