Effect of steam treatment for the enzymic saccharification of waste mushroom medium after cultivation of shiitake mushroom (Lentinula edodes) and enokitake mushroom (Flammulina velutipes)

Waste mushroom medium of shiitake and enokitake (WS and WE, respectively) was steamed (StmWS and StmWE, respectively) and saccharized with cellulase to obtain glucose which can be feedstock of bioethanol or other bioproducts. Mushroom medium before cultivation of shiitake and enokitake (MS and ME, respectively) was also steamed (StmMS and StmME, respectively) and saccharized to compare with WS and WE. WS was stored at 15 °C for 1 month (SS), and SS was steamed (StmSS) and saccharized. The amount of glucose from StmSS was more than that from StmWS. The cellulose contained in StmSS and StmWE was saccharified earlier than that in StmMS and StmME, respectively. When StmSS and StmWE-added Meicelase of 5 and 3 FPU/g substrate (9.7 and 5.8 mg Meicelase/g substrate), respectively, was saccharized for 120 h, the saccharification ratio (the amount of glucose saccharized from cellulose/theoretical amount of glucose from cellulose) of them exceeded 80 %. The amount of glucose obtained from StmSS and StmWE was 311.0 and 207.7 mg/g substrate under the condition. It was found that the cellulose contained in mushroom medium was saccharized with less amount of cellulase by the influence of cultivation of shiitake or enokitake, storage of shiitake, and steaming.     

Effect of increased harvests on saccharification ratio of waste mushroom medium from the cultivation of shiitake mushroom (Lentinula edodes)

Waste mushroom medium (WM) was saccharized with cellulase to obtain glucose after shiitake fruiting bodies were harvested 3 and 5 times (WM-3 and WM-5, respectively). Glucose can be used as a feedstock for the production of bioethanol or other bioproducts. WM-3 and WM-5 were analyzed for the amounts of shiitake fruiting bodies harvested and chemical components. The fresh weight ratio of shiitake fruiting bodies from the 4th and 5th harvests relative to the total fresh weight of shiitake fruiting bodies until the 5th harvest was 4.1 %. The additional 2 harvests decreased WM dry weight to 78.0 % and slightly decreased acid-insoluble lignin and xylan contents from 11.9 and 12.0 % to 10.0 and 9.6 %, respectively. The additional 2 harvests did not decrease glucan content. WM-5 included 31.6 % of glucan relative to dry weight, and 54.5 % of the glucan was saccharized to glucose with Meicelase (5 FPU/g substrate) at 40 °C for 48 h without pretreatment. The saccharification ratio of WM-3 was 45.0 % under the same saccharification condition. The amounts of saccharized glucose in WM-3 and WM-5 were 155.1 ± 9.8 mg/g substrate and 191.3 ± 9.2 mg/g substrate, respectively.     

Storage of maitake mushroom (Grifola frondosa) culture medium after harvesting fruit bodies is an effective pretreatment for ethanol conversion

The storage of spent maitake culture medium (SMCM) under various conditions was investigated as a potential pretreatment of SMCM for increased ethanol conversion. When SMCM was stored at 25°C for 12?weeks, the glucose yield by enzymatic saccharification increased from 22 to 52%. Selective degradation of lignin and hemicellulose occurred in SMCM during storage. The optimal storage temperature of SMCM was at the active growing temperature of maitake mycelium, which is between 25 and 30°C. Storage of SMCM under anaerobic conditions did not increase the glucose yield compared to non-stored conditions. The glucose yield from the SMCM stored for 4?weeks at 25°C was increased by about 30% with either NaOH or vibrating ball milling pretreatment. After 12?weeks of storage, the glucose yield from SMCM without any other pretreatment was higher than that of non-stored SMCM with additional pretreatments. An ethanol yield of 42.1% was obtained from SMCM stored for 12?weeks by simultaneous saccharification and fermentation, which was comparable to yields after NaOH (41.3%) or vibrating ball milling (44.1%) pretreatments. Therefore, storage of SMCM is a very useful pretreatment for bioethanol production.     

The smell and odorous components of dried shiitake mushroom, Lentinula edodes V: changes in lenthionine and lentinic acid contents during the drying process

This study on dried shiitake mushroom [Lentinula edodes (Berk.) Pegler] focuses on the behavior of the aromatic lenthionine compound and its precursor, lentinic acid, during the drying process. Only a small amount of lenthionine was present after the drying process, regardless of the drying temperature or time; however, the amount increased during the rehydration process using pH 8.0 buffer. The lenthionine content after incubation in the buffer was correlated with the lentinic acid content in the dried shiitake mushroom. The lentinic acid content increased signifi cantly during the drying process at 40°C up to 4 h. The results show that the characteristic smell of dried shiitake mushroom was weak after drying, and that rehydration in a mild alkaline solution was necessary to increase the smell. The lentinic acid content of dried shiitake could serve as an indicator of the smell produced by rehydration and would be useful in screening to select odor-rich strains. Moderate heating likely caused the increase in lentinic acid content, which might be related to a reaction to heat.     

The smell and odorous components of dried shiitake mushroom, Lentinula edodes III: substances that increase the odorous compound content

This study formed part of an effort to improve the quality of dried shiitake mushroom [Lentinula edodes (Berk.) Pegler], in accordance with consumer preferences, and deals with the search for substances that increase the odorous component content. From analysis of sulfur and sulfur-containing substances in the culture substrate, rice bran was found to be the main source of sulfur, and 75% of this was present as cysteine and methionine. The sulfur-containing substances were added to a sawdust medium containing only rice bran and sawdust as a substrate; shiitake mushrooms were cultivated in the medium, the fruiting bodies were dried, and the 1,2,4-trithiolane content in the fruiting bodies was measured as an indicator of the odorous compounds. Of the sulfur-containing substances, those that increased odorous compounds the most were cysteine and methionine. The efficiency of cysteine in this regard was higher than that of methionine. It was also noted that the amount of glutamic acid increased the odorous compounds in combination with cysteine and methionine. Furthermore, the addition of both amino acids and glutamic acid had no negative effect on the yield. These results showed that it is possible to produce dried shiitake mushrooms with a smell suitable for particular consumer preferences.     

The smell and odorous components of dried shiitake mushroom, <Emphasis Type="Italic">Lentinula edodes</Emphasis> I: relationship between sensory evaluations and amounts of odorous components

The smell of food is one of the most important factors in assessing its quality. Concerning the smell of dried shiitake mushrooms [Lentinula edodes (Berk.) Pegler], 1,2,3,5,6-pentathiepane, commonly known as lenthionine, has been reported as a key compound. However, other compounds have not been studied sufficiently in connection with smell. From the results of sensory intensity studies and sensory evaluations of dried shiitake mushrooms, a positive significant correlation at 1% risk was observed between sensory intensity and sulfur perception. This showed that the smell of dried shiitake mushrooms was characterized by a sulfurous smell. Also, comparing the sensory intensity with the amounts of volatile components showed positive significant correlations at 1% risk between sensory intensity and three compounds: 1,2,4-trithiolane, 1,2,4,6-tetrathiepane, and lenthionine. Furthermore, significant correlations at 5% risk were obtained between the amounts of these three compounds and sensory intensity by multiple regression analysis. This showed that the smell of dried shiitake mushrooms depended on these compounds. The partial regression coefficient of 1,2,4-trithiolane was larger than those of the others, and so it was proposed that 1,2,4-trithiolane could serve as an indicator to estimate the smell of dried shiitake mushroom.     

Ethanol production from sugi pulp under simultaneous saccharification and fermentation using a cocktail enzyme of T. reesei and A. tubingensis produced by solid-state fermentation

The process of solid-state fermentation was used to produce a cocktail enzyme of Trichoderma reesei ATCC 66587 and Aspergillus tubingensis KRCF 700-33. Wheat bran, corncob, and sugi pulp were supplemented with ammonium sulfate as an enzyme-producing medium using T. reesei and A. tubingensis. The corncob blend ratio, duration of incubation, and ammonium sulfate concentration were optimized for enhancing cellulase production from T. reesei using a Box-Behnken design. Filter paper degrading activity more than tripled when T. reesei was grown in the optimized medium, as compared with the initial medium. The highest activity of 4.03 FPU/ml (about 29 FPU/g of dry material) was obtained with a cocktail enzyme having a 25 % content of A. tubingensis and 75 % of T. reesei. The sugi pulp was then fermented to ethanol with the cocktail enzyme and thermotolerant yeast (Saccharomyces cerevisiae BA-11) under simultaneous saccharification and fermentation (SSF) at 40 °C. An ethanol concentration of 4.48 % (w/v) was achieved using the cocktail enzyme (4 FPU/g-pulp) that was produced on-site with a substrate loading level of 12.5 wt %, which achieved an ethanol yield of 76 % after 72 h.     

The smell and odorous components of dried shiitake mushroom, <Emphasis Type="Italic">Lentinula edodes</Emphasis> IV: survey of trends in consumer preferences and changes in sensory evaluation

This study is part of an effort to improve the quality of dried shiitake mushrooms (Lentinula edodes) in accordance with consumer preference. Results are presented of a trend survey that examined the preferences of consumers using questionnaires combined with sensory evaluation. From the original preference (OP) survey, the distributions of OP divided by age class (AC) were statistically equal to the results obtained in 2000. The medians of OP for teenagers and twenties were “neutral” and “slightly like,” respectively. A firm preference change occurred between teenagers and those in their twenties. It is empirically realized that sensory intensity (SI) scores that were too high or too low led to a low hedonic preference (HP) score. The same tendency was seen for “neutralists” and “likers.” In addition, almost all distributions concerned with HP had no significant difference between 2000 and 2005; for example, that of SI divided by AC. These results showed that the preference for dried shiitake mushroom has been unaffected by the passage of the past 5 years. Dried shiitake mushrooms have been used from ancient times and for many dishes; therefore, the overall preference appears to have remained unchanged.     

Performance of four <Emphasis Type="Italic">Trichogramma</Emphasis> species (Hymenoptera: Trichogrammatidae) as biocontrol agents of <Emphasis Type="Italic">Heliothis virescens</Emphasis> (Lepidoptera: Noctuidae) under various temperature regimes

Trichogramma spp. are major parasitoids of lepidopteran pest eggs, but there is large variation in efficacy toward a given pest among the numerous described Trichogramma species. It is important to select the Trichogramma species that most effectively parasitize and develop in target pest eggs for biological control. In this context, Trichogramma pretiosum, T. exiguum, T. atopovirilia and T. acacioi were studied in Heliothis virescens eggs under different thermal conditions. The parasitoids were reared at constant temperatures of 20, 25 and 30°C and tested at these respective temperatures, while parasitoids reared at 25°C were also tested at 20 and 30°C, for a total of 20 species–temperature combinations. About 30 H. virescens eggs were offered to the parasitoids for 24 h. Among the four species, parasitism rate by T. atopovirilia was highest at all temperature conditions, whereas T. acacioi had the lowest rates of parasitism at 25°C and 25/30°C. Parasitism ranged from 13.8 to 43.8% among all species–temperature combinations. Viability (emerged parasitoids) ranged from 80.8 to 98.4%, and was deemed satisfactory. The emergence rates of T. exiguum and T. acacioi were affected by temperature. Temperature also affected the sex ratio of T. exiguum at 25/30°C, whereas T. pretiosum and T. acacioi produced females predominantly independent of temperature. Overall, the parasitoid T. atopovirilia was the most efficient in parasitizing H. virescens eggs, though the levels of parasitism obtained might not ensure its successful use in biological control programs. The temperature-related differences in biological traits observed in the four Trichogramma species tested hint at the importance of making careful choices regarding climatic conditions where the parasitoid is going to be used when selecting a species for biological control programs.     

Temperature-dependent differences in biological traits between two strains of <Emphasis Type="Italic">Trichogramma cacoeciae</Emphasis> (Hymenoptera: Trichogrammatidae)

Parasitoids’ efficiency in controlling pests depends not only on their ability to parasitize their hosts but also on how much they are adapted to climatic conditions (notably temperature) of the area where they are planned to be released. In addition, the optimal conditions for production of parasitoids used for inundative releases like Trichogramma spp. may also vary largely as a function of strains. Using the parasitoid Trichogramma cacoeciae Marchal as biological model, we studied how temperature affects important parasitoid efficiency-related biological traits under laboratory conditions. Emergence, mortality rates and fecundity of two strains of T. cacoeciae, one originating from France (Alsace) and the other one from Tunisia (Degache), were compared at constant temperatures of 15, 20, 25 and 30°C. The parasitoids of the French strain showed highest fecundity at 25°C with wasps that had been reared at 20 or 25°C. The Tunisian strain showed the highest fecundity at 25°C, but only when wasps were previously reared at 25 or 30°C. For both strains, the highest mortality occurred among wasps that had laid eggs at 30°C. Emergence rates were relatively high at all temperatures, although the French strain did better at 15–25°C and the Tunisian one at 20–30°C. Because of the differences in biological traits of these two T. cacoeciae strains in relation to the temperature, a judicious choice must be made among the various strains when using this species in biological control programs.     

Laboratory rearing of <Emphasis Type="Italic">Halyomorpha halys</Emphasis>: methods to optimize survival and fitness of adults during and after diapause

Laboratory colonies are necessary to conduct year-round research on the invasive brown marmorated stink bug, Halyomorpha halys (Stål), a severe agricultural and nuisance pest in the USA. When adults are collected in the fall to either start or supplement colonies, they require a period of cold storage before they resume sexual development and egg production. There is a lack of understanding of how to collect and store diapause-triggered adults in the laboratory. A series of experiments in 2013–2015 assessed survival and fecundity of stink bugs collected from different locations and stored under different temperatures and durations. We found that a minimum of 7 weeks is necessary to break diapause and that a substantial proportion of adults can survive when stored at constant 9 °C, even for periods longer than needed to terminate diapause. Adults survived significantly better at 6 and 9 °C than at 3 °C in storage for 7 weeks. Longer durations up to 34 weeks in storage reduced adult survival and significantly affected survival rates, timing of first egg laying, and overall fecundity. Location where adults were collected at overwintering sites in the fall had a significant impact on survival in cold storage and colony performance. Adults collected from soybean fields in mid-September and fed in the laboratory for 2 weeks before storage had lower survival than adults collected in October at aggregation sites and stored immediately. The food sources available to H. halys adults at collection locations for nutrition and sequestration of sufficient energy reserves going into diapause are discussed.     

Temperature-dependent development of Sesamia nonagrioides

The effect of various constant temperatures on survival, development and adult longevity of Sesamia nonagrioides Lefébvre (Lepidoptera: Noctuidae) was studied under laboratory conditions. The following temperatures were tested: 14, 17, 21, 25 and 31 °C. The percentage of individuals that completed development at each temperature as well as the days needed for the emergence of the pupa and adult eclosion were measured. Adult longevity was estimated under the same conditions. Development time decreased significantly with increasing temperature within the range 14–25 °C. Survival was higher at medium temperatures (17–25 °C) in comparison with that at more extreme temperature regimens (14 and 31 °C). Egg and first larval instars were the stages where S. nonagrioides suffered the highest mortality levels at all temperatures. The highest survival was recorded with experimental individuals aging between the third and fifth larval instar. Thermal requirements of development (developmental thresholds, thermal constant, optimum temperature) of S. nonagrioides were estimated with application of linear and one nonlinear models (Logan I). Upper and lower developmental thresholds ranged between 31.2 and 36.2 and 7.0 and 10.3 °C, respectively. The optimum temperature for development (where maximum rate of development occurs) was estimated at between 28.1 and 30.3 °C. The thermal constant for total development was estimated at 1,000.0 degree-days. Adult longevity was also affected by temperature, as it was significantly reduced at higher temperatures (21–31 °C) compared to the lower ones (14 and 17 °C). This information would be useful in determining the critical temperatures which may affect the distribution of S. nonagrioides concerning potential climate change.     

Effects of seed water content and storage temperature on the germination parameters of white spruce, black spruce and lodgepole pine seed

The effect of seed water content (WC) (2–3, 5–6 and 22–25%, on a fresh weight basis), storage temperature (+4, −20, −80 and −196°C) and storage duration (6, 12, 24, 48 and 60 months) on the germination of white spruce (Picea glauca (Moench) Voss), black spruce (Picea mariana (Mill.) B.S.P.) and lodgepole pine (Pinus contorta Dougl. ex Loud. var. latifolia Engelm.) seed was investigated. Germination of white spruce control (untreated) seeds and seeds adjusted to 2–3% and 5–6% WC declined after 48 months of storage at −80 and −196°C, with a further decline at 60 months at −20, −80, −196°C. Germination remained high when control white spruce seeds and seeds with 2–3, 5–6% WC were stored at +4°C, over all storage durations. Generally, black spruce and lodgepole pine exhibited high germination at all storage temperatures at 2–3% and 5–6% WC as well as the control (untreated) seed, for up to 60 months in storage. Germination declined for all three species when seed was conditioned to 22–25% WC. This loss in germination was partially recovered in white spruce seed stored at +4, −20 and −80°C after storage durations of 24, 12 and 48 months, respectively, and in black spruce seeds stored at −20 and −196°C after storage durations of 24 months. Mean germination time (MGT) was relatively constant for all species, under all conditions, except for seed conditioned to 22–25% WC, where MGT increased for white spruce seed stored 48 months at −80 and −196°C, and for black spruce seed stored 24 months at +4 and −80°C and 60 months at −196°C. These results show that the optimal storage temperatures are 4°C for white spruce, and 4, −20, −80, and −196°C for black spruce and lodgepole pine, and 2–6% water content is optimal for all 3 species at these temperatures.     

Reproductive traits and diel activity of adultMonochamus saltuarius (Coleoptera: Cerambycidae) at two different temperatures

To investigate the reproductive traits and diel activity ofMonochamus saltuarius, 14 pairs of the adults were reared and observed at each of 20°C and 25°C. Both sexes were more active at 25°C than at 20°C irrespective of the presence or absence of light. A diel change in behavior during 24 h was found on 33% of a total of 48 observations of three age classes of both sexes. No significant difference was found in the mean longevity between sexes or between the two temperature conditions. The time required for reproductive maturation showed no significant difference within the same sex when reared at 20°C and 25°C. The mean oviposition period was significantly longer at 25°C (28.8 days) than at 20°C (12.2 days). The mean lifetime fecundity was significantly greater at 25°C than at 20°C. There was no significant difference in the oviposition ratio (number of eggs deposited/number of oviposition wounds excavated), oviposition rate or hatchability for females between the two temperature conditions.     

Temperature-dependent survival,development, and adult longevity of the koinobiont endoparasitoid <Emphasis Type="Italic">Venturia canescens</Emphasis> (Hymenoptera: Ichneumonidae) parasitizing <Emphasis Type="Italic">Plodia interpunctella</Emphasis> (Lepidoptera: Pyralidae)

The effect of various constant temperatures on survival, development, and adult longevity of Venturia canescens Gravenhorst (Hymenoptera: Ichneumonidae) parasitizing larvae of Plodia interpunctella Hübner (Lepidoptera: Pyralidae) was studied under laboratory conditions. The following temperatures were tested: 15, 17.5, 20, 22.5, 25, 27.5, 30, and 32.5°C. The percentage of parasitoids that completed development at each temperature as well as the days needed for the emergence of the parasitoid’s pupa and adult eclosion was measured. Adult longevity was estimated under the same conditions. Survival of V. canescens was significantly higher at 25 and 27.5°C compared to 17.5, 20, 30, and 32.5°C. No individual of V. canescens managed to complete development at 15°C. Overall, developmental time decreased significantly with increasing temperature within the range of 17.5–27.5°C. The lowest developmental time was observed at 27.5°C while the highest at 17.5°C. Upper and lower threshold temperatures for total development were estimated at 36.2 and 13.2°C, respectively. Optimum temperature for development and thermal constant were 30.6°C and 312.5 degree days, respectively. Adult longevity was also affected by temperature, as it was significantly reduced at higher temperatures compared to the lower ones. This information would be useful in determining the potential of using V. canescens as a biological agent in IPM programs, by optimizing mass rearing and release techniques of the parasitoid.     

Evaluation of the temperature and relative humidity preferences of the western dry-wood termite <Emphasis Type="Italic">Incisitermes minor</Emphasis> (Hagen) using acoustic emission (AE) monitoring

Twenty-four different combinations of six temperatures (15°, 20°, 25°, 30°, 35°, and 40°C) and four relative humidity (RH) (60%, 70%, 80%, and 90%) conditions were used for pseudergates of the western dry-wood termite Incisitermes minor (Hagen). The feeding activities of the termites were monitored by the detection of generated acoustic emission (AE) events from feeder wood blocks in a test chamber. Temperature and RH showed independent and interactive significant effects on the feeding activity of I. minor. The optimal temperature and RH conditions for the feeding activities were 35°C and 70%, respectively, and the optimal combinations were 35°C-70% and 35°C-80% with an exceptionally higher feeding activity at the combination condition of 30°C-70%.     

Prey consumption during development as well as longevity and reproduction of <Emphasis Type="Italic">Typhlodromus pyri</Emphasis> Scheuten (Acari,Phytoseiidae) at higher temperatures in the laboratory

The predatory mite Typhlodromus pyri Scheuten (Acari, Phytoseiidae) has been reported as an important predator of the European red mite, Panonychus ulmi (Koch) (Acari, Tetranychidae) in apple culture and vineyards at below 25?°C. However, sufficient biological data was lacking on its efficiency at temperatures above 25?°C. Therefore, the purpose of the present laboratory work was to obtain experimental data on prey consumption during development as well as longevity and reproduction of T. pyri on apple leaf discs and in Plexiglas cells at constant temperatures of 25?±?2?°C and 30?±?2?°C with P. ulmi as prey.     

Seed storage behavior of <Emphasis Type="Italic">Knema attenuata</Emphasis>, an endemic species of Western Ghats,India

We performed desiccation and storage trials to better under- stand storage behavior of Knema attenuata seeds. Mature seeds with moisture content (MC) of 31% exhibited 73% germination. During the period of desiccation (open lab condition) seeds with MC 23% showed 40% germination. After further drying to MC 21% germination was reduced to 16%. Complete loss in viability resulted when seed moisture was reduced to 18%. The seeds stored at -10°C, 0°C, 10°C and 28±2°C (open lab condition) lost their viability within 10 days. Seeds stored in sealed polythene bags and moist sand retained viability for more days than did seeds stored under all other storage conditions. Sensitivity of seeds to lower temperature and desiccation suggest that the storage be- havior of K. attenuata seeds is recalcitrant. Seeds stored in moist condi- tions can, at best, be stored for a period of two months.     

Cultivation of shiitake in sugi wood meal II: effects of seasoning treatment for wood meal on mycelial growth

The effects of seasoning treatment for fresh sugi wood meal on the mycelial growth of shiitake was investi-gated. The mycelial growth of shiitake in sugi wood meal increased to the same level as that in extract-free sugi wood meal on the 12th day and to approximately 70% of that in konara wood meal on the 28th day of the seasoning treatment. A drastic decrease in extracts of fresh sugi wood meal occurred during the early stage of treatment, and the neutral fraction of methanol extracts decreased to less than 2%. The drainage of sugi wood meal media significantly increased during the later stage of treatment. No changes in the chemical components of sugi wood meal were detected during the seasoning treatment. The mycelial growth of shiitake in the fully seasoned sugi wood meal, which was prepared for commercial mushroom cultivation, was at almost the same level as that in the extract-free sugi wood meal. All of the seasoned sugi wood meals contained a neutral fraction of less than 1%. These results suggested that seasoning treatment can promote mycelial growth of shiitake in sugi wood meal by eliminating inhibitors and improving the physical properties of sugi wood.Part of this paper was presented at the 49th Annual Meeting of the Japan Wood Research Society, Tokyo, April 1999     

Lignin-degrading activity of edible mushroom <Emphasis Type="Italic">Strobilurus ohshimae</Emphasis> that forms fruiting bodies on buried sugi (<Emphasis Type="Italic">Cryptomeria japonica</Emphasis>) twigs

Strobilurus ohshimae is an edible mushroom, and it specifically forms its fruiting bodies on buried sugi (Cryptomeria japonica) twigs. In this research, we studied lignindegrading activity of S. ohshimae. We isolated 18 strains of S. ohshimae from various regions of Japan, and determined their lignin degradation rates on sugi wood meal medium. All the strains of S. ohshimae degraded approximately 6%–12% of sugi lignin in 30 days, and these lignin degradation rates were 1.5–3 times higher than those of Trametes versicolor, which is a typical lignin-degrading fungus. Among the three main lignin-degrading enzymes, activity of lignin peroxidase and manganese peroxidase was not observed, while 4340U/g of laccase was produced in 30 days. To investigate the effect of wood species on lignin degradation by S. ohshimae, the lignin degradation rate and laccase productivity on sugi wood meal medium were compared with those on beech (Fagus crenata). In T. versicolor, both lignin degradation rate and laccase productivity were higher on beech than on sugi. Conversely, in S. ohshimae, lignin degradation rate and laccase productivity were higher on sugi than on beech. Therefore, it was suggested that coniferous lignin is not always difficult to degrade for the fungi that inhabit softwood. Part of this article presented at the 54th Annual Meeting of the Japan Wood Research Society, Sapporo, August 2004