Studies on the culture conditions of Ganoderma lucidum in submerged cultures and the utilization of pineapple peel in the fermentation media

• Main Authors: Yu-Shuai Lin, 林余帥
• Other Authors: Wen-Yi Yen
• Format: Others
• Language: zh-TW
• Published: 2002
• Online Access: http://ndltd.ncl.edu.tw/handle/56138218369239319524

碩士 === 東海大學 === 食品科學系 === 90 === The purpose of this research is to investigate the influence of different environmental parameters and the components of the fermentation media on the mycelium growth and extracellular -polysaccharide production in submerged culture of Ganoderma lucidum, as well as utilization of fruit peel as substrates in the cultivation of this organism. Experiments were run on orbital shake flasks and 5 liter jar-fermentor. Results showed that the initial pH of the cuture medium was best at 4.0 and without illumination in the 7 days shake flasks fermentation. It had better mycelium growth and higher concentration of polysaccharide. But, the results had negative effect when the pH in the fermenting broth were re-adjusted during shake flasks fermentations. As a carbon source, sucrose was superior to glucose for polysaccharide production. Medium containing 3% sucrose could produce 0.470 mg/ml polysaccharide which is higher than (p<0.05) the 5% glucose (0.417mg/ml); A 4% fructose medium resulted in a mycelium concentration of 569.6 mg/100ml, which is higher than (p<0.05) 5% glucose (558.9 mg/100ml). Yeast extracts was the best among the organic nitrogen sources tested. Substrates containing 7% (w/v) pineapple peel favored mycelium growth, but depressed polysaccharide formation. Addition of 0.1%-0.5% ascorbic acid stimulated both mycelium growth and polysaccharide production to a maximum level of 702.1 mg/100ml and 0.786 mg/ml, respectively, as compared to the control of 440.7 mg/100ml and 0.394 mg/ml. Addition of citric acid, malic acid and gluconic acid showed negative effect for polysaccharide production. The polysaccharide obtained from the fermentor test were less than that of the shake flasks after 14 days culture. Controlled pH at 4.0 in the fermentor had reversed effect on the polysaccharide production when compared to the pH uncontrolled fermentation.