ISSN 2285-1364, ISSN CD-ROM 2285-5521, ISSN ONLINE 2285-1372, ISSN-L 2285-1364

Biotechnology of submerged fermentation to produce nutritive mycelial biomass through controlled cultivation of edible and medicinal mushrooms

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XVI
Written by Marian PETRE, Alexandru TEODORESCU, Florin PĂTRULESCU

The main aim of this research work was focused on the establishment of the best food biotechnology in order to be applied in the leading and controlling of submerged fermentation by using three edible and medicinal mushroom species Ganoderma lucidum (Curt. Fr.) P. Karst and Lentinula edodes (Berkeley) Pegler that were grown on different substrata containing grain wastes as main constituents. The experiments were carried out by cultivating these mushroom species under controlled conditions inside the culture vessel of a modern laboratory-scale bioreactor designed at the highest food quality standards. The submerged fermentation was set up in the following conditions: temperature,25- 27° C; agitation speed, 100-120 rev. min -1; pH level, 5.7 – 6.5 units; dissolved oxygen tension within the range of 30% - 70%. During the period of controlled submerged fermentation lasting from 120 to 170 h, the mycelial biomass of fungal pellets was developed inside the broth. At the end of the culture cycles, the fungal pellets were harvested by extracting them from the culture vessel of the bioreactor and separating them from the broth by slow vacuum filtration. Pellet size, the hairy length of pellets, and the free mycelia fraction in the total biomass were microscopically investigated and the chemical composition of fungal biomass was analysed to determine and compare the protein and reduced sugar contents.

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