FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (23): 204-209.doi: 10.7506/spkx1002-6630-201023046

• Bioengineering • Previous Articles     Next Articles

Optimization of Submerged-fermentation Processing of Mycelia from Auricularia polytricha

JI Hong,LI Zhi,ZHENG Li-xue   

  1. College of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China
  • Received:2010-08-24 Revised:2010-11-13 Online:2010-12-15 Published:2010-12-29
  • Contact: JI Hong E-mail:jihong8848@126.com

Abstract:

Biomass (dry weight) of mycelia was used as index to explore the optimal culture medium and processing conditions of submerged-fermentation of mycelia from Auricularia polytricha. The optimal fermentation broth formula was investigated by Box-Behnken and response surface analysis to be 2.00 g glucose, 0.20 g yeast extract, 0.25 g KH2PO4, and 0.15 g MgSO4 in 100mL of culture medium. The optimal fermentation conditions were fermentation temperature of 26 ℃, rotation speed of 182 r/min and fermentation time of 145.7 h. Under the optimal culture medium and fermentation conditions, the dry mycelia was up to 1.93 g in 100 mL of culture medium, which was increased by 1.24 fold compared with the conditions before optimization.

Key words: Auricularia polytricha, submerged-fermentation, biomass (dry weight) of mycelia, orthogonal experiment, response surface methodology

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