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A report on characterization of submerged fermentation of Phellinus linteus in Vietnam

Published 12/23/2021

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How to Cite
Pham Duc Minh, Nguyen Thi Hang, Nguyen Thi Ly, Nguyen Thi Minh Huyen. "A report on characterization of submerged fermentation of Phellinus linteus in Vietnam". Vietnam Journal of Food Control. vol. 4, no. 4 (en), pp. 277-284, 2021

Main Article Content


Phellinus linteus strain GC was cultured for harvesting biomass by submerged fermentation method in 100 L fermenter which produced in Vietnam. The process of cultivation of this fungus was performed in aerobic conditions with aeration at 1 vvm, stirred at 150 rpm, temperature from 27C to 29oC. The observation of cultivation was performed to evaluate the optimum time of growth which produce highest biomass of the mycelium for application purpose of using as functional food. The pH of medium was slightly changed with decrease then increase again, and reached about 6.0 when cultivation process ends. The biomass of mycelium was gradually increased until about 11 days of cultivation with about 30 g/L of dried biomass and the content of of sugar reduced in medium decreased from 40 g/L to 6 g/L.


submerged fermentation, Phellinus linteus, biomass, growth progress


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