Bìa tạp chí

 

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

Published 12/23/2021

Article Details

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
PP
277-284
Counter
366

Main Article Content

Abstract

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.

Keywords:

submerged fermentation, Phellinus linteus, biomass, growth progress

References

[1]. S. I. Mussatto and J. A. Teixeira, “Lignocellulose as raw material in fermentation processes,” Current Research, Technology and Education Topics in Applied Microbiology and Microbial Biotechnology, Microbiology book series, vol. 2, no. 2, pp 897-906, 2010.
[2]. D. Wesenberg, I. Kyriakides, and S. N. Agathos, “White-rot fungi and their enzyme for the treatment of industrial dye effluents,” Biotechnology Advances, vol. 22, no. 1-2, pp. 161-187, 2003.
[3]. H. D. Martin, S. Kock, R. Scherrers, K. Lutter, T. Wagener, C. Hundsdorfer, S. Frixel, K. Schaper, H. Ernst, W. Schrader, H. Gorner, and W.Stahl, “3,3’- Dihydroxyisorenieratene, a natural carotenoid with superior antioxidant and photoprotective properties,” Angewandte Chemie (International ed in English), vol. 48, no. 2, pp. 400-403, 2009.
[4]. S. A. Mapari, U. Thrane, and A. S. Meyer, “Fungal polyketide azaphilone pigments as future natural food colorants?,” Trends Biotechnology, vol.28, no. 6, pp. 300-307, 2010.
[5]. W-S. Jo , Y-H. Rew, S-G. Choi, G-S. Seo, J-M. Sung, J-Y. Uhm,“The Culture Conditions for the Mycelial Growth of Phellinus spp.,” Myobiology, vol. 34, no. 4, pp 200-205, 2006.
[6]. J.-L. Kim, H.-K. Kwon, G.-T- Chun, and K.-J. Kim, “Studies on cultural characteristics for high density fermentation of Phellinus linteus WI-001”, Korean Journal of Applied Microbiology and Biotechnology, vol. 28, no. 2, pp. 105-110, 2000.
[7]. X-M. Tian, Y-C. Dai, A-R. Song, K. Xu, and L-T. Ng, “Optimization of liquid fermentation medium for production of inonotus sanghuang (higher basidiomycetes) mycelia and evaluation of their mycochemical contents and antioxidant activities”, International Journal of Medicinal Mushrooms, vol. 17, no. 7, pp. 681-691, 2015.
[8]. A. Ghasemzadeh and N. Ghasemzadeh, “Flavonoids and phenolic acids: Role and biochemical activity in plants and human,” Journal of Medicinal Plants Research, vol. 5, no. 31, pp. 6697-6703, 2011.
[9]. S. Kumar and A. K. Pandey, “Chemistry and biological activities of flavonoids: an overview,” Scientific World Journal, vol. 2013, pp. 62750, 2013.
[10]. Y-L.Feng, W-Q. Li, X-Q. Wu, J-W. Cheng, and S-Y. Ma, “Statistical optimization of media for mycelial growth and exo-polysaccharide production by Lentinus edodes and a kinetic model study of two growth morphologies,” Biochemical Engineering Journal, vol. 49, no. 1, pp.104–112, 2010.
[11]. L-M. Papaspyridi, N. Aligiannis, E. Topakas, P. Christakopoulos,
A-L Skaltsounis and N. Fokialakis, “Submerged Fermentation of the Edible Mushroom Pleurotus ostreatus in a Batch Stirred Tank Bioreactor as a Promising Alternative for the Effective Production of Bioactive Metabolites,” Molecules, vol. 17, no. 3, pp. 2714-2724, 2012.
[12]. U. C. Banerjee, Y. Chisti, and M. Moo-Young, “Spectrophotometric determination of mycelial biomass,” Biotechnology Techniques, vol. 7, pp. 313-316, 1993.
[13]. W. W. Luchsinger, R. A. Cornesky, “Reducing power by the dinitrosalicylic acid method,” Analytical Biochemistry, vol. 4, pp. 346-7, 1962.
[14]. R. Khursheed, S. K. Singh, S. Wadhwa, and M. Glati, “Therapeutic potential of mushrooms in diabetes mellitus: Role of polysaccharides,” International Journal of Biological Macromolecules, vol. 164, pp. 1194-1205, 2020.
[15]. T. Khan, A. Date, H. Chawda, K. Patel, “Polysaccharides as potential anticancer agents- A review of their progress,” Carbohydrate Polymers, vol. 210, pp 412-428, 2019.
[16]. D. S. Seklic, M. Stankovic, M .G. Milutinovic, and M. D. Topuzovic, “Cytotoxic, antimigratory, pro-and antioxidative activities of extracts from medicinal mushrooms on colon cancer cell lines,” Archives of Biological Sciences, vol. 68, no. 1, pp. 93-105, 2016.
[17]. Y. Liu, C. Wang, J. Li, T. Li, Y. Zhang, Y. Liang, and Y. Mei , “Phellinus linteus polysaccharide extract improves insulin resistance by regulating gut microbiota composition,” FASEB Journal: official publication of the Feredation of the American Societies of Experimental Biology”, vol. 34, no. 1, pp. 1065-1078, 2020.
[18]. Tran Thi Hien et al., “Effect of medium conditions to Phellinus linteus growth in submerged culture,” Journal of Science and Technology, Ministry of Industry and Trade of the Socialist Republic of Vietnam, vol. 42, pp. 20-23, 2020.

 Submit