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Two‐Stage Culture Process for Improved Production of Ganoderic Acid by Liquid Fermentation of Higher Fungus Ganoderma lucidum
Author(s) -
Fang QingHua,
Zhong JianJiang
Publication year - 2002
Publication title -
biotechnology progress
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.572
H-Index - 129
eISSN - 1520-6033
pISSN - 8756-7938
DOI - 10.1021/bp010136g
Subject(s) - ganoderma lucidum , ganoderma , fermentation , liquid culture , fungus , chemistry , production (economics) , food science , filamentous fungus , traditional medicine , biology , botany , biochemistry , medicine , macroeconomics , gene , economics
Investigations on the impact of pellet size on the cellular oxygen uptake and accumulation of ganoderic acid (GA) suggested the favorable effect of oxygen limitation on GA formation by the higher fungus Ganoderma lucidum . A two‐stage fermentation process was thus proposed for enhanced GA production by combining conventional shake‐flask fermentation with static culture. A high cell density of 20.9 g of DW/L (DW = dry cell weight) was achieved through a 4‐day shake‐flask fermentation followed by a 12‐day static culture. A change in the cell morphology and a decrease in the sugar consumption rate were observed during the static culture. The GA production in the new two‐stage process was considerably enhanced with its content increased from 1.36 (control) to 3.19 mg/100 mg of DW, which was much higher than previously observed.