Open AccessA report on characterization of submerged fermentation of Phellinus linteus in Vietnam
Author(s) -
Duc Minh Pham,
Nguyễn Thị Thúy Hằng,
Ly Nguyen Thi,
Minh Huyền Nguyễn Thị,
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Publication year - 2021
Publication title -
kiểm nghiệm và an toàn thực phẩm/kiểm nghiệm và an toàn thực phẩm (online)
Language(s) - English
Resource type - Journals
eISSN - 2734-9152
pISSN - 2615-9252
DOI - 10.47866/2615-9252/vjfc.3849
Subject(s) - phellinus linteus , mycelium , fermentation , industrial fermentation , aeration , biomass (ecology) , food science , sugar , chemistry , fungus , botany , pulp and paper industry , biology , agronomy , organic chemistry , engineering
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 27oC 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.