Submerged culture of Agaricus blazei Murill
Zhang RongJiao, Tianxiang Wu
Abstract
Zhang RongJiao, Tianxiang Wu
Abstract
By single factor experiments,submerged culture of Agaricus blazei Murill was studied.Plackett-Burman experiment was carried out,and the results were calculated in Minitab 15 software,in which four important factors were shown as follows: the concentration of sucrose and yeast extract,temperature,and microelement ratio.The four important factors were optimized by the orthogonal experiment design.The results showed that under the conditions of sucrose 45 g/L,yeast extract 3 g/L,KH2PO4 2.5 g/L,MgSO4 1.25 g/L,temperature 27 ℃,the yield of polysaccharide reached 4.64 g/L after 7 d culture.
A significance statement is not available in the OpenAlex record.
A contribution statement is not available in the OpenAlex record.
Method details are not available in the OpenAlex metadata.
Findings are not separately available in the OpenAlex metadata.
Limitations are not available in the OpenAlex metadata.
Application details are not available in the OpenAlex metadata.
By single factor experiments,submerged culture of Agaricus blazei Murill was studied.Plackett-Burman experiment was carried out,and the results were calculated in Minitab 15 software,in which four important factors were shown as follows: the concentration of sucrose and yeast extract,temperature,and microelement ratio.The four important factors were optimized by the orthogonal experiment design.The results showed that under the conditions of sucrose 45 g/L,yeast extract 3 g/L,KH2PO4 2.5 g/L,MgSO4 1.25 g/L,temperature 27 ℃,the yield of polysaccharide reached 4.64 g/L after 7 d culture.
Key concepts: Sucrose, Yeast, Food science, Plackett–Burman design, Yeast extract, Chemistry, Polysaccharide, Agaricus