Properties of double-liquid phase fermentation system for extracellular polysaccharide production of Ganoderma lucidum.
Weiqi Li, Xue‐Qian Wu, Feng YiLi, Junwen Cheng, Liang He
Abstract
Weiqi Li, Xue‐Qian Wu, Feng YiLi, Junwen Cheng, Liang He
Abstract
The extracellular polysaccharide production of Ganoderma lucidum was improved in double-liquid phase fermentation system by addition of oxygen-vectors,such as soybean oil.The results indicated that the frequent oxygen-vectors could improve the dissolved oxygen without being utilized as substrates by Ganoderma lucidum.In the double-liquid phase fermentation system,the KLa and dissolved oxygen(DO) were enhanced remarkably,meanwhile,the viscosities(μ) of fermentation liquor and stirring powers were reduced.As the enhancement of mass transferability,the metabolic activity of Ganoderma lucidum cells were improved,the yield of extracellular polysaccharide was increased by 44% and the fermentation cycle was shortened by 17%.It indicated that the double-liquid phase fermentation system is an available new idea for extracellular polysaccharide production of Ganoderma lucidum.
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The extracellular polysaccharide production of Ganoderma lucidum was improved in double-liquid phase fermentation system by addition of oxygen-vectors,such as soybean oil.The results indicated that the frequent oxygen-vectors could improve the dissolved oxygen without being utilized as substrates by Ganoderma lucidum.In the double-liquid phase fermentation system,the KLa and dissolved oxygen(DO) were enhanced remarkably,meanwhile,the viscosities(μ) of fermentation liquor and stirring powers were reduced.As the enhancement of mass transferability,the metabolic activity of Ganoderma lucidum cells were improved,the yield of extracellular polysaccharide was increased by 44% and the fermentation cycle was shortened by 17%.It indicated that the double-liquid phase fermentation system is an available new idea for extracellular polysaccharide production of Ganoderma lucidum.
Key concepts: Fermentation, Ganoderma lucidum, Polysaccharide, Chemistry, Extracellular polysaccharide, Food science, Extracellular, Ganoderma