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RESEARCH ON SUBMERGED FERMENTATION PROCESS AND NUTRITIVE ANALYSIS OF AGARICUS BLAZEI

Zhang Jin

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Abstract

Submerged fermentation process and amino acid analysis of Agaricus blazei strain were studied. Experimental results showed that the composition of the optimal fermentation medium was as fellows: 7% glucose, 1.5% yeast extract, 0.3% K2HPO4, 0.1% MgSO4 and 10mg/100mlVB1. The optimum cultural period was 9 days at 25℃ in 250-ml shake flasks at 150r/min. The best aeration ratio was 2:5 (medium volume: flask volume). The inoculation volume was 15%. The highest dry weight of mycelia of Agaricus blazei was obtained (about 1.8g/100ml) in the optimum culture. Comparison of the content of amino acid and polysaccharide between fruiting bodies and mycelia was made. It was found that fruiting bodies and mycelia were equally very good source for health food, and in the polysaccharide content mycelia is nearly equal to fruiting bodies.

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What this paper is about

Submerged fermentation process and amino acid analysis of Agaricus blazei strain were studied. Experimental results showed that the composition of the optimal fermentation medium was as fellows: 7% glucose, 1.5% yeast extract, 0.3% K2HPO4, 0.1% MgSO4 and 10mg/100mlVB1. The optimum cultural period was 9 days at 25℃ in 250-ml shake flasks at 150r/min. The best aeration ratio was 2:5 (medium volume: flask volume). The inoculation volume was 15%. The highest dry weight of mycelia of Agaricus blazei was obtained (about 1.8g/100ml) in the optimum culture. Comparison of the content of amino acid and polysaccharide between fruiting bodies and mycelia was made. It was found that fruiting bodies and mycelia were equally very good source for health food, and in the polysaccharide content mycelia is nearly equal to fruiting bodies.

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Available abstract

Submerged fermentation process and amino acid analysis of Agaricus blazei strain were studied. Experimental results showed that the composition of the optimal fermentation medium was as fellows: 7% glucose, 1.5% yeast extract, 0.3% K2HPO4, 0.1% MgSO4 and 10mg/100mlVB1. The optimum cultural period was 9 days at 25℃ in 250-ml shake flasks at 150r/min. The best aeration ratio was 2:5 (medium volume: flask volume). The inoculation volume was 15%. The highest dry weight of mycelia of Agaricus blazei was obtained (about 1.8g/100ml) in the optimum culture. Comparison of the content of amino acid and polysaccharide between fruiting bodies and mycelia was made. It was found that fruiting bodies and mycelia were equally very good source for health food, and in the polysaccharide content mycelia is nearly equal to fruiting bodies.

Key concepts: Mycelium, Fermentation, Food science, Aeration, Chemistry, Volume (thermodynamics), Laboratory flask, Polysaccharide

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