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THE EFFECT OF NUTRITION FACTOR ON POLYSACCHARIDES FERMENTATION WITH GRIFOLA FRONDOSA

Wei Fang

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Abstract

Grifola frondosa (Maitake) was the best of edible medicinal fungi. It was proved that the polysaccharides from maitake had antitumor activity and immune regulation, and protected T cell from HIV′s destroy. Polysaccharides fermentation with H 20 strain of Grifola frondosa was studied. The results showed: various carbon and nitrogen nutrition sources could be used, but great effect existed; complex nutrition source was better than single; in condition of corn starch 50 g/L and yeast powder 0.5 g/L, 13.6 g/L mycelium biomass and 2.24 g/L rude polysaccharides was obtain after shake flask culture at 25 ℃ for a week.

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What this paper is about

Grifola frondosa (Maitake) was the best of edible medicinal fungi. It was proved that the polysaccharides from maitake had antitumor activity and immune regulation, and protected T cell from HIV′s destroy. Polysaccharides fermentation with H 20 strain of Grifola frondosa was studied. The results showed: various carbon and nitrogen nutrition sources could be used, but great effect existed; complex nutrition source was better than single; in condition of corn starch 50 g/L and yeast powder 0.5 g/L, 13.6 g/L mycelium biomass and 2.24 g/L rude polysaccharides was obtain after shake flask culture at 25 ℃ for a week.

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Available abstract

Grifola frondosa (Maitake) was the best of edible medicinal fungi. It was proved that the polysaccharides from maitake had antitumor activity and immune regulation, and protected T cell from HIV′s destroy. Polysaccharides fermentation with H 20 strain of Grifola frondosa was studied. The results showed: various carbon and nitrogen nutrition sources could be used, but great effect existed; complex nutrition source was better than single; in condition of corn starch 50 g/L and yeast powder 0.5 g/L, 13.6 g/L mycelium biomass and 2.24 g/L rude polysaccharides was obtain after shake flask culture at 25 ℃ for a week.

Key concepts: Grifola frondosa, Polysaccharide, Mycelium, Fermentation, Food science, Yeast, Yeast extract, Biomass (ecology)

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