PETRE, Marian; PETRE, Violeta; TEODORESCU, Alexandru; PĂTRULESCU, Florin
December 2013
Studia Universitatis Babes-Bolyai, Ambientum;Dec2013, Vol. 58 Issue 1/2, p79
Academic Journal
The submerged cultivation of edible and medicinal mushrooms is a novel biotechnological process to get nutritive mushroom biomass that can be used for food supplement production. The main aim of this research was focused on the establishment of the best biotechnology of leading and controlling the submerged fermentation organic agricultural wastes by using three edible and medicinal mushroom species Ganoderma lucidum (Curt. Fr.) P. Karst, Lentinula edodes (Berkeley) Pegler and Pleurotus ostreatus (Jacquin ex Fries) Kummer. These mushrooms were cultivated on liquid substrata containing as main constituents different sorts of grain by-products as well as winery wastes. The experiments were carried out by cultivating these mushrooms under controlled conditions inside the culture vessel of a modern laboratory-scale bioreactor designed at the highest biotechnological standards. The submerged fermentation was set up in the following conditions: temperature, 25-27° C; agitation speed, 100-120 rev. min -1; pH level, 5.7-6.5 units; dissolved oxygen tension within the range of 30%-50%. During the period of controlled submerged fermentation lasting from 120 to 170 h, the mycelial biomass of fungal pellets was developed inside the broth. At the end of the culture cycles, the fungal pellets were harvested by extracting them from the culture vessel of the bioreactor and separating them from the broth by slow vacuum filtration. Pellet size, the hairy length of pellets, and the free mycelia fraction in the total biomass were microscopically investigated and the chemical composition of fungal biomass was analysed to determine and compare the protein and reduced sugar contents.


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