Biotechnology of Mushroom Growth Through Submerged Cultivation

Petre, Marian; Petre, Violeta

doi:10.1016/b978-0-12-802794-3.00001-1

Cited by 19 publications

(16 citation statements)

References 40 publications

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“…They belong to the group of white rot fungi and have the possibility to excrete a variety of enzymes, some of which are also able to degrade plant components difficult to hydrolyze, like lignin. There is great scientific interest in these two species due to the important phytochemicals they contain, but in this work the most important aspect for their choice is that they can secrete similar enzymes, thus they are able to decompose the same substrates, developing interwoven filamentous structures394041.…”

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confidence: 99%

Advanced Materials From Fungal Mycelium: Fabrication and Tuning of Physical Properties

Haneef

Ceseracciu

Canale

et al. 2017

Sci Rep

388

391

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In this work is presented a new category of self-growing, fibrous, natural composite materials with controlled physical properties that can be produced in large quantities and over wide areas, based on mycelium, the main body of fungi. Mycelia from two types of edible, medicinal fungi, Ganoderma lucidum and Pleurotus ostreatus, have been carefully cultivated, being fed by two bio-substrates: cellulose and cellulose/potato-dextrose, the second being easier to digest by mycelium due to presence of simple sugars in its composition. After specific growing times the mycelia have been processed in order to cease their growth. Depending on their feeding substrate, the final fibrous structures showed different relative concentrations in polysaccharides, lipids, proteins and chitin. Such differences are reflected as alterations in morphology and mechanical properties. The materials grown on cellulose contained more chitin and showed higher Young’s modulus and lower elongation than those grown on dextrose-containing substrates, indicating that the mycelium materials get stiffer when their feeding substrate is harder to digest. All the developed fibrous materials were hydrophobic with water contact angles higher than 120°. The possibility of tailoring mycelium materials’ properties by properly choosing their nutrient substrates paves the way for their use in various scale applications.

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confidence: 99%

Advanced Materials From Fungal Mycelium: Fabrication and Tuning of Physical Properties

Haneef

Ceseracciu

Canale

et al. 2017

Sci Rep

388

391

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“…Regarding to a comparison of these results with previous studies, there are no similar reports for the culture of Lentinula edodes in a bioreactor. Results can only be contrasted with studies carried out with other types of macromycete fungi in which the agitation is considered an important parameter for the production of exometabolites, the transfer of oxygen and heat, as well as the shear stress, are relevant aspects to determine the morphology of the mycelium (7,8,14,37).…”

Section: Fig 2(b) and (C)mentioning

confidence: 99%

“…Additionally, the isolation of secondary metabolites produced by these organisms have made Solid State Fermentation (SSF) and Liquid State Fermentation (LSF) the most suitable techniques for the production of this class of bioactive compounds. Due to these drawbacks and in order to increase the production of biomass and fungimetabolites, controlled culture was developed in bioreactors using submerged and solid-state fermentation (7). Despite having several advantages compared to submerged fermentation such as low energy consumption and high volumetric production from low-cost substrates; solid-state fermentation presents problems associated with the control of variables (pH, temperature, aeration, water content and oxygen transfer), which has not allowed working with larger-scale bioreactors as a result of the complexity in their design (8)(9).…”

Section: Introductionmentioning

confidence: 99%

“…On the other hand, in submerged fermentation these factors can be controlled more efficiently, a fact that allows standardizing and optimizing the production of biomass and metabolites of interest. Taking into account the bioprospective potential that the fungus 3 L. edodes has, it is possible to develop new products in search of benefits for the treatment of different diseases through bioreactor culture (7)(8).…”

Section: Introductionmentioning

confidence: 99%

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Optimization of Culture Conditions in a Bioreactor for the Production of Biomass and Metabolites of the Macromycete Lentinula Edodes

Chegwin-Angarita

Bello-Forero

Serrato-Bermúdez

2021

Preprint

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Lentinula edodes is an edible mushroom known for its medicinal properties attributed to different secondary metabolites. In this article, the effect of glucose concentration, aeration and agitation on the production of biomass and intrametabolites in submerged fermentation was evaluated. By means of a Box-Behnken design, these variables were optimized to obtain a multifunctional biomass. It was determined that both glucose concentration and agitation had a significant effect on the response variables (biomass, sterols and polysaccharides). Under the evaluated conditions, the values of the variables that optimize biomass production were 1.2 vvm, 60 rpm and 21.97 g / L of glucose. Subsequently, the sterols and total carbohydrates extracted from the biomass were quantified through a spectrophotometric analysis. To optimize these two response variables, similar values are required for aeration (1.2 vvm) and agitation (60 rpm), while the glucose concentration was 16.32 g / L and 19.6 g / L for sterols and total polysaccharides respectively.

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“…While the edible components of mushroom residue are composed mainly of cottonseed shell, straw, and other high-ber materials, these have poor palatability and are di cult to digest. It is necessary to carry out fermentation treatment to improve palatability, nutritional value, and utilization [7]. Mushroom residue can be treated by microbial fermentation where enzymes degrade cellulose and hemicellulose into sugars, amino acids, vitamins, and other nutrients that are easily digested and absorbed by the animal [8].…”

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Effects of Fermented Mushroom Residue Feed on Growth Performance and Rumen Microorganisms of Goats

Zhang

Dou

Chen

et al. 2021

Preprint

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Background: The high content of fiber and macromolecular substances in mushroom residue limits its utilization potential. After we fermented seafood mushroom residue with microorganisms, we found that its palatability and utilization have been greatly improved.The purpose of this study was to investigate the effects of feed containing fermented seafood mushroom residue on the growth performance and rumen microorganisms of goats. Methods: Forty-eight Jianyang big-ear goats with similar weight and good health were selected and randomly divided into 4 groups with 12 goats in each group. The control group (C) was fed a basic diet, and the experimental group 1 (L), 2 (M), and 3 (H) were fed diets supplemented with 20%, 30% and 40% fermented seafood mushroom residue.Results: Incorporating 20% fermented mushroom residue significantly increased the average daily gain (ADG) and average daily feed intake (ADFI) and reduced feed to gain ratio (F/G). Incorporating 30% in the diet significantly increased both ADFI and F/G. Growth performance was reduced when greater than 30% fermented mushroom residue was added. The beta diversity of the rumen flora was significantly increased with the 20% fermented mushroom residue diet. The relative abundance of Veillonellaceae, Ruminococcaceae, and Prevotellaceae increased, and the KEGG pathways related to metabolism of cofactors and vitamins, lipid metabolism, and xenobiotics biodegradation and metabolism were enhanced. Forty-nine KEGG pathways significantly associated with ADG were identified. Twenty-six pathways, including protein kinases, mineral absorption, propanoate metabolism, and biosynthesis of unsaturated fatty acids, were positively correlated with ADG. The remaining pathways, including pathogenic Escherichia coli infection, phenylpropanoid biosynthesis, shigellosis, and cyanoamino acid metabolism, were negatively correlated with ADG.Conclusions: These results show that adding 20% fermented seafood mushroom residue can improve the growth performance of goats and have a positive effect on goat rumen microorganisms.

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Biotechnology of Mushroom Growth Through Submerged Cultivation

Cited by 19 publications

References 40 publications

Advanced Materials From Fungal Mycelium: Fabrication and Tuning of Physical Properties

Advanced Materials From Fungal Mycelium: Fabrication and Tuning of Physical Properties

Optimization of Culture Conditions in a Bioreactor for the Production of Biomass and Metabolites of the Macromycete Lentinula Edodes

Effects of Fermented Mushroom Residue Feed on Growth Performance and Rumen Microorganisms of Goats

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Biotechnology of Mushroom Growth Through Submerged Cultivation

Cited by 19 publications

References 40 publications

Advanced Materials From Fungal Mycelium: Fabrication and Tuning of Physical Properties

Advanced Materials From Fungal Mycelium: Fabrication and Tuning of Physical Properties

Optimization of Culture Conditions in a Bioreactor for the Production of Biomass and Metabolites of the Macromycete Lentinula Edodes

Effects of Fermented Mushroom Residue&nbsp;Feed on Growth Performance and Rumen Microorganisms of Goats

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Effects of Fermented Mushroom Residue Feed on Growth Performance and Rumen Microorganisms of Goats