The Influence of Different Submerged Cultivation Conditions on Mycelial Biomass and Protease Production by Lentinus citrinus Walleyn et Rammeloo DPUA 1535 (Agaricomycetideae)

Kirsch, Larissa de Souza; Pinto, Ana Carolina dos Santos; Porto, Tatiana Souza; Porto, Ana Lúcia Figueiredo; Teixeira, María Francisca Simas

doi:10.1615/intjmedmushr.v13.i2.110

Cited by 12 publications

(10 citation statements)

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“…All stock cultures were maintained on a potato dextrose agar (PDA) supplemented with 0.5% (w/v) yeast extract (YE) (HiMedia, Mumbai, India) slant, subcultured and incubated at 25 °C for eight days in the dark and then stored at 4 °C. 13 …”

Section: Methodsmentioning

confidence: 99%

Production of mycelial biomass by the Amazonian edible mushroom Pleurotus albidus

Kirsch

Macedo

Teixeira

2016

Brazilian Journal of Microbiology

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Edible mushroom species are considered as an adequate source of food in a healthy diet due to high content of protein, fiber, vitamins, and a variety of minerals. The representatives of Pleurotus genus are characterized by distinct gastronomic, nutritional, and medicinal properties among the edible mushrooms commercialized worldwide. In the present study, the growth of mycelial biomass of Pleurotus albidus cultivated in submerged fermentation was evaluated. Saccharose, fructose, and maltose were the three main carbon sources for mycelial biomass formation with corresponding yields of 7.28 g L−1, 7.07 g L−1, and 6.99 g L−1. Inorganic nitrogen sources did not stimulate growth and the optimal yield was significantly higher with yeast extract (7.98 g L−1). The factorial design used to evaluate the influence of saccharose and yeast extract concentration, agitation speed, and initial pH indicated that all variables significantly influenced the production of biomass, especially the concentration of saccharose. The greater amount of saccharose resulted in the production of significantly more biomass. The highest mycelial biomass production (9.81 g L−1) was reached in the medium formulated with 30.0 g L−1 saccharose, 2.5 g L−1 yeast extract, pH 7.0, and a speed of agitation at 180 rpm. Furthermore, P. albidus manifested different aspects of morphology and physiology under the growth conditions employed. Media composition affected mycelial biomass production indicating that the diversification of carbon sources promoted its improvement and can be used as food or supplement.

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Section: Methodsmentioning

confidence: 99%

Production of mycelial biomass by the Amazonian edible mushroom Pleurotus albidus

Kirsch

Macedo

Teixeira

2016

Brazilian Journal of Microbiology

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“…The values obtained for the edible mushroom L. citrinus was also superior to that obtained by Kirsch et al (2011) who studied the mushroom of the same species. And still, values higher than that of protease activity (50.03 U/mL) was obtained by Khaund and Joshi (2014) that investigated the enzymatic profiling of wild edible mushrooms consumed by the ethnic tribes of India.…”

Section: Determination Of Proteolytic Activitymentioning

confidence: 39%

Nutritional composition of bioproducts generated from semi-solid fermentation of pineapple peel by edible mushrooms

Souza¹,

Fonseca²,

Kirsch³

et al. 2016

Afr. J. Biotechnol.

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Mushroom production is a very efficient alternative to agro-industrial residues recycling. The proximal composition, content of macro and micro minerals, amino acid and proteolytic activity were assessed in the pineapple peel and in the bioproducts generated from pineapple peel and mycelium of Pleurotus albidus, Lentinus citrinus and Pleurotus florida. The bioproducts were obtained by semi-solid fermentation and drying process. Nutritional analysis was performed following standard methodologies. The data showed that the percentage of protein and minerals of the bioproducts increased and the carbohydrate content reduced after the myceliation by the mushrooms. All essential amino acids were found in the bioproducts and no contamination was observed. There was significant difference between proteolytic activities of bioproducts samples, presenting L. citrinus' bioproduct a higher value. These data show that the bioproducts produced have great nutritional value and can be used as an alternative food.

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“…High cell density, is also required for efficient protease biosynthesis. 43 , 44 The determination coefficient for the model was 0.9852, which indicated that the model fit well with the data. The lack of fit was 0.1769, which was not significant relative to the pure error.…”

Section: Discussionmentioning

confidence: 80%

Optimization of liquid fermentation conditions for biotransformation zein by Cordyceps militaris 202 and characterization of physicochemical and functional properties of fermentative hydrolysates

Yang

Zheng

Cao

et al. 2018

Brazilian Journal of Microbiology

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Cordyceps militaris 202 is a potential fungus for biotransformation zein, due to its various proteases, high tolerance and viability in nature. In this article, single factor experiment and response surface methodology were applied to optimize the liquid fermentation conditions and improve the ability of biotransformation zein. The optimized fermentation conditions were as follows: inoculum concentration of 19%, volume of liquor of 130 mL/500 mL and pH of 4.7. Under this condition, the degree of hydrolysis (DH) was 27.31%. The zein hydrolysates from fungi fermentation maintained a high thermal stability. Compared to the original zein, the zein hydrolysates were found to have high solubility, which most likely results in improved foaming and emulsifying properties. Overall, this research demonstrates that hydrolysis of zein by C. militaris 202 is a potential method for improving the functional properties of zein, and the zein hydrolysates can be used as functional ingredients with an increased antioxidant effect in both food and non-food applications.

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The Influence of Different Submerged Cultivation Conditions on Mycelial Biomass and Protease Production by Lentinus citrinus Walleyn et Rammeloo DPUA 1535 (Agaricomycetideae)

Cited by 12 publications

References 0 publications

Production of mycelial biomass by the Amazonian edible mushroom Pleurotus albidus

Production of mycelial biomass by the Amazonian edible mushroom Pleurotus albidus

Nutritional composition of bioproducts generated from semi-solid fermentation of pineapple peel by edible mushrooms

Optimization of liquid fermentation conditions for biotransformation zein by Cordyceps militaris 202 and characterization of physicochemical and functional properties of fermentative hydrolysates

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