Enhancement of The Edible Mushroom Pleurotus Ostreatus Yield via A New Liquid Fermentation Tank

DOI

10.2991/bep-16.2017.11How to use a DOI?

Keywords

liquid fermentation tank; liquid submerged fermentation; mycelia biomass; fermentation time.

Abstract

Nowadays, the edible and medicinal values of edible fungi have been widely recognized all over the world, particularly in China and Japan, the edible fungi have become important ingredients in Traditional Chinese Medicine. Hundreds of species of edible fungi had been studied and confirmed with biological activities. Therefore, in order to obtain mycelium with high yield efficiently, this study adopted a new type of edible fungus liquid fermentation tank, with the same culture medium, the mycelial yield and fermentation time of the new tank and the traditional fermentation tank were compared under the same culture condition. The new type of fermentation tank was found to have obvious superiority. Under the fermentation condition of 25°C for 7 days, about 200 g of dry mycelium (fermentation liquid volume: 5 L) were produced, which was much larger than that of the traditional fermentation tank. Meanwhile, the fermentation time to produce the same amount of mycelium was discovered to be shorter, in other words, this new type of fermentation tank can make fungi enter the logarithmic growth phase earlier.

Copyright

© 2017, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Xiaoyu DUAN
AU  - Yu HU
AU  - Yuxian YOU
AU  - Qianqian TANG
AU  - Yiwen LI
AU  - Lan ZHANG
AU  - Cheng LI
AU  - Yuntao LIU
PY  - 2016/12
DA  - 2016/12
TI  - Enhancement of The Edible Mushroom Pleurotus Ostreatus Yield via A New Liquid Fermentation Tank
BT  - Proceedings of the 2016 International Conference on Biological Engineering and Pharmacy (BEP 2016)
PB  - Atlantis Press
SP  - 51
EP  - 54
SN  - 2468-5747
UR  - https://doi.org/10.2991/bep-16.2017.11
DO  - 10.2991/bep-16.2017.11
ID  - DUAN2016/12
ER  -