Production of polysaccharides from Ganoderma lucidum (CCRC 36041) under limitations of nutrients

被引:53
作者
Hsieh, C [1 ]
Tseng, MH
Liu, CJ
机构
[1] Natl Formosa Univ, Dept Biotechnol, Yunlin 63208, Taiwan
[2] Dayeh Univ, Dept Bioind Technol, Changhua 51505, Peoples R China
关键词
Ganoderma lucidum; polysaccharides; nutrients limitation;
D O I
10.1016/j.enzmictec.2005.05.004
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
This research studied the production of polysaccharides from Ganoderma lucidum under the various limitations of nutrients. including carbon-source, nitrogen-source, phosphate-source, magnesium-source, and dissolved oxygen. The different responses of polysaccharide production were observed under different limitations of nutrients. The concentration of polysaccharides was from 1.79 a/L decreasing to 0.91 g/L when the concentration of glucose was from 60 a decreasing to 20 g/L. The highest specific polysaccharide production was found at 60 g/L glucose media with 0.299 g/g-cell, and the lowest molecular weight was found in carbon-source limitation. Under nitrogen-source limitation the concentration of cells was low, but both polysaccharide production (1.61 g/L) and specific polysaccharide production (0.492 g/g-cell) were the highest. The lowest molecular weight of polysaccharides was found under nitrogen-source limitation. Both the phosphate-source and magnesium-source limitations showed low cell growth. With the phosphate-source limitation both low polysaccharide production and a lower molecular weight of polysaccharides was found. In the magnesium-source limitation low polysaccharide production, but a higher molecular weight of polysaccharides, was found. For the factor of oxygen supply the best polysaccharide production was found with sufficient oxygen for the first 5 days' cultivation and then, after changing to oxygen limitation for another 5 days' cultivation. On the other hand, the highest molecular weight of polysaccharides was found from the beginning with oxygen limitation throughout the process of fermentation. (c) 2005 Elsevier Inc. All rights reserved.
引用
收藏
页码:109 / 117
页数:9
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