Two-stage cultivation strategies for optimal production of Ganoderma pellets with potential application in the vegan food industry

The vegan food industry is gaining popularity nowadays. Ganoderma sp. is mainly used in the health and food industries as a medicinal, edible mushroom with high nutritional potential. Through two-stage cultivation methods, the study optimized the production of mycelial pellets for vegetarian food. W...

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Veröffentlicht in:Journal of food science and technology 2023-06, Vol.60 (6), p.1793-1802
Hauptverfasser: Bibi, Sidra, Wang, Zhong-Liang, Lin, Chitsan, Min, Sheng-Hua, Cheng, Chih-Yu
Format: Artikel
Sprache:eng
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Zusammenfassung:The vegan food industry is gaining popularity nowadays. Ganoderma sp. is mainly used in the health and food industries as a medicinal, edible mushroom with high nutritional potential. Through two-stage cultivation methods, the study optimized the production of mycelial pellets for vegetarian food. When soybean powder was used as an alternative to egg yolk powder to meet vegetarian requirements, the number of pellets increased from 1100 to 1800 particles/dL, however, the pellet diameter reduced up to 22% (3.2–2.6 mm). The culture was expanded to the second stage using the Taguchi method coupled with Plackett-Burman Design and quantification by ImageJ software for enlarging pellets size. The optimal conditions were 10 mL of the first-stage broth inoculum, yeast powder (0.5 g/dL), glucose (0.5 g/dL), and MgSO 4 (0.2 g/dL) at 100 rpm in the dark for 7 days. In 500 mL pilot scale production, the biomass yield was 0.31 g/dL and 3400 mycelium pellets/dL with a 5.2 mm diameter with appearance characteristics suitable for direct development as food. The study may help to develop a novel pellet food of filamentous fungi for the vegetarian market. Graphical abstract
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-023-05719-x