Response surface optimisation of technological parameters for producing Ganoderma lucidum by solid-state fermentation from Panax notoginseng residues and kinetics

IF 0.7 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY
Xiandong Tan, Fangfang Chen, Wei Hu, Junyuan Guo, Yi-jin Yang
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引用次数: 0

Abstract

The present work aimed to investigate the optimal control strategy for Ganoderma lucidum (Chuanzhi No. 6) fermentation from Panax notoginseng residue. Optimisation of the solid-state fermentation (SSF) technical parameters, including inoculum dosage, fermentation temperature, and fermentation time was carried out using the single-factor and Box-Behnken design methods. Results showed that the optimal technical parameters were inoculum dosage of 15.28%, fermentation temperature of 28.42°C, and fermentation time of 14 d. The predicted maximum biomass of G. lucidum was 0.4327 g, which was also verified by validation experiments. The biomass of G. lucidum increased significantly with optimised technological parameters. The logistic equation, the Boltzmann function, and the four-parameter logistic equation were respectively suitable for modelling G. lucidum growth kinetics (R2 = 0.9754), Ganoderma triterpene production kinetics (R2 = 0.9897), and the matrix consumption kinetics (R2 = 0.9826). These models can be used to predict the SSF process of G. lucidum, thus providing a theoretical basis for the development of new G. lucidum drugs, while at the same time recycle Panax notoginseng residue.
三七渣固态发酵生产灵芝工艺参数的响应面优化及动力学研究
研究了以三七渣为原料发酵川芝6号灵芝的最优控制策略。采用单因素设计法和Box-Behnken设计法对固态发酵(SSF)工艺参数进行优化,包括接种量、发酵温度和发酵时间。结果表明,最佳发酵工艺参数为接种量为15.28%,发酵温度为28.42℃,发酵时间为14 d,预测最大生物量为0.4327 g,并通过验证实验进行了验证。优化后的工艺参数显著提高了灵芝的生物量。logistic方程、Boltzmann函数和四参数logistic方程分别适合于灵芝生长动力学(R2 = 0.9754)、灵芝三萜生成动力学(R2 = 0.9897)和基质消耗动力学(R2 = 0.9826)的建模。这些模型可用于预测灵芝的SSF过程,从而为开发灵芝新药提供理论依据,同时对三七渣进行回收利用。
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来源期刊
international food research journal
international food research journal Agricultural and Biological Sciences-Food Science
CiteScore
1.40
自引率
0.00%
发文量
75
期刊介绍: The International Food Research Journal (IFRJ) publishes papers in English, six (6) issues a year with the coverage of: Food Science and Technology Nutrition and Dietetics Agriculture, multidisciplinary Chemistry, multidisciplinary The scope of the Journal includes: Food Science, Food Technology and Food Biotechnology Product Development and Sensory Evaluation Food Habits, Nutrition, and Health Food Safety and Quality Food Chemistry, Food Microbiology, Food Analysis and Testing Food Engineering Food Packaging Food Waste Management Food Entrepreneur Food Regulatory Post-Harvest Food Management Food Supply Chain Management Halal Food and Management
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