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