| Summary: | 碩士 === 國立中興大學 === 食品科學系 === 90 === The mushroom Basidiomyceta Agaricus blazei Murrill, a native mushroom in Brazil, is popularly known in Japan as “Himematsutake” or “Kawariharatake”. It has been widely cultivated and studied in Japan. At present, A. blazei is often consumed as food or functional food in different parts of the world, especially because of its imputed medicinal properties.
Several kinds of exo-polysaccharides, produced from submerged culture of mushroom, have been recognized as active ingredients. Submerged fermentation technique was useful to obtain the biomass and products fast than cultivated the fruit body of the A. blazei. According to the present paper, the growth and production of the biomass and exopolysaccharide by edible and medicinal fungi are influenced by the fermentation environmental parameters. The objective of this work was to evaluate the effects of fermentation factors on the submerged fermentation of A. blazei.
Our study showed the factors that can yielded significant higher biomass formation(ρ<0.05) were as follows：initial pH 5~6.5, cultivation volume of 70 ml or 90 ml(in 250 ml flask with baffle). Carbon sources that can supported high biomass were in the following order: fructose > glucose > sucrose. Peptone was found to support the highest biomass formation, followed by casein and yeast extract. When the C/N ratio of the medium was adjusted to 15, the highest biomass was obtained.
The highest exopolysaccharide production was obtained in the following cultivation conditions: initial pH 6.0, cultivation volume of 50 ml (in 250 ml flask with baffle), with maltose and yeast extract as the carbon and nitrogen source, respectively. And the best C/N ratio of medium for condition of exopolysaccharide production ratio of medium was 40.
In shake flask culture of A. blazei Murrill, 1 g/L of biomass was observed after 15 days of incubation. However, 15.2 g/L of biomass, a 15-fold increase, was obtained in C/N ratio of medium was 15 after 8 days submerged culture.
When A. blazei was cultivated in a bench top fermentor with 200 r.p.m. agitation and 2 v.v.m. aeration rate, 10 g/L of biomass formation was obtained after 4 days of grow
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