Αξιοποίηση τυρογάλακτος για την αειφορική ανάπτυξη μακρομυκήτων: επίδραση του υποστρώματος στην παραγωγή βιομάζας και λειτουργικών συστατικών.
Date Issued
November 10, 2023
Type
Πτυχιακή Εργασία
Abstract
The aim of this study is to evaluate cheese whey as a low-cost substrate, using various fermentation strategies, for the growth of the medicinal fungus Ganoderma lucidum and the production of bioactive compounds.
The fungal strain was studied under controlled submerged fermentations in static and shaking conditions. The fermentation experiments were evaluated and compared via substrate consumption and biomass production. Likewise, biomass productivity (QX), sugar consumption rate (QS) and biomass conversion yield (YX/S) were assessed as important parameters associated with the effectiveness of the bioprocess. In general, shaking conditions were beneficial for fungal growth compared to static cultures. Biomass production was related with the initial lactose concentration of cheese whey, whereas organic nitrogen concentration influenced process productivity, since maximum biomass was produced at an earlier fermentation timepoint. In the case of 12 g/L initial lactose and supplemented cheese whey, maximum productivity was obtained, equal to 0,70 g/L/d along with the highest conversion yield, Yx/s=0,58 g/g. However, maximum biomass production (10,5 g/L) was obtained in the case of 35 g/L initial lactose, along with the highest lactose consumption rate (1,58 g/L/d). The aqueous intracellular polysaccharide extract of mycelial biomass showed high antioxidant activity against DPPH free radical, hence indicating the bioactive properties.
Subjects