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Feng J.,Key Laboratory of Edible Fungi Resources and Utilization South of Ministry of Agriculture | Feng J.,Shanghai Academy of Agricultural science | Zhang J.-S.,Key Laboratory of Edible Fungi Resources and Utilization South of Ministry of Agriculture | Zhang J.-S.,Shanghai Academy of Agricultural science | And 7 more authors.
Biotechnology and Bioprocess Engineering | Year: 2014

The kinetics of cell growth and triterpenes production for liquid submerged fermentation of the medicinal mushroom Ganoderma lucidum were investigated. A kinetic model was developed based on the Logistic and Luedeking-Piret equations for cell growth, substrate consumption and triterpene formation. The kinetic parameters of the model were optimized by specifically designed Runge-Kutta genetic algorithms. The mathematical model simulated the experimental data well and was capable of explaining the behavior of triterpenes production. The predictions of the kinetics from this model are very good both for normal fermentation kinetics under nitrogen limitation as well as for predictions of transitions to sluggish fermentations. The resulting model is very useful for scaling up liquid submerged fermentation of the mushroom G. lucidum and its application to the industrial production of triterpene. © 2014 The Korean Society for Biotechnology and Bioengineering and Springer-Verlag Berlin Heidelberg.


Feng J.,Key Laboratory of Edible Fungi Resources and Utilization South of Ministry of Agriculture | Feng J.,Shanghai Key Laboratory of Agricultural Genetics and Breeding | Feng J.,Shanghai Academy of Agricultural science | Feng N.,Key Laboratory of Edible Fungi Resources and Utilization South of Ministry of Agriculture | And 14 more authors.
Applied Biochemistry and Biotechnology | Year: 2016

Temperature control is a very important factor on triterpene productivity in submerged liquid fermentation. Temperature effects from 23 to 32 °C on triterpene production by Ganoderma lucidum G0119 were investigated in 6-L stirred fermentor. Logistic and Luedeking-Piret equations were used to estimate the mycelial growth and triterpene production kinetics by regression analysis. On that basis, a temperature-shifting fermentation control strategy was established. From 0 to 61 h, culturing was performed at 32 °C to get high specific mycelial growth rate. Between 62 and 127 h, the temperature was decreased stepwise from 31 to 30 °C to maintain high triterpene productivity. After 128 h, temperature was maintained at 29 °C to minimize triterpene production inhibition and sustain high productivity. Elevated triterpene level (0.269 g L−1), yield (0.0101 g g−1), and productivity (0.00207 g (L h)−1) were achieved representing 27.32, 13.94, and 37.11 % higher than submerged liquid fermentation at constant temperature of 29 °C, respectively, feasible for the industrial scale. © 2016, Springer Science+Business Media New York.


PubMed | Key Laboratory of Edible Fungi Resources and Utilization South of Ministry of Agriculture
Type: Journal Article | Journal: Applied biochemistry and biotechnology | Year: 2016

Temperature control is a very important factor on triterpene productivity in submerged liquid fermentation. Temperature effects from 23 to 32C on triterpene production by Ganoderma lucidum G0119 were investigated in 6-L stirred fermentor. Logistic and Luedeking-Piret equations were used to estimate the mycelial growth and triterpene production kinetics by regression analysis. On that basis, a temperature-shifting fermentation control strategy was established. From 0 to 61h, culturing was performed at 32C to get high specific mycelial growth rate. Between 62 and 127h, the temperature was decreased stepwise from 31 to 30C to maintain high triterpene productivity. After 128h, temperature was maintained at 29C to minimize triterpene production inhibition and sustain high productivity. Elevated triterpene level (0.269gL

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