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Two-stage cultivation strategies for optimal production of Ganoderma pellets with potential application in the vegan food industry

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Abstract

The vegan food industry is gaining popularity nowadays. Ganoderma sp. is mainly used in the health and food industries as a medicinal, edible mushroom with high nutritional potential. Through two-stage cultivation methods, the study optimized the production of mycelial pellets for vegetarian food. When soybean powder was used as an alternative to egg yolk powder to meet vegetarian requirements, the number of pellets increased from 1100 to 1800 particles/dL, however, the pellet diameter reduced up to 22% (3.2–2.6 mm). The culture was expanded to the second stage using the Taguchi method coupled with Plackett-Burman Design and quantification by ImageJ software for enlarging pellets size. The optimal conditions were 10 mL of the first-stage broth inoculum, yeast powder (0.5 g/dL), glucose (0.5 g/dL), and MgSO4 (0.2 g/dL) at 100 rpm in the dark for 7 days. In 500 mL pilot scale production, the biomass yield was 0.31 g/dL and 3400 mycelium pellets/dL with a 5.2 mm diameter with appearance characteristics suitable for direct development as food. The study may help to develop a novel pellet food of filamentous fungi for the vegetarian market.

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Data availability

The data sets used and/or analyzed during the current study are available from the corresponding author upon reasonable request.

Abbreviations

PBD:

Plackett-Burman design

PDB:

Potato dextrose broth

MgSO4 :

Magnesium sulfate

PDA:

Potato dextrose agar

CaCO3 :

Calcium carbonate

Na2CO3 :

Sodium carbonate

H2SO4 :

Sulfuric acid

NaCl:

Sodium chloride

C:

Carbon

N:

Nitrogen

ITS:

Internal transcribed spacer

SDGs:

Sustainable development goals

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Acknowledgements

The authors acknowledge the Ministry of Education and Culture, Republic of Taiwan (MOST) for their funding through research program contract no. (109-2813-C-992-002-E) and (110 -2813-C-992-078-E). We would like to thank Dr. Mario Jens Hansen for providing the mushroom samples used in our experiments.

Funding

This study was financially supported by Taiwan (MOST) contract no. (109-2813-C-992-002-E) and (110 -2813-C-992-078-E).

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Authors and Affiliations

  1. Institute of Aquatic Science and Technology, National Kaohsiung University of Science and Technology, Kaohsiung, 81157, Taiwan

    Sidra Bibi

  2. Department of Marine Biotechnology, National Kaohsiung University of Science and Technology, Kaohsiung, 81157, Taiwan

    Sidra Bibi, Zhong-Liang Wang, Sheng-Hua Min & Chih-Yu Cheng

  3. Department of Marine Environmental Engineering, National Kaohsiung University of Science and Technology, Kaohsiung, 81157, Taiwan

    Chitsan Lin

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  1. Sidra Bibi
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Contributions

SB performed the experiments, analyzed the data and wrote the paper. CYC designed the experiment, helped to interpret the data and reviewed the paper. ZLW performed the experiments and analyzed the data. SHM performed the experiment and analysed the data. CL revised and reviewed the article.

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Correspondence to Chih-Yu Cheng.

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Bibi, S., Wang, ZL., Lin, C. et al. Two-stage cultivation strategies for optimal production of Ganoderma pellets with potential application in the vegan food industry. J Food Sci Technol 60, 1793–1802 (2023). https://doi.org/10.1007/s13197-023-05719-x

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  • DOI: https://doi.org/10.1007/s13197-023-05719-x

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