Study Of Submerged Culture And Effective Composition Of Ganoderma Lucidum

Ganoderma has been treated as Chinese medicinal and edible fungi since the earliest time, ganoderma lucidum has been widely consumed not only for edible value, but also for its demonstrated efficacy as a popular remedy to treat hepatopathy, hypertension, hyperlipemia, gastric ulcer, leukopenia, nephritis, anticancer. This paper has optimized the process of submerged fermentation of ganoderma lucidum (G4), analysed the medicinal compositions from fruit bodies and mycelia of ganoderma lucidum, explored new method for extraction of medicinal compositions from fruit bodies of ganoderma lucidum, and observed the medicinal composition's cytotoxicity on human heptoma cells and human stomach cancer cells. The results showed:1 By comparing the mycelial yield, it was found that ganoderma lucidum(G4) grew well in potato shaking liquid media and basic liquid media than ganoderma japonicum(G26) in submerged fermentation.2 The main mycelial morphology of ganoderma lucidum(G4) was pellets, filamentous morphology was very poor in submerged fermentation. The pellets could roughly be divided into three groups: rough pellets; smooth pellets; and center-empty smooth pellets. The growth of pellet was not exponential but could be described by so-called cub root law. Many factors (such as mass transfer limitation, media consumption, mycelia aging and hydrodynamic force) affected pellet erosion and break-up.3 The effects of culture conditions (such as carbon sources, nitrogen sources, pH, temperature, dissolved oxygen) on the mycelial growth of G4 were investigated, and the changes of pellet size were observed in submerged fermentation. The economic, optimum media and conditions in submerged fermentation were selected: potato shaking liquid media, 26°C, pH 6.0, shaking frequency 150 rpm, inoculum amount 7%, inoculum age 72 hours, volume of media 75 ml. The dry weight of mycelia of G4 reached 14.12 g/1 in the economic, optimum media and conditions in submerged fermentation, 6.8% higher than that of unoptimized fermentation.4 It was found that fruit bodies of ganoderma lucidum and mycelial mat of static liquid culture of G4 had many kinds of fat acids by GC — MS. The relative percentage contents of fat acids were different. Oleic acid, linoleic acid, palmitic acid, 11-octadecenoic acid and stearic acid were the main fat acids in fruit bodies of ganoderma hicidum, the main fat acids from mycelial mat of static liquid culture of G4 were...