Title of article
Effects of pH on mycelial growth and amino acid composition of Lentinula edodes in submerged cultures
Author/Authors
Aminuddin, H. Malaysian Agricultural Research and Development Institute (MARDI), Headquarters - Biotechnology Research Centre, Malaysia , Khan, A. Mohd Malaysian Agricultural Research and Development Institute (MARDI), Headquarters - Food Technology Research Centre, Malaysia , Madzlan, K. Universiti Kebangsaan Malaysia - Faculty of Science and Technology, School of Chemical Sciences and Food Technology, Malaysia
From page
63
To page
70
Abstract
Lentinula edodes (Shiitake) and its mycelia have long been valued in Asian cultures due to its therapeutic as well as culinary properties. The effect of different pH values, medium formulations on yield of dry mycelia and total amino acid content were studied. Submerged culture technique was employed to grow mycelia in Potato Dextrose Broth, PDB and PDB++ (PDB, yeast extract, malt extract, peptone, KH2PO4 and MgSO4.7H2O) media under different pH values. The amino acid composition of the mycelia was determined by High Performance Liquid Chromatography (HPLC) techniques. An optimum growth of the mycelia was observed on the PDB++ medium incubated at pH 6. The mycelia harvested had the highest content of amino acid in which the major component was glutamic acid
Keywords
Lentinula edodes , mycelial , submerged culture , amino acid , pH
Journal title
Journal of Tropical Agriculture and Food Science
Journal title
Journal of Tropical Agriculture and Food Science
Record number
2576991
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