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Cultural Characteristics and Scale-up for Submerged Cultivation of Hericium erinaceum Through Air-lift and Jar Fermenter System  

Jung, Jae-Hyun (Department of Food Science and Technology, Chungju National University)
Lee, Keun-Eok (Department of Biotechnology and Engineerign, Kangwon National University)
Lee, Shin-Young (Department of Biotechnology and Engineerign, Kangwon National University)
Publication Information
KSBB Journal / v.21, no.2, 2006 , pp. 103-109 More about this Journal
Abstract
For the study of Hericium erinaceum as a useful functional foods and materials, liquid cultivation under two different bioreactors(air-lift fermenter and jar fermenter) which was not studied systematically until now, was conducted as a method of mass cultivation for H. erinaceum. A batch cultivation in an air-lift fermenter and a jar fermenter was examined for enhancing the productivity because of small amounts of mycelial weight and slow growth in case of a liquid culture for H. erinaceum. We found that air lift fermenter system was more effective than jar fermenter for mycelial production of H. erinaceum, and mycelial morphology was a critical factor of the growth. By scale-up and cultivation based on morphological analysis, the conditions for mass production with 30 L and 500 L jar fermenter was 200 and 150 rpm of agitation speed at 1 vvm of aeration rate, respectively, and mycelial dry weight under these conditions was enhanced to about $13{\sim}14g/L$.
Keywords
Hericium erinaceum; mycelium; submerged culture; morphology; air-lift and jar fermenter; scale-up;
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Times Cited By KSCI : 1  (Citation Analysis)
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