Optimization of process conditions for Ganoderma lucidum triterpenes production from Panax notoginseng residues by solid-state fermentation
The effects of fermentation temperature, inoculum and fermentation time on Ganoderma lucidum triterpenes production from Panax notoginseng residues by the solid-state fermentation were investigated by the single factor tests, and the fermentation process conditions were optimized by response surface...
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Editorial Department of China Brewing
2024-09-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-9-191.pdf |
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| author | TAN Xiandong, CAI Kunyou, WANG Lang, ZOU Jian, CHEN Xinying, CHEN Xiangchu |
| author_facet | TAN Xiandong, CAI Kunyou, WANG Lang, ZOU Jian, CHEN Xinying, CHEN Xiangchu |
| author_sort | TAN Xiandong, CAI Kunyou, WANG Lang, ZOU Jian, CHEN Xinying, CHEN Xiangchu |
| collection | DOAJ |
| description | The effects of fermentation temperature, inoculum and fermentation time on Ganoderma lucidum triterpenes production from Panax notoginseng residues by the solid-state fermentation were investigated by the single factor tests, and the fermentation process conditions were optimized by response surface method. The results showed that the effects of fermentation temperature, inoculum and fermentation time on G. lucidum triterpenes content were all greatly significant (P<0.01). The effects of the 3 factors on G. lucidum triterpenes content in fermentation culture were ranked as follows: inoculum>fermentation time>fermentation temperature. The interaction between fermentation temperature and inoculum had greatly significant influence on G. lucidum triterpenes content (P<0.01), the effects of interaction between inoculum and fermentation time, and fermentation time and temperature on G. lucidum triterpenes content were not significant (P>0.05). The optimum fermentation conditions in the laboratory were as follows: fermentation temperature 30 ℃, time 16 d, and inoculum 11%. Under these optimal conditions, the G. lucidum triterpenes content was (4.110±0.186) mg/g, which was 12% higher than that before optimization. |
| format | Article |
| id | doaj-art-dcb7b84874ea4993912e7ad2ae908775 |
| institution | OA Journals |
| issn | 0254-5071 |
| language | English |
| publishDate | 2024-09-01 |
| publisher | Editorial Department of China Brewing |
| record_format | Article |
| series | Zhongguo niangzao |
| spelling | doaj-art-dcb7b84874ea4993912e7ad2ae9087752025-08-20T02:11:05ZengEditorial Department of China BrewingZhongguo niangzao0254-50712024-09-0143919119510.11882/j.issn.0254-5071.2024.09.030Optimization of process conditions for Ganoderma lucidum triterpenes production from Panax notoginseng residues by solid-state fermentationTAN Xiandong, CAI Kunyou, WANG Lang, ZOU Jian, CHEN Xinying, CHEN Xiangchu0College of Resources and Environment, Chengdu University of Information Technology, Chengdu 610225, ChinaThe effects of fermentation temperature, inoculum and fermentation time on Ganoderma lucidum triterpenes production from Panax notoginseng residues by the solid-state fermentation were investigated by the single factor tests, and the fermentation process conditions were optimized by response surface method. The results showed that the effects of fermentation temperature, inoculum and fermentation time on G. lucidum triterpenes content were all greatly significant (P<0.01). The effects of the 3 factors on G. lucidum triterpenes content in fermentation culture were ranked as follows: inoculum>fermentation time>fermentation temperature. The interaction between fermentation temperature and inoculum had greatly significant influence on G. lucidum triterpenes content (P<0.01), the effects of interaction between inoculum and fermentation time, and fermentation time and temperature on G. lucidum triterpenes content were not significant (P>0.05). The optimum fermentation conditions in the laboratory were as follows: fermentation temperature 30 ℃, time 16 d, and inoculum 11%. Under these optimal conditions, the G. lucidum triterpenes content was (4.110±0.186) mg/g, which was 12% higher than that before optimization.https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-9-191.pdfpanax notoginseng residues|ganoderma lucidum triterpenoids|solid-state fermentation|process optimization|response surface method |
| spellingShingle | TAN Xiandong, CAI Kunyou, WANG Lang, ZOU Jian, CHEN Xinying, CHEN Xiangchu Optimization of process conditions for Ganoderma lucidum triterpenes production from Panax notoginseng residues by solid-state fermentation Zhongguo niangzao panax notoginseng residues|ganoderma lucidum triterpenoids|solid-state fermentation|process optimization|response surface method |
| title | Optimization of process conditions for Ganoderma lucidum triterpenes production from Panax notoginseng residues by solid-state fermentation |
| title_full | Optimization of process conditions for Ganoderma lucidum triterpenes production from Panax notoginseng residues by solid-state fermentation |
| title_fullStr | Optimization of process conditions for Ganoderma lucidum triterpenes production from Panax notoginseng residues by solid-state fermentation |
| title_full_unstemmed | Optimization of process conditions for Ganoderma lucidum triterpenes production from Panax notoginseng residues by solid-state fermentation |
| title_short | Optimization of process conditions for Ganoderma lucidum triterpenes production from Panax notoginseng residues by solid-state fermentation |
| title_sort | optimization of process conditions for ganoderma lucidum triterpenes production from panax notoginseng residues by solid state fermentation |
| topic | panax notoginseng residues|ganoderma lucidum triterpenoids|solid-state fermentation|process optimization|response surface method |
| url | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-9-191.pdf |
| work_keys_str_mv | AT tanxiandongcaikunyouwanglangzoujianchenxinyingchenxiangchu optimizationofprocessconditionsforganodermalucidumtriterpenesproductionfrompanaxnotoginsengresiduesbysolidstatefermentation |