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Volume 39, Number 2, April 2006

Mycelium and polysaccharide production of Agaricus blazei Murrill by submerged fermentation


Jr-Hui Lin, Shang-Shyng Yang
Graduate Institute of Microbiology and Biochemistry, National Taiwan University, Taipei, Taiwan

Received: September 16, 2004    Revised: November 19, 2004    Accepted: January 15, 2005   

 

Corresponding author:

Professor Shang-Shyng Yang, Graduate Institute of Microbiology and Biochemistry, National Taiwan University, Taipei 10617, Taiwan. E-mail: ssyang@ntu.edu.tw This e-mail address is being protected from spam bots, you need JavaScript enabled to view it

 



 

Background and purpose: 

Over the last decade, Agaricus blazei Murrill has been studied and developed as a novel functional food in Japan, Korea, China, and Taiwan. Due to the low yields, the fruiting bodies of A. blazei Murrill are relatively expensive, and a cheap and stable source of A. blazei Murrill mycelium for commercial purposes is highly desirable. Culture media and conditions were investigated with a view to reducing the cost and improving the mycelium and polysaccharide production of A. blazei Murrill by submerged fermentation.

 



 

Methods:

Thirty six isolates of A. blazei Murrill were isolated from 22 fruiting bodies produced in Taiwan, and 16 of them could be successfully cultivated on mannitol-egg yolk-polymyxin medium. The isolates were identified by species-specific polymerase chain reaction (PCR) and optimized for the culture media and conditions by submerged fermentation for mycelium and polysaccharide production. Some properties of polysaccharide extract were also investigated.

 



 

Results:

All of the PCR products with species-specific primers showed high identity and matched the internal transcribed spacer 1 sequences of A. blazei Murrill. The phylogenic tree of A. blazei Murrill isolates generated from random amplified polymorphic DNAs arranged all samples into 3 groups and 2 independent cases. The optimal culture media of mycelium production in submerged fermentation were 5% malt extract, 0.1% yeast extract, and 0.5% peptone at pH 6.0, while the optimal culture conditions were 200 mL medium in 500 mL Hinton flask, shaking at 90 rpm for 3 days and then shifting to 105 rpm for 5 days at 27ºC. Each liter of A. blazei Murrill M72 yielded 10.83 ± 0.24 g dried mycelia weight and each liter of A. blazei Murrill M152 produced 0.251 ± 0.004 g crude polysaccharide (3.03 ± 0.05% of dried mycelia weight). Crude polysaccharide of A. blazei Murrill M162 contained 82.27-99.14% of total sugar and less than 1.63% of protein; it had 4 major molecular weight components (274.1, 32.7, 7.5, and 2.1 kDa, respectively), with the 2.1 kDa portion possibly a beta-(1,3)-glucan.

 



 

Conclusion:

These results show that selection of media and conditions can be employed in order to improve the mycelium and polysaccharide production of A. blazei Murrill M72 or M152 by submerged fermentation. Mycelia and polysaccharide production of A. blazei Murrill with submerged fermentation is potentially feasible.

 



 

Key words:

Agaricus, fermentation, mycelium, polysaccharides, random amplified polymorphic DNA technique



 



 

J Microbiol Immunol Infect 2006;39:98-108.