Departamento de Engenharia Química e Engenharia de Alimentos, Centro Tecnológico, Universidade Federal de Santa Catarina, CP 476, 88040-970, Florianópolis, Santa Catarina, Brazil.
Appl Microbiol Biotechnol. 2013 Jan;97(1):123-33. doi: 10.1007/s00253-012-4281-z. Epub 2012 Jul 22.
The interest upon products obtained from fungi has increased during the recent years. Among the most noticeable, nutraceuticals, enzymes, and natural drugs occupy a privileged position. Fungal biomass for the obtainment of those products can be produced either by solid-state fermentation (SSF) or submersed fermentation. SSF has been employed for the production of spawn on pretreated wheat grains with the objective of increasing the fungal polysaccharide (glucomannans) contents. Among the important factors for the production of spawn, time of cooking, time of resting after grain cooking, consequently grain moisture, substrate pH, temperature of incubation, and initial inoculum amount are among the most significant. For wheat grains, cooking time of 21 min followed by a 24-min resting time has been shown as optimal for the production of glucomannans by the fungus Agaricus subrufescens (=Agaricus brasiliensis). Amendments of CaSO(4) (up to 3 %) and CaCO(3) (up to 1 %) had an important influence on the substrate pH. In general, better results for glucomannan production were obtained when no supplement was added or when up to 0.25 % CaCO(3) (pH 6.6) has been added to the mix. Our results demonstrate that the inoculum amount necessary for the best polysaccharide levels is around 10.3 %, while the best temperature is around 27.2 °C. Besides using the spawn for its main purpose, it could potentially and alternatively be used as nutraceutical due to the high levels of glucomannan observed (6.89 %), a compound technically proven to be a potent immunostimulatory and antitumoral agent.
近年来，从真菌中获得的产品引起了人们的兴趣。其中，引人注目的有营养保健品、酶和天然药物。可以通过固态发酵（SSF）或浸没发酵来生产用于获得这些产品的真菌生物质。SSF 已被用于在预处理过的麦粒上生产孢子，目的是提高真菌多糖（葡甘露聚糖）的含量。在生产孢子的重要因素中，蒸煮时间、麦粒蒸煮后的休息时间、因此麦粒的水分、基质 pH 值、培养温度和初始接种量是最重要的。对于麦粒，21 分钟的蒸煮时间后再休息 24 分钟已被证明是红平菇（=巴西蘑菇）生产葡甘露聚糖的最佳条件。添加硫酸钙（高达 3%）和碳酸钙（高达 1%）对基质 pH 值有重要影响。一般来说，当不添加任何添加剂或仅添加高达 0.25%的碳酸钙（pH 值为 6.6）时，可获得更好的葡甘露聚糖生产效果。我们的结果表明，获得最佳多糖水平所需的最佳接种量约为 10.3%，最佳温度约为 27.2°C。除了将孢子用于其主要用途外，由于观察到的葡甘露聚糖水平很高（6.89%），它也有可能作为营养保健品替代使用，因为该化合物在技术上被证明是一种有效的免疫刺激剂和抗肿瘤剂。
