Liang Chih-Hung, Huang Ling-Yi, Ho Kung-Jui, Lin Shin-Yi, Mau Jeng-Leun
Department of Nutrition and Health Science, Chungchou Institute of Technology, Yuanlin, Changhua 51003, Taiwan, R.O.C.
Int J Med Mushrooms. 2013;15(2):153-64. doi: 10.1615/intjmedmushr.v15.i2.40.
The culinary-medicinal king oyster mushroom, Pleurotus eryngii, was used to produce mycelia with high ergothioneine content using a one-factor-at-a-time method. The optimal culture conditions for mycelia harvested at day 14 were 25°C, 10% inoculation rate, 2% glucose, 0.5% yeast extract, and no adjustment to the initial pH value. With histidine or amino acid mix added, biomasses and the ergothioneine content of mycelia were higher than those of the control. The ergothioneine content of mycelia harvested at days 16-20 were higher than that of mycelia harvested at day 14. In addition, the ergothioneine content of mycelia from the fermentor (5.84-5.76 mg/g) was much higher than that of mycelia from the shaken flask (4.93-5.04 mg/g). Mycelia with high ergothioneine content showed a profile of proximate composition similar to that of regular mycelia but lost its characteristic umami taste. Overall, mycelia high in ergothioneine could be prepared by optimal culture conditions, the addition of precursors, prolonged harvest, and aeration in the fermentor.
食用兼药用的杏鲍菇（Pleurotus eryngii）采用一次单因素法用于生产麦角硫因含量高的菌丝体。第14天收获的菌丝体的最佳培养条件为25℃、接种率10%、葡萄糖2%、酵母提取物0.5%，且不调节初始pH值。添加组氨酸或氨基酸混合物后，菌丝体的生物量和麦角硫因含量均高于对照组。第16 - 20天收获的菌丝体的麦角硫因含量高于第14天收获的菌丝体。此外，发酵罐中菌丝体的麦角硫因含量（5.84 - 5.76 mg/g）远高于摇瓶中菌丝体的含量（4.93 - 5.04 mg/g）。麦角硫因含量高的菌丝体的近似成分概况与普通菌丝体相似，但失去了其特有的鲜味。总体而言，可通过优化培养条件、添加前体、延长收获时间以及在发酵罐中通气来制备麦角硫因含量高的菌丝体。
