Optimization of submerged fermentation of Thelephora ganbajun zang

Abstract

The effects of the fermentation conditions on both the biomass yield and the organic selenium yield of Thelephora ganbajun zang were studied. The components most suitable for the submerged fermentation medium were examined using the orthogonal array method; they comprised sucrose at 30 g L(-1) , carbamide 1 g L(-1) , corn steep liquor 8 g L(-1) , MgSO4 ·7H2 O 0.3 g L(-1) , KH2 PO4 0.5 g L(-1) , and NaCl 5 g L(-1) . The optimum cultivation conditions that resulted in maximal biomass yield were obtained using the response surface methodology (RSM). The conditions were as follows: initial pH, 5.84; temperature, 26.16 °C; and rotation speed, 170 rpm. Feeding sucrose led to a higher biomass yield, with a maximum of 21.20 g L(-1) . The biomass yield and the organic Se yield of T. ganbajun could reach 10.8 g L(-1) and 3256.07 mg kg(-1) , respectively, in a culture medium supplemented with 200 mg L(-1) sodium selenite (Na2 SeO3 ), which was added to the medium at 36 h after inoculation. Application of the orthogonal array method and RSM gave rise to a significant enhancement in the biomass yield of T. ganbajun. The results of these experiments indicate that T. ganbajun is a promising microorganism for selenium enrichment.

Distribution of Zinc in Mycelial Cells and Antioxidant and Anti-Inflammatory Activities of Mycelia Zinc Polysaccharides from Thelephora ganbajun TG-01

“…Thelephora ganbajun is a rare wild edible fungus that is distributed in pine forests in high-altitude areas of Yunnan Province, southwestern China [11][12][13][14][15]. In the present study, we found that T. ganbajun could accumulate zinc in the form of zinc-enriched polysaccharides.…”

Extraction of Natural Antioxidants from the Thelephora ganbajun Mushroom by an Ultrasound-Assisted Extraction Technique and Evaluation of Antiproliferative Activity of the Extract against Human Cancer Cells

“…The mushroom Thelephora ganbajun , known as ‘‘Gan-Ba-Jun’’ in Chinese, is an ectomycorrhizal fungus that grows in symbiosis with pine trees in Yunnan Province of China [7,8,9]. It is a delicious and popular food for its unique flavor.…”

Using Integrated Multi-Omics to Explore the Differences in the Three Developmental Stages of Thelephora ganbajun Zang

“…However, its production remains limited due to challenging growing conditions, its inability to be cultivated artificially, and the ecological impact of human activities. Thelephora ganbajun Zang contains amino acids, proteins, polysaccharides, vitamins, and minerals that contribute to human health [2]. A Fouriertransform infrared (FTIR) spectrometer was employed to characterize the fruiting body of T. ganbajun, and the results revealed that the primary absorption peaks represented proteins and polysaccharides, with the polysaccharides containing αand β-glycosidic bonds.…”