Response surface analysis of solid state growth of Pleurotus ostreatus mycelia utilizing whey permeate

A novel approach to utilizing whey permeate, the cultivation of mycelia of the edible mushroom Pleurotus ostreatus, is introduced. Response surface analysis (RSA) was successfully applied to determine the combination of substrate concentration, temperature and pH that would result in a maximal mycel...

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Bibliographic Details
Published inBiotechnology letters Vol. 27; no. 20; pp. 1537 - 1541
Main Authors BHAK, Ghibom, SONG, Minkyung, LEE, Seungyong, HWANG, Seokhwan
Format Journal Article
LanguageEnglish
Published Dordrecht Springer 01.10.2005
Springer Nature B.V
Subjects
Biological and medical sciences
Biotechnology
Cultivation
Fundamental and applied biological sciences. Psychology
Hot Temperature
Hydrogen-Ion Concentration
Lactose - metabolism
Mushrooms
Mycelium - growth & development
Pleurotus - growth & development
Pleurotus ostreatus
Fungi
Solid state
Pleurotus ostreatus
Growth
response surface analysis
mycelial cultivation
Basidiomycetes
whey permeate
Whey
Optimization
Thallophyta
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Summary:A novel approach to utilizing whey permeate, the cultivation of mycelia of the edible mushroom Pleurotus ostreatus, is introduced. Response surface analysis (RSA) was successfully applied to determine the combination of substrate concentration, temperature and pH that would result in a maximal mycelial extension rate under solid state cultivation. The conditions to maximize the mycelial extension rate were predicted to be 44 g lactose l(-1), pH 6.0 and 24.2 degrees C. Subsequent verification of these levels agreed with model predictions.
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ISSN:0141-5492
1573-6776
DOI:10.1007/s10529-005-1779-9