Detailed Explanation of Liquid Submerged Fermentation Technology for Ganoderma lucidum
For Ganoderma lucidum cultivation on linden wood, followed by casing soil, this can retain moisture, increase yield and boost benefits. In addition to the same operations as ordinary cultivation, the following technical points must also be mastered: 1. Site selection and preparation: choose a place near a water source, with convenient transportation, sandy soil, flat terrain, sheltered from wind and free of pollution. Determine the corresponding... according to the cultivation scale.
Ganoderma lucidum and its bioactive substances have become a research hotspot in the field of new green feed additives due to their unique physicochemical properties and remarkable biological functions. However, artificially cultivated Ganoderma lucidum has a long growth cycle (more than 2-3 months), is greatly affected by the environment, has low yield, unstable quality and high production cost, which has greatly affected the development of Ganoderma lucidum and its bioactive substances in the feed industry. Therefore, in recent years people have turned to research on liquid submerged fermentation culture of Ganoderma lucidum, obtaining Ganoderma lucidum mycelium and its active growth metabolites (ganoderic acid, Ganoderma lucidum polysaccharides, etc.), and through the control of fermentation conditions, shortening the production cycle and reducing production costs, making it possible for feed additives of Ganoderma lucidum and its bioactive substances to be applied and promoted in the animal husbandry industry. This article provides a review of the culture conditions and control of process parameters for liquid submerged fermentation of Ganoderma lucidum. The basic process of liquid submerged fermentation culture of Ganoderma lucidum fungi is: production strain -> spore preparation -> seed preparation -> fermentation -> fermentation products (extraction, refining) -> product. In the process of liquid submerged fermentation production, there are 3 main factors affecting the length of the production cycle, the production level and the production cost: production strain, medium composition and fermentation process parameters.