Metodología Para El Diseño Y Construccion De Un Biodigestor Casero.

Journal of Dairy Science
Volume 90, Issue 5, May 2007, Pages 2141–2146

Article
Use of Whey Permeate for Cultivating Ganoderma lucidum Mycelia
* M. Song,
* N. Kim,
* S. Lee,* S. Hwang,
* School of Environmental Science and Engineering, Pohang University of Science and Technology, Kyungbuk 790-784, Korea
* Received 19 October 2006. Accepted 23 January 2007.Available online 20 February 2010.
* http://dx.doi.org/10.3168/jds.2006-690, How to Cite or Link Using DOI
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Introduction
Materials and MethodsResults
Discussion
Conclusions
Acknowledgments
Supplementary data
References

Abstract
A novel approach to utilizing whey permeate, the cultivation of mycelia of the ediblemushroomGanoderma lucidum, is introduced. The major objective of this research was to use whey permeate as an alternative growth medium for the cultivation of mycelia of edible mushroomG. lucidum and to find anoptimum condition for solid-state cultivation. Response surface analysis was applied to determine the combination of substrate concentration (25 to 45 g of lactose/L), pH (3.5 to 5.5), andtemperature (25 to 35°C) resulting in a maximal mycelial growth. The radial extension rates, estimated by measuring the diameters of growing colonies on the Petri dishes, were used as the growth of themycelia at different conditions. In the model, pH and temperature significantly affected mycelial growth, but lactose concentration did not. The condition predicted to maximize the radial extension rateof 17.6 ± 0.4 mm/d was determined to be pH 4.4 and temperature 29.4°C. Therefore, the results suggest that whey permeate could be utilized as a growth substrate for the cultivation of mycelia fromthe edible mushroomG. lucidum, enhancing the use of this by-product by the cheese manufacturing industry.
Key words
* Ganoderma lucidum;
* mycelial cultivation;
* whey permeate