Evaluation of some biotechnological parameters influencing the Pleurotus ostreatus biomass production by submerged cultivation

  • Vicenţiu-Bogdan Horincar Faculty of Food Science and Engineering, Dunarea de Jos University, Galați
  • Ana-Maria Popa Faculty of Food Science and Engineering, Dunarea de Jos University, Galați
  • Georgiana Parfene Parfene (Horincar) Faculty of Food Science and Engineering, Dunarea de Jos University, Galați
  • Gabriela Bahrim Faculty of Food Science and Engineering, Dunarea de Jos University, Galați
Keywords: Pleurotus ostreatus, Plackett-Burman design, submerged cultivation, biomass production

Abstract

The submerged culture of mushrooms represents a future for biotechnological
processes at industrial level, in order to obtain biomass with economical value
(food and ingredients, nutraceuticals and pharmaceuticals). Pleurotus ostreatus is
well known worldwide for its culinary and medicinal value. The aim of the
present study was to evaluate the most important biotechnological parameters that
have influence on the biomass production of P. ostreatus, by cultivation in
submerged conditions. Applying the Plackett-Burman experimental design, the
significant parameters influencing the P. ostreatus biomass production were found
to be the concentration of dextrose and yeast extract and time of cultivation. The
best results in terms of maximising the biomass production (25.71 g·L-1) were
obtained when the “+1” level of each independent variables was used in the
Plackett-Burman experimental design. Analysis of variance (ANOVA) exhibited a
high correlation coefficient (R2) value of 0.9908, which certifies that the
mathematical model was relevant for the biotechnological process.

Published
2015-11-20
How to Cite
Horincar, Vicenţiu-Bogdan, Ana-Maria Popa, Georgiana Parfene Parfene (Horincar), and Gabriela Bahrim. 2015. “Evaluation of Some Biotechnological Parameters Influencing the Pleurotus Ostreatus Biomass Production by Submerged Cultivation”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 39 (2), 55-63. https://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/1585.
Issue
Vol 39 No 2 (2015)
Section
ORIGINAL ARTICLES

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