title: Short communication: Cultivation of Lentinus edodes mycelia using whey permeate as an alternative growth substrate.
abstract: The major objective of this research was to use whey permeate as an alternative growth medium for the cultivation of mycelia of the edible mushroom Lentinus edodes and to find an optimum condition for solid-state cultivation. Response surface analysis was applied to determine the combination of substrate concentration (40 to 60 g of lactose/L), temperature (20 to 30 degrees C), and pH (4 to 6) resulting in a maximal mycelial growth rate. The radial extension rates, estimated by measuring the diameters of growing colonies on the Petri dishes, were used as the growth rate of the mycelia at different conditions. The conditions predicted to maximize the mycelial growth of 6.41 +/- 0.47 mm/d were determined to be 40 g of lactose/L, temperature 23.6 degrees C, and pH 5.0. It was concluded that a partial cubic equation could accurately model the response surface of, and predict optimal growth conditions for, L. edodes mycelia using whey permeate because the model prediction agreed with the experimental growth rate, 6.39 +/- 0.22 mm/d. The results suggest that whey permeate could be utilized as a growth substrate for the cultivation of mycelia from the edible mushroom L. edodes, enhancing the use of this by-product by the cheese manufacturing industry.
authors.affiliation: Department of Nutrition and Food Science, Utah State University, Logan, 84322, USA.
authors.forename: B S
authors.initials: BS
authors.lastname: Inglet
authors.forename: M
authors.initials: M
authors.lastname: Song
authors.forename: C L
authors.initials: CL
authors.lastname: Hansen
authors.forename: S
authors.initials: S
authors.lastname: Hwang
mesh_terms: D006863:Hydrogen-Ion Concentration; D007785:Lactose; D008894:Milk Proteins; D025282:Mycelium / Q000254:growth & development*; D020942:Shiitake Mushrooms / Q000254:growth & development*; D013696:Temperature; D000067816:Whey Proteins
chemical_list: D008894:Milk Proteins; D000067816:Whey Proteins; D007785:Lactose