Effect of Corn Powder on Mycelium Morphology and Exopolysaccharides of Ganoderma lucidumin Submerged Culture

Abstract:

The effects of corn powder on mycelium morphology，exopolysaccharides production and the monosaccharide composition were investigated in the liquid submerged fermentation of G. lucidumto obtain the high yield and activity of polysaccharidesusing solid composite carbon source.The pellets were divided into four categories by the diameter of G. lucidum. The results showed that the pellets diameter decreased with the corn powder concentration increased during the fermentation process.The high percentage of S and M was beneficial to the exopolysaccharides production.The corn powder had no effect on the molecular weight of exopolysaccharides. However，it greatly affected the monosaccharide composition and proportion of exopolysaccharides，in which there were arabinose and xylose while the proportion of fucose and mannose declined.