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J. Dairy Sci. 2007. 90:2141-2146. doi:10.3168/jds.2006-690
© 2007 American Dairy Science Association ®
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Use of Whey Permeate for Cultivating Ganoderma lucidum Mycelia

M. Song, N. Kim, S. Lee and S. Hwang1

School of Environmental Science and Engineering, Pohang University of Science and Technology, Kyungbuk 790-784, Korea

1 Corresponding author: shwang{at}postech.ac.kr

A novel approach to utilizing whey permeate, the cultivation of mycelia of the edible mushroom Ganoderma 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 mushroom G. lucidum and to find an optimum 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), and temperature (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 the mycelia 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 rate of 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 from the edible mushroom G. lucidum, enhancing the use of this by-product by the cheese manufacturing industry.

Key Words: Ganoderma lucidum • mycelial cultivation • whey permeate






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