Fatty acid profiles of Pleurotus ostreatus and Ganoderma australe grown naturally and in a batch reactor

Document identifier: oai:DiVA.org:ltu-7659
Access full text here:10.1556/AAlim.2012.0006
Keyword: Engineering and Technology, Industrial Biotechnology, Bioprocess Technology, Teknik och teknologier, Industriell bioteknik, Bioprocessteknik, Biokemisk processteknik, Biochemical Process Engineering
Publication year: 2013
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SDG 3 Good health and wellbeing
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Abstract:

Non-polar lipid content and fatty acid (FA) composition of the commercial edible strain of Pleurotus ostreatus and the medicinal wild strain of Ganoderma australe were determined. A comparison of the FA profile was conducted between mycelium grown under optimum bioreactor conditions and naturally occurring fruit bodies in both species. Both strains contained unsaturated FA (UFA), amounting to 55–77% of total FA content, whereas the proportion of essential FA was contributive, permitting their consideration as potential food ingredients. Bioreactor process resulted in a significant total FA content increase accompanied with a considerable effect on ratios of nutritional interest (MUFA/SFA, PUFA/SFA, oleic/linoleic).

Authors

Papaspyridi, Lefki Maria Papaspyridi

National Technical University of Athens
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V.J. Sinanoglou

Technological Educational Institution of Athens Instrumental Food Analysis Laboratory, Department of Food Technology
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I.F. Strati

Technological Educational Institution of Athens Instrumental Food Analysis Laboratory, Department of Food Technology
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P. Katapodis

University of Ioannina, Biotechnology Laboratory, Department of Biological Applications and Technologies
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Paul Christakopoulos

Luleå tekniska universitet; Industriell miljö- och processteknik
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