Shin-Ping Lin, Ting-Hsuan Sung, Artik Elisa Angkawijaya, Alchris Woo Go, Chang-Wei Hsieh, Hsien-Yi Hsu, Shella Permatasari Santoso, Kuan-Chen Cheng
Repeated-batch fermentation with fungal mycelia immobilized in plastic composite support (PCS) eliminates the lag phase during fermentation and improves metabolite productivity. The strategy is implemented herein, and a novel modified PCS is developed to enhance exopolysaccharide (EPS) production from the medicinal fungus Cordyceps militaris. A modified PCS (SYE + PCS) was made by compositing polypropylene (PP) with a nutrient mixture containing soybean hull, peptone, yeast extract, and minerals (SYE+). The use of SYE + PCS has consistent cell productivity throughout the multiple fermentation cycles, which resulted in a more higher cell productivity after second batch compared to unmodified PCS. The cell grown on SYE + PCS also generates a higher yield of EPS (3.36, 6.93, and 5.72 g/L in the first, second, and third fermentation cycles, respectively) up to three-fold higher than the cell immobilized on unmodified PCS. It is also worth noting that the EPS from mycelium grown on SYE + PCS contains up to 2.3-fold higher cordycepin than those on unmodified PCS. The presence of nutrients in SYE + PCS also affects the hydrophobicity and surface roughness of the PC, improving mycelial cell adhesion. This study also provides a preliminary antioxidant activity assessment of EPS from immobilized C. militaris grown with SYE + PCS. © 2023
School of Food Safety, Taipei Medical University, #250, Wuxing Street, Xinyi Dist., Taipei, 11042, Taiwan; Research Center of Biomedical Device, Taipei Medical University, #250 Wu-Hsing Street, Taipei, 11031, Taiwan; TMU Research Center for Digestive Medicine, Taipei Medical University, #250 Wu-Hsing Street, Taipei, 11031, Taiwan; Ph.D. Program in Drug Discovery and Development Industry, Taipei Medical University, #250 Wu-Hsing Street, Taipei, 11031, Taiwan; Taiwan Institute of Food Science and Technology, National Taiwan University, #1, Sec. 4, Roosevelt Rd., Taipei, 10617, Taiwan; Institute of Food Science and Technology, National Taiwan University, #1, Sec. 4, Roosevelt Rd., Taipei, 10617, Taiwan; School of Nutrition and Health Sciences, Taipei Medical University, #250 Wu-Hsing Street, Taipei, 11031, Taiwan; Center for Sustainable Resource Science, RIKEN, Yokohama, 230-0045, Japan; Department of Chemical Engineering, National Taiwan University of Science and Technology, #43, Sec. 4, Keelung Rd, Taipei, 10607, Taiwan; Department of Food Science and Biotechnology, National Chung Hsing University, South Dist., Taichung City, 40227, Taiwan; Department of Medical Research, China Medical University Hospital, North Dist., Taichung City, 404333, Taiwan; Taiwan Institute of Biotechnology, National Taiwan University, #1, Sec. 4, Roosevelt Rd., Taipei, 10617, Taiwan; School of Energy and Environment, Department of Materials Science and Engineering, City University of Hong Kong, Kowloon Tong, Hong Kong; Shenzhen Research Institute of City University of Hong Kong, Shenzhen, 518057, China; Department of Chemical Engineering, Widya Mandala Surabaya Catholic University, Kalijudan 37, Surabaya, 60114, Indonesia; Collaborative Research Center for Zero Waste and Sustainability, Jl. Kalijudan 37, East Java, Surabaya, 60114, Indonesia; Institute of Biotechnology, National Taiwan University, #1, Sec. 4, Roosevelt Rd., Taipei, 10617, Taiwan; Department of Medical Research, China Medical University Hospital, China Medical University, 91, Hsueh-Shih Road, Taichung, 40402, Taiwan; Department of Optometry, Asia University, 500, Lioufeng Rd., Wufeng, Taichung, 41354, Taiwan