THE NUTRITIONAL VALUE OF TRAMETES VERSICOLOR MYCELIA IN SUBMERGED CULTIVATION

Authors

  • Tetiana Ivanova Institute of Food Biotechnology and Genomics of the NAS of Ukraine
  • Prof. Bisko M.G. Kholodny Institute of Botany NAS of Ukraine
  • Larisa Titova National Technical University of Ukraine "Igor Sikorsky Kyiv Polytechnic Institute" https://orcid.org/0000-0003-4564-9674
  • Inna Klechak National Technical University of Ukraine "Igor Sikorsky Kyiv Polytechnic Institute" https://orcid.org/0000-0002-7382-0259
  • Sergii Tsygankov Institute of Food Biotechnology and Genomics NAS of Ukraine

DOI:

https://doi.org/10.55251/jmbfs.6152

Keywords:

turkey tail mushroom, breadcrumb, complex glucose-yeast medium with beer wort, amino acid, fatty acid, vitamin composition

Abstract

Trametes versicolor (L.) Lloyd is a wood-decaying medicinal fungus belonging to the division Basidiomycota. Mycelial mass of T. versicolor IBK 353 was obtained after submerged cultivation on a liquid medium with waste bread (breadcrumb) and complex glucose-yeast medium with beer wort. The chemical composition and nutritional value of mycelia depended on the medium for cultivation. The ash, crude protein, and crude fat contents were 3.8, 1.6, and 1.4 higher correspondingly in mycelium cultivated on complex glucose-yeast medium with beer wort than on breadcrumb. The protein in T. versicolor IBK 353 mycelia contained 34-37 % of essential amino acids, and lipids comprised 60-76 % of unsaturated fatty acids. T. versicolor IBK 353 dry mycelia were enriched in folates, and 100 g contained a daily recommended dose of riboflavin and 81-100% of niacin. Mycelia of T. versicolor grown on two investigated media as a source of biologically active substances may serve to create functional foods and dietary substances.

Downloads

Download data is not yet available.

Author Biographies

Prof. Bisko, M.G. Kholodny Institute of Botany NAS of Ukraine

Leading Scientist of the Department of Mycology, the Head of IBK Mushroom Culture Collection (Department of Mycology)

Larisa Titova, National Technical University of Ukraine "Igor Sikorsky Kyiv Polytechnic Institute"

Senior lecturer at the Department of Industrial Biotechnology, Faculty of Biotechnology and Biotechnics

Inna Klechak, National Technical University of Ukraine "Igor Sikorsky Kyiv Polytechnic Institute"

Docent of Industrial Biotechnology Department, Faculty of Biotechnology and Biotechnics

Sergii Tsygankov, Institute of Food Biotechnology and Genomics NAS of Ukraine

Deputy Director, Senior Researcher

Downloads

Published

2025-02-17

How to Cite

Ivanova, T., Bisko, N., Titova, L., Klechak, I., & Tsygankov, S. (2025). THE NUTRITIONAL VALUE OF TRAMETES VERSICOLOR MYCELIA IN SUBMERGED CULTIVATION. Journal of Microbiology, Biotechnology and Food Sciences, 14(5), e6152. https://doi.org/10.55251/jmbfs.6152

Issue

Vol. 14 No. 5 (2025): April - May

Section

Biotechnology

License

Copyright (c) 2022 Tetiana Ivanova, Prof. Bisko, Dr. Titova, Dr. Klechak, Dr. Tsygankov

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

All papers published in the Journal of Microbiology, Biotechnology and Food Sciences  are published under a CC-BY licence (CC-BY 4.0). Published materials can be shared (copy and redistribute the material in any medium or format) and adapted (remix, transform, and build upon the material for any purpose, even commercially) with specifying the author(s).

Crossref
Scopus
Google Scholar
Europe PMC