Comparative study on the mycelial fermentation of a wild type and domesticated cultivation type of Ganoderma lucidum.

Abstract

Ganoderma lucidum is a traditional and important medicinal fungus with a long history. It has attracted attention due to its bioactive components such as Ganoderma polysaccharides and triterpenes, and is known for its potential effects in regulating intestinal flora, lowering blood sugar, and exhibiting anticancer properties. The limited quantity of wild Ganoderma lucidum cannot meet the daily needs of people or the demands of the industry. Therefore, the artificial cultivation of Ganoderma lucidum can increase its production quantity. This study investigates the fermentation characteristics of wild and cultivated Ganoderma lucidum mycelia through comparative analysis. The differences in fermentation process between the two types were explored by utilizing different culture media and fermentation conditions, focusing on parameters such as growth rate, enzyme production capability, and content of bioactive components. Results indicate notable disparities between wild and cultivated strains during fermentation, including variations in growth rate, enzyme production, and content of bioactive constituents. Additionally, analysis of fermentation products revealed differences in medicinal value and nutritional composition between the two types. This research provides a theoretical basis for the production and utilization of Ganoderma lucidum, offering valuable insights for further investigation into its fermentation characteristics and optimization of production processes.