Evaluating the capability to break the spores of Ganoderma lucidum by some bacteria isolated from probiotics
Abstract
We screened bacteria isolated from yogurt and probiotics. They can weaken the structure of spores and increase the release of triterpenoids from Ganoderma lucidum. The results showed that four strains of L. plantarum, L. casei, L. acidophilus and B. subtilis are able to weaken the structure of spores and increase the release of triterpenoid from live fungal spores after 3-7 days of fermentation. Higher yields are obtained when fermented with steamed fungal spores under the same conditions. In particular, strains of L. casei and L. acidophilus give higher triterpenoid release when fermented with live fungus spores, while B. subtilis give the highest release efficiency when fermented with steamed fungus spores. When evaluating the effect of some culturing and extraction conditions on triterpenoid and polysaccharide stability, the results showed that polysaccharide is stable in 4 solvents, water, acid (HCl 0.01M), base (NaOH 0.01 M), and live enzymes of B. subtilis and L. plantarum at incubation temperatures of 30-90°C and 120oC (water) for 0-60 minutes; while unstable in acid and base environment at 120oC. Triterpenoid is stable at 30-90oC (incubation time 0-60 minutes) in B. subtilis and L. plantarum, and 30oC (incubation time 0-60 minutes), 60oC (incubation time 0 - 40 minutes) in 96o alcohol; unstable in 96o alcohol at 60oC (incubation time 60 minutes) and 90oC.
