Optimization of culture and growth medium conditions to increase ergothioneine yields in <i>Schizophyllum commune</i>

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  • SAMESHIMA Yuka
    1) Department of Food Sciences and Nutrition, School of Human Enviromental Sciences, Mukogawa Women’s University 6-46 Ikebiraki-cho, Nishinomiya, Hyogo 663-8558, Japan
  • HIGASHI Mai
    2) Graduate School of Human Environmental Sciences, Administration Food Sciences and Nutrition Major, Mukogawa Women’s University 6-46 Ikebiraki-cho, Nishinomiya, Hyogo 663-8558, Japan
  • Tokumitsu MATSUI
    1) Department of Food Sciences and Nutrition, School of Human Enviromental Sciences, Mukogawa Women’s University 6-46 Ikebiraki-cho, Nishinomiya, Hyogo 663-8558, Japan

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Other Title
  • エルゴチオネイン高生産における培地条件の確立
  • エルゴチオネイン コウセイサン ニ オケル バイチ ジョウケン ノ カクリツ

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In this study, we optimized culture conditions and methods for producing ergothioneine yields by the basidiomycete, Schizophyllum commune (NBRC 30749). Mycelium cultivation was carried out by shaking at 25℃ for 42 days in bonito soup stock. In addition, a malt culture medium made with bonito soup stock that is commonly used for mycelial culture was used as a control. In addition to a multi-bead shocker that is conventionally used to disrupt mycelia, we incorporated a pestle and a mortar step, which was particularly effective in increasing ergothioneine yields. The supernatant obtained by centrifugation was used as a cell-free extract, and the ergothioneine content was measured by HPLC. The optimal conditions for ergothioneine production comprised rotational shaking of the basidiomycete culture for 42 days in a culture medium with a glucose concentration of 3% and an amino acid and a yeast extract added to bonito soup stock. Further improvements in ergothioneine yields are expected through modification of culture conditions, additives and culture period.

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