Utilization of Okara as a Substrate  for Cultivating Lingzhi Mushroom Ganoderma lucidum GA2

Date Received: 14-04-2025

Date Accepted: 07-07-2026

Date Published: 27-08-2026

##submissions.doi##: https://doi.org/10.31817/tckhnnvn.2026.24.8.10

Views

0

Downloads

0

How to Cite:

Huong, T., Tuan, P., Huyen, V., Oanh, N., & Dinh, T. (2026). Utilization of Okara as a Substrate  for Cultivating Lingzhi Mushroom Ganoderma lucidum GA2. Vietnam Journal of Agricultural Sciences, 24(8), 1117–1127. https://doi.org/10.31817/tckhnnvn.2026.24.8.10

Utilization of Okara as a Substrate  for Cultivating Lingzhi Mushroom Ganoderma lucidum GA2

Than Thi Huong (*) , Pham Minh Tuan 1 , Vu Thi Huyen 1 , Nguyen Thi Oanh 1 , Tran Thi Dinh 1

  • Tác giả liên hệ: [email protected]
  • 1 Khoa Công nghệ thực phẩm, Học viện Nông nghiệp Việt Nam

    • Keywords

    Bioactive compounds, polysacharides, polyphenols, antioxidant capacity

    Abstract


    Soybean residue is a nutrient-rich by-product of the soy milk industry, offering high potential as a sustainable supplement in mushroom cultivation. This study investigated the effects of incorporating soybean residue as a partial replacement for wheat bran in the substrate of Ganoderma lucidum GA2. Substrates were formulated with 1%, 3%, and 5% soybean residue. The results showed that mycelial growth and fruiting body formation remained comparable to the control at all supplementation levels. The supplementation of 3% soybean residue significantly increased polysaccharide content (34.91 mg/g DW), total polyphenols (8.81 mgGAE/g DW), and antioxidant activity (14.87 mgTE/g DW). These findings highlight soybean residue as a promising alternative to conventional materials, improving the medicinal properties of G. lucidum by increasing its bioactive compounds, and contributing to by-product valorization. 

    References

    Atila F. (2020). Comparative study on the mycelial growth and yield of Ganoderma lucidum (Curt.:Fr.) Karst. on different lignocellulosic wastes. Acta Ecologica Sinica. 40(2): 153-157. Atoji-Henrique K., Henrique D.S., Glória L.S., Mazaro S.M. & Casagrande M. (2017). Influence of substrate composition on beta-glucans production and growth of Ganoderma lucidum. J Agric Sci. 9(5): 190-199. Babitskaya V.G., Shcherba V.V., Puchkova T.A. & Smirnov D.A. (2005). Polysaccharides of Ganoderma lucidum: factors affecting their production. Applied Biochemistry and Microbiology. 41: 169-173.

    Bich Thuy Thi Nguyen, Nghien Xuan Ngo, Ve Van Le, Luyen Thi Nguyen, Ry Kana & Huy Duc Nguyen (2019). Optimal culture conditions for mycelial growth and fruiting body formation of Ling Zhi mushroom Ganoderma lucidum strain GA3. Vietnam Journal of Science, Technology and Engineering. 61(1): 62-67. Chutimanukul P., Sukdee S., Prajuabjinda O., Thepsilvisut O., Panthong S., Athinuwat D., Chuaboon W., Poomipan P. & Vachirayagorn V. (2023). The effects of soybean meal on growth, bioactive compounds, and antioxidant activity of Hericium erinaceus. Horticulturae. 9(6): 693.

    Đinh Xuân Linh, Thân Đức Nhã & Nguyễn Thị Sơn (2007). Kỹ thuận trồng, chế biến nấm ăn, nấm dược liệu. Nhà xuất bản Nông nghiệp. FAO (2003). Food Energy - Methods of Analysis and Conversion Factors. Food and Nutrition Paper, Rome. p. 77. Fewell J.E. & Gustafson C.R. (2007). Economic analysis of using soybean meal as a mushroom growing substrate. AgEconSearch. Gurung O.K., Budathoki U. & Parajuli G. (2012). Effect of different substrates on the production of Ganoderma lucidum (Curt.:Fr.) Karst. Our nature. 10(1): 191-198. Ha D.T., Loan L.T., Hung T.M., Han L.V.N., Khoi N.M., Dung L.V., Min B.S. & Nguyen N.P.D. (2015). An improved HPLC-DAD method for quantitative comparisons of triterpenes in Ganoderma lucidum and its five related species originating from Vietnam. Molecules. 20(1): 1059-1077. Karim A., Osse E.F. & Khalloufi S. (2025). Innovative strategies for valorization of byproducts from soybean industry: A review on status, challenges, and sustainable approaches towards zero-waste processing systems. Heliyon. 11(3). Kim Min-Young, Seguin Philippe, Ahn Joung-Kuk, Kim Jong-Jin, Chun Se-Chul, Kim Eun-Hye, Seo Su-Hyun, Kang Eun-Young, Kim Sun-Lim, Park Yool-Jin, Ro Hee-Myong & Chung Ill-Min (2008). Phenolic Compound Concentration and Antioxidant Activities of Edible and Medicinal Mushrooms from Korea. Journal of Agricultural and Food Chemistry. 56(16): 7265-7270. Lim Y.Y. & Murtijaya J. (2007). Antioxidant properties of Phyllanthus amarus extracts as affected by different drying methods. LWT-Food Science and Technology. 40(9): 1664-1669.

    Lê Lý Thùy Trâm (2016). Nghiên cứu qui trình nuôi trồng nấm Linh chi (Ganoderma lucidum) phù hợp tại Đà Nẵng. Tạp Chí Khoa học Và Công nghệ - Đại học Đà Nẵng. 9(106): 102-6 Lisiecka J., Rogalski J., Sobieralski K., Siwulski M., Sokół S. & Ohga S. (2015). Mycelium growth and biological efficiency of Ganoderma lucidum on substrate supplemented with different organic additives. Kyushu University. Nielsen S.S. (2010). Food analysis laboratory manual. Second edition. Springer.171p.

    Ngo Xuan Nghien, Nguyen Thi Bich Thuy, Le Van Ve, Nguyen Thi Luyen, Nguyen Thi Thu & Nguyen Dinh Quan (2019). Morphological characteristics, yield performance, and medicinal value of some lingzhi mushroom (Ganoderma lucidum) strains cultivated in Tam Dao, Vietnam. Vietnam Journal of Agricultural Sciences. 2(1): 321-331.

    Nguyễn Thị Huyền Trang, Ngô Xuân Nghiễn, Trần Đông Anh, Nguyễn Thị Luyện & Nguyễn Thị Bích Thùy (2023). Nghiên cứu đặc điểm sinh trưởng hệ sợi và ảnh hưởng của tỷ lệ cám mạch đến sự hình thành, phát triển quả thể của nấm Hoàng chi (Tomophagus cattienensis). Tạp chí Khoa học Nông nghiệp Việt Nam. 21(12): 1581-1591.

    Nguyễn Thị Kim Cúc, Nguyễn Thị Diễm, Nguyễn Thị Oanh, Nguyễn Văn Phú & Nguyễn Mạnh Tuấn (2021). Tối ưu hóa một số điều kiện để nuôi trồng nấm linh chi (Ganoderma lucidum) sừng hươu trên mùn cưa. Hue University Journal of Science: Agriculture and Rural Development. 130(3B): 93-103. Roy S., Jahan M.A., Das A.K.K., Munshi S.K., & Noor R. (2015). Artificial Cultivation of Ganoderma lucidum (Reishi Medicinal Mushroom) Using Different Sawdusts as Substrates. American Journal of Bioscience. 3(5): 178-182. Tabart J., Kevers C., Pincemail J., Defraigne J. & Dommes J. (2009). Comparative antioxidant capacities of phenolic compounds measured by various tests. Food Chemistry. 113(4): 1226-1233. Veljović S., Veljović M., Nikićević N., Despotović S., Radulović S., Nikšić M. & Filipović L. (2017). Chemical composition, antiproliferative and antioxidant activity of differently processed Ganoderma lucidum ethanol extracts. Journal of food science and technology. 54: 1312-1320. Vong W.C., & Liu S.Q. (2016). Biovalorisation of okara (soybean residue) for food and nutrition. Trends in Food Science & Technology. 52: 139-147. Xie C., Gong W., Yan L., Zhu Z., Hu Z. & Peng Y. (2017). Biodegradation of ramie stalk by Flammulina velutipes: Mushroom production and substrate utilization. AMB Express. 7: 171. Yang F.C., Ke Y.F. & Kuo S.S. (2000). Effect of fatty acids on the mycelial growth and polysaccharide formation by Ganoderma lucidum in shake flask cultures. Enzyme and microbial technology. 27(3-5): 295-301. Zhou X.W. (2017). Cultivation of Ganoderma lucidum. Edible and medicinal mushrooms: technology and applications. pp. 385-413.