|Table of Contents|

Optimization of Optimal Nutritional Conditions for Liquid Fermentation Culture of Antrodia camphorata

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2019年19
Page:
106-113
Research Field:
Publishing date:

Info

Title:
Optimization of Optimal Nutritional Conditions for Liquid Fermentation Culture of Antrodia camphorata
Author(s):
XIE ChunqinFAN JunminSONG ZhenxiaoXU JunqiCAO Zheng
(Department of Technology of Tea and Food Science,Jiangsu Agriculture and Forestry Vocational and Technical College,Jurong,Jiangsu 212400)
Keywords:
Antrodia camphorataliquid fermentationtotal triterpenoids
PACS:
-
DOI:
10.11937/bfyy.20190519
Abstract:
The effects of different carbon and nitrogen sources on the growth of the mycelium cultured by Antrodia camphorata strain liquid fermentation from Taiwan Province (origin) were studied by single factor and orthogonal experiment,in order to explore the optimum nutritional conditions for fermental cultivation of Antrodia camphorata strain liquid.The results showed that the best carbon sources for Antrodia camphorata strain liquid fermentation were lactose and yeast powder due to high mycelial sphere density and uniform growth in single factor experiment.In the orthogonal test that took the fresh weight of the Antrodia camphorata mycelium and the content of total triterpenoids as evaluation indexes,the level of lactose was 3 g?(100mL)-1,the level of vitamin B1 was 6.5 g?(100mL)-1 and the level of yeast powder was 1.0 g?(100mL)-1;in liquid fermental culture solution,the fresh weight of the Antrodia camphorata mycelium was (15.86±0.22)g?(100mL)-1,the content of total triterpenoids was (35.25±0.14)mg?g-1.They were obviously superior to those indexes of other experimental groups.

References:

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Last Update: 2019-10-09