Abstract: The paper dealt with the effects of medium ingredients and viscosity on the growing state of mycelium of ganoderma during submerged culture. The results showed that as the main ingredient of medium was ground malt and the thickening agent was at 0. 15% (the viscosity degree was at 3. 4mPa. s), mycelium was of villiform ball, in langer amount and uniformity, higher weight and better quality. As the main ingredient of medium was maize flour and the thickening agent was at 0. 05% (the viscosity degree was at 1. 65 mPa. s), mycelium ball grew well and became spinous. Within certain viscosity range, lower viscosity was good to form much more mycelium balls but higher viscosity might be good to form big mycelium balls. To Compare the two main ingredients, the ground malt was much better than the maize flour used as the medium for the submerged culture of ganoderma lucidum.

Key words: Ganoderma , Submerged culture , Viscosity , Mycelium ball , Ground malt , Maize flour , Thickening agent