Abstract: The experience was conducted with solid pumpkin (Cucurbita moschata Duch) as material and produced nutritiousbeverage from glucose removed by edible fungi submerged fermentation. The optimal ferment condition were(1)syrup ofpumpkin juice 20%;(2) Ganoderma lueidum L203PDA liquid inoculums, inoculums size 1:10; (3)ventilation rate 1:1.5. fermenttemperature 26±1℃. After 72h of fermentation, the filtrate was concocted into glucose deficiency beverage. The productioncontained many kinds of amino acid, and the nutrient effects on the diabetic mice were also manifested that it could reduce theblood glucose, or prevent from rising of blood glucose.

Key words: pumpkin, edible fungi submerged fermentation, reducing glucose, blood glucose lowering, nutritious beverage