Chemical Ingredients of Submerged Cultivation Mycelium of Cordyceps sinensis

FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (3): 328-331.

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Chemical Ingredients of Submerged Cultivation Mycelium of Cordyceps sinensis

TAN Zhi-Lei, YIN Hai-Song, HUANG Hao, JIA Shi-Ru

Tianjin Key Laboratory of Industrial Microbiology, School of Bioengineering, Tianjin University of Science and Technology, Tianjin 300457, China

Online:2008-03-15 Published:2011-08-24

Abstract

Abstract: This investigation characterized the main chemical ingredients of submerged cultivation mycelium of Cordyceps sinensis. The contents of crude protein and crude fat were 24.53% and 6.69% respectively; The contents of adenosine, mannitol, intracellular polysaccharide and ergosterol were 0.3755, 88.80, 133.9 and 1.80 mg/g respectively. The level of main ingredients in the submerged cultivation mycelium was similar to that in the natural Cordyceps sinensis.

Key words: Cordyceps sinensis, submerged cultivation mycelium, chemical ingredients

TAN Zhi-Lei, YIN Hai-Song, HUANG Hao, JIA Shi-Ru. Chemical Ingredients of Submerged Cultivation Mycelium of Cordyceps sinensis[J]. FOOD SCIENCE, 2008, 29(3): 328-331.

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Chemical Ingredients of Submerged Cultivation Mycelium of Cordyceps sinensis

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