Abstract: The nutrient factors of Oudemanciella radicata were studied in the submerged fermentation. It showed that the suitable of single factors were chosen as: carbon sourse, nitrogen source, C/N ratio, growth factors and inorganic salts. The optimum conditions of fermentations were as follows: initial pH5.5, temperature 26℃, the cultivations performed in 250ml shake flask containing 50ml medium and inoculated to a concentration of 10%. Under these conditions, the time course of growth in shake flask was determined. The results showed that the maximum extracellular polysaccharide(EPS) concentration was 2.85g/L, when the mycelium had been cultured for the optimum cycle of 96h in the shake flask.

Key words: Oudemanciella radicata, submerged fermentation, extracellular polysaccharide