Abstract: This paper studied the technological and technical optimum conditions of sauce brewed with Ganoderma Lucidum through mildew fermentation in cultivation liquids of Ganoderma Lucidum. The data of technical parameters were obtained by using orthogonal experiments on the basis of these data. The methods of artificial neural networks were used to establish a model of technological factors in fermentation. With help of this model, it was concluded that by means of simulating and optimizing, the optimum factors were as follows: the proportion of water added to the brew 6 times as much mash salt concentration 20%; quantity of cultivating liquids of Ganoderma Lucidum 1.0 times as much and optimum fermentation temperature 50℃。

Key words: ganoderma lucidum functional sauce, orthogonal experiments, artificial neural networks, optimization