Research on Submerged Fermentation Process and Nutritive Analysis of Antrodia camphotrata

Abstract

Abstract: Submerged fermentation process and amino acid analysis of Antrodia camphotrata strain were studied. Experimentalresults showed that the composition of the optimal fermentation medium was as fellows:2% Bran, 0.2% Peptone, 0.3% K2HPO4,0.05% MgSO4 and 10mg/100ml VB1. The optimum cultural period was 5 d at 25℃ in 250ml shake flasks at 150r/min. The bestaeration ratio was 12:25 (medium volume: flask volume). The inoculation volume was 15%. The highest dry weight of myceliaof Antrodia camphotrata was obtained (about 1.0g/100ml) in the optimum culture. Comparison of the content of amino acid andpolysaccharide between the mycelia and the filtrate of fermented product was made. It was found that mycelia were equally avery good source for health food.

Key words: Antrodia camphotrata, submerged cultivated mycelium, amino acid

JIA Wei, LIU Yan-Fang, ZHANG Jin-Song, YANG Yan, ZHOU Chang-Yan, TANG Qing-Jiu. Research on Submerged Fermentation Process and Nutritive Analysis of Antrodia camphotrata[J]. FOOD SCIENCE, 2004, 25(5): 52-55.

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Research on Submerged Fermentation Process and Nutritive Analysis of Antrodia camphotrata

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