Abstract: The liquid culture of Cordyceps Sinensis mycelium was studied by statistical methods. The contrast experiment results showed that, glucose and corn powder were the adequate multi-carbon sources; yeast extract and soya flour were the adequate multi-nitrogen soures. Nutyitional ingredients and their adequate combinationins were investigated by orthogonal devices. The optimum ratio of the ingredients was studied by the central combination design. The result was proved by regression equation in theory and the optimum nutyitional ingredients formalation percentages were(%): glucose 1.23, corn power 1.5, soya flour 2.0, yeast extract 0.57 and malt extract 1.0 formalafion. The ratio of C/N was 4.8:1.

Key words: statiatical methods, optimize, Cordyceps Sinensis, mycelium, medium