- LIU Hua
LIU Hua
1.College of Life Sciences; Nanjing Agricultural University; Nanjing 210095;2.Institute of Edible Fungi; Shanghai Acdemy of Agricultural Sciences; Shanghai 201106
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Search for this author on this site - JIA Wei
JIA Wei
Institute of Edible Fungi; Shanghai Acdemy of Agricultural Sciences; Shanghai 201106
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Search for this author on this site - LIU Yan-Fang
LIU Yan-Fang
Institute of Edible Fungi; Shanghai Acdemy of Agricultural Sciences; Shanghai 201106
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Search for this author on this site - ZHANG Jin-Song
ZHANG Jin-Song
Institute of Edible Fungi; Shanghai Acdemy of Agricultural Sciences; Shanghai 201106
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Search for this author on this site - PAN Ying-Jie
PAN Ying-Jie
College of Food Sciences; Shanghai Fisher University; Shanghai 200090
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Optimal parameters of submerged fermentation for Antrodia camphorata were studied.According to the yield of Intracellular triter- pene,the optimal fermentation parameters were obtained as follows:40g/Lglucose,6 g/L soybean,1 g/L K2HPO4,0.5 g/L MgSO4 and 100mg/L VB1.The optimum cultural period was 6 d at 26℃in 250mL shake flasks at 100r/min.The best aeration ratio was 1:2.5(medi- um volume:flask volume).The inoculation volume was 20%.The intracellular triterpene of Antrodia camphorata was obtained(about 15.25mg/100mL) in the optimum culture.
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LIU Hua, JIA Wei, LIU Yan-Fang, ZHANG Jin-Song, PAN Ying-Jie. Optimum of Submerged Fermentation Parameters for Antrodia camphorata[J]. Microbiology China, 2007, 34(1): 0070-0074
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