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Wang, Y., Nie, Z.Y., He, Y., et al. (2009) Study on the Extraction of Agaricus blazei Murill Polysaccharide with Compound Enzymes under Ultrasonic Wave. Natural Product Research and Development, 21, 866-870.

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• TITLE: Research of Submerge Fermentation Conditions on Agaricus blazei Murill

  AUTHORS: Xinzhi Cao, Yingqing Zhao, Li Xiong, Linsheng Ren, Jia Liu

  KEYWORDS: Agaricus blazei Murill, Submerged Fermentation, Cell Dry Weight, Extracellular Polysaccharide

  JOURNAL NAME: Food and Nutrition Sciences, Vol.5 No.19, October 14, 2014

  ABSTRACT: Rotational speed, temperature, inoculation amount and pH are the four factors that affect the submerge fermentation of Agaricus blazei Murill. The orthogonal experiment was on the basis of single factor experiments. And the optimal submerge fermentation condition of Agaricus blazei Murill was determined through orthogonal test. The results were as follows: temperature (25℃), rotational speed (150 r/min), inoculation amount (6%) and pH (7), in this condition the cell dry weight reached 1.32 g/100mL; temperature (25℃), rotational speed (150 r/min), inoculation amount (8%) and pH (6.5) in this condition the extracellular polysaccharide reached 6.95 mg/mL.