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.