Effect of cultural conditions on antrodin C production by basidiomycete Antrodia camphorata in solid‐state fermentation. (14th May 2014)

• Record Type: Journal Article
• Authors: Xia, Yongjun; Wang, Yuanlong; Zhang, Bobo; Xu, Ganrong; Ai, Lianzhong
• Is Part Of: Biotechnology and applied biochemistry. Volume 61:Number 6(2014)
• Page Start: 724
• Page End: 732
• Publication Date: 2014-05-14
• Subjects: Biotechnology -- Periodicals; Biochemical engineering -- Periodicals; Biochemistry -- Periodicals; Biochemistry -- Periodicals; Genetic Techniques -- Periodicals; Microbiological Techniques -- Periodicals; 660.6
• DOI: 10.1002/bab.1220
• Languages: English
• ISSNs: 0885-4513

Abstract

<abstract abstract-type="main"> <title>Abstract</title> <p> <italic>Antrodia camphorata</italic> is a medicinal fungus and antrodin C is one of the main bioactive components of <italic>A. camphorata</italic> in the submerged fermentation (SmF). To optimize the culture conditions, the factors influencing the production of antrodin C by <italic>A. camphorata</italic> under solid‐state fermentation (SSF) were investigated in this study. Different solid substrates and external nitrogen sources were tested for their efficiency in producing antrodin C. The response surface methodology was applied to evaluate the influence of several variables, namely, the concentrations of soybean meal, initial moisture content, and inoculum density on antrodin C production in solid‐state fermentation. The experimental results show that the optimum fermentation medium for antrodin C production by <italic>A. camphorata</italic> was composed of 0.578 g soybean meal, 0.05 g Na₂HPO₄, 0.05 g MgSO₄ for 100 g rice, with 51.83% initial moisture content, 22 day culture time, 28 °C culture temperature, and 35.54% inoculum density. At optimized conditions, 6, 617.36 ± 92.71 mg kg⁻¹ yield of antrodin C was achieved. Solid‐state fermentation is one good cultural method to improve the production of antrodin C by <italic>A. camphorata</italic>.</p> </abstract>