Effects Of Dxogenous Additives On Liquid Fermentation Of Antrodia Cinnamomea

Antrodia cinnamomea is a kind of medicinal edible fungus that parasitizes on the tree of Cinnamomum kanehirae in Taiwan.Due to the low content of effective components in the mycelium of Antrodia cinnamomea produced by liquid fermentation,the pace of its industrial production is restricted.It is significant that how to improve the content of active components's level as the same as fruiting entities.Dxogenous additives can change the growth enviro nment of submerged Antrodia cinnamomea,and affect the metabolism of Antrodia cinnamomea,so as to improve the yield of effective substances.This study explored the effects of different types of dxogenous additives on the deep liquid fermentation of Antrodia cinnamomea.1.Based on the relevant linear regression equation,the vanillin perchloric acid measurement system was optimized.The amount of acetic acid was reduced by 70%,and the triterpene measurement range was expanded by 3 times.2.The empirical screening principle was established,according to which 5 of the 8 herbs was selected,and had a good promotion effect on the biomass,effectively avoiding the blindness in the selection of Chinese medicines and greatly improving the success rate of the experiment.3.The effects of powder,water extract and alcohol extract of several traditional Chinese medicines on the deep liquid fermentation of ganoderma lucidum were studied.The results showed that adding 30 g/L of Chinese wolfberry powder could increase the mycelium biomass to 3.42 times that of the blank control group.The content of 4AAQB was increased to 12.81 times that of the blank control group by adding 40 g/L of water extract from orange peel.Adding 20 g/L hawthorn powder could increase the content of triterpenes in the control group by 2.53 times.4.The combined effect of water extract from arctium lappa and orange peel was studied.Compared with the single factor test results,the synergistic addition of the two water extracts did not have obvious advantages.5.The effects of water extract and alcohol extract from leaves,branches,seeds and other materials of camphor on the deep liquid fermentation of camphor cheese were studied.With the addition of 20 g/L of water extract from camphor leaves,the biomass was increased to 2.16 times that of the blank control group.Add 20 g/L water extract of camphor leaves,the content of 4AAQB was increased to 4.23 times that of the blank control group.The content of triterpenes was increased to 1.43 times that of the blank control group by adding 20 g/L of water extract from cinnamomum camphora branches.6.The effects of plant hormones on liquid fermentation of mozzarella lucidum production were studied.The content of 4AAQB was significantly inhibited by the addition of gibberellin,but the inhibition by the addition of indoleacetic acid was less.At 12 ?M/L,indoleacetic acid increased the yield of 4AAQB by 2.38 times and triterpene by 2.67 times.In terms of extracellular crude polysaccharides,indoleacetic acid inhibited the content of extracellular crude polysaccharides in taurine at different concentrations.Through the above studies,the yield of active components of Antrodia cinnamomea was increased,and the corresponding metabolic mechanism was explored for further study.