Effect of cultural conditions on antrodin C production by basidiomycete A ntrodia camphorata in solid‐state fermentation

• Published in: Biotechnology and applied biochemistry 2014-11, Vol.61 (6), p.724-732
• Main Authors: Xia, Yongjun, Wang, Yuanlong, Zhang, Bobo, Xu, Ganrong, Ai, Lianzhong
• Format: Article
• Language: English
• ISSN: 0885-4513; 1470-8744
• DOI: 10.1002/bab.1220

A ntrodia camphorata is a medicinal fungus and antrodin C is one of the main bioactive components of A . camphorata in the submerged fermentation (SmF). To optimize the culture conditions, the factors influencing the production of antrodin C by A . camphorata 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 A . camphorata was composed of 0.578 g soybean meal, 0.05 g Na 2 HPO 4 , 0.05 g MgSO 4 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 A . camphorata .