The Liquid Fermentation Process for Mycelia of Poria cocos (Agaricomycetes) by Single-Factor Experimentation and Response Surface Methodology

Abstract

Liquid fermentation could yield substantial mycelia mass and valuable secondary metabolites in large-scale production within a short, fermented duration. The liquid fermented process of mycelia of <i>Poria cocos</i> was optimized using a combination of single-factor experimentation and response surface methodology (RSM) to obtain more extract of <i>P. cocos.</i> The optimal conditions were determined as follows: The carbon source concentration at 1&#37;, the nitrogen source concentration at 1&#37;, the inoculum volume at 7&#37; and a culture time of 9 d. Under these conditions, the ethyl acetate extract mass of <i>P. cocos</i> mycelia reached 0.0577 &#177; 0.0041 mg. There were significant interactions between nitrogen source concentration and cultivation time. The predicted values by the mathematical model based on the response surface analysis showed a close agreement with experimental data.