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

Abstract

Antrodia 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 0.578g soybean meal, 0.05g Na2 HPO4 , 0.05g MgSO4 for 100g 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±92.71mgkg(-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.