The Physical and Chemical Properties Changes of Broth during Phellinus fermentation

Abstract

The physical and chemical properties changes of broth in the fermentation process of Phellinus and its mutant strain were studied. The results showed that the mycelia yield of the two strains of Phellinus increased rapidly in the first 6 days and increased slowly 6 days later, the soluble protein content of broth took on an increasing trend, up to 0.15 mg/mL and 0.13 mg/mL respectively, the variation tendency of the content of polysaccharide and viscosities of broth were semblable, that was declined in the initial stage of fermentation and change little in later stage. The physical, chemical properties and viscosities show similarity in both two strains’ broth, therefore, the physical and chemical properties of broth in the fermentation process of Phellinus changed regularly.