Optimization of Submerged Fermentation for the Biosynthesis of Antroquinonol from Antrodia camphorata

doi:10.3969/j.issn.1673-1689.2016.01.004

Home > Archive>Volume 35, Issue 1, 2016 >28-34. DOI:10.3969/j.issn.1673-1689.2016.01.004

Optimization of Submerged Fermentation for the Biosynthesis of Antroquinonol from Antrodia camphorata
DOI:
                        10.3969/j.issn.1673-1689.2016.01.004
                    
CSTR:
                        [cstr]
                    
Author:
                        
                        
                    
Affiliation:
Clc Number:Q815
Fund Project:

Article

Figures

Metrics

Reference

Cited by

Materials

Comments

Abstract:

Antroquinonol，one of the metabolites in the edible and medicinal mushroom Antrodia camphorate，is considered as an effective bioactive component. However，Antroquinonol could not be biosynthesized via conventional submerged fermentation of A. camphorata. In this study，the culture medium and submerged fermentation conditions for the biosynthesis of Antroquinonol from A. camphorata was optimized based on the addition of precursors and effectors. The carbon/nitrogen source and the culture conditions of A. camphorata in submerged fermentation were optimized by single factor experiment with soybean oil and coenzyme Q0 added. The optimal carbon source was rice flour of 50 g/L，while the nitrogen source was soybean flour of 6 g/L and corn steep powder of 8 g/L. The initial pH is pH 6 with the inoculums concentration of 10% （v/v），and the fermentation temperature is 25 ℃ at 150 rpm，under which the production of Antroquinonol can reach 170.34 mg/L.

Reference

Cited by

Get Citation

HU Yongdan, LU Ruiqiu, ZHANG Bobo, XU Ganrong. Optimization of Submerged Fermentation for the Biosynthesis of Antroquinonol from Antrodia camphorata[J]. Journal of Food Science and Biotechnology,2016,35(1):28-34.

Copy

Article Metrics

Abstract:
PDF:
HTML:
Cited by:

History

Received:
Revised:
Adopted:
Online: March 11,2016
Published:

Article QR Code

Copy Right：Editorial Board of Journal of Food Science and Biotechnology

Address：No. 1800, Lihu Avenue, Wuxi 214122, Jiangsu Province,China PostCode：214122

Phone：0510-85913526 E-mail：xbbjb@jiangnan.edu.cn

Supported by:Beijing E-Tiller Technology Development Co., Ltd.

Get Citation

Share

Article Metrics

History

Article QR Code

WeChat

Mobile website