| Summary: | 碩士 === 南台科技大學 === 生物科技系 === 98 === Antrodia cinnamomea, also called Niu-Chang-Ku, is the special fungus species in
Taiwan, has recognized to use in protecting liver and function as a way to against
fatigue. Nowadays, it has become well known. No matter in the research of the
analysis in compositions, or the assessment test in function, plenty of studies and
research have proved that it has great potential and development in this section.
Unfortunately, most research focus on the main species in Antrodia cinnamomea(red
type), and leave out the white type.
In this study, we’ve identified DR0101 is a type of the Antrodia cinnamomea. After
that, we proceed to do dish culture, submerged fermentation and solid fermentation,
try finding out its growing feature and comparing with the BCRC35396.
After succeeding in taming DR0101, we utilize ITS gene sequence and 5.8 rRNA
gene sequence to compare with PubMed DNA Database, it shows that DR0101 is
certainly a type of Antrodia cinnamomea. Besides, we’ve found in MY dish that the
growth of diameter and the mycelia biomass in DR0101 are both higher than BCRC
35396. But there is no difference in the optimized cultural temperature; also DR0101
is less susceptible in the concentration of agar. We’ve also noticed adding a proper
amount of animal or plant peptone will increase the mycelia biomass but decrease the
growth of mycelium. Furthermore, add the essential oil from three kinds of camphor
trees will accelerate the growth in mycelium, and to raise the content in polarity of
component.
In the experiment of submerged fermentation, the mycelial biomass, intracellular
polysaccharide and exopolysaccharide in DR0101 are higher than BCRC35396; but
in HPLC that the Triterpenoids in DR0101 are less than BCRC35396. While in 20
days in culture DR0101, we’ve found it has the highest mycelial biomass in the sixteenth days; and the highest exopolysaccharide is in the fourteenth days.
The result of solid state fermentation experiments, the better cereal medium are
sorghum, shelled Job's tears and germ rice. The analysis of Triterpenoids in HPLC are
difference between soy beans, sorghum, oatmeal, black soy beans, Job’s tears, and
germ rice. More, the smell of ferment in BCRC35396 and DR0101 are different. And
in HPLC, the Triterpenoids are different in BCRC36396 and DR0101 which grow on
sorghum medium.
|
|---|
