| The 18S rRNA gene of Fc-001 was cloned, amplified, liked with pMD-18 T vector, then transferred competent Escherichia coli and the masc clones were sequenced. Thel8S rRNA gene sequence was submitted to Blastn to construct cladogram in order to understand the genetic background of this strain. The result showed that the 18S rDNA of Fc-001 was highly homology to that of Cordyceps sinensis.The mycelia form and training appearance under different training conditions were observed carefully, the results showed that there were difference between mycelium with PDA and luquid medium. When strained with PDA, the caliber of mycelium was uniformity, and the metamerism was very obvious. There were many conidiospores produced at sixth day. The aerial hypha was prosperous, and the reverse side of colony with PDA rose beng\al. Strained with different carbon sources( maltose, cane sugar,starch,mannitol,glucose and lactos) with luquid culture at different temperature, the fermental production presented different colors, mainly were yellow and red. The cells were slender at first two days,and they formed the structure of conidiospore to breed at third day.Determining the content of adenosine by HPLC,the determination conditions were Hypersil ODS chromatography column, column temperature 25℃, detection wave length 260nm, 0.01 M KH2PO4: Acetonitrile 94:6.The medium and fermentation conditions for Fc-001 producing adenosine and mycelium were tested. The medium is composed by early rice flour 4%, white sugar 1%, peanut flour3%,biotin 0.3%, KH2PO4 0.1%, MgSO4 0.05%, ZnSO4 10μg/Lwith pH 7.5. The fermentation conditions are 80mL culture in 250mL shake flask, fermentation temperature 24℃,culturing duration 8d.The content of adenosine reached 4.52mg/gfrom 2.89mg/gand the biomass got up to 37.05g/Lfrom 13.56g/L.The fermentation was scaled to 50L fermenter according the medium and fermentation conditions. The time to reach max content of adenosine in mycelium in 50L fermenter was earlier than in shake flask, and that the maxium was 3.26 mg/g. |