Sac Fungus Cordyceps Separation And Identification Of A Fermentation Process

Cordyceps are kinds of important medicinal fungus. Because the ecological environment becomes deteriorated, the natural resource of these fungi has declined reapidly in population quantity, and nowadays many of them have dissappeared in many locations in Mainland China. Artificial culture is an effective method that intends to resolve the shortage of natural resource. The new strain Li01 of Cordyceps was isolated from the wild body from Xishuangbanna, Yunnan province, and then its fermentation techenique was estabolished. The activity substances of fermentation mycelium were detected at the same time.1) The strain C. Li01 was isolated from the wild fruit body of the fungus. Subsequently, it was identified by its ITS sequence and locus in the development process combined with morphology, culture and physiological characters.2) FFD and RSA designs were applied to pursue the most suitable medium of fermentation. The optimal medium consisted of sucrose 6.6%, yeast extract 1%, silk worm hydrolysate 3%, MgSO4.7H2O 0.04% and KH2PO4 0.04%. With the optimal medium, the productivity of C. Li01 was raised 26.7%. On this basis, the optimal fermentation condition was established by orthogonal test, which was temperature 25℃, inoculability 13%, and primary pH 5.4; and the mycelium of C. Li01 was further raised 16.1% in shake flasks after fermentation condition optimization.3) Fermentation was also scaled up in a 15L fermentor, the result showed that the biomass had no obvious difference between in shake flasks and in fermentor. The kinetics models of cell growth and substrate consumption in batch fermentation process were established according to Logistic and Luedeking-Piret-like model.4) The content of activity substances in mycelium was detected, there are 0.125g cordycepic acid, 0.925mg cordycepin and 0.397ug estrogenic substances per gramme dry mycelium.