Optimization of Ganoderma Fermentation for Production of Total Flavnoids from Rasspberry
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Abstract:
The culture medium and fermentation conditions of Ganoderma for production of total flavnoid from Rasspberry were optimization through the L9(34) orthogonal design. The results showed that the optimal fermentation conditions were inoculation 10%, Raspberry dosage 300 g/L, fermentation temperature 30 ℃, shaking speed 200 r/min, and fermentation time of 120 h. Under these conditions, the content of total flavonoids was 4.89 mg/g, 109.87% higher than that without the inoculation of Ganoderma.
