Effects of Low-intensity Alternating Magnetic Field on Liquid Fermentation of Antrodia camphorata
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Abstract:
The effects of low-frequency alternating magnetic field on the liquid fermentation of Antrodia camphorata were studied using the self-developed equipment, and single factor and orthogonal optimization experiments were conducted to determine the optimal magnetic field parameters based on the index of the growth rate for mycelial biomass. Scanning electron microscopy (SEM) was used to compare the differences in the morphology of mycelia obtained by the traditional liquid fermentation and the magnetic field-assisted liquid fermentation. The results showed that when the magnetic induction intensity was 80 Gs, initial magnetic treatment was 3 d after inoculation followed by daily treatment for 4 h, the magnetic field stimulated the greatest growth of Antrodia camphorata. Under these conditions, the growth rate for the mycelial biomass of Antrodia camphorata, increasing rate of polysaccharides, and increasing rate of triterpenoid were 15.87%, 24.26% and 26.85%, respectively. The SEM results revealed that the mycelia of the Antrodia camphorata treated by the magnetic field had rougher surface with more wrinkles and looser structures than those obtained by traditional liquid fermentation. The experimental results showed that the liquid fermentation of Antrodia camphorata assisted by low-frequency alternating magnetic field can increase the yields of mycelial biomass, polysaccharides and triterpenoids.
