Culture method of Aantrodia camphorata

Abstract

A culture method of a fruiting body of Antrodia camphorata is provided, which includes: (a) fermenting a culture medium containing yeast at 5-35° C. for 3-30 days; (b) adding wood flour to the fermented culture medium with stirring; (c) placing the wood flour and the culture medium into a vessel; (d) sterilizing the vessel containing the wood flour and the culture medium; (e) inoculating Antrodia camphorata strains into the sterilized vessel containing the wood flour and the culture medium, and culturing at 5-35° C., to form mycelia; (f) inoculating the wood flour containing Antrodia camphorata mycelia into a wood segment; (g) placing the wood segment inoculated with Antrodia camphorata mycelia in an environment where the temperature is 5-35° C. and the humidity is 65-85%, and culturing for a period of time; and (h) removing the wood flour remained on the wood segment, then placing the wood segment in an environment where the temperature is 15-35° C. and the humidity is 80-98%, and culturing for a period of time, to form a fruiting body of Antrodia camphorata. A culture method of Antrodia camphorata mycelia, a culture method of a fruiting body of Antrodia camphorata, and a fruiting body of Antrodia camphorata cultured by the same method are also provided. The fruiting body of Antrodia camphorata cultured by the method of the present invention is thick and solid, and the content of triterpenoids is comparable to that of wild Antrodia camphorata.

Dependencies are inferred from the claim text.