Cultivation Technique of Selenium-Enriched Cordyceps militaris

Article Preview

Abstract:

Cordyceps militaris has similar chemical composition, nutrition value, and medicinal functions as Cordyceps sinensis. However, its main medical composition such as cordycepin is much higher than that of the wild C. sinensis species. In addition, it is easier to cultivate artificially than C. sinensis. Thus, C. militaris is chosen as the best substitution for C. sinensis. This paper introduces the pharmacological effects of C. militaris and the effect of selenium on human body. It also summarizes ways of improving the content of selenium in artificially cultivated C. militaris and the optimal conditions for its cultivation. Low concentration of selenium in the medium can stimulate the growth of C. militaris mycelium. However, selenium of high concentration in the medium prevents its growth and decreases the conversion efficiency from inorganic to organic selenium.

You might also be interested in these eBooks

Info:

Periodical:

Pages:

1147-1150

Citation:

Online since:

February 2014

Export:

Price:

Permissions CCC:

Permissions PLS:

Сopyright:

© 2014 Trans Tech Publications Ltd. All Rights Reserved

Share:

Citation:

[1] Z. Zheng, C. Huang, C. Mei, R. Han: Journal of Environmental Entomology Vol. 33 (2011), p.225.

Google Scholar

[2] T. Jin, J. Shi: Food and Drug Vol. 13 (2011), p.358.

Google Scholar

[3] H. Ni, H. Li, W. Huang, L. Li: Science & Technology Review Vol. 25 (2007), p.75.

Google Scholar

[4] X. Du, J. Zhang, W. Jia, Y. Liu, S. Zhou: The Food Industry Vol. 1 (2012), p.121.

Google Scholar

[5] W. Xu, J. Long, L. Tang, et al.: China Medicine and Pharmacy Vol. 1 (2011), p.14.

Google Scholar

[6] D. Yin, L. Chen, S. Zhang: Journal of Chinese Medicinal Materials Vol. 33 (2010), p.1189.

Google Scholar

[7] H. Li: Chinese Journal of Clinical Rational Drug Use Vol. 2 (2009), p.128.

Google Scholar

[8] G. Chang, M. Sun: Chinese Journal of Prevention and Control of Chronic Non-Communication Diseases Vol. 12 (2004), p.191.

Google Scholar

[9] C. Ning, G. Wu: Journal of Shanxi Agricultural Sciences Vol. 37 (2009), p.88.

Google Scholar

[10] Z. Zuo, Q. Wang, X. Song, et al.: Edible Fungi Vol. 3 (2008), p.9.

Google Scholar

[11] H. Chen, X. Chen, Y. Zhu: Edible Fungi Vol. 5 (2005), p.10.

Google Scholar

[12] H. Ling, Z. Zeng, B. Song, Q. Lin, T. Li: Edible Fungi Vol. 25 (2006), p.52.

Google Scholar

[13] M. Tie, W. Zhang, J. Li, S. Zang, H. Li: Edible Fungi Vol. 4 (2005), p.38.

Google Scholar

[14] T. Yu, L. Wang, H. Qian: Food Research and Development Vol. 27 (2006), p.19.

Google Scholar

[15] Z. Wang, L. Wen, X. Yuan, W. Liu: Journal of Anhui Agri. Sci. Vol. 3 5(2007), p.9293.

Google Scholar

[16] S. Ben, Z. Huang, Y. Wang, X. Hou, C. Chen: Food Science Vol. 30 (2009), p.266.

Google Scholar

[17] G. Ma, Q. Ma, C. Kan, Z. Dong: Journal of Anhui Agri. Sci. Vol. 39 (2011), p.18539.

Google Scholar

[18] Y. Zhou, Z. Cai, E. Qin, Q. Tang: China Brewing Vol. 4 (2009), p.48.

Google Scholar