Study on Solid-State Fermentation Tea Produced by Antrodia camphorate with Taizishen (Pseudostellariae heterophylla)

Abstract:

Taizishen and A.camphorate were used respectively as primary medium and fermentation strain to obtain solid-fermentation tea in this paper. A.camphorate were inoculated into the optimal medium with Taizishen’s powder of 90%, glucose of 3 %, soybean flour of 6 % and gypsum powder for food of 1 %, and cultured at 26 °C. The fermentation procedure was ended on three days after the mycelia of A. camphorate growing all over the medium. The content of crude polysaccharides, total triterpenoids and amino acids were 12.03 %, 3.67 % and 4.6 % respectively in the solid-fermentation tea. The tea soup possessed good colour, special fruity from A. camphorate, mellow and full of taste.

• Periodical: Advanced Materials Research (Volume 997)
• Pages: 106-111
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.997.106
• Online since: August 2014
• Authors: Dan Zhao Guo*, Hai Le Ma, Zhi Wu Wang, Yi Hao Zhu, Dan Dan Yang, Kai Hua Gu, Bang Xing Han
• Keywords: Amino Acids, Antrodia camphorate, Fermentation Tea, Polysaccharide, Taizishen, Triterpenoids

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