Optimization of Fermentation Process of Agaricus blazei Mycelium Based on Orthogonal Design

By taking Agaricus blazei mycelium FJWZY-1 as the starting strain and its biomass as the evaluation index, the three main factors affecting the fermentation (including medium pH, shaker oscillation speed, and carbon-to-nitrogen ratio) were studied. Based on the single-factor experiments, a three-factor, three-level orthogonal optimization experiment was designed to determine the fermentation conditions for Agaricus blazei mycelium. The results showed that: the data from the single-factor experiments indicated that the optimal pH, shaker oscillation speed, and carbon-to-nitrogen ratio (C/N ratio) of the medium for the fermentation of Agaricus blazei mycelium FJWZY-1 were 6.0, 100 r/min, and 10∶1, respectively, and the biomass of Agaricus blazei mycelium FJWZY-1 was 6.6 g·L⁻¹. On this basis, the response surface methodology (RSM) was used to optimize the fermentation process. The results demonstrated that the optimal fermentation conditions were consistent with those from the single-factor experiment, and the order of the influencing power of different factors was as follows: carbon-to-nitrogen ratio (C/N ratio) of the medium＞pH＞shaker oscillation speed. The study laid a foundation for realizing the rapid growth of Agaricus blazei mycelium, increasing its biomass, further extracting Agaricus blazei polysaccharides, and realizing its large-scale fermentation production and cultivation.