Abstract:
Objective: The edible fungi with high calcium enrichment rate and calcium organic degree were screened from
sulfur fungus
, Poria cocos, Monascus and
Armillaria, and the effect of calcium enrichment on the content of the main active ingredient, dentate acid, was studied when the sulfur fungus with high calcium enrichment were cultured in liquid. Methods: The bioaccumulation method was used to study the effect of inorganic calcium on the growth of four edible fungi. The organic degree of calcium in mycelia was analyzed by static leaching method, and the content of the main active ingredient, dentate acid, was analyzed by HPLC. Results: In solid culture, the growth of sulfur fungus was better than that of
Poria cocos,
Armillaria and
Monascus at the right amount of calcium addition. When the calcium addition amount was 100 mg/L in liquid culture, the calcium enrichment rate of sulfur fungus was significantly higher than those of
Poria cocos,
Armillaria and
Monascus. When the calcium concentration of sulfur fungus liquid culture was 100 mg/L, the calcium enrichment rate was 93.51%, the degree of calcium organization was 85.85%, and the content of the dentate acid was 18.34 mg/g. Therefore, sulfur fungus has the potential to become a new functional calcium supplement product.
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