Optimization of liquid fermentation conditions for to enhance antioxidant activity.

is an edible and medicinal fungus. In this study, the antioxidant activity of the fermentation product of was investigated through optimization of fermentation process. The results indicated that the fermentation product of had obvious scavenging ability for 2,2'-Azino-bis(3-ethylbenzothiazoline)-6-sulphonic acid (ABTS) free radical. The EC of the -butanol extract from the fermentation product on ABTS· was 0.65 ± 0.02 mg/mL. On this basis, the liquid fermentation conditions of were optimized through single factor and response surface optimization experiments according to the scavenging ability of ABTS· to improve the antioxidant capacity of the fermentation product. The results showed that when the 14% of was fermented in a culture medium with a C/N ratio of 48:1 for 6 days, the ABTS· scavenging ability was the strongest, and the EC of -butanol extract was 0.57 ± 0.01 mg/mL, which was 12.31% higher than the initial activity. This study laid the foundation for the development of .