Cultivating conditions influence lipase production by the edible Basidiomycete Antrodia cinnamomea in submerged culture

We have investigated the influences that different culture conditions, including environmental (i.e., temperature and pH) and nutritional (i.e., carbon, nitrogen, and mineral sources, and vitamins) factors, have on the production of lipase by Antrodia cinnamomea in submerged cultures within shake flasks. We observed that an initial pH of 5.5 and agitating at 25 °C were optimum conditions for the lipase production of A. cinnamomea. From a study of the effects of nutritional factors additives, we found that 5% (v/v) glycerol, 0.5% (w/v) sodium nitrate, and 0.1% (w/v) thiamine provided the best results; the lipase production reached 54 mU/ml after incubation for 17 days, which was almost 11 times higher than that in basal medium. We prove that controlling the culturing conditions and modifying the composition of the medium can dramatically enhance the production of the lipase of A. cinnamomea.