Analysis of Functional Components in Submerged-Fermentation Mycelium and Fruit Body of Grifola frondosa

The contents of three main functional components including amino acids, microelements, and polysaccharides were determined in submerged- fermentation mycelium and compared with data of fruit body in Grifola frondosa. The results showed that the contents of three main functional components in mycelium were higher than or as same as the fruit body. This indicated that submerged-fermentation mycelium was not only better in output and period than traditional culture method, but also better in nutrient components than fruit body. So the process of submerged-fermentation has very bright future in mycelium production of G. frondosa.