Study on and production of cordyceps yoghurt - a new product

The submerged culture condition of Isaria japonica,a new resource of cordyceps,was optimized through orthogonal experiments. The liquid culture filtrates obtained were used to make cordyceps yogurt. The optimal conditions concerned were determined through orthogonal experiments. The cordyceps yogurt with good mouth- feel and flavour was a new product of health yogurt made from fungi.