Mycelium of a cultivated strain of Poria cocos was grown by submerged fermentation in a liquid mediumcontaining corn steep liquor with orbital shaking. Six polysaccharides coded as ac-PCM1

ac-PCM2

ac-PCM3-Ⅰ andⅡ

ac-PCM4-Ⅰand Ⅱ were isolated from the myelium by extracting with 0.9% NaCl aqueous solution

hot water

0.5 mol/L NaOHaqueous solution and 88% formic acid. Exo-polysaccharide was obtained from the culture medium and coded as ac-PCM0.The monosaccharide composition and molecular weights of these polysaccharides were characterized by using infrared spectroscopy

gas chromatography

elemental analysis

13C-NMR

viscometry and light scattering.The results indicated that ac-PCM1

ac-PCM1 and ac-PCM2 are heteropolysaccharides containing glucose

galactose

mannose and fucose

and ac-PCM3-I and ac-PCM3-II mainly consist of D-glucose.The content of the glucose in the polysaccharides increased with the isolation progress.Remarkably

α-glucan and β-glucan coexisted in the extract by NaOH aqueous solution (ac-PCM3)

and could be separated by chemical methods.The protein in the ac-PMC polysaccharides cultured from the medium containing corn steep liquor was higher than that in the ab-PCM from the medium with bran extract.Therefore

the polysaccharides from Poria cocos mycelia cultured in different media have different chemical composition

molecular weights and conformations.