The study aim to obtain the optimal of fermentation conditions for mycelium of Polyporus umbellatus by investigating effects of different fermentation conditions on mycelium of Polyporus umbellatus,with mycelium as an indicator. In this study, the liquid shake flask culture method was used. In different conditions (various temperatures, pH, fluid volume and incubation times), the mycelium of Polyporus umbellatus was determined to find the best fermentation condition for fermentation in each single factor. Subsequently , the mycelium fermentation conditions were optimized by using L9(34) orthogonal experiment design, and the results showed that the optimal fermentation conditions for mycelium of Polyporus umbellatus were temperature of 25 ℃, pH of 5.5, incubation time of 11 d and fluid volume of 100 mL/250 mL. So, content of mycelium of Polyporus umbellatus reached the maximum 1.023 g/100 mL,suggesting that optimization of fermentation conditions for mycelium of Polyporus umbellatus could effectively improve content of mycelium of Polyporus umbellatus.%以菌丝体干重为评价指标，研究不同发酵条件对猪苓菌丝体干重的影响。试验采用了液体摇瓶培养的方法，在不同的温度、pH、装液量和培养时间的条件下，测定猪苓菌丝体干重的，确定各单因素条件下猪苓菌丝体的最佳发酵条件，再采用L9（34）正交试验设计优化菌丝体发酵条件。结果表明，当温度为25℃、装液量为100 mL/250 mL、pH为5.5、培养时间11 d时，为菌丝体最优发酵条件，进一步在此条件下进行验证性试验得菌丝体干重为1.023 g/100 mL，说明通过优化发酵条件，可以有效提高猪苓菌丝体干重量。
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