Abstract: A culture method of a fruiting body of Antrodia camphorata is provided, which includes: (a) fermenting a culture medium containing yeast at 5-35° C. for 3-30 days; (b) adding wood flour to the fermented culture medium with stirring; (c) placing the wood flour and the culture medium into a vessel; (d) sterilizing the vessel containing the wood flour and the culture medium; (e) inoculating Antrodia camphorata strains into the sterilized vessel containing the wood flour and the culture medium, and culturing at 5-35° C., to form mycelia; (f) inoculating the wood flour containing Antrodia camphorata mycelia into a wood segment; (g) placing the wood segment inoculated with Antrodia camphorata mycelia in an environment where the temperature is 5-35° C. and the humidity is 65-85%, and culturing for a period of time; and (h) removing the wood flour remained on the wood segment, then placing the wood segment in an environment where the temperature is 15-35° C.

Abstract: A culture method of a fruiting body of Antrodia camphorata is provided, which includes: (a) fermenting a culture medium containing yeast at 5-35° C. for 3-30 days; (b) adding wood flour to the fermented culture medium with stirring; (c) placing the wood flour and the culture medium into a vessel; (d) sterilizing the vessel containing the wood flour and the culture medium; (e) inoculating Antrodia camphorata strains into the sterilized vessel containing the wood flour and the culture medium, and culturing at 5-35° C., to form mycelia; (f) inoculating the wood flour containing Antrodia camphorata mycelia into a wood segment; (g) placing the wood segment inoculated with Antrodia camphorata mycelia in an environment where the temperature is 5-35° C. and the humidity is 65-85%, and culturing for a period of time; and (h) removing the wood flour remained on the wood segment, then placing the wood segment in an environment where the temperature is 15-35° C.