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. and the
humidity is 80-98%, and culturing for a period of time, to form a fruiting body of Antrodia camphorata. A culture method of Antrodia camphorata mycelia, a culture method of a fruiting body of Antrodia camphorate, and a fruiting body of Antrodia camphorata cultured by the same method are also provided. The fruiting body of Antrodia camphorata cultured by the method of the present invention is thick and
solid, and the content of triterpenoids is comparable to that of wild Antrodia camphorate.