Fig. 1. Effect of fermented antler extract on chemical compositions and bone marrow cell proliferation during Bacillus subtilis-mediated fermentation.

Cultures were incubated in a 3 L stirred-tank fermenter containing 1.8 L of the antler powder medium after inoculation with 2% (v/v) flask culture for seven days (temperature, 30℃; aeration rate, 1 vvm; agitation speed, 150 rev/min; initial pH 5.6). Total carbohydrate and uronic acid (A), S-GAG and sialic acid (B), protein and solid content (C) were analyzed, and the proliferative activity of bone marrow cell (D) were determined during fermentation of antler extract. Values are means ± SD (n = 6). Means with different superscript letters within a row are significantly different at P < 0.05 by Duncan's multiple range tests. S-GAG: sulfated glycosaminoglycans.