The fungal strain, Ascotricha sp., was isolated from the mud sample collected on the coastal beach in Fenghua County, Zhejiang Province, China. The fungus was cultivated in flask with shaking 180 rpm and at 28 ℃. The liquid medium was composed of D-mannitol of 20.0 g, D-glucose of 20.0 g, yeast extract of 5.0 g, peptone of 10.0 g, KH₂PO₄ of 0.5 g, MgSO₄ of 0.3 g, corn syrup of 1.0 g, and sea salt of 33 g, which were dissolved in distilled water of 1000 mL. After 7 days of cultivation, the fermented broth (65 L) was filtered through cheesecloth to be separated into the supernatant and the mycelia.

The strain, No. S361, was isolated from the bark of C. fortunei collected in Jiande, Zhejiang province, China, in May 2009. After cultured on PDA medium in Petri dish for one week, the plaques of S361 mycelium in PDA medium (5 mm in diameter) were punched out and inoculated to 100 Erlenmeyer flasks (1000 mL) using a self-designed cutter. Each shake flask was filled with rice solid medium (250 g rice and 300 mL distilled water), which was subsequently sterillized at 125 ℃ for 20 min. All flasks were incubated at 25 ℃ for 30 days.