*3.3. Fermentation*

For chemical investigations, the fresh mycelia of the fungus were grown on PDA medium at 28 ◦C for one week and were then inoculated into 1 L Erlenmeyer flasks. The fungus was fermented statically at room temperature for 35 days in rice solid medium containing rice (70 g/flask), peptone (0.3%), yeast extract (0.5%), corn steep liquor (0.2%), monosodium glutamate (0.1%), Fe2(SO4)3 (0.002%), MgSO4·7H2O (0.07%), ZnSO4 (0.0001%), KH2PO4 (0.025%), and naturally sourced and filtered seawater (obtained from the Huiquan Gulf of the Yellow Sea near the campus of IOCAS, 100 mL/flask).
