食用菌深层发酵及其多糖活性研究进展  

Study on the Submerged Fermentation of Edible Fungus and Activity of Fungal Polysaccharides

作　　者：邓超[1] 邬敏辰[1] 

机构地区：[1]江南大学医学系,江苏无锡214000

出　　处：《安徽农业科学》2007年第15期4622-4625,共4页Journal of Anhui Agricultural Sciences

摘　　要：综述了食用菌深层发酵及其多糖活性的研究概况,包括食用菌深层发酵的工艺和特点,深层发酵产物的应用,真菌多糖分离测定方法及生物活性。The research progress in the submerged fermentation of Edible fungus and activity of fungal polysaccharides was summarized,including the techniques and specialty of the submerged fermentation of Edible fungus,the application of the submerged fermentation production;the separation and mensurate method and bioactive of fungal polysaccharides.

关 键 词：食用菌 深层发酵 多糖 

分 类 号：Q936[生物学—微生物学]