利用微生物生物转化大黄的研究进展  

Research progress in biotransformation of rhubarb by microorganisms

作　　者：文雅 于雪荣 王泓午[1] 郝征[1] 邢竹青 WEN Ya;YU Xuerong;WANG Hongwu;HAO Zheng;XING Zhuqing(College of Health Science and Engineering,Tianjin University of Traditional Chinese Medicine,Tianjin 301617,China)

机构地区：[1]天津中医药大学健康科学与工程学院,天津301617

出　　处：《中国酿造》2020年第7期7-10,共4页China Brewing

基　　金：天津市高等学校科技发展基金计划项目(2018KJ032);天津市“131”创新型人才培养工程项目(YL19020238)。

摘　　要：随着我国发酵工艺水平的快速提高,利用微生物资源对大黄等中药进行生物转化渐渐成为趋势。该文通过收集国内外现有报道中大黄发酵菌株的类型和研究现状、大黄发酵技术目前的局限性,总结了大黄创新发酵技术优势、现有大黄发酵菌株的种类及利弊,为大黄发酵条件优化的进一步研究奠定基础,也展现出大黄发酵技术的广阔前景。With the rapid improvement of fermentation technology level in China, it has become a trend to use microbial resources to biotransform rhubarb and other traditional Chinese medicines. By collecting the types and research status of rhubarb fermentation strains in domestic and foreign reports and the current limitations of rhubarb fermentation technology, the advantage of innovation fermentation technology of rhubarb, the types and advantages and disadvantages of existing rhubarb fermentation strains were summarized is this paper, to lay a foundation for further study on the fermentation conditions optimization of rhubarb, and also show the broad prospects of rhubarb fermentation technology.

关 键 词：大黄 发酵菌株 种类 局限性 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]