食(药)用菌抑菌活性研究进展  

Propress Study on Antimicrobial Activity of Edible and Medicinal Fungi

作　　者：周洪英[1] 孙波[1] 吴洪丽[1] 王卓仁 刘启燕 赵会长 ZHOU Hong-ying;SUN Bo;WU Hong-li;WANG Zhuo-ren;LIU Qi-yan;ZHAO Hui-zhang(Economic Crops Institute,Hubei Academy of Agricultural Sciences,Wuhan 430064,China)

机构地区：[1]湖北省农业科学院经济作物研究所,湖北武汉430064

出　　处：《中国食用菌》2021年第4期1-7,共7页Edible Fungi of China

基　　金：国家自然科学青年基金(31600010);湖北省农科院扶持性计划项目(2019fcxjh08);现代农业产业技术体系建设专项(CARS-18-SYZ11)。

摘　　要：食(药)用菌具有广泛的抑菌活性,可为日益突出的微生物耐药性问题提供解决方案。通过综述多种食(药)用菌主要活性物质多糖、黄酮、酚类、萜类以及培养物提取物的抑菌活性,以期为食(药)用菌源抑菌活性物质的深入开发利用提供参考。Edible and medicinal fungi possess wide range of antimicrobial activities,which could provide solution to the increasingly prominent problem of microbial antibiotic-resistance.The mainly activity component including polysaccharides,flavonoids,phenols,terpenoids and the extracts of edible and medicinal fungi were reviewed,which could help further development and utilization of antimicrobial substances from edible and medicinal fungi.

关 键 词：食(药)用菌 抑菌活性 微生物耐药性 菌丝体深层发酵 菌糠 

分 类 号：S646.9[农业科学—蔬菜学]