灵芝真菌液体发酵及其产物应用的研究进展  

Liquid fermentation of Ganoderma and application of its products

作　　者：魏滔 张长生 陈琼华[1] 周玉萍[1,2] 田长恩 WEI Tao;ZHANG Changsheng;CHEN Qionghua;ZHOU Yuping;TIAN Chang’en(School of Life Sciences,Guangzhou University,Guangzhou 510006,Guangdong,China;Guangzhou Key Laboratory for Functional Study on Plant Stress-Resistant Genes,Guangzhou 510006,Guangdong,China)

机构地区：[1]广州大学生命科学学院,广东广州510006 [2]广州市植物抗逆基因功能研究重点实验室,广东广州510006

出　　处：《微生物学通报》2022年第1期336-351,共16页Microbiology China

基　　金：国家自然科学基金(311770342)。

摘　　要：灵芝作为一种白腐真菌,同时也是珍稀的食药用真菌,富含多种生物活性成分。液体发酵技术生产周期短、效率高、产量大、品质稳定,是开发利用灵芝资源的重要途径。近年来,灵芝属真菌菌丝体液体发酵技术的开发与应用取得了较大进展。本文对灵芝属真菌液体发酵产物的主要活性成分及其药用效果、液体发酵工艺优化和发酵产物的应用进行综述,并对本领域的未来进行展望。A white-rot basidiomycete Ganoderma spp.is a rare edible and medicinal fungus,which is rich in a variety of bioactive components.Liquid fermentation technology has the advantages of short production cycle,high efficiency,high yield and stable quality,which is an important way to develop and utilize Ganoderma resources.In recent years,great progress has been made in the development and application of liquid fermentation of mycelia of Ganoderma species.In this paper,the main active components and medicinal effects of liquid fermentation products of Ganoderma spp.,the optimization of liquid fermentation process and the application of fermentation products were reviewed,and the future of this field was prospected.

关 键 词：灵芝属 白腐真菌 液体发酵 活性成分 发酵产物 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]