黑木耳液体发酵研究进展及应用现状综述  

Review on research progress and application of liquid fermentation of Auricularia heimuer

作　　者：周超 马银鹏[1] 包旭翔 李春君 张介驰[1,2] Zhou Chao;Ma Yinpeng;Bao Xuxiang;Li Chunjun;Zhang Jiechi(Institute of Microbiology,Heilongjiang Academy of Sciences,Harbin 150000,China;High Technology Research Institute,Heilongjiang Academy of Sciences,Harbin 150000,China)

机构地区：[1]黑龙江省科学院微生物研究所,黑龙江哈尔滨150000 [2]黑龙江省科学院高技术研究院,黑龙江哈尔滨150000

出　　处：《食药用菌》2022年第6期399-404,419,共7页Edible and Medicinal Mushrooms

基　　金：国家食用菌产业技术体系项目(CARS-20);黑龙江省科学院双提雁阵特别计划(YZ202002)。

摘　　要：黑木耳栽培历史悠久,在我国食用菌产业中占据重要地位。液体发酵因具有生产周期短、效率高、成本低、操作简便、不受气候和地域影响等优点,液体菌种在黑木耳规模生产中被广泛应用。综述黑木耳液体发酵在液体菌种制备、活性物质获取、发酵醪综合利用等方面的研究进展和应用情况,并对其今后研究趋势和应用前景作出展望。Auricularia heimuer has a long history and occupies an important position in the edible mushroom industry in China. Liquid spawn is widely used in the large-scale production of Auricularia heimuer because of liquid spawn advantages such as short production cycle, high efficiency, low cost, simple operation and no influence of climate and region. The research progress and application of liquid fermentation of Auricularia heimuer in the preparation of liquid spawn, the acquisition of active substances and the comprehensive utilization of fermented mash were reviewed, and the future research trends and application prospects were also prospected.

关 键 词：黑木耳 液体发酵 液体菌种 基质优化 延缓菌种老化 特定产物提取 

分 类 号：S646[农业科学—蔬菜学]