食药用菌液体发酵及功能活性成分研究现状与展望  

Liquid fermentation technology and functional components of edible and medicinal fungi

作　　者：颜梦秋[1] 刘艳芳[1] 周帅[1] 唐传红[1] 冯杰[1] 张劲松[1] YAN Mengqiu;LIU Yanfang;ZHOU Shuai;TANG Chuanhong;FENG Jie;ZHANG Jingsong(National Engineering Research Center of Edible Fungi,Key Laboratory of Edible Fungi Resources and Utilization(South),Ministry of Agriculture and Rural Affairs,Institute of Edible Fungi,Shanghai Academy of Agricultural Sciences,Shanghai 201403,China)

机构地区：[1]上海市农业科学院食用菌研究所、国家食用菌工程技术研究中心、农业农村部南方食用菌资源利用重点实验室,上海201403

出　　处：《微生物学通报》2023年第7期3211-3231,共21页Microbiology China

基　　金：上海市现代农业产业技术体系(沪农科产字[2022]第9号);现代农业产业技术体系专项资金(CARS-20);上海市农业科学院卓越团队建设计划(2022A-03);上海市农业科学院攀高计划(2022-2024)。

摘　　要：利用食药用菌液体发酵技术可获得品质稳定、产物可控、富含多种有效营养和活性成分的功能性原料。本文系统总结了食药用菌液体发酵技术的研究现状和瓶颈,以及食药用菌液体发酵产物中的主要成分和功效,并与栽培子实体进行了比较。通过对食药用菌液体发酵技术瓶颈突破的展望,为食药用菌液体发酵产物的进一步应用提供参考。The use of liquid fermentation technology can obtain functional raw materials from edible and medicinal fungi with stable quality,controllable products,and various active ingredients.This paper systematically summarized the research status and bottlenecks of liquid fermentation technology of edible and medicinal fungi,as well as the main components and efficacy of the liquid fermentation products of edible and medicinal fungi,and compared them with the cultivated fruiting bodies.Through the prospect of the breakthrough of liquid fermentation technology of edible and medicinal fungi,this paper is expected to provide references for the further application of liquid fermentation products of edible and medicinal fungi.

关 键 词：食药用菌 液体发酵 功能成分 子实体 研究现状 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程] TS205.5[轻工技术与工程—食品科学与工程]