食用菌功能性成分定向发酵研究进展  

The Research Progress of the Directional Fermentation of the Functional Ingredients of Edible Fungi

作　　者：代秋琼 华蓉 孙达锋[2,3] 邓雅元 王娟[3] 张琳[2] 游金坤 DAI Qiuqiong;HUA Rong;SUN Dafeng;DENG Yayuan;WANG Juan;ZHANG Lin;YOU Jinkun(Yunnan Yunjun Technology(Group)Co.,Ltd.,Kunming 650221,China;Yunnan Academy of Edible Fungi Industry Development,Kunming 650221,China;Kunming Edible Fungi Institute of All China Federation of Supply and Marking Cooperatives,Kunming 650221,China)

机构地区：[1]云南云菌科技(集团)有限公司,云南昆明650221 [2]云南省食用菌产业发展研究院,云南昆明650221 [3]中华全国供销合作总社昆明食用菌研究所,云南昆明650221

出　　处：《中国食用菌》2024年第5期1-5,共5页Edible Fungi of China

基　　金：科技人才与平台计划(院士专家工作站)(202305AF150187);云南省省市一体化专项(202402AN360003)。

摘　　要：食用菌发酵技术是指利用微生物及其代谢酶对食用菌活性成分进行降解、结构修饰和转化的过程。目前食用菌发酵技术主要分为固体发酵和液体发酵2种方式。本文中总结了不同发酵技术对食用菌功能成分含量影响的研究现状,并展望了食用菌发酵技术在食用菌产业中的应用前景。Fermentation technology of edible fungi refers to the process of using microorganisms and their metabolic enzymes to degrade,modify and transform the active ingredients of edible fungi.At present,the fermentation technology of edible fungi is mainly divided into two methods:solid fermentation and liquid fermentation.Through summarizes the status of the influence of different fermentation techniques on functional components of edible fungi,in order to look forward to the application prospect of edible fungi fermentation technology in the edible fungi industry.

关 键 词：食用菌 功能成分 固体发酵 液体发酵 菌丝体 

分 类 号：S646.9[农业科学—蔬菜学]