食用菌液体菌种制备的研究进展  

Development on the Study of Production Liquid strain in the Edible Fungi

作　　者：陆建明[1] 张锡凤[1] 

机构地区：[1]江苏大学生物与环境工程学院,江苏镇江212013

出　　处：《中国食用菌》2003年第6期15-17,共3页Edible Fungi of China

摘　　要：与固体菌种相比 ,液体菌种具有以下优点 :培养时间短、发菌快、菌龄整齐、接种方便等。而且它还有利于食用菌生产的规模化、工厂化。目前国外的食用菌深层发酵研究方向主要是风味物质和化学成分在医药和饲料方面的应用 ,国内的研究方向为液体菌种的生产及提取代谢产物等。作为食用菌生产的基本环节 ,其菌种的研究与应用一直是一个重要的课题。综述国内食用菌液体菌种制备的基础研究和开发应用方面的情况 ,总结其存在的问题 ,提出急需改变的状况。Liquid strain possesses the following merit:the short time of cultivating fungus,the quick velocity of sending out,the order of fungus age,the convenient of inoculation etc.By the way,it is still convenient to produce the edible fungus on a grand scale or factorization.At present,the research direction of fermentation on the deep layer in the edible fungus is chiefly extraction of taste matter or application of chemical composition to medicine or fodder abroad,and production liquid strain or extraction of metabolite ect.at home.Production strain is the basic link during producing edible fungi,which research and application is an important subject.The paper summarized the circumstances of fundamental research and development application of production liquid strain in the edible fungi at home,and summed up the problem of its existence,and put forward the condition that changed eagerly.

关 键 词：食用菌 液体菌种 制备 研究进展 发酵 

分 类 号：S646[农业科学—蔬菜学]