食用菌液体深层发酵的研究进展

Progress in edible fungus by submerged fermentation

中文关键词:  食用菌  液体发酵  应用

英文关键词:edible fungus  liquid fermentation  application

中文摘要:

      食用菌中含有的营养物质十分丰富, 而且味道鲜美, 具有极高的食用价值和药用价值。食用菌越来越受到人们的青睐, 这就使食用菌的市场需求量逐年增加。传统的固体培养生产食用菌不能满足人们的需求, 迫切寻找新的生产方法。随着发酵技术的日趋成熟, 菌丝体发酵技术也越来越成熟, 发酵罐发酵生产为菌丝体提供丰富的营养物质和适宜的环境, 优点较多包括培养周期短, 不受季节限制, 有利于规模化, 接种方便, 菌丝体生长一致等。液体发酵法能较有效提高产量和效益, 广泛应用于工业生产。菌丝体开发出来的产品也已进入市场, 有良好的市场前景。本文主要对液体发酵进行介绍并概括影响液体发酵的因素和发酵动力学, 同时, 对食用菌液体深层发酵在医药、保健等行业的应用做出相应总结。

英文摘要:

      Edible fungus have rich nutrient substances, delicious tastes and high medicinal value. The market demand of edible fungus is increasing year by year. Conventional solid culture for edible fungus cannot fulfill the increasing needs, and new producing methods are deserved to be developed. Mycelium fermentation technology has become the main fermentation method. Fermentor provides stable fermentation conditions and suitable environment for the growth of mycelium. Culturing in fermentors can also shorten the fermentation period and is restrict to seasonal change. This kind of culturing method can also benefit to expandable production and convenient for inoculation. Liquid fermentation methods have been widely applied in industrial production and get high commercial benefits already. This study analyzed the main factors for liquid fermentation process of edible fungus and its fermentation kinetics, and summarized the applications of edible fungus liquid fermentation in industries like feed, health care and so on.