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| 食药用菌液体发酵工艺及活性成分应用研究 |
| Research on liquid fermentation process and application of active components in edible and medicinal mushrooms |
| 投稿时间：2025-04-28 修订日期：2025-06-12 |
| DOI： |
| 中文关键词: 食药用菌 液体发酵 代谢产物 多糖 萜类化合物 |
| 英文关键词:Edible and medicinal fungi Liquid fermentation Metabolites Polysaccharides Terpenoids |
| 基金项目:黑龙江省重大科技成果产业化项目(CG24037) |
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| 中文摘要: |
| 食用菌液体发酵技术作为现代生物工程的重要组成部分,通过优化培养基组分、代谢调控及发酵参数,实现了菌丝体与活性代谢产物的高效生产。本文综述了食药用菌液体发酵技术的研究进展,重点探讨了该技术在生产过程中的优势、挑战及应用前景。液体发酵技术自20世纪中期起便得到了广泛关注,并随着生物技术的发展不断进步。通过液体发酵,不仅能够提高食用菌菌丝体的生产效率,还能有效提取具有生物活性的成分,如多糖、萜类化合物、多肽及黄酮类物质等,这些成分具有抗肿瘤、抗氧化、免疫调节等多种生物学活性,对食品和医药产业具有重要意义。液体发酵法的优势还体现在其能够缩短培养周期、提高菌种活性和纯度、降低生产成本等方面。此外,食用菌液体发酵技术在生产菌类代谢产物和风味物质方面的应用也展现出显著潜力,为食品行业提供了丰富的天然成分。本文结合当前的研究成果,分析了液体发酵技术在食药用菌产业中的关键因素、发展趋势和面临的主要挑战,提出了未来的研究方向,并展望了该技术在食品、药品等领域的广泛应用前景。 |
| 英文摘要: |
| ABSTRACT: As an important component of modern bioengineering, edible fungus liquid fermentation technology achieves efficient production of mycelium and active metabolites through optimizing medium components, metabolic regulation, and fermentation parameters.This article reviews the research progress of liquid fermentation technology for edible and medicinal mushrooms, focusing on its advantages, challenges, and application prospects in the production process. Since the Mid-20th century, liquid fermentation technology has garnered widespread attention and has continuously advanced with the development of biotechnology. Through liquid fermentation, not only can the production efficiency of edible fungal mycelium be enhanced, but biologically active compounds such as polysaccharides, terpenoids, peptides, and flavonoids can also be effectively extracted. These compounds possess various biological activities, including anti-tumor, antioxidant, and immune-regulatory effects, making them of significant importance for the food and pharmaceutical industries. |
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