摘要
利用液体深层发酵技术生产食用菌的菌丝体和生理活性物质一直是食用菌研究的热点之一。随着科学技术的不断发展,人们对食用菌在液体环境条件下菌丝体生长和产物产出的认识进一步深入,食用菌液体深层发酵的研究出现了许多新的热点。本文就液体发酵条件、液体深层发酵动力学、菌丝形态学等方面对食用菌液体深层发酵研究热点进行了阐述,并对其以后的研究发展趋势作出了展望。
Using submerged physiological active considered one of technique to produce substances has been the focuses in edible mushroom research. With the development of science and technology, more knowledge about the growth of edible mushroom mycelium and secondary metabolites production during submerged culture has been obtained. The research of edible mushroom fermentation conditions,the fermentation kinetics and mycelium morphology are reviewed in this article. The future trend in the edible mushroom liquid fermentation research is also mentioned.
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第7期199-201,205,共4页
Science and Technology of Food Industry
关键词
食用菌
发酵
液体深层
edible mushroom
fermentation
submerged culture
