灵芝液体深层发酵研究进展

Recent advances in liquid submerged fermentation for Ganoderma mushroom

用液体深层发酵技术进行工业化培养以获取灵芝活性多糖和三萜是灵芝研究和生产中的热点和方向。本文介绍了近年来灵芝液体发酵技术在培养基的组成、菌种选育、接种量、温度以及发酵模式和动力学方面的研究进展。并探讨了当前灵芝液体发酵研究中的一些问题,为今后进一步深入研究提供思路。

Using liquid submerged fermentation technique to cultivate Ganoderma mushroom attracted intensive studies for the production of biologically active polysaccharides and triterpenes on an industrial scale. The recent advances in research on the medium compositions, stain improvement, inoculum size, culture temperature, fermentation pattern and the kinetic studies were briefly introduced, as well as the prospect for the development of liquid submerged fermentation of Ganoderma mushroom.