樟芝深层发酵工艺研究进展

Recent advance in submerged fermentation of Taiwanofungus camphoratus

樟芝Taiwanofungus camphoratus是台湾特有的珍稀药食用真菌,具有保肝护肝、抗肿瘤、抗癌等多种生物活性。液体深层发酵是目前高效生产樟芝的重要方式之一,但是在其规模化生产应用中仍然存在接种量及种子质量不易控制、发酵过程菌体形态复杂、发酵过程参数及活性物质得率批次稳定性不高、生产周期偏长等问题。本文对樟芝液体发酵工艺的研究进展进行了综述,同时介绍了快速发酵、循环发酵、活性物质高效发酵等新型樟芝发酵工艺,具有提高生产效率和批次稳定性、降低生产成本等优点。此外,对樟芝深层发酵的研究进行了展望。

Taiwanofungus camphoratus is a precious edible and medicinal fungus endemic in Taiwan and exhibits various bioactivities such as liver protection, anti-tumor, and anti-cancer. Submerged fermentation is considered as one of the most efficient artificial culture way of T. camphoratus. However, large-scale submerged fermentation of T. camphoratus usually encounters engineering problems, such as tedious preparation of inoculum, complex mycelium morphology, poor repeatability of batch fermentations, and long fermentation period. This paper reviews recent advances in the submerged fermentation of T. camphoratus, and introduces several novel fermentation techniques such as arthroconidium-based fermentation, asexua reproduction-based fermentation, and precursor-induced fermentation. These novel fermentation techniques of T. camphoratus are beneficial for the stability of fermentation process and the improvement of production efficiency. Furthermore, the future development of the submerged fermentation of T. camphoratus is discussed.