摘要
食用苗以其特有的鲜香风味、丰富的营养和较高的药用价值而得到世人的喜爱。笔者主要综述了国内外利用液态发酵这一生物技术在食用菌的基础研究和开发应用方面的情况。国外的研究方向大致为：食用菌菌丝体变为子实体的发育因子及内在机制、风味物质、化学成分及在医药和饲料方面的应用等。国内的研究方向包括为：供应液体菌种、医药食品工业方面的应用及提取代谢产物等。纵观国内外的研究，液态发酵这一生物技术应用于食用菌生产有着广阔的前景。
People all over the world like edible fungi much because of their delicious taste, rich in nutrient and high medical value. This paper is a survey on basica and applied studies of edible fungi by submerged culture technology home and abroad. The major study aspects abroad are: studies of growth factors and mechanism of the turning mycelia into fruity body, the aroma substance, the chemical composition and the applying in medicine and feed etc. The major study home are: supplying liquid-state seed culture, applying in medicine and food industry and extraction of metablic products. It can be conclused in terms of the studies home and abroad that the submerged culture technology applied in edible fungi production will have a great future.
出处
《江西科学》
1997年第3期193-198,共6页
Jiangxi Science
关键词
液态发酵
食用菌
综述
Submerged culture, Edible fungi, Survey
