食药用菌液体发酵及功能活性成分研究现状与展望

Liquid fermentation technology and functional components of edible and medicinal fungi

摘要:

利用食药用菌液体发酵技术可获得品质稳定、产物可控、富含多种有效营养和活性成分的功能性原料。本文系统总结了食药用菌液体发酵技术的研究现状和瓶颈，以及食药用菌液体发酵产物中的主要成分和功效，并与栽培子实体进行了比较。通过对食药用菌液体发酵技术瓶颈突破的展望，为食药用菌液体发酵产物的进一步应用提供参考。

Abstract:

The use of liquid fermentation technology can obtain functional raw materials from edible and medicinal fungi with stable quality, controllable products, and various active ingredients. This paper systematically summarized the research status and bottlenecks of liquid fermentation technology of edible and medicinal fungi, as well as the main components and efficacy of the liquid fermentation products of edible and medicinal fungi, and compared them with the cultivated fruiting bodies. Through the prospect of the breakthrough of liquid fermentation technology of edible and medicinal fungi, this paper is expected to provide references for the further application of liquid fermentation products of edible and medicinal fungi.