食品科学

• 专题论述 • 上一篇    下一篇

真菌发酵胞外多糖的研究进展

杨同香1,吴孔阳2,陈俊亮1,唐浩国1,康怀彬1   

  1. 1.河南科技大学食品与生物工程学院,河南 洛阳 471023;2.洛阳师范学院生命科学学院,河南 洛阳 471022
  • 出版日期:2016-03-15 发布日期:2016-03-17

Recent Advances in Fungal Exopolysaccharide Fermentation

YANG Tongxiang1, WU Kongyang2, CHEN Junliang1, TANG Haoguo1, KANG Huaibin1   

  1. 1. College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China;
    2. College of Life Science, Luoyang Normal University, Luoyang 471022, China
  • Online:2016-03-15 Published:2016-03-17

摘要:

真菌胞外多糖具有高黏性、抗氧化、抗病毒和抗肿瘤等多种生物学活性,在食品和医药工业等领域应用广泛。本文结合国内外最新研究成果,综述了近年来有关产胞外多糖的真菌、影响真菌胞外多糖产量的因素、产胞外多糖的菌株的选育策略以及真菌胞外多糖的功能研究,以期为真菌发酵胞外多糖的研究和应用提供参考。

关键词: 真菌胞外多糖, 产量, 发酵, 功能

Abstract:

Fungal exopolysaccharide possesses high viscosity, and antioxidant, antiviral and antitumor activity, which is
widely used in the food and pharmaceutical industries. In this review, we summarizes the latest progress made in China and
abroad in studying exopolysaccharide-producing strains, factors influencing the production of fungal exopolysaccharide,
breeding strategies for exopolysaccharide production and the function of fungal exopolysaccharide, aiming to provide some
references for further investigation and application of fungal exopolysaccharide.

Key words: fungal exopolysaccharide, production, fermentation, function

中图分类号: