食品科学

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外源添加物对食药用菌液体发酵影响的研究进展

韦朝阳1,贺 亮2,邵双双1,冯依力3,李卫旗1,*,程俊文2   

  1. 1.浙江大学生命科学学院,浙江 杭州 310058;2.浙江省林业科学研究院,浙江省森林资源生物与化学利用重点实验室,
    浙江 杭州 310023;3.浙江大学医学院附属邵逸夫医院,浙江 杭州 310016
  • 出版日期:2015-04-15 发布日期:2015-05-05

A Review on the Effects of Exogenous Additives on Submerged Fermentation of Edible and Medicinal Fungi

WEI Chaoyang1, HE Liang2, SHAO Shuangshuang1, FENG Yili3, LI Weiqi1,*, CHENG Junwen2   

  1. 1. College of Life Sciences, Zhejiang University, Hangzhou 310058, China; 2. Zhejiang Provincial Key Laboratory of Biological and
    Chemical Utilization of Forest Resources, Zhejiang Forestry Academy, Hangzhou 310023, China;
    3. Sir Run Run Shaw Hospital, College of Medicine, Zhejiang University, Hangzhou 310016, China
  • Online:2015-04-15 Published:2015-05-05

摘要:

食药用菌发酵培养基中加入不同的添加物和合适的剂量,可显著促进菌丝生物量的提高和次生代谢产物的合成,文中综述外源添加物中药、生长因子、油脂类物质、信号分子对食药用菌液体发酵的影响以及添加物对食药用菌液体发酵代谢调控的机理,为食药用菌今后的研究与开发提供一定的理论基础。

关键词: 外源添加物, 食药用菌, 液体发酵, 代谢调控

Abstract:

The biomass production of edible and medicinal fungi and the synthesis of secondary metabolites may be
significantly promoted by adding the suitable concentration of additives to the fermentation substrate. This paper reviews
the effects of some exogenous additives such as traditional Chinese medicines, growth factors, grease-like materials and
signaling molecules on submerged fermentation of edible and medicinal fungi as well as the underlying mechanism of
metabolism regulation, which will hopefully provide a theoretic foundation for further research and development of edible
and medicinal fungi.

Key words: exogenous additives, edible and medicinal fungi, submerged fermentation, metabolism regulation

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