食药用菌液体发酵及功能活性成分研究现状与展望.docx

微生物学通报 Microbiology China /wswxtbcn Jul. 20, 2023, 50(7): 3211?3231 DOI: 10.13344/j.microbiol.china.220981 Copyright ?2023 Microbiology China All Rights Reserved 专论与综述 专论与综述 食药用菌液体发酵及功能活性成分研究现状与展望 颜梦秋，刘艳芳，周帅，唐传红，冯杰* ，张劲松 * 上海市农业科学院食用菌研究所 国家食用菌工程技术研究中心 农业农村部南方食用菌资源利用重点实验室， 上海 201403 颜梦秋 颜梦秋, 刘艳芳, 周帅, 唐传红, 冯杰, 张劲松. 食药用菌液体发酵及功能活性成分研究现状与展望[J]. 微生物学通报, 2023, 50(7): 3211-3231. YAN Mengqiu, LIU Yanfang, ZHOU Shuai, TANG Chuanhong, FENG Jie, ZHANG Jingsong. Liquid fermentation technology and functional components of edible and medicinal fungi[J]. Microbiology China, 2023, 50(7): 3211-3231. 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。 关键词： 食药用菌；液体发酵；功能成分；子实体；研究现状 Liquid fermentation technology and functional components of edible and medicinal fungi YAN Mengqiu, LIU Yanfang, ZHOU Shuai, TANG Chuanhong, FENG Jie*, ZHANG Jingsong* National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture and Rural Affairs, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China 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 资助项目：上海市现代农业产业技术体系(沪农科产字[2022]第 9 号)；现代农业产业技术体系专项资金(CARS-20)；上 海市农业科学院卓越团队建设计划(2022A-03)；上海市农业科学院攀高计划(2022-2024) This work was supported by the Shanghai Agriculture Research System ([2022]09), the Earmarked Fund for China Agriculture Research System (CARS-20), the Project of Shanghai Academy of Agricultural Sciences Excellent Team (2022A-03), and the Shanghai Academy of Agricultural Sciences Climbing Project (2022-2024). *Corresponding authors. E-mail: FENG Jie, fengjie@; ZHANG Jingsong