摘要
灵芝是我国著名的药食两用真菌,近年来对灵芝菌丝体的液体发酵研究取得了较好的成果。该文综述了不同种类的诱导因子(无机盐、生长因子及非必须营养因子等)对灵芝液体发酵的影响,旨在提高灵芝液体发酵产物的品质,为灵芝液体发酵培养条件的优化研究奠定理论基础,以及为灵芝液体发酵技术的推广应用提供参考。
Ganoderma lucidum is a famous medicinal and edible fungus in China. In recent years, the research on liquid fermentation of mycelium of G. lucidum has achieved good results. In order to improve the quality of liquid fermentation products of G. lucidum, the effects of different kinds of inducible factors(including inorganic salt, growth factors and non-essential nutrient factors) were summarized. More importantly, it would lay a theoretical foundation for fermentation culture conditions optimization of G. lucidum, as well as provide a reference for the popularization and application of liquid fermentation technology of G. lucidum.
出处
《中国酿造》
CAS
北大核心
2017年第11期15-19,共5页
China Brewing
基金
吉林省科技厅重大科技攻关项目(20160201001YY)
吉林省教育厅重点项目(吉教科合字【2016】第26号)
关键词
灵芝
液体发酵
诱导因子
无机盐
研究进展
Ganoderma lucidum
liquid fermentation
inducible factor
inorganic salt
research progresses
