食用菌液体深层发酵的研究进展-食品安全质量检测学报.PDF

7 2 Vol. 7 No. 2 2016 2 Journal of Food Safety and Quality Feb. , 2016 苏跃稳, 路 鹏, 郭群群, 王 健* (, 130022) 摘 要: , , , , , , , , , , , , , , , 关键词: ; ; Progress in edible fungus by submerged fermentation * SU Yue-Wen, LU Peng, GUO Qun-Qun, WANG Jian (College of Biological and Agricultural Engineering , Jilin University , Changchun 130022, China) ABSTRACT: Edible fungus have rich nutrient substances, delicious tastes and high medicinal value. The market demand of edible fungus is increasing year by year. Conventional solid culture for edible fungus cannot fulfill the increasing needs, and new producing methods are deserved to be developed. Mycelium fermentation technology has become the main fermentation method. Fermentor provides stable fermentation conditions and suitable environment for the growth of mycelium. Culturing in fermentors can also shorten the fermentation period and is restrict to seasonal change. This kind of culturing method can also benefit to expandable production and convenient for inoculation. Liquid fermentation methods have been widely applied in industrial production and get high commercial