陸建明; 張錫鳳
江蘇大學生物與環(huán)境工程學院; 江蘇大學生物與環(huán)境工程學院 江蘇鎮(zhèn)江212013 ; 江蘇鎮(zhèn)江212013

【中文摘要】 與固體菌種相比 ,液體菌種具有以下優(yōu)點 :培養(yǎng)時間短、發(fā)菌快、菌齡整齊、接種方便等。而且它還有利于食用菌生產(chǎn)的規(guī)?；?、工廠化。目前國外的食用菌深層發(fā)酵研究方向主要是風味物質(zhì)和化學成分在醫(yī)藥和飼料方面的應(yīng)用 ,國內(nèi)的研究方向為液體菌種的生產(chǎn)及提取代謝產(chǎn)物等。作為食用菌生產(chǎn)的基本環(huán)節(jié) ,其菌種的研究與應(yīng)用一直是一個重要的課題。綜述國內(nèi)食用菌液體菌種制備的基礎(chǔ)研究和開發(fā)應(yīng)用方面的情況 ,總結(jié)其存在的問題 ,提出急需改變的狀況。

【英文摘要】 Liquid strain possesses the following merit:the short time of cultivating fungus,the quick velocity of sending out,the order of fungus age,the convenient of inoculation etc.By the way,it is still convenient to produce the edible fungus on a grand scale or factorization.At present,the research direction of fermentation on the deep layer in the edible fungus is chiefly extraction of taste matter or application of chemical composition to medicine or fodder abroad,and production liquid strain or extraction of metabolite ect.at home.Production strain is the basic link during producing edible fungi,which research and application is an important subject.The paper summarized the circumstances of fundamental research and development application of production liquid strain in the edible fungi at home,and summed up the problem of its existence,and put forward the condition that changed eagerly.

【中文關(guān)鍵詞】 食用菌; 液體菌種; 發(fā)酵
【英文關(guān)鍵詞】 Edible fungi; Liquid strain; Fermentation

【文獻出處】 中國食用菌,Edible Fungi of China,編輯部郵箱,2003年06期 【DOI】CNKI:SUN:ZSYJ.0.2003-06-005