South China Agricultural University.
Institute of Food Biotechnology and College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510640, China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou, China.
Int J Med Mushrooms. 2024;26(3):1-13. doi: 10.1615/IntJMedMushrooms.2023052039.
Edible mushrooms have rich nutrition (e.g., proteins, dietary fibers, polysaccharides) and they can be potential sources of important ingredients in food processing. However, the cultivation of mushroom fruiting bodies needs a relatively long time, and they can be easily polluted during the growth process. At the same time, a lot of labor and larger planting areas are also required. As we all know, submerged fermentation is a good way to produce edible mushroom mycelia with less environmental pollution and small footprint, which are also rich in nutrition and bioactive components that are used as dietary supplements or health care products in the food industry. Therefore, it can be considered that the replacement of edible mushroom fruiting bodies with edible mushroom mycelia produced through submerged fermentation has great application potential in food production. At present, most of the research about edible mushroom mycelia focuses on the production of bioactive metabolites in fermentation liquid, but there are few reports that concentrate on their applications in food. This paper reviews the research progress of submerged culture of edible mushroom mycelia and their applications in food products.
食用蘑菇具有丰富的营养（如蛋白质、膳食纤维、多糖），它们可能是食品加工中重要成分的潜在来源。然而，蘑菇子实体的栽培需要相对较长的时间，并且在生长过程中容易受到污染。同时，还需要大量的劳动力和更大的种植面积。众所周知，液体深层发酵是生产食用蘑菇菌丝体的一种很好的方法，它对环境污染较小，占地面积小，而且营养丰富，生物活性成分也可作为食品工业中的膳食补充剂或保健品。因此，可以认为用液体深层发酵生产的食用蘑菇菌丝体替代食用蘑菇子实体在食品生产中具有很大的应用潜力。目前，大多数关于食用蘑菇菌丝体的研究都集中在发酵液中生物活性代谢物的生产上，但很少有报道集中在它们在食品中的应用上。本文综述了食用蘑菇菌丝体的液体深层培养及其在食品产品中的应用研究进展。
