| 姬松茸的研究与进展 |
| |
| 引用本文： | 殷蓓蓓,周晓燕,李爽.姬松茸的研究与进展[J].工业微生物,2007,37(2):52-56. |
| |
| 作者姓名： | 殷蓓蓓 周晓燕 李爽 |
| |
| 作者单位： | 1. 华东理工大学,上海,200237
2. 上海市工业微生物研究所,上海,200233 |
| |
| 摘 要： | 概述了大型真菌姬松茸的生物学特性、保健功能以及近年来的研究进展,并对其主要功效物质如多糖等成分、姬松茸深层发酵技术的现状和菌丝体应用情况作了介绍。
|
| 关 键 词： | 姬松茸 真菌 菌丝体 发酵 多糖 |
Research advance in Agaricus blazei Murill |
| |
| YIN Bei-bei,ZHOU Xiao-yan,LI Shuang.Research advance in Agaricus blazei Murill[J].Industrial Microbiology,2007,37(2):52-56. |
| |
| Authors: | YIN Bei-bei ZHOU Xiao-yan LI Shuang |
| |
| Institution: | 1. East China University of Science and Technology, Shanghai 200237; 2. Shanghai Institute of Industrial Microbiology, Shanghai 200233 |
| |
| Abstract: | The edible fungi Agaricus blazei Murill(ABM) was outlined including its biological characteristics,health protection function and its recent research status.The ABM's main functional components such as polysaccharide,the liquid culture technology of ABM and the application of its mycelium were also introduced. |
| |
| Keywords: | Agaricus blazei Murill fungi mycelium fermentation polysaccharide |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
