食用菌加工产业研究现状与前景

食用菌加工是利用物理、化学和生物方法处理食用菌子实体或菌丝体,生产食用菌制品。它可以解决食用菌从生产到商品出售所存在的时间矛盾,提高食用菌的商品价值。详细介绍了食用菌的干制加工、盐渍加工及罐藏加工技术,概括了食用菌深加工产业的发展现状及研究进展,提出了对食用菌加工的展望。     

我国食用菌产业技术路线图研究初报

在对产业发展形势与文献资料分析的基础上,提出我国食用菌产业发展路线图和产业链构成图,初步绘制了我国食用菌产业的技术路线图,同时对我国食用菌产业发展所面临的知识产权与保护、资金与融资、市场与环境等进行了分析,最后提出了加速发展我国食用菌产业的建议。     

浅谈大学生课外科研活动对创新人才培养模式探索的体会

大学生的创新能力培养对于培育创新型人才具有极其重要的意义。本文旨在通过讲述指导学生参与课外实验的体会,探索一种高效合理的大学生创新型人才培养模式,为提高大学生综合素质、培养创新型人才提供探索经验。     

基于中国食用菌产业发展的食用菌学科建设探讨

食用菌产业的兴起和发展是人类文明进步带来的产物。经过百余年的发展,食用菌产业已经成为中国农业种植业中一种重要生产方式,中国也成为全球最重要的食用菌生产国和消费国。在新的历史时期全面总结中国食用菌产业发展历程将有助于探索产业的高质量可持续发展之路。文中概况回顾了中国食用菌产业发展经历的4个历史阶段并总结了其主要的发展特征,并展望了中国食用菌产业在传统农业向现代农业转变的历史时期肩负的新的历史使命。在此基础上,探讨了食用菌学科建设的历史机遇、时代意义、建设任务、专业方向和重点内容等。中国食用菌产业的发展为食用菌学科建设提供了前所未有的发展机遇和迫切需求,但是迄今为止食用菌学科还没有形成一个比较完整的体系。希望本文能够在共同探讨食用菌学科建设路径方面起到抛砖引玉的作用,从而共同推动我国食用菌学科的建设。     

贫困山区食用菌产业高质量发展对策研究

为解决贫困山区食用菌产业发展中存在的生产管理粗放、优质优品意识不强、包装标识不科学、农产品品牌建设滞后等问题,实现食用菌产业高质量发展,从历史渊源、种植习惯、政策支持等角度,分析商洛市食用菌产业发展历程。在此基础上,结合贫困山区食用菌产业发展特点,对高质量发展存在的生产管理质量不高、标准化生产程度低、产业链条延伸拓展不足等问题进行探讨。从发挥政府职能、落实政策保障、培育职业农民、扶持龙头企业、加强投入品监管、强化全程质量控制、培育农产品品牌等方面提出高质量发展对策。     

生物技术类应用型人才培养模式的思考

随着科技的发展和现代化仪器的出现,生物技术类传统的培养模式已经不适应现代社会对人才的需求,培养创新型人才是目前地方高等学校的当务之急,如何培养新型人才必须转变教育观念,树立正确的教育教学思想;以应用型人才培养为主要目标,努力探索产、学、研合作的培养模式。     

食用菌液体菌种的制作

在食用菌生产中,利用固体培养料培育的菌种,称为固体菌种。现在通用的斜面菌种、玻璃瓶菌种、塑料袋菌种,都是固体菌种。固体菌种的生产,不需大型复杂设备,而且方法简便,因此是食用菌菌种生产的主要方式。与固体菌种相对应的是液体菌种。将母种接种到     

食用菌学校企合作模块教学探索与实践

针对食用菌产业本科层次应用型高素质专业人才培养目标,分析实施食用菌学校企合作模块教学的必要性以及宁德师范学院实施的可行性,从课程体系创新、教学内容设置、现代教学手段运用、模块教学、双师型教师培养、校企合作共赢模式构建等方面,探索与实践食用菌学校企合作、模块教学的教学改革,取得了较好的效果,为推动食用菌学应用型人才培养教学模式改革提供参考。     

一种食用菌菌种简易分离方法介绍

采用 10 0℃无菌操作和普通房间内灯下进行操作 ,从香菇菌盖分离得纯净的试管菌种 ,方法简便。     

Growth promotion of the edible fungus Pleurotus ostreatus by fluorescent pseudomonads

Bacteria were isolated from the mycelial surface of Pleurotus ostreatus and their role in fruiting body induction (fructification) of the edible mushroom P. ostreatus was investigated. Analysis of the bacterial community that colonized the mycelium showed that the species composition and numbers of culturable bacteria differed according to the developmental stage of P. ostreatus. In particular, the population size of fluorescent pseudomonads increased during fruiting body induction. An experiment showed that inoculation of pure cultures of the mycelium with strains of fluorescent Pseudomonas spp. isolated from the mycelial plane of commercially produced mushrooms promoted the formation of primordia and enhanced the development of the basidiome of P. ostreatus. Results of this research strongly suggest that inoculation of the mycelium with specific bacteria may have beneficial applications for mushroom production.     

Optimizing edible fungal growth and biodegradation of inedible crop residues using various cropping methods

Long-term manned space flights to Mars require the development of an advanced life support (ALS) ecosystem including efficient food crop production, processing and recycling waste products thereof. Using edible white rot fungi (EWRF) to achieve effective biomass transformation in ALS requires optimal and rapid biodegradative activity on lignocellulosic wastes. We investigated the mycelial growth of Lentinula edodes and Pleurotus ostreatus on processed residues of various crops under various cropping patterns. In single cropping, mycelial growth and fruiting in all strains were significantly repressed on sweet potato and basil. However, growth of the strains was improved when sweet potato and basil residues were paired with rice or wheat straw. Oyster mushroom (Pleurotus) strains were better than shiitake (L. edodes) strains under single, paired, and mixed cropping patterns. Mixed cropping further eliminated the inherent inhibitory effect of sweet potato, basil, or lettuce on fungal growth. Co-cropping fungal species had a synergistic effect on rate of fungal growth, substrate colonization, and fruiting. Use of efficient cropping methods may enhance fungal growth, fruiting, biodegradation of crop residues, and efficiency of biomass recycling.     

Cultivation of mushrooms of edible ectomycorrhizal fungi associated with Pinus densiflora by in vitro mycorrhizal synthesis

Edible mushroom fungi in the genera Lyophyllum, Tricholoma, Leucopaxillus, Suillus, Rhizopogon, Lactarius, and Morchella were tested for mycorrhization with Pinus densiflora in vitro. Most of the tested fungi in the genera Lyophyllum, Tricholoma, Suillus, Rhizopogon, and Lactarius formed ectomycorrhizas 2–4 months after fungal inoculation. Mycorrhizal seedlings were then acclimatized in open-pot soil under growth-chamber conditions. Almost all mycorrhizal seedlings sustained their symbiont and developed new mycorrhizas for 8–9 months after transplantation. Under these conditions, more than half of the tested species formed primordia and Tricholoma flavovirens, Rhizopogon rubescens, and Lactarius akahatsu developed basidiocarps with young host plants. Accepted: 28 November 2000     

In vitro cultivation and fruit body formation of the black bolete, Phlebopus portentosus, a popular edible ectomycorrhizal fungus in Thailand

The tropical black bolete Phlebopus portentosus is highly favored in the cuisine of northern Thailand. It is suspected to form ectomycorrhizae with many host trees. Mycelium of P. portentosus isolated from a basidiome in Chiang Rai Province in 2003 grew well on modified Gamborg, modified Melin–Norkans, and Murashige and Skoog media at 30°C and at pH 4. In vitro fructification of P. portentosus on sorghum grain medium without a host plant is presented for the first time. Basidiomes emerged 3 months after inoculation on the medium, and the produced basidiospores germinated on agar, indicating the completion of its life cycle in vitro without a host. Five putative host plants (Castanopsis tribuloides, Dipterocarpus alatus, Dimocarpus longan, Pinus kesiya, and Syzygium cumini) were inoculated with mycelium on sorghum grain medium in a greenhouse to confirm its ectomycorrhizal status. Ectomycorrhizal roots were observed only on Pinus kesiya, suggesting that P. portentosus may be facultatively ectomycorrhizal. Identification of the synthesized ectomycorrhizae was confirmed by PCR amplification of ITS with a designed specific primer (HAR2A).     

Kinetic models and process parameters for ultrasound-assisted extraction of water-soluble components and polysaccharides from a medicinal fungus

This study was on the kinetics and process parameters for ultrasound-assisted extraction (UAE) of water-soluble components and polysaccharides (PS) from the dry mycelium of a medicinal fungus, Cordyceps sinensis Cs-HK1. Four process variables (factors) were evaluated at different levels, ultrasound intensity (2.44–44.1 W/cm²), temperature (40–70 °C), solid particle size (156.5–750 μm), and solid-to-liquid ratio (1/30–1/70 g/mL). The experimental data of yields versus time in most cases were fitted closely to two empirical kinetic models for solid–liquid extraction, parabolic diffusion equation (y = y_o + y₁t^1/2) and power law (y = βtⁿ) with high correlation coefficients (R²) of 0.95–0.99 for total extract yield, and 0.90–0.96 for PS yield. The PS yield was increased more significantly than the total extract yield with the ultrasound intensity. Reducing the particle size and increasing the extraction temperature led to a higher yield and extraction rate; increasing the solid-to-liquid ratio (or decreasing the liquid volume) increased the PS yield and extraction rate but had little influence on the total extract. Significant correlations were found between extraction rate (dy/dt) and ultrasound power density (P/V), and between extract yield (y) and energy density (Pt/V). The kinetic and process parameters are useful for rational design and efficient operation of UAE processes.     

食用菌鲜味物质研究进展

本文介绍了食用菌鲜味物质的研究进展,可以为食用菌调味品的开发提供理论基础和指导。文章主要综述了食用茼鲜味物质氨基酸和核苷酸的组成、呈鲜特点、提取以及食用菌在调味品中的开发现状。食用菌中氨基酸和核苷酸类的含量都比较高,是食用菌重要的鲜味物质。这些鲜味物质的酶法提取比传统方法的效果好、提取率高。当今食用菌调味品生产工艺简单,大多为粗加工品,且食用菌中的鲜味物质和其它的功能性成分没有充分释放出来,需要研发新方法来充分释放其中的鲜味物质及其它的营养成分,并且要加强食用菌抽提物产品研制的新技术。     

An overview of the South Korean edible insect food industry: challenges and future pricing/promotion strategies

The purpose of this paper is to provide an overview of the edible insect industry in South Korea and present suggestions for future pricing and promotion strategies. In the first section of this paper, this study outlines the current status and challenges of the edible insect industry in the food market, the material market, the animal feed market, and the medicinal market. The second section of this paper suggests different pricing and promotion strategies for each market segment. This study describes how the consideration of personal traits, information framing, and increasing familiarity can enhance consumer consumption of insect‐based foods.     

真菌菌丝发酵液抗氧化活性检测

目的检测长期保存的食用真菌发酵液中超氧化物歧化酶(SOD)活性和谷胱苷肽过氧化物酶(GSH-Px)活性。方法选取3株经实验室长期保存的食用真菌发酵液,采用邻苯三酚自氧化法测SOD酶活性;用二硫代二硝基苯甲酸(DTNB)直接法测GSH-Px酶活性。结果3种发酵液中SOD酶活性和GSH-Px酶活性均为阳性。结论食用菌发酵液中不仅测得SOD,还含有GSH-Px,而且经长期保存仍有很强的酶活性。     

Amino acid determination in some edible Mexican insects

Summary The amino acid contents of edible insects from different provinces of Mexico and reference proteins were analysed by reversed-phase high-performance liquid chromatography and ion exchange chromatography. The insect amino acid contents were higher than the adult requirements indicated by the WHO/FAO pattern.     

表现性评价在食用菌栽培教学中的应用

表现性评价作为一种新的评价方式,主要关注评价过程中学生的知识综合应用和批判性思维等高阶认知能力,目前已成为西方发达国家的主流教育评价方式。本文介绍食用菌栽培教学中表现性评价的实施方法,包括确定表现性评价的具体目标、评价的任务和设计表现性评价量表等。研究表明,表现性评价对提高学生的学习兴趣和学生多种能力的发展起到了促进作用。