【作者】 李柚； 张劲松； 刘艳芳； 颜梦秋； 谭贻； 冯杰；

【Author】 LI You;ZHANG Jingsong;LIU Yanfang;YAN Mengqiu;TAN Yi;FENG Jie;Institute of Edible Fungi,Shanghai Academy of Agricultural Sciences,National Engineering Research Center of Edible Fungi,Key Laboratory of Edible Fungi Resources and Utilization(South),Ministry of Agriculture;College of Food Science,Shanghai Ocean University;

【机构】 上海市农业科学院食用菌研究所国家食用菌工程技术研究中心农业农村部南方食用菌资源利用重点实验室； 上海海洋大学食品学院；

【摘要】 随着全球人口增长和健康饮食需求的提升,优质蛋白质资源的开发成为研究热点。菌丝体培养肉作为一种新兴的替代蛋白,因其高蛋白含量、纤维状结构和低环境负荷特性,展现出巨大的产业化潜力。本文综述了菌丝体的营养健康价值,详细阐述了菌种的选育与发酵工艺优化、菌丝体培养肉加工技术。最后,本文总结了国内外产业化现状,指出我国在该领域的不足与未来发展方向。菌丝体培养肉在技术突破、政策协同与市场推广的多重驱动下,有望成为可持续蛋白质供应的重要途径。更多还原

【Abstract】 With the growth of the global population and the increasing demand for healthy diets,the development of high-quality protein resources has become a research hotspot.As an emerging alternative protein,myceliumcultured meat exhibits enormous industrialization potential due to its high protein content,fibrous structure,and low environmental impact.This paper reviews the nutritional and health value of mycelium,elaborates on the selection and breeding of strains,optimization of fermentation processes,and processing techniques for myceliumcultured meat.Finally,it summarizes the current status of industrialization domestically and internationally,pointing out the shortcomings in China’s development in this field and proposing future directions.Driven by technological breakthroughs,policy support,and market promotion,mycelium-cultured meat is expected to become an important pathway for sustainable protein supply.更多还原