Research Progress on Food-grade Microbial Fermented Traditional Chinese Medicine

doi:10.3969/j.issn.1009-7791.2023.04.012

Subtropical Plant Science ›› 2023, Vol. 52 ›› Issue (4): 361-368.DOI: 10.3969/j.issn.1009-7791.2023.04.012

• Review • Previous Articles

Research Progress on Food-grade Microbial Fermented Traditional Chinese Medicine

ZHENG Jia-xin, ZHANG Jian^*, JIANG Bei-xian, ZHANG Yu-li, HU Jin-yu, ZHAO Yan

(College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, Zhejiang China)

Received:2023-02-02 Accepted:2023-06-30 Online:2023-08-20 Published:2023-11-28
Contact: ZHANG Jian

食品级微生物发酵中药研究进展

郑嘉馨，张建^*，蒋倍娴，章玉丽，胡锦余，赵延

(浙江万里学院生物与环境学院，浙江宁波 315100)

通讯作者: 张建
基金资助:
浙江省“生物工程”一流学科学生创新计划项目(CX2022046)；浙江省“生物工程”一流学科开放基金(No. KF2023003)；2021年浙江万里学院国家级大学生创新创业训练计划项目(202110876036)

Abstract

Abstract: Food-grade microbial fermentation of traditional Chinese medicine is the inheritance and development of traditional Chinese medicine processing. After fermented by food-grade microorganism, the extraction rate of effective components of traditional Chinese medicine was improved, the drug effect was enhanced, and the toxic and side effects were reduced. Furthermore, it also had the advantages of improving taste and saving resources. It has broad research and application prospects in breeding, medical care, cosmetics and other fields. This article reviewed the current research progress of food-grade microbial fermentation of traditional Chinese medicine, mainly from the perspectives of fermentation technology, strain breeding and medicine and food homology of traditional Chinese medicine, and analyzed the effects of current traditional Chinese medicine through fermentation on its synergistic effect, taste and application in different fields, providing development ideas and references for the follow-up research of traditional Chinese medicine.

Key words: food-grade microorganism, traditional Chinese medicine, fermentation, synergistic effect

摘要： 食品级微生物发酵中药是对传统中药炮制的传承和发展。中药经食品级微生物发酵后有效成分提取率提高、药效增强、毒副作用降低，还具有改善口感、节约资源等优势，在养殖、医疗保健、化妆品等领域拥有广阔的研究和应用前景。本文综述食品级微生物发酵中药相关研究进展，主要从发酵技术、菌种选育和药食同源性中药的角度分析发酵对其协同效应、口感等产生的影响，并总结在不同领域的应用，为后续中药的研发提供参考。

关键词: 食品级微生物, 中药, 发酵, 增效作用

CLC Number:

R931.4

ZHENG Jia-xin, ZHANG Jian, JIANG Bei-xian, ZHANG Yu-li, HU Jin-yu, ZHAO Yan. Research Progress on Food-grade Microbial Fermented Traditional Chinese Medicine[J]. Subtropical Plant Science, 2023, 52(4): 361-368.

郑嘉馨, 张建, 蒋倍娴, 章玉丽, 胡锦余, 赵延. 食品级微生物发酵中药研究进展[J]. 亚热带植物科学, 2023, 52(4): 361-368.

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Research Progress on Food-grade Microbial Fermented Traditional Chinese Medicine

食品级微生物发酵中药研究进展

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