Current progress on truffle submerged fermentation: a promising alternative for its fruiting bodies

• 作 者: Ya-JieTang;Rui-SangLiu;
• 机 构: Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology,
• 出 处: 第六届全国微生物资源学术暨国家微生物资源平台运行服务研讨会
• 发表日期: 2014年期

　　Truffle (Tuber spp.), also known as "underground gold", is very popular with cuisines because of its unique and characteristic aroma.Nowadays, truffle fruiting bodies are mostly obtained from the nature and semi-artificial simulation cultivated.However, the former is scarce, and the latter is time-consuming which usually takes 4-12 years to harvest the fruiting body.Truffle submerged fermentation process was firstly developed in our lab as the alternative method for its fruiting bodies.This review focuses on the current truffle submerged fermentation process.