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食用苗以其特有的鲜香风味、丰富的营养和较高的药用价值而得到世人的喜爱。笔者主要综述了国内外利用液态发酵这一生物技术在食用菌的基础研究和开发应用方面的情况。国外的研究方向大致为：食用菌菌丝体变为子实体的发育因子及内在机制、风味物质、化学成分及在医药和饲料方面的应用等。国内的研究方向包括为：供应液体菌种、医药食品工业方面的应用及提取代谢产物等。纵观国内外的研究，液态发酵这一生物技术应用于食用菌生产有着广阔的前景。
Edible Miao with its unique delicious flavor, rich nutrition and high medicinal value has been loved by the world. The author mainly summarizes the domestic and international research on the basic research, development and application of edible fungi using liquid fermentation. Foreign research directions are generally: edible fungus mycelium into fruiting bodies of the developmental factors and internal mechanisms, flavor substances, chemical composition and in medicine and feed applications. Domestic research directions include: the supply of liquid bacteria, the application of pharmaceutical food industry and the extraction of metabolites. Throughout the study at home and abroad, the liquid fermentation of biotechnology used in mushroom production has broad prospects.