Advances in Application of Steam Explosion Technology in Edible Mushroom Industry

Authors

Jie YANG, College of Life Sciences , Fujian Agriculture and Forestry University , Fuzhou 350002 , China;Institute of Food Science and Technology , Fujian Academy of Agricultural Sciences , Fuzhou 350003 , China
Na ZHENG, College of Life Sciences , Fujian Agriculture and Forestry University , Fuzhou 350002 , China;Institute of Food Science and Technology , Fujian Academy of Agricultural Sciences , Fuzhou 350003 , China
Chunmei LAI, College of Life Sciences , Fujian Agriculture and Forestry University , Fuzhou 350002 , China;Institute of Food Science and Technology , Fujian Academy of Agricultural Sciences , Fuzhou 350003 , China
Mingyi LIU, Institute of Food Science and Technology , Fujian Academy of Agricultural Sciences , Fuzhou 350003 , China;College of Food Science , Fujian Agriculture and Forestry University , Fuzhou 350002 , China
Shibo LI, Institute of Food Science and Technology , Fujian Academy of Agricultural Sciences , Fuzhou 350003 , China;College of Food Science , Fujian Agriculture and Forestry University , Fuzhou 350002 , China
Shanshan WEI, Institute of Food Science and Technology , Fujian Academy of Agricultural Sciences , Fuzhou 350003 , China;College of Food Science , Fujian Agriculture and Forestry University , Fuzhou 350002 , China
Pufu LAI, Institute of Food Science and Technology , Fujian Academy of Agricultural Sciences , Fuzhou 350003 , China
Zheng XIAO, Institute of Food Science and Technology , Fujian Academy of Agricultural Sciences , Fuzhou 350003 , ChinaFollow

Corresponding Author(s)

肖正（1988—），男，博士，助理研究员，主要从事食用菌加工研究。E-mail：1019266760@qq.com

Abstract

Steam explosion technology,an emerging physical pretreatment method,is increasingly applied in the edible mushroom industry.This technology subjects materials to instantaneous explosion under high-temperature and high-pressure steam,significantly improving their physical structures and chemical composition.It exhibits unique strengths in modifying edible mushroom cultivation substrates,extracting active compounds,and utilizing by-products as resources. This provides a new technical path for the high-quality development of the edible mushroom industry.The author primarily summarizes the equipment,principles,and influencing factors of steam explosion technology,as well as its diverse roles in modifying cultivation substrates,extracting active substances from edible mushrooms,and achieving high-value utilization of edible mushroom by-products.The aim is to promote positive development across all segments of the edible mushroom industry,achieving a win-win scenario for both economic and ecological benefits.

Publication Date

10-15-2025

First Page

1

Last Page

9

DOI

10.12441/spyswjs.20250729001

Recommended Citation

YANG, Jie; ZHENG, Na; LAI, Chunmei; LIU, Mingyi; LI, Shibo; WEI, Shanshan; LAI, Pufu; and XIAO, Zheng (2025) "Advances in Application of Steam Explosion Technology in Edible Mushroom Industry," Journal of Food Science and Biotechnology: Vol. 44: Iss. 10, Article 1.
DOI: 10.12441/spyswjs.20250729001
Available at: https://spsw.spyswjs.cnjournals.com/journal/vol44/iss10/1

References

［1］ LUO J H，CHEN L J.Status and development of spent mushroom substrate recycling：a review［J］.Journal of the Air & Waste Management Association，2024，74（12）：843-860.
［2］ 李平英，葛颜祥，张化楠.食用菌产业发展：从农业时代到数智化时代 ［J］.山东农业大学学报 （社会科学版 ），2025，27（1）：70-75，173.LI P Y，GE Y X，ZHANG H N.Development of edible fungi industry：from the agricultural era to the digital age［J］.Journal of Shandong Agricultural University （Social Science Edition ），2025，27（1）：70-75，173.（in Chinese ）
［3］ BALAN V，ZHU W H，KRISHNAMOORTHY H，et al.Challenges and opportunities in producing high-quality edible mushrooms from lignocellulosic biomass in a small scale［J］.Applied Microbiology and Biotechnology，2022，106（4）：1355 -1374.
［4］ DONG Y T，MIAO R Y，FENG R C，et al.Edible and medicinal fungi breeding techniques，a review：current status and future prospects ［J］.Current Research in Food Science，2022，5：2070 -2080.
［5］ SOUSA A S，ARAÚJO-RODRIGUES H，PINTADO M E.The health-promoting potential of edible mushroom proteins［J］.Current Pharmaceutical Design，2023，29（11）：804-823.
［6］ 武文璇，于贤龙，李青，等.食用菌精深加工现状及发展对策研究 ［J］.农业装备与车辆工程，2024，62（9）：9-13.WU W X，YU X L，LI Q，et al.The current status and development countermeasures of edible fungi intensive processing ［J］.Agricultural Equipment & Vehicle Engineering，2024，62（9）：9-13.（in Chinese ）
［7］ MA G X，YANG W J，MARIGA A M，et al.Purification，characterization and antitumor activity of polysaccharides from Pleurotus eryngii residue［J］.Carbohydrate Polymers，2014，114：297-305.
［8］ ANTUNES F，MARÇAL S，TAOFIQ O，et al.Valorization of mushroom by-products as a source of value- added compounds and potential applications ［J］.Molecules，2020，25（11）：2672.
［9］ 赵鹏成，易军鹏，李欣，等.花生壳木犀草素蒸汽爆破预处理工艺优化及结构分析 ［J］.食品与机械，2019，35（7）：181-186，192.ZHAO P C，YI J P，LI X，et al.Optimization of steam explosion pretreatment of peanut shell and its effect on physicochemical properties of luteolin ［J］.Food & Machinery，2019，35（7）：181-186，192.（in Chinese ）
［10］ 李必琼，尹和山，魏显威.油茶壳制备食用菌栽培基质方法：CN111972214 A［P］.2020 -11-24.
［11］ 张晓瑾.食用菌绿色高产种植关键技术研究 ［J］.种子科技，2024，42（14）：82-84.ZHANG X J.Study on key techniques of green and high-yield cultivation of edible fungi ［J］.Seed Science & Technology，2024，42（14）：82-84.（in Chinese ）
［12］ 范祺，张博华，王丽，等.蒸汽爆破对瓦尼桑黄子实体多糖提取及降血糖功效影响 ［J］.食品研究与开发，2024，45（7）：150-157.FAN Q，ZHANG B H，WANG L，et al.Effect of steam explosion on the extraction of polysaccharide from Sanghuangporus vaninii fruiting body and its hypoglycemic efficacy［J］.Food Research and Development，2024，45（7）：150-157.（in Chinese ）
［13］ WANG C R，LIN M F，YANG Q Y，et al.The principle of steam explosion technology and its application in food processing by-products ［J］.Foods，2023，12（17）：3307.
［14］ 王晶，匡楚玉，夏智慧，等.蒸汽爆破燕麦体外消化特性及其对高脂诱导小鼠肥胖的影响 ［J］.食品与机械，2025，41（5）：121-126.WANG J，KUANG C Y，XIA Z H，et al.In vitro digestion characteristics of steam-exploded oats and their effects on obesity induced by high-fat diet in mice ［J］.Food & Machinery，2025，41（5）：121-126.（in Chinese ）
［15］ INSEEMEESAK B，AREEPRASERT C.Fiber extraction and energy recovery from Cocos nucifera Linn mesocarp residues employing steam explosion and anaerobic digestion［J］.Industrial Crops and Products，2020，147：112180.
［16］ ZIEGLER-DEVIN I，CHRUSCIEL L，BROSSE N.Steam explosion pretreatment of lignocellulosic biomass：a mini-review of theorical and experimental approaches［J］.Frontiers in Chemistry，2021，9：705358.
［17］ 孙金淏，焦文雅，吴超，等.蒸汽爆破对膳食纤维的影响及应用研究进展 ［J］.食品工业科技，2023，44（20）：449-457.SUN J H，JIAO W Y，WU C，et al.Research progress in the effect of steam explosion on dietary fiber and its application ［J］.Science and Technology of Food Industry，2023，44（20）：449-457.（in Chinese ）
［18］ 张博华，张明，范祺，等.蒸汽爆破超声波复合提取灵芝多糖及抗氧化活性 ［J］.食品工业，2021，42（8）：125-129.ZHANG B H，ZHANG M，FAN Q，et al.Extraction of polysaccharide from Ganoderma lucidum and its antioxidant activity by steam explosion combined with ultrasonic ［J］.The Food Industry，2021，42（8）：125-129.（in Chinese ）
［19］ 倪立颖，胡付侠，孙梦雪，等.蒸汽爆破预处理金针菇菇脚多糖提取工艺优化及其抗炎活性 ［J］.食品科技，2025，50（3）：190-198.NI L Y，HU F X，SUN M X，et al.Optimization of extraction process and anti-inflammatory activity of polysaccharide from Flammulina velutipes mycorrhizae with steam explosion pretreatment ［J］.Food Science and Technology，2025，50（3）：190-198.（in Chinese ）
［20］ ZHANG Y P，YANG R J，ZHAO W，et al.Application of high density steam flash-explosion in protein extraction of soybean meal ［J］.Journal of Food Engineering，2013，116（2）：430-435.
［21］ 石敏.灵芝蒸汽爆破提取技术的研究及产物安全性评价［D］.无锡：江南大学，2014.
［22］ NODA Y，ASADA C，SASAKI C，et al.Extraction method for increasing antioxidant activity of raw garlic using steam explosion ［J］.Biochemical Engineering Journal，2013，73：1-4.
［23］ 匡凤姣，康宗华，蒋富强，等.槟榔粉及其制备方法与应用、槟榔培养基及其应用：CN115500207 A［P］.2022 -12-23.
［24］ 侯晨，彭宇涛，张谦，等.一种基于龙脑型阴香残渣栽培食用菌的方法：CN119422769 A［P］.2025 -02-14.
［25］ 王香君，殷浩，蒲军，等.DNJ高保留和高营养价值的桑枝食用菌栽培料及其制备方法：CN117770061 B［P］.2024 -09-06.
［26］ 沈宇健，张蕾，景思佳，等.蒸汽爆破预处理对樟芝液体培养的影响 ［J］.浙江林业科技，2019，39（4）：9-16.SHEN Y J，ZHANG L，JING S J，et al.Effect of steam explosion of Cinnamomum bodinieri branch on liquid culture of Ganoderma camphoratum ［J］.Journal of Zhejiang Forestry Science and Technology，2019，39（4）：9-16.（in Chinese ）
［27］ 苏洪泉，薛红梅，孟浩然.一种用高粱米制备食用菌培养料的方法：CN106747924 A［P］.2017 -05-31.
［28］ 李志和，张丽，李鑫，等.培养基组成对里氏木霉合成纤维素酶的影响 ［J］.林产化学与工业，2011，31（3）：55-59.LI Z H，ZHANG L，LI X，et al.Effect of medium components on cellulase production by Trichoderma reesei［J］.Chemistry and Industry of Forest Products，2011，31（3）：55-59.（in Chinese ）
［29］ 高炯.一种用于食用菌栽培的秸秆砖及其制备方法：CN107540276 B［P］.2020 -09-11.
［30］ SUWANNARACH N，KUMLA J，ZHAO Y，et al.Impact of cultivation substrate and microbial community on improving mushroom productivity：a review ［J］.Biology，2022，11（4）：569.
［31］ 赵光辉，方洪枫，陈剑，等.平菇栽培技术发展与栽培原料消毒、灭菌技术的创新 ［J］.食药用菌，2019，27（2）：122-124.ZHAO G H，FANG H F，CHEN J，et al.Development of cultivation technique of Pleurotus ostreatus and technical innovation of substrate disinfection and sterilization ［J］.Edible and Medicinal Mushrooms，2019，27（2）：122-124.（in Chinese ）
［32］ 吴晟峣，叶子坤，谢唯祎，等.可食用真菌多糖对鼠李糖乳酪杆菌 GG增殖及代谢的影响 ［J］.食品与生物技术学报，2025，44（5）：87-94.WU S Y，YE Z K，XIE W Y，et al.Effects of edible fungal polysaccharides on the proliferation and metabolism of Lactobacillus rhamnosus GG［J］.Journal of Food Science and Biotechnology，2025，44（5）：87-94.（in Chinese ）
［33］ 裴龙英，刘伟，王思丹，等.低共熔溶剂在食用菌多糖提取中的应用研究进展 ［J］.食品与机械，2025，41（5）：198-206.PEI L Y，LIU W，WANG S D，et al.Research progress on deep eutectic solvents in extraction of polysaccharides from edible mushrooms ［J］.Food & Machinery，2025，41（5）：198-206.（in Chinese ）
［34］ 梁结桦，杜冰.蒸汽爆破茯苓多糖提取工艺优化 ［J］.粮食与油脂，2021，34（12）：73-77.LIANG J H，DU B.Optimization of extraction process of Poria cocos polysaccharide by steam explosion ［J］.Cereals & Oils，2021，34（12）：73-77.（in Chinese ）
［35］ 乔洁，牛小庆，张旭，等.蒸汽爆破处理对香菇成分及香菇蛋糕品质的影响 ［J］.食品安全质量检测学报，2018，9（17）：4681 -4685.QIAO J，NIU X Q，ZHANG X，et al.Effect of steam explosion treatment on Letinous edodes components and Letinous edodes cake［J］.Journal of Food Safety & Quality，2018，9（17）：4681 -4685.（in Chinese ）
［36］ 罗羽，刘利平，冯杰，等.不同预处理对荷叶离褶伞水提残渣多糖理化性质及免疫活性的影响 ［J］.食用菌学报，2024，31（4）：75-84.LUO Y，LIU L P，FENG J，et al.Effects of different pretreatment methods on physicochemical properties and immunomodulatory activity of polysaccharides from water extraction residue of Lyophyllum decastes ［J］.Acta Edulis Fungi，2024，31（4）：75-84.（in Chinese ）
［37］ 郑培英.食用菌多糖高效提取及复合多糖缓解体力疲劳活性研究 ［D］.福州：福建农林大学，2024.
［38］ QIANG Y Y，HE M Y，ZHANG S Y，et al.Pressure-controlled steam explosion as pretreatment for efficient extraction of Tremella fuciformis polysaccharide：structure and bioactivity ［J］.International Journal of Biological Macromolecules，2024，280（2）：135766.
［39］ HUANG Z R，QIANG Y Y，ZHANG S Y，et al.Steam explosion pretreatment of polysaccharide from Hypsizygus marmoreus：structure and antioxidant activity ［J］.Foods，2024，13（13）：2086.
［40］ QIU J Q，ZHENG P Y，DAI W Z，et al.Steam explosion-assisted extraction of polysaccharides from Pleurotus eryngii and its influence on structural characteristics and antioxidant activity ［J］.Foods，2024，13（8）：1229.
［41］ 张明，熊永星，孟晓峰，等.蒸汽爆破耦合超微粉碎技术对灵芝子实体粉体品质及理化特性的影响 ［J］.食品科技，2021，46（12）：69-76.ZHANG M，XIONG Y X，MENG X F，et al.Effect of steam explosion coupled ultrafine grinding technology on the powder quality and physical and chemical properties of Ganoderma lucidum fruit body ［J］.Food Science and Technology，2021，46（12）：69-76.（in Chinese ）
［42］ RANGSINTH P，SHARIKA R，PATTARACHOTANANT N，et al.Potential beneficial effects and pharmacological properties of ergosterol，a common bioactive compound in edible mushrooms ［J］.Foods，2023，12（13）：2529.
［43］ 张新月，陈杭君，牛犇，等.UPLC-MS/MS 柱前衍生对食用菌中麦角甾醇含量的影响 ［J］.食品与机械，2025，41（6）：36-43.ZHANG X Y，CHEN H J，NIU B，et al.Effect of UPLC-MS/MS pre-column derivatization on ergosterol content in edible fungi ［J］.Food & Machinery，2025，41（6）：36-43.（in Chinese ）
［44］ LIU W X，NIU J H，HAN F M，et al.Steam explosion-assisted extraction of ergosterol and polysaccharides from Flammulina velutipes （golden needle mushroom ） root waste［J］.Foods，2024，13（12）：1860.
［45］ 班鑫荣，杨焱，李文，等.纳米粉碎对 3种食用菌风味特征及减盐增鲜效果的影响 ［J］.食品与机械，2024，40（1）：23-32，39.BAN X R，YANG Y，LI W，et al.Effect of flavor characteristics and salt reduction and flavor enhancement of three edible fungi by nano-pulverization ［J］.Food & Machinery，2024，40（1）：23-32，39.（in Chinese ）
［46］ 孙梦雪，倪立颖，黄裕鸿，等.蒸汽爆破处理对金针菇菇脚游离氨基酸及挥发性风味成分的影响 ［J］.中国果菜，2023，43（8）：34-41.SUN M X，NI L Y，HUANG Y H，et al.Effects of steam explosion on free amino acids and flavor components of Flammulina velutipes stembase ［J］.China Fruit & Vegetable，2023，43（8）：34-41.（in Chinese ）
［47］ 李迎秋，孙桂金，邴树静，等.一种固体食用菌增鲜调味品及其制备方法：CN117796516 B［P］.2025 -03-21.
［48］ LIU T T，DING K L，ZHOU X Y，et al.Steam explosion pretreatment of soy sauce residue for improving the soybean paste flavor ［J］.LWT-Journal of Food Science and Technology，2021，149：111914.
［49］ WANG C R，LIN M F，LI Y B，et al.Improvement of soluble dietary fiber quality in Tremella fuciformis stem by steam explosion technology：an evaluation of structure and function［J］.Food Chemistry，2024，437（1）：137867.
［50］ LIN M F，WANG C R，WU W F，et al.Quality，improvement of soluble dietary fiber from Dictyophora indusiata by-products by steam explosion and cellulase modification：structural and functional analysis ［J］.Food Chemistry，2024，25：102084.
［51］ CHEN H，LIU X L，LIU J Y，et al.Study on the structure and adsorption characteristics of the complex of modified Lentinus edodes stalks dietary fiber and tea polyphenol［J］.Food Chemistry，2025，468：142321.
［52］ 何晓琴，李苇舟，夏晓霞，等.蒸汽爆破预处理的苦荞麸皮不溶性膳食纤维理化特性及结构研究 ［J］.食品与发酵工业，2020，46（18）：47-53.HE X Q，LI W Z，XIA X X，et al.Study on physicochemical properties and structure of insoluble dietary fiber from Tartary buckwheat bran pretreated by steam explosion ［J］.Food and Fermentation Industries，2020，46（18）：47-53.（in Chinese ）
［53］ ASADA C，ASAKAWA A，SASAKI C，et al.Characterization of the steam-exploded spent Lentinus edodes mushroom medium and its efficient conversion to ethanol［J］.Bioresource Technology，2011，102（21）：10052 -10056.
［54］ 王星.预处理对水稻秸秆 /金针菇菌糠产沼气的影响研究［D］.北京：中国农业科学院，2017.
［55］ WANG Z X，LI J M，WANG P P，et al.Steam explosion-treated mushroom substrat e for robust and water-resistant wood composites ［J］.Sustainable Materials and Technologies，2024，40：e00992.