摘要
本文敍述以液內培養蕈菌絲之各種方法，影響産品的香味與營養之因素，以及對於將來大規模培養之展望。
關鍵字
無資料並列摘要
This article covers the characteristics of the various processes proposed for submerged culture of mushrooms factors affecting the flavor and nutritive value of the final product, and future prospects for the development of this fermentation process on a large scale.