The Application of Fermentation Technology in Traditional Chinese Medicine: A Review

作者：Lin Li, Li Wang, Wenxiang Fan, Yun Jiang, Chao Zhang, Jianghua Li, Wei Peng, Chunjie Wu · 发表于：The American Journal of Chinese Medicine · 年份：2020 · DOI：10.1142/s0192415x20500433 · 被引用次数：182 · 研究领域：Ginseng Biological Effects and Applications、Pharmacological Effects of Natural Compounds、Traditional Chinese Medicine Analysis

In Chinese medicine, fermentation is a highly important processing technology whereby medicinal herbs are fermented under appropriate temperature, humidity, and moisture conditions by means of the action of microorganisms to enhance their original characteristics and/or produce new effects. This expands the scope of such medicines and helps them to meet the stringent demands of clinical application. Since ancient times, Chinese medicine has been made into Yaoqu to reduce its toxicity and increase its efficiency. Modern fermentation technologies have been developed on the basis of traditional fermentation techniques and modern biological technology, and they can be divided into solid fermentation, liquid fermentation, and two-way fermentation technologies according to the fermentation form employed. This review serves as an introduction to traditional fermentation technology and its related products, modern fermentation technologies, and the application of fermentation technology in the field of Chinese medicine. Several problems and challenges facing the field are also briefly discussed.