Abstract：
Filamentous fungi are a group of eukaryotic microorganisms widely found in nature. Some filamentous fungi have been developed as \"cell factories\" and extensively used for the production of recombinant proteins, organic acids, and secondary metabolites due to their strong protein secretion capabilities or effective synthesis of many natural products. The growth morphology of filamentous fungi significantly influences the quality and quantity of fermented products. Previous research conducted by the authors\' group revealed that an increase in hyphal branches leads to enhanced protein secretion during liquid fermentation. With the development of morphological engineering of filamentous fungi, an increasing number of studies have focused on modifying fungal mycelium morphology to improve the yield of target metabolites during fermentation. While there have been a few reviews on the relationship between fungal fermentation morphology and productivity, research in this area is rapidly developing and requires updates. The paper presents a comprehensive review of domestic and international research reports, along with the authors\' own research findings, to systematically review the morphological patterns of filamentous fungi, the impact of fungal morphology on industrial fermentation, as well as methods and strategies for regulating mycelial morphology. The aim of this review is to enhance the understanding of relevant domestic scholars regarding the morphological development of filamentous fungi and provide ideas for the rational engineering of fungal strains suitable for industrial fermentation.
摘要：
丝状真菌是一类广泛存在于自然界中的真核微生物。一些丝状真菌已被开发为“细胞工厂”，并广泛用于生产重组蛋白，有机酸,和次生代谢产物由于其强大的蛋白质分泌能力或许多天然产物的有效合成。丝状真菌的生长形态显著影响发酵产品的质量和数量。作者小组先前进行的研究表明，菌丝分支的增加导致液体发酵过程中蛋白质分泌的增加。随着丝状真菌形态工程的发展,越来越多的研究集中在改变真菌菌丝体形态，以提高发酵过程中目标代谢产物的产量。虽然有一些关于真菌发酵形态和生产力之间的关系的评论，这方面的研究正在迅速发展，需要更新。本文对国内外研究报告进行了综合评述,连同作者自己的研究结果，为了系统地回顾丝状真菌的形态模式，真菌形态对工业发酵的影响，以及调节菌丝形态的方法和策略。本文旨在提高国内相关学者对丝状真菌形态发育的认识,为合理改造适合工业发酵的真菌菌株提供思路。
