酱油渣微生物高效转化研究进展  

Research Progress on Efficient Microbial Transformation of Soy Sauce Lees

作　　者：吴昌正 关梓杰 童星 Wu Changzheng;Guan Zijie;Tong Xing(Guangdong Haitian Innovation Technology Limited Company,Foshan 528000;Key Laboratory of Advanced Technology Enterprise of Guangdong Seasoning Food Bio Fermentation,Foshan 528000,China)

机构地区：[1]广东海天创新技术有限公司,广东佛山528000 [2]广东省调味食品生物发酵先进技术企业重点实验室,广东佛山528000

出　　处：《广东化工》2022年第21期111-113,121,共4页Guangdong Chemical Industry

基　　金：广东省重点领域研发计划项目(2020B020226009)。

摘　　要：酱油渣是酱油生产的副产物,仍含有一定的营养但具有高盐特性,如何处理并利用大量的酱油渣一直是行业难题。利用微生物对酱油渣进行转化是使其可再利用的一个重要方式。微生物的转化可以改变酱油渣的成分组成,例如蛋白质含量提高、纤维素含量降低等,亦可改变酱油渣的风味特征,进而提高酱油渣的利用价值,如开发成高蛋白动物饲料。本文对酱油渣的转化再利用研究进展进行了综述,包括使用酵母菌、曲霉菌、大型真菌、乳酸菌、芽孢杆菌等,可为更好地研究微生物转化技术提高酱油渣利用价值提供参考。Soy sauce lees is the by-product of soy sauce production. It still contains certain nutrition, but has high concentration of salt. How to handle and utilize a large quantity of soy sauce lees has always been a difficult problem in the industry. Transformation of soy sauce lees using microorganisms is one of the most important technologies for its reusing. Upon transformation, the composition of soy sauce lees could be altered, such as increasing the protein content,decreasing the cellulose content and changing the flavor characteristics. Therefore, expanding the possibility of soy sauce lees for further application, for example,developing into high protein feed. The research progress of transformation and utilization of soy sauce lees was summarized in this paper, including using different microorganisms, such as yeast, aspergillus, fungi, lactic acid bacteria, and bacillus, which will provide a reference for better research on microbial transformation to improve the utilization value of soy sauce residues.

关 键 词：酱油渣 微生物 生物转化 研究进展 

分 类 号：TQ[化学工程]