豆渣的微生物发酵及应用研究进展  

Research Progress on Microbial Fermentation and Application of Soybean Residue

作　　者：屠大伟 田仕艳 牟韦 邓美林 尤琳烽 TU Dawei;TIAN Shiyan;MU Wei;DENG Meilin;YOU Linfeng(School of Environment and Resources,Chongqing Technology and Business University,Chongqing 400067,China;Chongqing Zishui Bean Products Co.,Ltd.,Chongqing 405499,China;Chongqing Wanbiao Testing Technology Co.,Ltd.,Chongqing 400714,China)

机构地区：[1]重庆工商大学环境与资源学院,重庆400067 [2]重庆紫水豆制品有限公司,重庆405499 [3]重庆万标检测技术有限公司,重庆400714

出　　处：《重庆工商大学学报(自然科学版)》2025年第2期1-8,共8页Journal of Chongqing Technology and Business University:Natural Science Edition

基　　金：重庆市开州区科技计项目(KZKJ-2022-J-10).

摘　　要：目的对豆渣在微生物发酵方面的研究现状进行阐述和总结,旨在为豆渣废弃物的再利用提供参考。方法通过查阅和分析豆渣微生物发酵相关文献,对豆渣的微生物发酵及应用研究现状进行了系统的归纳总结,主要包括豆渣的营养特性、发酵菌种、发酵方式以及微生物发酵豆渣的应用等方面,并对豆渣微生物发酵方面研究的不足和发展方向进行了分析和展望。结果研究发现:豆渣富含的膳食纤维、蛋白质、脂肪、矿物质等营养成分为微生物发酵提供了良好的物质基础,酵母菌、霉菌、乳酸菌、枯草芽孢杆菌以及食用真菌等多种微生物均可用于豆渣发酵。在实际研究中,常根据目标产物以及发酵条件等来选择适宜的菌种,且混菌发酵是发酵豆渣的最常用发酵方式。通过对发酵豆渣品质进行评价,发现经微生物发酵后,豆渣的营养价值和感官特性均得到提升,豆腥味得到很好的抑制。但目前的研究也存在一定不足,如高附加值新型豆渣发酵产品的研究以及产业化应用等方面。结论总的来说,豆渣营养丰富,微生物发酵是豆渣品质改善及其再利用价值提升的重要方法之一,具有重要的实际生产意义,但还需进一步研究来充分开发其有益价值。Objective The current research status of soybean residue in microbial fermentation was elaborated and summarized,aiming to provide a reference for the reuse of soybean dregs waste.Methods By reviewing and analyzing relevant literature on microbial fermentation of soybean residue,a systematic summary of the current research on microbial fermentation and application of soybean residue was conducted,mainly including the nutritional characteristics,fermentation strains,fermentation methods,and application of microbial fermentation of soybean residue.The shortcomings and development directions of research on microbial fermentation of soybean residue were analyzed and prospected.Results The study found that the rich nutritional components such as dietary fiber,protein,fats,and minerals in soybean residue provide a good material basis for microbial fermentation.Various microorganisms including yeast,molds,lactic acid bacteria,Bacillus subtilis,and edible fungi can be used for fermenting soybean residue.In practical research,suitable strains are selected based on target products and fermentation conditions,and mixed fermentation is the most commonly used method for fermenting soybean residue.By evaluating the quality of fermented soybean residue,it was found that after microbial fermentation,the nutritional value and sensory characteristics of soybean residue were improved,and the bean odor was well suppressed.However,there are still certain shortcomings in current research,including the research and industrial application of high-value-added new soybean residue fermentation products.Conclusion In conclusion,soybean residue is nutritionally rich,and microbial fermentation is an important method to improve the quality of soybean residue and enhance its reuse value,which has significant practical production significance.However,further research is needed to fully develop its beneficial value.

关 键 词：豆渣 营养特性 微生物发酵 再利用 

分 类 号：TS209[轻工技术与工程—食品科学]