利用微生物发酵红薯渣的研究进展

Sweet potato residue as a substrate for microbial fermentation

红薯渣是红薯淀粉及浓缩红薯汁加工过程中产生的副产品。这些副产品不仅富含淀粉、纤维素、矿物质、维生素等营养成分,而且水分含量高,如不及时处理极易受到微生物的污染而变质,从而造成资源的浪费和环境污染。生物技术的进步为红薯渣等食品加工业副产品的有效利用提供了新的技术手段,尤其是发酵技术可实现有机酸、酶、蛋白饲料及膳食纤维等高附加值产品的生物转化。文章总结了近年来通过微生物发酵技术手段开发红薯渣高附加值产品的研究进展,并结合红薯渣利用现状,阐述了当前利用微生物发酵红薯渣存在的问题,展望了微生物发酵红薯渣的发展前景。

Sweet potato residue is the major by-product of the sweet potato starch and beverage pro-cessing industry. It has abundant of starch, cellulose, mineral and vitamin. However, the high mountsof moisture content made it easily spoilage, the disposal of these residues not only a tremendous wasteof resources but also represents a serious environmental problem and presents many challenges. How-ever, advancement in technology has led to the alternative options of utilization of sweet potato resi-due. Especially by the way of fermentation technology which can be changed the sweet potato residueinto high value-added products such as organic acid, enzyme preparation, protein-enriched animalfeed and dietary fiber etc. This article reviews the recent research progress on the development of val-ue- added products and techniques of sweet potato residue by biotechnological methods. Combinedwith the current situation of the sweet potato residue utilization, the main associated problems were an-alyzed and research prospects are put forward.