发酵豆渣的菌种选择及应用研究进展

Research Progress on Selection of Microorganism Degrading Species and Application of Fermented Soybean Dregs

豆渣是大豆磨浆过程中的副产物,由于有着难贮存、口感差等缺点,给其处理造成了严峻的问题。微生物发酵法作为一种能够改善豆渣品质,提升豆渣再利用性的方法,近年来受到越来越多的关注。该文从发酵豆渣的微生物种类、应用、存在问题及发展趋势等几个方面对发酵豆渣的研究现状进行论述,以期为豆渣资源的再开发利用提供参考。

Soybean dregs are by-products of the soybean refining process. Because of its shortcomings such as difficulty in storage and poor taste,it causes severe problems in its processing. As a method that can improve the quality of soybean dregs and the recyclability of soybean dregd,microbial fermentation has received more and more attention in recent years. This article discusses the research status of fermented soybean dregs from the aspects of microbial types,applications,existing problems and development trends of fermented soybean dregs,in order to provide a reference for the redevelopment and utilization of the resources of soybean dregs.