農業食品廃棄物と副産物の発酵による再利用の最近の進展
Fatih Tornuk1, Perihan Kubra Akman2
1Department of Nutrition and Dietetics, Faculty of Health Sciences, Sivas Cumhuriyet University, Sivas, Türkiye.
Journal of the science of food and agriculture
|September 2, 2025
まとめ
発酵により 農産物の廃棄物は タンパク質やペプチドのような 価値ある化合物へと変化します 最近の研究では,微生物発酵による農産物廃棄物および副産物 (AFWB) から多様な生物活性化合物の生成が示されています.
科学分野:
- バイオテクノロジー
- 食品科学
- 環境科学
背景:
- 農業食品廃棄物と副産物 (AFWB) は,管理されていない場合,環境問題をもたらします.
- 生物学的方法,特に発酵は,AFWBの価値を高めるための持続可能な解決策を提供します.
- 発酵により栄養価が向上し,AFWBから生物活性化合物が生成されます.
研究 の 目的:
- 生物活性化合物の生成のための発酵AFWBに関する最近の研究 (2020年現在) を検討する.
- AFWBの異なる起源と発酵技術の影響を分析する.
- 微生物,発酵経路,商業化課題を調査する.
主な方法:
- 2020年から現在までの研究の文献レビュー.
- バクテリア,糸状菌,酵母を用いた様々なAFWBの発酵に注目する.
- 生成された生物活性化合物と発酵過程の分析
主要な成果:
- AFWBの発酵により,ペプチド,フェノリック,単細胞タンパク質,脂肪酸などの多様な生物活性化合物が得られます.
- アスペルギルス・ニガーはポリフェノールを増強し イーストは単細胞タンパク質を生成し バクテリアはペプチドとアミノ酸を生成します
- 乳酸,リン酸,必須脂肪酸,そして味覚化合物も作られる.
結論:
- 発酵はAFWBを高価値の製品に価値づくりするための実行可能な戦略です.
- AFWBの発酵プロセスの拡大と商業化には依然として課題があります.
- 工業的な応用における障害を克服するために,継続的な研究が必要である.
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