农业食品废弃物和副产品通过发酵的最新发展
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
概括
发酵将农业食品废物转化为蛋白质和等有价值的化合物. 最近的研究强调通过微生物发酵从农业食品废物和副产品 (AFWB) 生成多种生物活性化合物.
科学领域:
- 生物技术
- 食品科学
- 环境科学
背景情况:
- 农业食品废弃物和副产品 (AFWB) 如果不管理,就会带来环境挑战.
- 生物方法,特别是发酵,为AFWB的价值提供了可持续的解决方案.
- 发酵增加了营养价值,并从AFWB中产生生物活性化合物.
研究的目的:
- 对发酵AFWB用于产生生物活性化合物的最新研究 (2020年至今) 进行审查.
- 分析不同AFWB来源和发酵技术的影响.
- 研究微生物,发酵途径和商业化挑战.
主要方法:
- 从2020年到现在的研究文献综述.
- 专注于使用细菌,丝状真菌和酵母发酵各种AFWB.
- 生成的生物活性化合物和发酵过程的分析.
主要成果:
- AFWB的发酵产生各种生物活性化合物:,,单细胞蛋白和脂肪酸.
- 黑色增强了多;酵母产生单细胞蛋白质;细菌产生和氨基酸.
- 乳酸,酸,必需脂肪酸和风味化合物也会产生.
结论:
- 发酵是一种可行的策略,用于将AFWB转化为高价值产品.
- 在扩大和商业化AFWB发酵过程方面仍然存在挑战.
- 需要继续进行研究以克服工业应用的障碍.
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