酿造丢糟综合利用的研究进展

醋糟与白酒丢糟是酿造行业的大宗副废物,因其数量大、缺乏合理有效的利用而随意丢弃,容易造成环境污染。如何高值化利用酿造行业的发酵副产物,做到酿造丢糟的零排放,实现变废为宝,已日益受到国内外科学研究者重视,特别是实现发酵产业形成合理的生态产业链及副产物资源化高效利用模式。在利用生物工程、发酵工程等技术的基础上,转化利用酿造丢糟生产饲料、食醋、白酒、食用菌、粗酶液等方面,对利用酿造丢糟技术的研究进展进行阐述。多方位利用酿造丢糟已成为食品综合开发领域的一个亮点,正在朝着多元化、深层次的方向发展。

Research Progress on Comprehensive Utilization of Brewing Waste Grains

Vinegar grains and distiller are a large account of waste in brewing industry.Due to the lacking way of utilization reasonably and effectively,distiller and vinegar grains cause serious environmental pollution.How to utilize fermentation by-products of brewing industry in high value,achieve zero emission of brewing waste and turn waste into treasure has been paid more and more attention by domestic and foreign scientific researchers,especially to realize the formation of a reasonable ecological industrial chain and efficient utilization mode of by-products in the fermentation industry.On the basis of biotechnology and fermentation engineering,the research progress of fermentation waste residue technology was described in terms of feed,vinegar,liquor,edible fungi and crude enzyme liquid.The utilization of brewing waste grains in many ways has become a bright spot in the field of food comprehensive development,and is developing in a diversified and deep-seated direction.