醋糟资源化利用研究进展

醋糟是固态食醋酿造过程的下脚料，呈酸性且含有纤维、蛋白、脂肪、无机盐等成分，随意堆放不仅会造成环境污染，同时也是对资源的浪费。因此，如何实现醋糟的资源化利用是食醋酿造行业面临的突出问题。国内外研究者开发出了许多醋糟资源化利用技术，包括饲料化、肥料化、基质化、能源化等。该文系统阐述了醋糟资源综合利用方向，并对其进一步利用前景进行了展望，为醋糟深入研究提供参考。

Research advance on utilization of vinegar residue

Vinegar residue is acidic residue of the solid state fermentation vinegar, contains fiber, protein, fat, inorganic salt, etc. Vinegar residue piled up at random not only causes environmental pollution, but also wastes resources. Therefore, how to realize the resource utilization of vinegar residue is outstanding problems of vinegar brewing industry. The researchers at home and abroad have developed many utilization technologies of vinegar residues, including feed, fertilizer, matrix, energy, etc. The comprehensive utilization direction of vinegar residues was elaborated systematically in this paper, and its utilization prospects were prospected, which provided references for further research of vinegar residue.