Ipari fermentációs lehetőségek az élelmiszerek és a sertéstakarmányok előállításában: Irodalmi áttekintés
DOI:
https://doi.org/10.17108/ActAgrOvar.2025.66.1.69Kulcsszavak:
takarmányozás, élelmiszeripar, szilárd fázisú fermentáció, folyékony fázisú fermentációAbsztrakt
A tanulmány átfogó képet nyújt a fermentáció biológiai és technológiai hátteréről, valamint annak élelmiszer- és takarmányipari alkalmazási lehetőségeiről. Részletesen bemutatja a fermentáció történetét, típusait és azokat a mikrobiológiai, kémiai, illetve környezeti tényezőket, amelyek befolyásolják a folyamat sikerességét. Kiemelt figyelmet fordít a szilárd fázisú (SSF) és a folyékony fázisú fermentáció (LSF) összehasonlítására, különös tekintettel az ipari alkalmazhatóságra, költséghatékonyságra, valamint a fermentált termékek minőségére és egészségügyi hatásaira. Az LSF-technológia kifejezetten ígéretes a sertés- és baromfitakarmányozásban, ahol probiotikus és antimikrobiális hatása révén csökkentheti az antibiotikum-használatot és javíthatja az állatok emésztését, immunrendszerét, ill. teljesítményét. A fermentációs eljárások elősegítik a környezeti fenntarthatóságot is azáltal, hogy melléktermékeket és hulladékokat értékes takarmánnyá vagy bioüzemanyaggá alakítanak. Az új technológiák – mint az automatizálás, a mesterséges intelligencia vagy a genomikai eszközök – lehetővé teszik a fermentáció még pontosabb szabályozását és ipari optimalizálását. A fermentáció így kulcsszerepet kap a modern biotechnológiai fejlesztésekben és az egészségtudatos, fenntartható táplálkozási rendszerek kialakításában.
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