麦麸作为小麦加工的主要副产物,年产量超2 000万t,其营养丰富,具有很高的应用潜力.但麦麸中存在植酸等抗营养素以及含量较高的不溶性膳食纤维,影响了麦麸生物活性物质的释放,导致其资源化综合利用受到一定限制.因此麦麸的改性处理成为研究热点,其中微生物发酵由于其高效、低成本、无污染等特点受到较高的关注.微生物固态发酵能够通过改善麦麸膳食纤维结构、降低抗营养因子水平、促进生物活性物质的释放、提高抗氧化能力来提高麦麸的营养品质和应用价值.该文综述了微生物发酵对麦麸生物活性物质释放、营养品质改善以及在全麦食品品质改善和饲料加工中动物生长性能、肠道健康、免疫调节等方面资源化利用的研究进展,以期为提高麦麸的综合利用率及附加值提供参考.
Wheat bran is the dominant by-product in wheat processing and has an annual yield of more than 20 million tons.For the rich nutrition in wheat bran,it has a high application potential.However,wheat bran contains anti-nutrients,such as phytic acid,and high levels of insoluble dietary fiber,which inhibits the release of bioactive substances,and thereby limits the comprehensive utilization of wheat bran.Therefore,the modification of wheat bran has become a hotspot,during which microbial fermentation has attracted high atten-tion due to its high efficiency,low cost and no pollution.Microbial fermentation under solid-state can improve the nutritional quality and application value of wheat bran by improving the structure of dietary fiber,reducing the level of anti-nutrients,promoting the release of bioactive substances and improving the antioxidant capacity.This article reviews the research progress of the release of bioactive sub-stances,nutritional improvement,and the improvement of whole wheat food quality by microbial fermentation of wheat bran.In addition,the effects of fermented wheat bran on animal growth performance,intestinal health and immune regulation in feed processing were also summarized.According to the above review,we aim to provide reference for improving the comprehensive utilization rate and additional value of wheat bran.