Research progress and prospect in reuse of soy sauce residue

  • LI Hanhan ,
  • ZHANG Zhankai ,
  • ZHANG Zhihong ,
  • GAO Xianli
Expand
  • (School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China)

Received date: 2025-05-07

  Revised date: 2025-07-01

  Online published: 2026-03-18

Abstract

Soy sauce residue, the primary by-product of the soy sauce industry, is rich in oil, protein, crude fiber, and other nutrients, presenting significant potential for resource reutilization.This paper provides a comprehensive review of the current research on the application of soy sauce residue in animal husbandry, bioenergy, biochemicals, and food industry.Currently, industrial applications predominantly focus on low-value-added feed products.Through techniques such as microbial fermentation, enzymatic digestion, and organic solvent extraction, functional substances, such as dietary fiber, active peptides, and soybean isoflavones, can be extracted from soy sauce residue.These substances not only offer considerable nutritional value but also possess significant health benefits, thereby presenting promising market opportunities for the development of high-value-added foods.However, the resource reutilization of soy sauce residue still faces challenges, including high treatment costs, an underdeveloped technical system, and difficulties in industrial transformation.In the future, optimizing low-energy dehydration and desalination processes, along with the implementation of automated control in industrial fermentation, is expected to enhance resource reutilization efficiency, improve the quality of product developed, and promote the high-value reutilization of soy sauce residue.

Cite this article

LI Hanhan , ZHANG Zhankai , ZHANG Zhihong , GAO Xianli . Research progress and prospect in reuse of soy sauce residue[J]. Food and Fermentation Industries, 2026 , 52(2) : 390 -398 . DOI: 10.13995/j.cnki.11-1802/ts.043189

References

[1] GAO X L, ZHAO X, HU F, et al.The latest advances on soy sauce research in the past decade:Emphasis on the advances in China[J].Food Research International, 2023, 173:113407.
[2] 吴昌正, 关梓杰, 童星.酱油渣微生物高效转化研究进展[J].广东化工, 2022, 49(21):111-113;121.
WU C Z, GUAN Z J, TONG X.Research progress on efficient microbial transformation of soy sauce lees[J].Guangdong Chemical Industry, 2022, 49(21):111-113;121.
[3] 张宗卫. 酱油渣无害化处理及其在曲奇中的应用研究[D].广州:华南农业大学, 2017.
ZHANG Z W.Researcheson harmless treatment of soy sauce residue and its applications in cookies[D].Guangzhou:South China Agricultural University, 2017.
[4] 邹子懿. 酱油渣油脂催化加氢制备烃类及醇类化工产品[D].广州:华南理工大学, 2021.
ZOU Z Y.Catalytic hydrogenation of oil from soy sauce residue to produce hydrocarbon and alcohol chemical products[D].Guangzhou:South China University of Technology, 2021.
[5] XIANG C, LIU S Y, FU Y, et al.A quick method for producing biodiesel from soy sauce residue under supercritical carbon dioxide[J].Renewable Energy, 2019, 134:739-744.
[6] 徐晗. 基于酱渣利用的黄豆酱发酵工艺优化[D].天津:天津科技大学, 2019.
XU H.Optimization of soybean paste fermentation process based on soy sauce residue utilization[D].Tianjin:Tianjin University of Science and Technology, 2019.
[7] FENG K L, HUANG Z C, PENG B, et al.Immobilization of Aspergillus niger lipase onto a novel macroporous acrylic resin:Stable and recyclable biocatalysis for deacidification of high-acid soy sauce residue oil[J].Bioresource Technology, 2020, 298:122553.
[8] CHENG Y H, LUO S H, HUANG F Q, et al.Separation of soy isoflavones from soy sauce residue by MIL-100(Fe)[J].Journal of Chromatography B, 2022, 1209:123431.
[9] 杨静宜. 表层酱油渣风味物质基础与量化评价研究[D].广州:华南理工大学, 2020.
YANG J Y.Study of material basis and quantitative evaluation of flavor substances in soy sauce surface residue[D].Guangzhou:South China University of Technology, 2020.
[10] 钟世荣, 余伯良, 林琦.菜籽饼粕与酱油渣混合发酵生产蛋白饲料的研究[J].粮食与饲料工业, 2001(8):27-29.
ZHONG S R, YU B L, LIN Q.A study on production of protein feed from rape cake and soy sauce residue through solid-state fermentation[J].Cereal & Feed Industry, 2001(8):27-29.
[11] 王梅. 糟渣类饲料中的有毒物质及合理利用[J].上海畜牧兽医通讯, 2002(5):30.
WANG M.Toxic substances in distiller’s grains and their rational utilization[J].Shanghai Journal of Animal Husbandry and Veterinary Medicine, 2002(5):30.
[12] 郑君花, 王修俊, 冯廷萃, 等.利用磷尾矿生产含磷有机肥料的固体发酵研究[J].广东农业科学, 2014, 41(14):61-65;79.
ZHENG J H, WANG X J, FENG T C, et al.Study on solid-state fermentation of producing phosphorus-containingorganic fertilizer using phosphate tailings[J].Guangdong Agricultural Sciences, 2014, 41(14):61-65;79.
[13] 范志平, 王修俊, 程艳波, 等.高效分解磷尾矿粉复合微生物菌剂的制备[J].河南农业科学, 2013,42(11):72-75.
FAN Z P, WANG X J, CHENG Y B, et al.Preparation of compound microorganisms with efficient decomposition of phosphate tailings powder[J].Journal of Henan Agricultural Sciences, 2013,42(11):72-75.
[14] 张云舒, 张殿宇, 范燕敏.酱渣复合基质在番茄育苗上的使用效果研究[J].安徽农业科学, 2008, 36(26):11441-11443.
ZHANG Y S, ZHANG D Y, FAN Y M.Study on application effect of compound substrate of sauce residue on tomato seedling breeding[J].Journal of Anhui Agricultural Sciences, 2008, 36(26):11441-11443.
[15] 陈喜崇, 傅少杰.酱油渣的处理方法及其系统:中国, CN101214005B[P].2008-07-09.
CHEN X C, FU S J.Treatment method and system for soy sauce residue:China, CN101214005B[P].2008-07-09.
[16] KUMAR H, GULERIA S, KIMTA N, et al.Amaranth and buckwheat grains:Nutritional profile, development of functional foods, their pre-clinical cum clinical aspects and enrichment in feed[J].Current Research in Food Science, 2024, 9:100836.
[17] LU Z J, ZENG N, JIANG S G, et al.Dietary replacement of soybean meal by fermented feedstuffs for aged laying hens:Effects on laying performance, egg quality, nutrient digestibility, intestinal health, follicle development, and biological parameters in a long-term feeding period[J].Poultry Science, 2023, 102(3):102478.
[18] 杨明泉, 贾爱娟, 陈穗, 等.利用酱油渣制备饲料主料的加工方法研究[J].中国食物与营养, 2010,16(7):61-63.
YANG M Q, JIA A J, CHEN S, et al.Study on feed preparation using soy sauce residue[J].Food and Nutrition in China, 2010,16(7):61-63.
[19] 周志豪, 李芸芸, 王唯, 等.酱油渣水解液养殖小球藻积累蛋白质可行性研究[J].湘潭大学学报(自然科学版), 2023, 45(1):115-126.
ZHOU Z H, LI Y Y, WANG W, et al.Feasibility of cultivation of Chlorella protothecoides in soy sauce residue hydrolysate and protein accumulation[J].Journal of Xiangtan University (Natural Science Edition), 2023, 45(1):115-126.
[20] PRABAKUSUMA A S, WARDONO B, FAHLEVI M, et al.A bibliometric approach to understanding the recent development of self-sufficient fish feed production utilizing agri-food wastes and by-products towards sustainable aquaculture[J].Heliyon, 2023, 9(7):e17573.
[21] LIU Z W, WANG N, TAN Y S, et al.Seaweed feed enhance the long-term recovery of bacterial community and carbon-nitrogen sequestration in eutrophic coastal wetland[J].Journal of Environmental Management, 2025, 379:124846.
[22] YANG L J, ZENG X F, QIAO S Y.Advances in research on solid-state fermented feed and its utilization:The pioneer of private customization for intestinal microorganisms[J].Animal Nutrition, 2021, 7(4):905-916.
[23] 张海静. 混合菌种共生发酵挤压酱油渣生产高蛋白饲料[D].淄博:山东理工大学, 2021.
ZHANG H J.Production of high-protein feed by fermenting extruded soy sauce residue of mixed strains[D].Zibo:Shandong University of Technology, 2021.
[24] 李鹏, 马良, 范寰, 等.黑曲霉发酵酱油渣的研究[J].饲料工业, 2013(16):46-48.
LI P, MA L, FAN H, et al.Study on degradation of soy sauce residues by Aspergillus niger[J].Feed Industry, 2013(16):46-48.
[25] 张海静, 姜丽君, 张敏, 等.多菌发酵挤压酱油渣生产蛋白饲料的工艺研究[J].饲料工业, 2022, 43(4):35-40.
ZHANG H J, JIANG L J, ZHANG M, et al.Fermentation optimization conditions of the extruded sauce residue for producing protein feed by multi bacteria[J].Feed Industry, 2022, 43(4):35-40.
[26] ALJAWISH A, MILLARES M, FROIDEVAUX R.Clean and sustainable methods to remove free fatty acids from biodiesel produced from used cooking oil through enzymatic ethanolysis[J].Biomass and Bioenergy, 2025, 194:107611.
[27] 李学伟, 朱新贵, 刘滢, 等.黄豆酱油渣油脂和膳食纤维的制备研究[J].中国酿造, 2013, 32(10):109-112.
LI X W, ZHU X G, LIU Y, et al.Oil and dietary fiber preparation with traditional Chinese-type soy sauce residue[J].China Brewing, 2013, 32(10):109-112.
[28] VEITÍA-DE-ARMAS L, REYNEL-ÁVILA H E, BONILLA-PETRICIOLET A, et al.Green solvent-based lipid extraction from guava seeds and spent coffee grounds to produce biodiesel:Biomass valorization and esterification/transesterification route[J].Industrial Crops and Products, 2024, 214:118535.
[29] 张松涛, 孟少华, 杨继国, 等.利用酱油渣油脂制备生物柴油的研究[J].农业机械, 2011(20):82-85.
ZHANG S T, MENG S H, YANG J G, et al.Preparation of biodiesel from soy sauce residue oil[J].Farm Machinery, 2011(20):82-85.
[30] MATAMBA T, ABID H R, KESHAVARZ A, et al.H2-rich biogas production from fixed bed wheat straw pyrolysis and the potential of produced biochar as H2 storage material[J].Fuel, 2025, 392:134926.
[31] SAHA C K, NIME J, KHATUN M L, et al.Rice straw co-digestion potential with cow dung and poultry droppings for maximizing biogas production in Bangladesh[J].Heliyon, 2025, 11(4):e42687.
[32] 李凯, 吴明阳, 徐桂转.酱油渣、牛粪与秸秆混合厌氧发酵产沼气的试验研究[J].河南农业大学学报, 2015, 49(1):79-82.
LI K, WU M Y, XU G Z.Study on biogas production from mixed anaerobic fermentation of soy sauce residue, cow dung and straw[J].Journal of Henan Agricultural University, 2015, 49(1):79-82.
[33] 梁文华, 王瑞达, 刘敬, 等.链霉素菌渣与酱油渣混合厌氧发酵协同作用[J].中国沼气, 2020, 38(5):3-8.
LIANG W H, WANG R D, LIU J, et al.Synergistic effect of mixed anaerobic digestion of streptomycin fermentation residue and soy sauce residue[J].China Biogas, 2020, 38(5):3-8.
[34] 梁文华, 王瑞达, 刘敬, 等.酱油渣中温厌氧发酵产甲烷性能及动力学[J].中国调味品, 2021, 46(1):22-26.
LIANG W H, WANG R D, LIU J, et al.Methanogenesis performance and kinetics of soy sauce residues by mesophilic anaerobic fermentation[J].China Condiment, 2021, 46(1):22-26.
[35] 达娜·波拉提别克.酱油渣催化热解制备芳香烃联产炭材料的研究[D].北京:华北电力大学, 2021.
DANA·BOLATIBIEKE.Research on co-production of aromatic hydrocarbons and carbon materials by catalytic pyrolysis of soy sauce residue[D].Beijing:North China Electric Power University, 2021.
[36] 赵嘉琪. 生物质催化共热解制备芳烃联产炭材料研究及全生命周期评价[D].北京:华北电力大学, 2023.
ZHAO J Q.Research on co-production of aromatic hydrocarbons and carbon materials by catalytic co-pyrolysis of biomass and life cycle assessment[D].Beijing:North China Electric Power University, 2023.
[37] KALITA P, BORA N S, GOGOI B, et al.Improving the hydrophobic nature of biopolymer-based edible packaging film:A review[J].Food Chemistry, 2025, 479:143793.
[38] FARHAN A, FAZIAL F F, AZFARALARIFF A, et al.Production of polysaccharide and protein edible films:Challenges and strategies to scale-up[J].International Journal of Biological Macromolecules, 2025, 307:141909.
[39] 梅小虎, 向红, 吴迪, 等.酱油渣与淀粉复合可食膜制备工艺[J].包装工程, 2018, 39(15):50-58.
MEI X H, XIANG H, WU D, et al.Preparation technology of compound edible films made of starch and soy sauce residue[J].Packaging Engineering, 2018, 39(15):50-58.
[40] 谢彩玲, 梅小虎, 郭艳峰.方便食品可食性调料包装性能研究[J].食品安全导刊, 2021(19):150-154.
XIE C L, MEI X H, GUO Y F.Study on the packaging performance of edible condiments in convenient foods[J].China Food Safety Magazine, 2021(19):150-154.
[41] 傅亮, 侯宗霞, 吴炳鸿, 等.酱油渣豆中残留蛋白质的分布及可利用率研究[J].广东农业科学, 2012, 39(4):78-80.
FU L, HOU Z X, WU B H, et al.Utilization rate analysis and distribution of soluble protein in soy sauce residue[J].Guangdong Agricultural Sciences, 2012, 39(4):78-80.
[42] CHEN X R, LUO Y J, QI B K, et al.Improving the hydrolysis efficiency of soy sauce residue using ultrasonic probe-assisted enzymolysis technology[J].Ultrasonics Sonochemistry, 2017, 35:351-358.
[43] 张兴茂, 吴晖, 赖富饶.酱油渣蛋白水解产物抗氧化性研究[J].现代食品科技, 2011, 27(10):1200-1204.
ZHANG X M, WU H, LAI F R.The analysis of antioxidant activity of soy sauce residue protein hydrolyzates[J].Modern Food Science and Technology, 2011, 27(10):1200-1204.
[44] 于志成, 黄福气, 许宙, 等.碱性蛋白酶酶解酱油渣蛋白制备免疫活性肽[J].食品与发酵工业, 2020, 46(11):125-130.
YU Z C, HUANG F Q, XU Z, et al.Optimized process of immuno-active peptides from soy sauce residue protein hydrolyzed by alkaline protease[J].Food and Fermentation Industries, 2020, 46(11):125-130.
[45] WANG X L, LIU Z W, JIA H P, et al.Production, structure, and performance of guar gum-based bacterial cellulose generated from soy sauce residue hydrolysate by in-situ fermentation[J].International Journal of Biological Macromolecules, 2025, 300:140108.
[46] 朱良, 胡振华.酱油渣水不溶性膳食纤维提取工艺研究[J].粮食与油脂, 2010,23(6):20-22.
ZHU L, HU Z H.Study on extracting water-insoluble dietary fiber from soy sauce residues[J].Journal of Cereals & Oils, 2010,23(6):20-22.
[47] 张泳, 赵力超, 贺丽苹, 等.低温连续相变制备酱油渣膳食纤维及其特性研究[J].现代食品科技, 2014, 30(5):185-190.
ZHANG Y, ZHAO L C, HE L P, et al.Preparation and characterization of soy sauce residue dietary fiber using low temperature continuous phase transition extraction[J].Modern Food Science and Technology, 2014, 30(5):185-190.
[48] 宋军成, 张莉莉, 刘琪, 等.大豆酱油渣及低温豆粕中可溶性膳食纤维对油脂体稳定性及消化特性的影响[J].粮油食品科技, 2024, 32(3):117-124.
SONG J C, ZHANG L L, LIU Q, et al.The effect of soluble dietary fiber from soybean sauce residue and low-temperature soybean meal on the stability and digestive characteristics of oil bodies[J].Science and Technology of Cereals, Oils and Foods, 2024, 32(3):117-124.
[49] MO Z Q, ZHAN M M, YANG X S, et al.Fermented dietary fiber from soy sauce residue exerts antidiabetic effects through regulating the PI3K/AKT signaling pathway and gut microbiota-SCFAs-GPRs axis in type 2 diabetic mellitus mice[J].International Journal of Biological Macromolecules, 2024, 270:132251.
[50] 郭泳静, 刘果, 冯孔龙, 等.发酵大豆膳食纤维对母猪肠道菌群的调节作用[J].现代食品科技, 2022, 38(3):15-24;134.
GUO Y J, LIU G, FENG K L, et al.Regulatory effect of fermented soybean dietary fiber on gut microbiota of sows[J].Modern Food Science and Technology, 2022, 38(3):15-24;134.
[51] 董玲燕, 李琳, 赵雷, 等.酱油渣中大豆异黄酮的提取及纯化工艺[J].食品科学, 2012, 33(14):30-35.
DONG L Y, LI L, ZHAO L, et al.Extraction and purification of soy isoflavones from soy sauce cake[J].Food Science, 2012, 33(14):30-35.
[52] NURMILAH S, FREDIANSYAH A, CAHYANA Y, et al.Biotransformation and health potential of isoflavones by microorganisms in Indonesian traditional fermented soy products:A review[J].Journal of Agriculture and Food Research, 2024, 18:101365.
[53] 沈春华. 酱油渣中大豆异黄酮的测定与提取研究——以厦门古龙食品有限公司酱油生产线为例[D].厦门:集美大学, 2019.
SHEN C H.Study on the determination and extraction of soybean isoflavones from soy sauce residue--A case study of soy sauce production from Xiamen Gulong Food Co., Ltd.China[D].Xiamen:Jimei University, 2019.
[54] SHAKOOR A, ZHANG C P, XIE J C, et al.Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties[J].Food Chemistry, 2022, 393:133416.
[55] SHAHEEN S, SHORBAGI M, LORENZO J M, et al.Dissecting dietary melanoidins:Formation mechanisms, gut interactions and functional properties[J].Critical Reviews in Food Science and Nutrition, 2022, 62(32):8954-8971.
[56] YANG S Q, FAN W L, XU Y.Melanoidins present in traditional fermented foods and beverages[J].Comprehensive Reviews in Food Science and Food Safety, 2022, 21(5):4164-4188.
[57] 王帅, 朱新贵, 李学伟.酱油渣中色素及大豆异黄酮的提取研究[J].中国酿造, 2017, 36(5):46-52.
WANG S, ZHU X G, LI X W.Extraction of melanin and soy isoflavone from soy sauce residue[J].China Brewing, 2017, 36(5):46-52.
[58] LIU T T, DING K L, ZHOU X Y, et al.Steam explosion pretreatment of soy sauce residue for improving the soybean paste flavor[J].LWT, 2021, 149:111914.
[59] 张子岩, 杨丙富, 李沿锦, 等.利用酱油渣高值化制备调味酱研究[J].中国调味品, 2025, 50(2):37-44.
ZHANG Z Y, YANG B F, LI Y J, et al.Study on high-value preparation of flavoring sauce using soy sauce residues[J].China Condiment, 2025, 50(2):37-44.
Outlines

/

〈 〉