Vehar Anja, Potočnik Doris, Mencin Marjeta, Korošec Mojca, Ferjančič Blaž, Jagodic Hudobivnik Marta, Jamnik Polona, Ota Ajda, Kouřimská Lenka, Kulma Martin, Heath David John, Ogrinc Nives
Department of Environmental Sciences, Jožef Stefan Institute, 1000 Ljubljana, Slovenia.
Jožef Stefan International Postgraduate School.
Foods. 2025 Aug 22;14(17):2929. doi: 10.3390/foods14172929.
Fermentation, a traditional method for enhancing nutritional value and functionality, has significant potential for improving the quality, safety and acceptability of farmed insect products. In this study, yellow mealworm, house cricket and migratory locust were fermented using and a commercial starter culture for 48 h. Samples were analyzed for proximate composition, amino and fatty acid profiles, elemental composition and oxidation stability. Fermentation reduced total dietary fiber in yellow mealworm (33%) and house cricket (12%), and increased non-protein nitrogen (38% and 16%), while total and protein nitrogen remained unaffected. Fatty acid profiles also remained unchanged, whereas the amino acid composition varied depending on the species and fermentation culture. Essential mineral concentrations varied depending on species and fermentation culture Fe (19-23%), K (25%), Mg (12-23%), Mn (36-378%), Na (20-49%) and P (22%) increased, levels of Se (15%), and Cu (16%) decreased, while Zn levels showed inconsistent trends among treatments. Oxidation stability of yellow mealworm (41-42%) and migratory locust (21-29%) decreased, but improved for house cricket (153-167%). Overall, fermentation enhanced the nutritional value of edible insects, although the extent of improvement varied by species and fermentation culture.
发酵作为一种提高营养价值和功能的传统方法，在改善养殖昆虫产品的质量、安全性和可接受性方面具有巨大潜力。在本研究中，用[具体物质未给出]和一种商业发酵剂对黄粉虫、家蟋蟀和飞蝗进行了48小时的发酵。对样品进行了近似成分、氨基酸和脂肪酸谱、元素组成以及氧化稳定性分析。发酵降低了黄粉虫（33%）和家蟋蟀（12%）中的总膳食纤维含量，并增加了非蛋白氮含量（分别为38%和16%），而总氮和蛋白氮含量未受影响。脂肪酸谱也保持不变，而氨基酸组成则因物种和发酵剂不同而有所变化。必需矿物质浓度因物种和发酵剂而异，铁（19 - 23%）、钾（25%）、镁（12 - 23%）、锰（36 - 378%）、钠（20 - 49%）和磷（22%）含量增加，硒（15%）和铜（16%）含量降低，而锌含量在各处理间呈现不一致的趋势。黄粉虫（41 - 42%）和飞蝗（21 - 29%）的氧化稳定性降低，但家蟋蟀的氧化稳定性有所提高（153 - 167%）。总体而言，发酵提高了可食用昆虫的营养价值，尽管改善程度因物种和发酵剂而异。
