Advances in Enzymatic Hydrolysis and Microbial Fermentation of Sweet Potato Residue

ABSTRACT Sweet potato residue (SPR), a byproduct of sweet potato starch extraction, is abundant with starch, cellulose, and minerals and has high moisture content. SPR is frequently discarded as waste and is susceptible to mildew and contamination, not only polluting the environment but also losing its economic value. Developments in microbial fermentation technologies may produce novel approaches for utilizing SPR. Polysaccharides in SPR can be hydrolyzed into monosaccharides by enzymes, and the microbial fermentation of these monosaccharides produces high‐value products. This article discusses progress in research into the enzymatic pretreatment and fermentation of SPR for the production of protein feed, lactic acid, malic acid, ethanol, and other products. In conjunction with the current state of SPR utilization, associated problems were investigated, and research prospects were proposed.