微生物发酵法制取葡萄皮渣膳食纤维的工艺优化

Optimization of Microbial Fermentation of Grape Pomace for Dietary Fiber Preparation

以酿酒葡萄皮渣为原料,采用保加利亚乳杆菌和嗜热链球菌混合菌为发酵菌种,以发酵温度、发酵时间、接种量及料液比对水溶性膳食纤维(SDF)得率的影响为考察指标,通过单因素试验和均匀试验优化微生物发酵法制取葡萄皮渣膳食纤维的工艺。结果显示:发酵法制取葡萄皮渣膳食纤维的最佳工艺条件为:发酵温度40℃、发酵时间21h、接种量1%、料液比1:10,在此条件下得到SDF产率为(17.25±0.23)%,所制葡萄皮渣膳食纤维素的膨胀力、持水力和持油力分别为3.38mL/g、4.32g/g和1.87g/g,与原料相比膳食纤维的纯度和理化性质均得到一定提高。微生物发酵法制备膳食纤维的同时能有效提高其品质指标,是一种较好的高品质膳食纤维制备方法。

Wine grape pomace was fermented with both Lactobacillus bulgaricus and Streptococcus thermophilus to prepare soluble dietary fiber（SDF）.Four fermentation conditions affecting SDF yield including temperature,time,inoculum size and material-to-liquid ratio were optimized by one-factor-at-a-time and uniform design methods.The optimal fermentation conditions were determined as 40 ℃,21 h,1% and 1：10.Under these conditions,the SDF yield was（17.25 ± 0.23）%.The swelling capacity,water holding capacity and oil holding capacity of the prepared SDF were 3.38 mL/g,4.32 g/g and 1.87 g/g respectively.Compared with the raw material,the purity and physico-chemical properties of the SDF were improved.In conclusion,microbial fermentation is a good method to prepare high-quality SDF.