玉米粉对苹果鲜渣发酵的影响及发酵分析

Effect of corn flour on fermentation of apple fresh pomace and analysis of fermentation

以苹果鲜渣为主要原料,添加玉米粉及混合微生物发酵剂,在28℃条件下进行固态发酵10d。采用平板稀释法对发酵产物的微生物组成及安全性进行分析,通过比较不同配比发酵组的理化指标得到,当玉米添加量为10%时,最为合理。发酵渣主要包括酵母菌、乳酸菌和醋酸菌及其发酵产物的,且发酵渣中蛋白质的氨基酸组成较为合理。

Apple fresh pomace was used as main materials,corn flour and mixed fermentation starter culture were also needed. The optimum condition for the fermentation of pomace was：cultivate temperature 28℃,cultivate time 10d. The method of plate dilution was used to analyze the microbial composition and safety of fermented product,through comparing the the physical and chemical indicators of different fermentation group.The fermentation was optimal when the addition of maize flour was 10%. The results showed that there were mainly yeast,lacto-bacilli and acetobacter in the fermentation residue. The model of amino acid composition of the protein was good.