发酵法从柠檬果渣中制备膳食纤维的研究

Dietary fiber preparation from lemon fruit residue by fermentation

以柠檬果渣为原料,乳酸菌和绿色木霉作为发酵菌种,探讨这两种微生物发酵法从柠檬果渣中提取膳食纤维的加工工艺及其理化性质的研究,结果表明绿色木霉发酵法制备柠檬果渣膳食纤维显著优于乳酸菌发酵法,其最佳工艺是:接种量为6%,发酵温度34℃,培养时间为50 h,底物pH值为5.0;此条件下产品的膳食纤维含量是88.3%,溶胀性和持水力分别为13.21 mL/g和9.15 g/g。

Using lemon fruit reside as material, lactic acid bacteria and Trichoderma viride as fermentation strains, dietary fiber was prepared. The ex- traction process and physicochemical properties of dietary fiber from lemon fruit reside by two kinds of microbial fermentation was studied. Results showed that T. viride fermentation was better than lactic acid bacteria fermentation, and the optimum process was determined as follows： T. viride inoculum 6%, fermentation temperature 34 ℃, time 50 h, and substrate pH 5.0. Under these conditions, the dietary fiber content of the product was up to 88.3%, the swelling and water holding capacity was 13.21 ml/g and 9.15 g/g, respectively.