FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (18): 112-116.doi: 10.7506/spkx1002-6630-201118024

• Processing Technology • Previous Articles     Next Articles

Preparation of Dietary Fiber from Gracilaria lemaneiformis by Fermentation

CHEN Xiao-feng1,2,YANG Xian-qing2,3,*,QI Bo2,3,LI Lai-hao2,3,CHEN Sheng-jun2,3,HAO Shu-xian2,3   

  1. (1. College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; 2. South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China ; 3. National Research and Development Center For Aquatic Product processing, Guangzhou 510300, China)
  • Online:2011-09-25 Published:2011-09-24

Abstract: Objective: To optimize the fermentation of Gracilaria lemaneiformis for the preparation of dietary fiber. Methods: A mixed strain of Trichoderma viride and Aspergillus oryzae was used for fermentation. Fermentation process optimization was carried out using orthogonal array design for maximizing dietary fiber yield. Results: The optimal fermentation conditions were material/liquid ratio of 1:5, temperature of 28 ℃, pH of 6.0, fermentation time of 7 d, and the ratio between Trichoderma viride and Aspergillus oryzae of 1:1. Dietary fiber with a yield of 71.36% and better physical properties was gained by fermentation under the optimal conditions. The expansibility and water-holding capacity of dietary fiber were14.5 mL/g and 6.23 g/g, respectively.

Key words: Gracilaria lemaneiformis, fermentation, Trichoderma viride, Aspergillus oryzae, dietary fiber

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