Optimization of Microbial Fermentation of Grape Pomace for Dietary Fiber Preparation

Abstract

Abstract: 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.

Key words: grape pomace, dietary fiber, fermentation

CLC Number:

R972.6

References

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