Study on optimization of solid-state fermentation with mixed bacteria to improve nutritional value of seabuckthorn fruit residue
JIAO Yi-hao
GAO Teng-yu
GONG Jian-gang
LI Shuai-ying
FENG Zhi-hua
ZHANG Hai-hua
Abstract：The aim of the experiment was to optimize the extraction process of fermented sea buckthorn fruit residue and study its nutritional value.In this experiment,seabuckthorn fruit residue was used as raw material to carry out solid-state fermentation with a mixture of Candida prions and Bacillus subtilis.The effects of fermentation temperature,fermentation time,inoculation ratio,inoculation amount and added water on the fermented seabuckthorn fruit residue were studied,and the combination of fermentation parameters was optimized by orthogonal analysis method to detect the nutritional components of the fermented sea buckthorn fruit residue.The results showed that the fermentation effect was the best when fermentation temperature was 35 ℃,fermentation time was 5 days,inoculation ratio was 1:1,microbial inoculation amount was 10％,and water addition was 45％.Under these conditions,the crude protein content was 15.48％,which was 39.21％higher than that of unfermented condition(P＜0.01).The true protein content was 13.80％,which was increased by 35.83％(P＜0.05).And the crude fiber content was 18.55％,which was decreased by 19.45％(P＜0.05).The study indicates that mixed solid-state fermentation can effectively improve the nutritional value of seabuckthorn fruit residue.
Keywords：seabuckthorn fruit residueCandida prionsBacillus subtilissolid-state fermentationprocess optimization
Publication Date：2024-12-31
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：5( 75-79 )