DOI: 10.12187/2025.02.001
Development of apricot pomace flavoring by microbial fermentation
YANG Jing
LIU Guanghao
WANG Qiongbo
HAN Li
WANG Qingfu
ZHAO Zhiwei
LI Lei
WANG Qiuling
Abstract：To develop apricot pomace flavoring,the most effective aroma-producing strain was isolated and screened from apricot orchard soil.The process conditions for microbial fermentation of apricot pomace by this strain were optimized using single-factor experiments and Box-Behnken response surface methodology,and the key enzyme was preliminarily identified.The results showed that the strain LY13,identified as Wickerhamomyces,exhibited the best aroma-producing effect.After fermentation of apricot pomace by this strain,the resulting product exhibited rich sweet,fruity,and floral aromas,with a high total content of alcohols,esters,and ketones in the fermentation liq-uid.The optimal fermentation conditions were a stirring speed of 145 r/min,a fermentation time of 49 h,a fermen-tation temperature of 31℃,and an initial pH of 7.1.Under these conditions,the total content of volatile aromatic compounds in the fermented product reached 135.38 μg/g,and the key enzyme responsible for aroma production was mainly present in the cell membrane.This study provides a novel strain resource for aroma-producing microor-ganisms and lays a theoretical forndation for the industrial production of apricot pomace flavoring through microbial fermentation.
Keywords：apricot pomacemicrobial fermentationflavoringkey enzyme
Publication Date：2025-04-15
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：12( 1-12 )