Optimization of microbial fermentation of tomato pomace for dietary fiber preparation
Author(s): WANG Qing-ling, ZHU Li, MENG Chun-mian, JI Hua
Pages: 52-55
Year: 2014 Issue: 9
Journal: Journal of Cereals & Oils
Keyword: microbial fermentation; tomatopomace; soluble dietary fiber;
Abstract: In order to develop an optimal preparation of water soluble dietary fiber from tomato pomace by microbial fermentation,the effect of factors,such as inoculum size,fermentation time,fermentation temperature and original pH were investigated,respectively. On the basis of single factor,Response Surface Design(RSD)was applied to find the optimum extracting conditions for SDF. Results showed that the optimum preparation procedure was based on 24℃fermentation with ainoculum size of 0.2%at pH 4. Under these conditions,the yield of dietary fiber reached 39.02%. In addition,thesolubility of SDF reached the highest at 60℃and pH 7.
Pages: 52-55
Year: 2014 Issue: 9
Journal: Journal of Cereals & Oils
Keyword: microbial fermentation; tomatopomace; soluble dietary fiber;
Abstract: In order to develop an optimal preparation of water soluble dietary fiber from tomato pomace by microbial fermentation,the effect of factors,such as inoculum size,fermentation time,fermentation temperature and original pH were investigated,respectively. On the basis of single factor,Response Surface Design(RSD)was applied to find the optimum extracting conditions for SDF. Results showed that the optimum preparation procedure was based on 24℃fermentation with ainoculum size of 0.2%at pH 4. Under these conditions,the yield of dietary fiber reached 39.02%. In addition,thesolubility of SDF reached the highest at 60℃and pH 7.
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