发酵法制备榴莲皮膳食纤维的工艺研究

Production of Dietary Fiber from Durian Shell

摘要:

以榴莲皮为原料，用保加利亚乳杆菌和嗜热链球菌为菌种，发酵生产膳食纤维。经过单因素实验和中心组合实验，确定生产的最佳工艺条件为接种量10.5%、发酵时间22.0 h、发酵温度38.3 ℃，可获得最高膳食纤维产量为29.50%。

Abstract:

With Durian shell as material, dietary fiber was produced via fermentation with Lactobacillus bulgaricus and Streptococcus thermophilus. With single factor experiments and central design experiments, the optimal process conditions were determined as follows: inoculation amount 10.5%, fermentation time 22.0 h and fermentation temperature 38.3 ℃. Under these conditions, the highest productivity (29.50%) could be achieved.