Penicillium sp. Cis16 improves soluble dietary fiber content in citrus dregs fermentation
文献类型： 外文期刊
作者： Wang, Mingzhe 1 ; Zhou, Wanyi 1 ; Yang, Ying 1 ; Xing, Jianrong 1 ; Lin, Yuqing 1 ;
作者机构： 1.Zhejiang Acad Agr Sci, Inst Food Sci, Desheng Rd 298, Hangzhou 310021, Zhejiang, Peoples R China
关键词： Penicillium sp; Cis16; soluble dietary fiber; fermentation optimization; citrus dregs
期刊名称：FOOD BIOTECHNOLOGY （ 影响因子：2.297； 五年影响因子：1.766 ）
ISSN： 0890-5436
年卷期： 2022 年 36 卷 3 期
页码：
收录情况： SCI
摘要： Producing dietary fiber products containing soluble dietary fiber (SDF) content higher than 30% that is both physiologically beneficial and nutritionally balanced is challenging. A filamentous fungus from moldy citrus fruit was previously isolated and identified as Penicillium sp. Cis16 whose fermentation broth confirmed to have no acute toxicity in this study. Initial experiments showed that the isolate yielded higher SDF and total dietary fiber (TDF) than that of Trichoderma viride (P < .01), a fungus commonly used to decompose plant fiber, indicating that the strain can be used to ferment citrus dregs producing SDF. Optimal fermentation conditions for the isolate were determined and comprised of solid seed amplification mode, 2:1 ratio of peels to pomace, fermentation temperature of 28 degrees C, and fermentation time of 3 days. The SDF yields improved from 6.77% to 36.56%. These results demonstrated that Penicillium sp. Cis16 fermentation was good to produce balanced dietary fiber containing higher SDF levels.
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