Analysis of main nutritional components of apple pulp fermented by Byssochlamysnivea
The purpose of the study was to analyze the influence of Byssochlamysnivea during the apple pulp”s fermentation as a function of main nutritional components indexes.Byssochlamysniveaofall groups were grown on the same apple pulp for 0-10 days to evaluate the dynamic change of the content of moisture, protein, cellulose, fat, ash, pectin, reducing sugar, total acid and pH value over time.The fact that basic physical and chemical indexes barely changed shows that Byssochlamysnivea was unable to affect them.Both the content of pectin and reducing sugar decreased, but declining tendency of pectin was more obvious.It illustrates that Byssochlamysniveagave priority to utilize pectin for growth.The changing pattern of total acid was more complicated and it matched with the pattern of pH value, each of which can be considered as the result of free acid volatizing or joining in chemical reaction.
Byssochlamysnivea apple pulp fermentation dynamic change
Li Yangyang Guo Yurong Zhang Xiaorui Qiu Hangyu
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi”an,Shaanxi, 710119
国内会议
中国园艺学会现代果业标准化示范区创建暨果树优质高效生产技术交流会
烟台
英文
183-192
2015-06-01（万方平台首次上网日期，不代表论文的发表时间）