不 同 菌 种有 氧 发 酵 对柑 橘 渣 营养 价 值 的 影响

The purpose of this experiment was to study the effects of aerobic fermentation with different strains on the contents of organic acids, total flavonoids and nutrients of citrus pomace. Bacillus licheniformis, Clavis⁃ pora lusitaniae and Aspergillus niger were used for single strain, double strain, or three strain combinations, and the aerobic fermentation of citrus pomace was conducted for 7 d. The results showed as follows: 1) com⁃ pared with unfermented citrus pomace, the pH of each fermented citrus pomace was significantly decreased (P<0.05). 2) Compared with unfermented citrus pomace, the contents of citric acid, lactic acid and total or⁃ ganic acids were significantly increased in the citrus pomace fermented by single Aspergillus niger or Aspergil⁃ lus niger combinations (P<0.05), while the malic acid content was significantly decreased (P<0.05). Moreo⁃ ver, the citric acid content in fermented citrus pomace of three strain combination fermentation group was the highest. 3) Compared with unfermented citrus pomace, the contents of crude protein and total flavonoids were significantly increased in each fermented citrus pomace (P<0.05); the contents of crude fiber, acid detergent fiber, neutral detergent fiber and calcium were significantly increased in fermented citrus pomace of the single Aspergillus niger or Aspergillus niger combination fermentation groups (P<0.05), while carbohydrate content was significantly decreased (P<0.05). In addition, the contents of total flavonoid, ether extract and phosphor⁃ us in fermented citrus pomace of three strain combination fermentation group were the highest. 4) Compared with unfermented citrus pomace, single Aspergillus niger or Aspergillus niger combinations significantly in⁃ creased the contents of threonine, lysine, histidine, serine, glycine, alanine, tyrosine, and the ratio of essen⁃ tial amino acids to total amino acids (P<0.05), but significantly decreased the proline content and the ratio of non⁃essential amino acids to total amino acids (P<0.05). Furthermore, the contents of valine, isoleucine, ar⁃ ginine and total essential amino acids in fermented citrus pomace of the three strain combination fermentation group were significantly higher than those of other fermentation groups (P<0.05). 5) Compared with unfer⁃ mented citrus pomace, single Aspergillus niger combinations significantly increased the proportions of lysine, threonine, leucine, lysine+phenylalanine and essential amino acids (P<0.05). The proportions of valine and i⁃ soleucine in fermented citrus pomace of the three strain combination fermentation group were higher than those of other groups (P<0.05). In conclusion, aerobic fermentation with single Aspergillus niger or Aspergillus ni⁃ ger combinations can improve the contents of conventional nutrients, total flavonoids, organic acids, and es⁃ sential amino acids composition in citrus pomace. The combination of Bacillus licheniformis+Clavispora lus⁃ itaniae+Aspergillus niger has the best fermentation effect on citrus pomace.