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Production of yellow wine from C amellia O leifera meal pretreated by mixed cultured solid‐state fermentation
Author(s) -
Chang Ming,
Lian Jie,
Liu Ruijie,
Jin Qingzhe,
Wang Xingguo
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12480
Subject(s) - solid state fermentation , camellia oleifera , fermentation , food science , aspergillus niger , wine , chemistry , biochemistry
Summary Camellia oleifera meal was evaluated to be a potential feedstock for the production of yellow wine ( YW ), and process conditions were investigated. In this study, C. oleifera meal was firstly pretreated using mixed cultured Bacillus subtilis and Aspergillus niger under solid‐substrate fermentation to degrade the tea saponin ( TS ) for the following YW fermentation. Response surface methodology helped evaluate the effects of the selected operating parameters, and the optimal condition at a fixed time of 4 days, which gave a 67.84 ± 0.23% degradation rate of TS , was reached as inoculum concentration of 16%, initial moisture content of 55% and temperature of 30 °C. Finally, 7‐day fermentation was harvested to be the most suitable pretreatment for producing YW from C. oleifera meal, and the twice‐feeding fermentation for YW was obtained as wheat koji 12% and active yeast 1.2%. In addition, ample amino acids, phenolic components and the trace TS endowed the C. oleifera wine, the more nutritional characteristics.