Study Of The Removal Of Naringin By Lactobacillus Fermentation In Pomelo

This paper mainly explored the effect of Lactobacillus fermentation on debitterness in pomelo. Methods of extraction and determination of naringin content were optimized under different conditions. After fermentation by five Lactobacillus strains, LP(short for Lactobacillus plantarum) was screened out as the best strain which was applied to the next research. In order to explore the relationship between the fermentation curve and naringin degradation rate, LP was applied to specific culture medium and the peel pulp of pomelo, to further study its effective debittering ability and to know how it work under different conditions.1. The optimal extraction process of naringin in pomelo was as follows, pomelo peel/distilled water 1:5 was mixed in colloid mill, after enzymatic hydrolysis, material/50% ethanol ratio 1:10, extraction time 3h at room temperature, under this optimized condition, the naringin content was 1522mg/kg in the pomelo pulp determined by Davis.2. With sensory evaluation and the determination of naringin content in the peel pulp and juice of pomelo before and after fermentation by five Lactobacillus strains, LP was screened out as the most effective strain. After the 72-hour fermentation by LP, the sensory debittering rate in the peel pulp was up to 55.03% and degradation rate of naringin was 30.49%, while in the juice the sensory debittering rate could reach 37.65% and the degradation rate was 20.97%.3. Applying LP to the specific culture medium containing naringin, the experiment results showed that under a certain concentration naringin could induce the enzyme production. When adding 1.00% glucose as carbon source, 1.00% peptone as nitrogen source and 1500mg/kg naringin, 8×107cfu/m L LP was inoculated to such medium and cultured under the temperature 37℃. After 48-hour fermentation, the degradation rate of naringin could reach 21.71%.4. Applying LP to the peel pulp of pomelo, the experiment results showed that when adding 1.00% peptone as additional nitrogen source, 8×107cfu/m L LP was inoculated to peel pulp with initial p H value of 5.50 and cultured under the temperature 37℃. The degradation rate of naringin could reach 39.10%.