Effect of Fermentation with Lactic Acid Bacteria on the Physicochemical Properties of Litchi Pomace

Changes in the quality parameters, including the sugar consumption, organic acid content, protein type, total phenolic content, and color, of the litchi pomace during fermentation with Lactobacillus casei were investigated, and the fermentation conditions were optimized. Additionally, under optimal fermentation conditions, fermentation characteristics and the quality of the litchi pomace following fermentation were evaluated using five other lactic acid bacteria and compared with those observed with Lactobacillus casei. Results showed that the litchi pomace was abundant in proteins and phenolics. Following the addition of sodium hydroxide(Na OH) and 3 g/L calcium carbonate to adjust the p H to 6.0 and kill bacteria, respectively, the litchi pomace was suitable for the growth of lactic acid bacteria. The viable count of six strains of lactic acid bacteria in the litchi pomace reached more than 8.0 lg CFU/m L after 24 h of fermentation at 30 ℃. During fermentation, no significant changes(P 0.05) in color and protein type were observed, and the p H of the litchi pomace decreased rapidly along with the consumption of sugar and the production of lactic acid. After fermentation, significant differences(P 0.05) in the glucose and fructose content, p H, total phenolic content, antioxidant activity, and other quality indicators were observed among the litchi pomaces fermented with different types of lactic acid bacteria.