Increasing the nutritional value of tomato pomace through solid state fermentation by industrial yeast
Volume Title: 1
1Faculty of Chemistry and Chemical Engineering, Malek Ashtar University of Technology, Tehran, Iran,
3Department of Biology, Ferdowsi University Of Mashhad, Mashhad, Iran
In this study, an efficient and commercial process was developed to increase the nutritional value of tomato pomace through solid state fermentation by industrial microorganisms. First, the effect of two yeast industrial probiotic yeast of Saccharomyces cerevisiae and Saccharomyces boulardii and solid state fermentation time on the protein content enrichment of tomato pomace was investigated and Saccharomyces cerevisiae and fermentation time 5-days was chosen to continue the research. Then the protein content tomato pomace was more increased by investigation effect of four effective factors on solid state fermentation of tomato pomace including the amount of yeast, initial moisture, the particle size of the pomace and process time in three levels and based on the L9 orthogonal array of Taguchi experimental design. Under optimum conditions: the amount of yeast 0.15 g, moisture content of 70 % (w/w), particle size of 100 (mesh) and process time of 6 days, the obtained highest protein content of tomato was 24.72 w/w% with the a fat content of 3.29 w/w%, ash of 16.45 w/w% and carbohydrate of 55.52 %. Comparison of the results shows that by optimizing the solid state fermentation of tomato pomace with baker's yeast its protein content increased by about 70% from the initial value of 14.21 w/w% to 24.72%.
Tomato pomace; Solid state fermentation; Saccharomyces cerevisiae; Saccharomyces boulardii; Taguchi method