The Effects of Different Inoculation Amount of Lactobacillus Plantarum on Antioxidant Capacity, Chemical Composition and Sensory Quality of Rosa Roxburghii Tratt Fruit Pomace Ensiled
摘要
In order to enable high-value disposal and proper preservation of Rosa roxburghii Tratt fruit pomace for waste valorization, ensiling was carried out to preserve Rosa roxburghii Tratt fruit pomace (RRTP) for 60 days at different inoculation amounts of Lactobacillus plantarum (L. plantarum) (0, 5 × 105 CFU g−1, 2.5 × 106 CFU g−1 and 1.25 × 107 CFU g−1, per gram of fresh RRTP, named the CK, Group 1, Group 2 and Group 3, respectively). Further, the effects of different inoculation amount of L. plantarum on antioxidant status, chemical composition and sensory quality of RRTP were evaluated. The results showed that Group 2 and Group 3 increased antioxidant capacity and the proportion of total phenols (P < 0.01) in RRTP silage compared with control. Moreover, yeasts and molds were not found in Group 2 and Group 3. In addition, the two groups exhibited the best sensory quality. Overall, the right amount of L. plantarum addition could offer a sustainable, eco-friendly process to preserve RRTP and improve the quality of RRTP silage.
Graphic Abstract