Effect of corn flour on fermentation of apple fresh pomace and analysis of fermentation

Apple fresh pomace was used as main materials, corn flour and mixed fermentation starter culture were also needed. The optimum condition for the fermentation of pomace was:cultivate temperature 28℃, cultivate time 10d. The method of plate dilution was used to analyze the microbial composition and safety of fermented product, through comparing the the physical and chemical indicators of different fermentation group.The fermentation was optimal when the addition of maize flour was 10%. The results showed that there were mainly yeast, lacto-bacilli and acetobacter in the fermentation residue. The model of amino acid composition of the protein was good.