Fuente: Foods - Revista científica (MDPI) Foods, Vol. 15, Pages 1276: Biological Deacidification and High-Value Transformation of Acidic Citrus Pulp by Multi-Microbial Fermentation
Foods doi: 10.3390/foods15081276
Authors:
Wei Xian
Xueling Qin
Xi Hu
Yusheng Liang
Hong Xie
Tao Pan
Zhenqiang Wu

Excessive acidity restricts the utilization of citrus pulp, a major by-product of the dried tangerine peel industry. To overcome this bottleneck, a functional microbial consortium (BsHpMrF) comprising Bacillus subtilis L4, Hanseniaspora pseudoguilliermondii B4, and Monascus ruber CGMCC 10910 was constructed for efficient biological deacidification. The consortium exhibited a synergistic effect, achieving an 88.23% reduction in total acidity and converting the acidic pulp into a neutral, bio-stabilized substrate. Untargeted metabolomics analysis revealed that this efficiency was driven by the concurrent activation of the TCA cycle and glyoxylate shunt for organic acid mineralization, coupled with membrane lipid remodeling (increased unsaturation) to enhance acid tolerance. Notably, the fermentation process functioned as a “metabolic factory”, significantly enriching the matrix with bioactive lipids (e.g., 10-HDA, nervonic acid) and indole-3-acetic acid (IAA, 414.28 mg/L). Application assays demonstrated that the fermentation products acted as a potent biostimulant for soybean sprouts, significantly promoting lateral roots and eliciting the accumulation of antioxidant phenolics and flavonoids. This study provides a sustainable “waste-to-treasure” strategy, valorizing acidic citrus pulp into a functional biostimulant for high-quality edible sprout production, thereby achieving a sustainable “waste-to-food” circular loop.