UZUM PRESS QOLDIG‘INI MIKROBIOLOGIK FERMENTATSIYALASH UCHUN ISTIQBOLLI MIKROORGANIZMLARNI TANLASH VA BIOTEXNOLOGIK PARAMETRLARINI OPTIMALLASHTIRISH
Keywords:
uzum press qoldig‘i, fermentatsiya, Lactiplantibacillus plantarum, Saccharomyces, Aspergillus, solid-state fermentation, optimallashtirish, RSM, polifenollarAbstract
Uzum press qoldig‘ini mikrobiologik fermentatsiya orqali qayta
qiymatlash tolali matrisada bog‘langan fenol birikmalarini ajratish, organik kislotalar
va boshqa bioaktiv metabolitlarni hosil qilish hamda xomashyoning funksional
xususiyatlarini yaxshilash imkonini beradi. Maqolada 2021–2026 yillardagi ilmiy
manbalar asosida sut kislotasi bakteriyalari, oziq-ovqat achitqilari va filamentli
zamburug‘larning uzum press qoldig‘idagi texnologik salohiyati qiyosiy baholandi.
Mikroorganizm tanlashda o‘sish barqarorligi, fenollarga chidamlilik, pektinaza,
tannaza, beta-glukozidaza va sellyulaza faolligi, kislotalanish tezligi, bioaktiv
moddalarning ajralishi hamda xavfsizlik mezonlari taklif etildi. Harorat, vaqt, namlik,
pH va inokulyat miqdorini Response Surface Methodology asosida optimallashtirish
uchun tajriba dizayni ishlab chiqildi. Natijalar uzum press qoldig‘ini
fermentatsiyalashda «bitta universal shtamm» emas, balki maqsadga yo‘naltirilgan
shtamm–substrat juftligini tanlash zarurligini ko‘rsatadi.
References
1. Machado N.F.L. et al. Valorization of grape pomace by microbial
fermentation: composition, biological activities and potential applications for the food
industry. Journal of Food Composition and Analysis. 2025;144:107656.
doi:10.1016/j.jfca.2025.107656.
2. Production of grape pomace extracts with enhanced antioxidant and prebiotic
activities through solid-state fermentation by Aspergillus niger and Aspergillus oryzae.
Food Bioscience. 2021.
3. Improving Soluble Phenolic Profile and Antioxidant Activity of Grape
Pomace Seeds through Fungal Solid-State Fermentation. Foods. 2024;13(8):1158.
doi:10.3390/foods13081158.
4.
Up-Cycling Grape Pomace through Sourdough Fermentation:
Characterization of Phenolic Compounds, Antioxidant Activity, and Anti
Inflammatory Potential. Antioxidants. 2023;12(8):1521. doi:10.3390/antiox12081521.
5. Telini B.P. et al. From Vineyard to Brewery: A Review of Grape Pomace
Characterization and Its Potential Use to Produce Low-Alcohol Beverages.
Fermentation. 2025;11(2):57. doi:10.3390/fermentation11020057.
6. Effects of Fungal Solid-State Fermentation on the Profile of Phenolic
Compounds and on the Nutritional Properties of Grape Pomace. Microorganisms.
2024;12(7):1310. doi:10.3390/microorganisms12071310.
7. Salta D., Wang D., Du X. Biotechnological Methods of Upcycling Grape
Pomace for Food Use: A Review. ACS Food Science & Technology. 2026;6(1):3–14.
doi:10.1021/acsfoodscitech.5c00634.
