The invention provides a method for fermenting roxburgh rose
pomace by using
bacillus subtilis and
saccharomycetes, and belongs to the technical field of
pomace fermentation. The method specifically comprises the following steps: S1, treating
rosa roxburghii tratt fruit residues: cleaning fresh
rosa roxburghii tratt fruits, selecting, juicing, reserving the fruit residues, bagging, sealing, and freezing for later use; s2, activation of strains:
bacillus subtilis: controlling the pH value of glucose,
yeast extract,
beef extract and
sodium chloride to 7.0-7.5, sterilizing, cooling, and inoculating the strains in a constant-temperature shaking table for culture;
yeast: adding a certain amount of
yeast powder into
warm water to uniformly disperse the yeast
powder, adding
cane sugar, and activating in a constant-temperature shaking table; s3,
pomace fermentation: preparing the roxburgh rose pomace and water according to a certain proportion, inoculating a
bacillus subtilis and
saccharomycetes strain liquid seed culture medium, performing compound
inoculation and culture
fermentation according to a certain
inoculation proportion, and
drying after fermentation is finished to obtain a pomace fermentation product. The fermentation method has the advantages of simple process, safety, no
toxicity, short fermentation period, low cost, high efficiency and the like.