After enzyme pre-treatment, Citrus peel and pomace enzymolysis
(CPPE) medium was diluted with water (8:2 ratio), and then
yeast extract 0.4 g/100 mL, ethanol 0.8 mL/100 mL, and peptone
0.4 g/100 mL were added. Also, the contents of the total sugar
and reducing sugar were determined by the phenol-sulfuric acid
method and the 3,5-dinitrosalicylic acid colorimetric method (DNS
method), respectively. The optimum culture conditions of CPPE
medium were investigated using an orthogonal experiment with
SPSS software version 19.0.