Abstract:In this study，ginger dregs were used as a raw material.Lactobacillus bulgaricus and Streptococcus thermophilus were mixed in a 1∶1 ratio and used as a fermentation strain for the modification of soluble dietary fiber（SDF）of ginger dregs.The influence of the fermentation temperature，fermentation time，and liquid material ratio on the SDF content of ginger dregs was evaluated.The SDF content of ginger dregs was 9.42%when the fermentation temperature was 42 ℃，fermentation time was 48 h，and the solid-liquid ratio was 1∶10（g/mL）.Optical microscope，scanning electron microscope，X-ray diffraction，and solid-state nuclear magnetic resonance spectrometer showed that the structural change of the SDF was closely associated with the increase in the swelling power and the water-holding capacity of the ginger dregs.