Optimization of Rosa roxburghii Tratt pomace fermentation process and the effects of mono- and mixed culture fermentation on its chemical composition.

ABSTRACT:

Background

Rosa roxburghii Tratt pomace (RRTP) contains valuable components like polyphenols and polysaccharides, which have high utilization value. Fermentation is an effective technique for creating beneficial nutrients that can improve the taste, appearance, and nutritional benefits of foods. Nevertheless, there is a lack of research on the alterations in chemical composition of RRTP during fermentation.

Objective and methods

This study aimed to ferment RRTP using Bacillus subtilis and Saccharomyces cerevisiae to improve its chemical composition. The optimal fermentation conditions for RRTP were determined through single-factor experiments and Box-Behnken design (BBD). Total phenols, total flavonoids, total triterpenes, ellagic acid, and vitamin C lev

SUBMITTER: Yi X 

PROVIDER: S-EPMC11700825 | biostudies-literature | 2024

REPOSITORIES: biostudies-literature