Addition of <i>Lactobacillus fermentum</i> to Fermented Sea Buckthorn (<i>Hippophae rhamnoides</i> L.) Fruit Vinegar Significantly Improves Its Sour Taste.

ABSTRACT: Fruit vinegar is typically produced through a two-stage deep liquid fermentation involving alcohol fermentation (Saccharomyces cerevisiae) and acetic acid fermentation (Acetobacter pasteurianus). In order to enhance the flavor and texture of sea buckthorn fruit vinegar, Lactobacillus fermentum was introduced into the alcoholic fermentation stage. At the end of fermentation, the total acid and acetic acid of sea buckthorn (Hippophae rhamnoides L.) fruit vinegar were both enhanced compared with sea buckthorn vinegar brewed through the traditional liquid fermentation method, and in terms of the main active ingredients, the total flavonoid content was slightly enhanced. Non-targeted metabolomics (LC-MS) was used to characterize the characteristic metabolite profiles

SUBMITTER: Feng B 

PROVIDER: S-EPMC11988584 | biostudies-literature | 2025 Mar

REPOSITORIES: biostudies-literature