Optimization of Rosa roxburghii Tratt pomace fermentation process and the effects of mono- and mixed culture fermentation on its chemical composition
2024
Optimizing Fermentation of Rosa roxburghii Tratt Pomace
publication
10 minutes
Evidence: high
Author Information
Author(s): Yi Xinxin, Zhang Shuo, Meng Duo, Zhang Jian, Lai Chencen, Zhang Min, Sun Xiaodong, Yu Haoxiang, Wang Pengjiao, Gao Xiuli
Primary Institution: Guizhou Medical University
Hypothesis
Can fermentation with Bacillus subtilis and Saccharomyces cerevisiae improve the chemical composition of Rosa roxburghii Tratt pomace?
Conclusion
Fermentation significantly enhanced the nutritional profile and antioxidant activity of Rosa roxburghii Tratt pomace.
Supporting Evidence
- Fermentation increased total phenolic, flavonoid, and triterpene contents.
- 34 compounds were identified after fermentation compared to 20 before.
- Antioxidant activity improved significantly post-fermentation.
Takeaway
This study shows that fermenting the leftovers from Rosa roxburghii fruit can make them healthier and more nutritious.
Methodology
The study used single-factor experiments and Box–Behnken design to optimize fermentation conditions.
Statistical Information
P-Value
p<0.01
Statistical Significance
p<0.01
Digital Object Identifier (DOI)
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