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

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

BackgroundRosa 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. Neve...

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Bibliographic Details
Main Authors: Xinxin Yi, Shuo Zhang, Duo Meng, Jian Zhang, Chencen Lai, Min Zhang, Xiaodong Sun, Haoxiang Yu, Pengjiao Wang, Xiuli Gao
Format: Article
Language:English
Published: Frontiers Media S.A. 2024-12-01
Series:Frontiers in Nutrition
Subjects:
Rosa roxburghii Tratt pomace
Bacillus subtilis
Saccharomyces cerevisiae
response surface methodology
chemical composition
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2024.1494678/full
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https://www.frontiersin.org/articles/10.3389/fnut.2024.1494678/full

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