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ORIGINAL RESEARCH article

Front. Nutr.
Sec. Food Chemistry
Volume 11 - 2024 | doi: 10.3389/fnut.2024.1494678
This article is part of the Research Topic Fruits - Biochemistry and Nutritional Value View all 5 articles

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

Provisionally accepted
Xinxin Yi Xinxin Yi Shuo Zhang Shuo Zhang *Duo Meng Duo Meng *Jian Zhang Jian Zhang *Chencen Lai Chencen Lai *Min Zhang Min Zhang *Xiaodong Sun Xiaodong Sun *Haoxiang Yu Haoxiang Yu *Pengjiao Wang Pengjiao Wang *Xiuli Gao Xiuli Gao *
  • Guizhou Medical University, Guiyang, China

The final, formatted version of the article will be published soon.

    The objective of this study was to enhance the fermentation process of Rosa roxburghii Tratt pomace (RRTP) using Bacillus subtilis and Saccharomyces cerevisiae in order to increase 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 levels were higher in the fermented group with different strains and in the optimized group with mixed bacteria post-fermentation compared to the uninoculated group.Fermentation with different strains led to an increase in the ABTS radical scavenging capacity, DPPH radical scavenging capacity, and total antioxidant capacity (T-AOC) of RRTP. The HPLC-ESI-Q-Exactive Plus Orbitrap-MS method identified 20 compounds before fermentation and 34 compounds after optimized fermentation with mixed bacteria. The levels of polyphenols, flavonoids, and triterpenoids increased after the optimization with mixed bacteria. This research offers a potential approach to enhance the nutritional profile of RRTP and utilize it for the production of high-value food or feed materials.

    Keywords: Rosa roxburghii Tratt pomace, Bacillus subtilis, Saccharomyces cerevisiae, Response Surface Methodology, Chemical composition

    Received: 11 Sep 2024; Accepted: 29 Nov 2024.

    Copyright: © 2024 Yi, Zhang, Meng, Zhang, Lai, Zhang, Sun, Yu, Wang and Gao. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence:
    Shuo Zhang, Guizhou Medical University, Guiyang, China
    Duo Meng, Guizhou Medical University, Guiyang, China
    Jian Zhang, Guizhou Medical University, Guiyang, China
    Chencen Lai, Guizhou Medical University, Guiyang, China
    Min Zhang, Guizhou Medical University, Guiyang, China
    Xiaodong Sun, Guizhou Medical University, Guiyang, China
    Haoxiang Yu, Guizhou Medical University, Guiyang, China
    Pengjiao Wang, Guizhou Medical University, Guiyang, China
    Xiuli Gao, Guizhou Medical University, Guiyang, China

    Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.