Optimization of Rosa roxburghii Tratt pomace fermentation process and the effects of mono- and mixed culture fermentation on its chemical composition
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.
Authors
- Xiaodong Sun (ORCID: https://orcid.org/0000-0002-3522-6718)
- Pengjiao Wang (ORCID: https://orcid.org/0000-0002-4887-5581)
- Haoxiang Yu (ORCID: https://orcid.org/0000-0002-9555-6436)
- Xinxin Yi (ORCID: https://orcid.org/0000-0003-4865-3855)
- Duo Meng (ORCID: https://orcid.org/0000-0002-2409-0624)
- Min Zhang (ORCID: https://orcid.org/0009-0002-1427-6721)
- Shuo Zhang (ORCID: https://orcid.org/0000-0002-3983-8463)
- Xiuli Gao
- Chencen Lai
- Jian Zhang (ORCID: https://orcid.org/0000-0002-4372-2826)
Institutions
- Guiyang Medical University (CN)
Publication Details
- Journal
- Frontiers in Nutrition
- Published
- 2024-12-23
- DOI
- https://doi.org/10.3389/fnut.2024.1494678
- Citations
- 7
- Primary Topic
- Pharmacological Effects of Natural Compounds
- Type
- article
- Field-Weighted Citation Impact
- 3.27