文献类型：期刊文献

英文题名：Fermentation with Lactobacillus reuteri and Lachancea fermentati Improves the Bioactivity and Flavor-Sensory Characteristics of Rosa roxburghii Tratt Juice

作者：Huang, Mingzheng Wang, Jing Zhu, Qiang Yu, Mingyi Liu, Xiaozhu Zhao, Jinfeng Li, Jiayong Yang, Jin Zhang, Fei Tang, Weiyuan Li, Xin Zhou, Yan

第一作者：Huang, Mingzheng;黄名正

机构：[1] School of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, 550025, China; [2] School of Public Health, Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, 561113, China; [3] Guizhou University, China

第一机构：贵州理工学院

年份：2026

外文期刊名：SSRN

收录：EI(收录号：20260018378)

语种：英文

外文关键词：Amino acids - Electronic nose - Fermentation - Flavor compounds - Lactic acid - Sensory perception - Yeast

摘要：Rosa roxburghii Tratt is rich in nutrients but has a sour and astringent taste, which limits its application. In this study, for the first time, the mixed fermentation of Guizhou Rosa roxburghii Tratt juice(RRTJ) was carried out using non-Saccharomyces yeast Lachancea fermentati and lactic acid bacteria Lactobacillus reuteri, and the results were compared with those of single-strain fermentation. The results showed that mixed fermentation significantly increased acidity, sugar metabolism efficiency and the number of viable bacteria, synergistically enhanced antioxidant activity, and exhibited anti-gout potential. Flavor analysis indicated an increase in ester compounds and a reduction in off-flavors, and electronic nose/tongue tests confirmed that the flavor was more harmonious. Metabolomics analysis revealed that mixed fermentation upregulated flavonoids and umami amino acids. This study confirms that mixed fermentation can synergistically improve the flavor and functionality of RRTJ, providing a theoretical basis for the development of related functional beverages. ? 2026, The Authors. All rights reserved.