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

第一作者：Wang, Jing

通信作者：Li, X[1];Huang, MZ[1];Zhu, Q[2];Huang, MZ[2]

机构：[1]Guizhou Med Univ, Sch Publ Hlth, Key Lab Environm Pollut Monitoring & Dis Control, Minist Educ, Guiyang 561113, Peoples R China;[2]Guizhou Inst Technol, Sch Food & Pharmaceut Engn, Guiyang 550025, Peoples R China

第一机构：Guizhou Med Univ, Sch Publ Hlth, Key Lab Environm Pollut Monitoring & Dis Control, Minist Educ, Guiyang 561113, Peoples R China

通信机构：corresponding author), Guizhou Med Univ, Sch Publ Hlth, Key Lab Environm Pollut Monitoring & Dis Control, Minist Educ, Guiyang 561113, Peoples R China;corresponding author), Guizhou Inst Technol, Sch Food & Pharmaceut Engn, Guiyang 550025, Peoples R China.|贵州理工学院食品药品制造工程学院;贵州理工学院;

年份：2026

卷号：37

外文期刊名：FOOD CHEMISTRY-X

收录：;Scopus(收录号：2-s2.0-105041299203);WOS:【SCI-EXPANDED(收录号:WOS:001794862100001)】；

基金：Guizhou Provincial Science and Technology Foundation (ZD[2026] 074); Guizhou Provincial Science and Technology Department (KXJZ [2024]021); Guizhou Provincial Science and Technology Foundation ([2024]512, [2024]QL366); Guizhou Fruit Wine Brewing Engineering Research Center ([2022]050); Department of Education of Guizhou Province ([2024] 164); Guizhou Institute of Technology 2024 Academic New Bud Cultivation and Innovation Exploration Project (No. 2024XSXM009).

语种：英文

外文关键词：Rosa roxburghii Tratt. juice; Mixed fermentation; Bioactivity; Flavor characteristics

摘要：The application of Rosa roxburghii Tratt. (RRT) is restricted by its astringency despite its rich nutrient content. This study employed mixed fermentation of RRT juice using Lachancea fermentati and Lactobacillus reuteri. The results showed that the total acidity of the mixed fermentation group (RF) peaked at 20.00 g/L within 12 h, significantly exceeding that of the single-strain fermentation groups. RF enhanced antioxidant activity and exhibited potent in vitro xanthine oxidase (XOD) inhibitory activity, achieving an inhibition rate of 81.72%. Furthermore, RF improved the flavor profile by increasing ester diversity to 14 types while reducing isoamyl alcohol-related off-flavors. Metabolomics and electronic tongue analyses confirmed enhanced umami and richness, driven by the upregulation of flavonoids and umami amino acids. Consequently, co-fermentation showed superior overall performance under the tested conditions in improving flavor and functionality, thereby facilitating the development of high-quality functional beverages.