Details

Autor(en) / Beteiligte

• Liu, Mengqi
• Tian, Xueyi
• He, Laping
• Li, Cuiqin
• Tao, Han
• Wang, Xiao
• Qiao, Shunbin
• Zeng, Xuefeng

Titel

Effects of tandem fermentation of edible mushroom and L. plantarum on sensory, polysaccharide, vitamin C, and γ-aminobutyric acid of Rosa roxburghii Tratt and coix seed beverage

Ist Teil von

• Food Chemistry: X, 2023-12, Vol.20, p.101041-101041, Article 101041

Ort / Verlag

Netherlands: Elsevier Ltd

Erscheinungsjahr

2023

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• [Display omitted] •Development of a new Rosa roxburghii Tratt-coix seed beverage with active ingredients.•Polysaccharide and GABA were increased by T. versicolor and L. plantarum.•Fermentation reduces bitter taste of R. roxburghii Tratt and enhances sensory quality. A new Rosa roxburghii Tratt (RRT) and coix seed (CS) beverage rich in multi-active ingredients was developed. Edible mushrooms and L. plantarum were selected for fermentation in stages. Some physicochemical properties, γ-aminobutyric acid (GABA), polysaccharides and sensory were studied during the T. versicolor and L. plantarum fermentation. T. versicolor increased the free amino acid through enzymatic protein digestion in the early growth stage and used these amino acids to synthesize its bacteriophage protein. T. versicolor and L. plantarum increased the polysaccharide and GABA of the fermentation broth. Vitamin C was retained as much as possible, with a slight loss occurring mainly in the aerobic fermentation stage of T. versicolor. Its less loss in exchange was for a higher value of T. versicolor polysaccharide, protein enhancement, and bitterness reduction. This study provides a reference for the deep processing of Guizhou's unique agricultural products and edible mushroom fermented beverage.