@article{Hu2025, 
author = {Qin-Yi Hu and Xin-Xin Tang and Zhu Li and Long-Feng Wei and Xue-Ping Wu and Hao Zhao},
title = {Effects of lactic acid bacteria fermentation on antioxidant activity and sensory quality of Rosa sterilis S D Shi},
year = {2025},
journal = {Food & Medicine Homology},
volume = {2},
number = {1},
pages = {9420026},
keywords = {antioxidant activity, lactic acid bacteria fermentation, Rosa sterilis S D Shi, sensory quality, nutritional ingredient},
url = {https://www.sciopen.com/article/10.26599/FMH.2025.9420026},
doi = {10.26599/FMH.2025.9420026},
abstract = {The objective of this study was to improve the flavor of Rosa sterilis S D Shi juice without reducing its antioxidant activity. Lactobacillus plantarum BJ-1 and Lactobacillus brevis BJ-31, previously isolated and preserved from naturally fermented kimchi, were used to ferment R. sterilis S D Shi juice, and the antioxidant activity and organoleptic properties were measured and analyzed to produce R. sterilis S D Shi juice with no reduction in antioxidant activity but with improved flavor. The experimental results showed that L. plantarum BJ-1 and L. brevis BJ-31 significantly increased the content of total phenolics and flavonoids, the scavenging capacity of 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radicals by 43.11% and 40.70%, and the scavenging capacity of 2, 2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free radicals by 40% and 40%, respectively. From the organoleptic point of view, the taste and aroma of the R. sterilis S D Shi juice fermented by different lactobacilli gradually improved, and the aromatic amino acids of the fermented BJ-1 juice exceeded those of the non-fermented juice, while the aromatic amino acids and bitter amino acids of the fermented BJ-3 juice exceeded those of the non-fermented juice. R. sterilis S D Shi juice was both higher than those of unfermented juice, indicating that fermentation is a good way to improve the taste and flavor of R. sterilis S D Shi juice. This indicates that there was a significant improvement in the taste and flavor of the R. sterilis S D Shi juice. In this research, adding BJ-1 and BJ-31 respectively to R. sterilis S D Shi juice for fermentation, which significantly improved the taste and flavor of the juice, and this research provides a theoretical basis for probiotic fermentation of R. sterilis S D Shi juice and development.}
}