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

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

Food Chemistry: X（2023）

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摘要

•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.

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关键词

T. versicolor,L. plantarum,γ- aminobutyric acid,Polysaccharide,Vitamin C

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