Mixed fermentation of Chinese bayberry pomace using yeast, lactic acid bacteria and acetic acid bacteria: Effects on color, phenolics and antioxidant ingredients

Abstract

Yeast, lactic acid bacteria and acetic acid bacteria were used to ferment Chinese bayberry pomace, and then the effects of mixed fermentation on the quality (color, antioxidant capacity and phenolic compounds) were studied. We found that mixed fermentation could protect the color of beverage and slow down the degradation of anthocyanins. Anthocyanins interact with acetaldehyde, acetic acid and lactic acid produced by lactic acid bacteria and acetic acid bacteria could improve the color of the beverage. However, the action of enzymes would seriously damage the color and aggravate the degradation of anthocyanins. Mixed fermentation promoted the conversion of flavonoids into flavonol aglycones. After mixed fermentation and enzymes action, the type of phenolic acid did not change, but the contents increased. According to the results of DPPH-HPLC, myricetin did not have the ability to scavenging DPPH free radical. Therefore, mixed fermentation could improve the quality of beverage.