Pear (Pyrus communis)-based agroecosystem improves soil nutrient dynamics, microbial biomass, enzymatic activity, farm productivity and profitability

Scientia Horticulturae, Journal Year: 2024, Volume and Issue: 336, P. 113398 - 113398

Published: June 12, 2024

Language: Английский

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Effects of dual-strain fermentation on physicochemical properties of Rosa roxburghii Tratt and coix seed beverage

LWT, Journal Year: 2024, Volume and Issue: 194, P. 115813 - 115813

Published: Feb. 1, 2024

This study delved into the feasibility of fermenting Rosa roxburghii Tratt and coix seed beverage (RRTCSB) using dual-strain fermentation. The impact Trametes versicolor Lactiplantibacillus plantarum LB12 fermentation on RRTCSB's physicochemical properties was investigated. Post-fermentation, beverage's color clarified brightened, displaying an appealing hue. Even concentrated malic acid, which contributes both sourness astringency, decreased from 21.227 ± 0.151 mg/mL before to 14.067 0.090 after fermentation, indicating a reduction approximately 30%. Regarding characteristics, retention rate vitamin C about 75%, resulting in final content 2.9 mg/mL. Additionally, polysaccharide consistently increased. Specifically, during T. experienced approximate 72% increase. reached 2.85 Initially declining then rising, γ-aminobutyric acid (GABA) increased by 17% GABA 5.12 mg/100 mL. Fermentation, particularly with versicolor, gradually enhanced hypoglycemic activity. Ultimately, this successfully demonstrated introducing L. for RRTCSB, yielding improved novel beverage.

Language: Английский

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Advancements and prospects in China’s edible rose industry: breeding, cultivation, and processing

Environment Development and Sustainability, Journal Year: 2024, Volume and Issue: unknown

Published: Dec. 4, 2024

Language: Английский

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