Method for increasing content of protocatechuic acid by fermenting aronia melanocarpa with lactic acid bacteria

• Main Authors: FANG ZIYING, LIAO ZHENLIN, FANG XIANG, CAI MINYU, LI YINGWEI, LIAO KAIJIAN, HU PENGHUI, WU JIHENG, LEI XI
• Format: Patent
• Language: Chinese; English
• Published: 04.03.2022
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention belongs to the technical field of fermentation engineering, and discloses a method for increasing the content of protocatechuic acid by fermenting aronia melanocarpa with lactic acid bacteria. The method comprises the following steps: inoculating a mixed lactic acid bacteria direct vat set starter into aronia melanocarpa pulp, and carrying out a fermentation reaction for 5-40 days to obtain an aronia melanocarpa product of which the mass percentage content of protocatechuic acid is improved by 1470-1550%, the mixed lactic acid bacteria direct vat set starter contains mixed bacteria powder of lactobacillus casei, lactobacillus helveticus and lactobacillus rhamnosus. The method is convenient to operate, the mixed lactic acid bacteria direct vat set starter is added into the aronia melanocarpa jam to be fermented, the mixture is evenly mixed and then placed at the room temperature, fermentation can be successful, operation is easy and convenient, expensive equipment is not needed, and the aronia me