Innovative co-fermentation of Propionibacterium freudenreichii and Rhizopus oryzae enhances vitamin B12, riboflavin, and flavor profile components in sweet fermented glutinous rice.
- 2026-02
- Food chemistry 503
- Ruoxi Zhang
- Liye Chen
- Dongming Zhang
- Jenni Sihvola
- Bhawani Chamlagain
- Miikka Olin
- Vieno Piironen
- Pekka Varmanen
- PubMed: 41483792
- DOI: 10.1016/j.foodchem.2025.147815
- Low evidence
HS-SPME-GC-MS analysis revealed increased ester diversity (3.0-7.4 % of total volatiles) in co-fermented samples versus the control (0.2 %), highlighting fruity esters such as ethyl propionate.
- Effect
- Beneficial
- Effect size
- Moderate