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

PubMed: 41483792
DOI: 10.1016/j.foodchem.2025.147815

Study Design

Methods: co-fermentation of Propionibacterium freudenreichii (DSM 20271; J117) and Rhizopus oryzae in sweet fermented glutinous rice (SFGR) for 72 h; HS-SPME-GC-MS analysis, DPPH assay, and sensory evaluation

This study explores nutritional and sensory enhancement via co-fermentation of Propionibacterium freudenreichii (DSM 20271; J117) and Rhizopus oryzae (Angel Yeast Co., Ltd. starter) in sweet fermented glutinous rice (SFGR). After 72-h fermentation, the co-culture significantly increased vitamin B12 (15 ng/mL) and riboflavin (95 ng/mL) compared to Rhizopus-only controls (undetectable B12; 60 ng/mL riboflavin). 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. Alcohol content remained below 1.5 % (v/v), aligning with non-alcoholic beverage trends. Antioxidant capacity (DPPH assay) remained high (30.7-31.7 %), comparable to traditional rice wines. Sensory evaluation indicated enhanced floral, fruity, and dairy-like notes in co-fermented samples, especially with strain J117. The synergy between starch hydrolysis by R. oryzae and vitamin biosynthesis by P. freudenreichii demonstrates an innovative strategy for fortifying traditional fermented foods while preserving sensory quality, offering considerable potential for new rice-based beverages.

Research Insights

Supplement	Dose	Health Outcome	Effect Type	Effect Size	Source
Rhizopus oryzae	—	Enhanced Sensory Perception	Beneficial	Moderate	View source 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.
Rhizopus oryzae	—	Increased Antioxidant Capacity	Beneficial	Small	View source Antioxidant capacity (DPPH assay) remained high (30.7-31.7 %), comparable to traditional rice wines.