The Impact of Fermentation Methods on the Quality and Bacterial Diversity of Dazhu Glutinous Rice Wine.

Dazhu glutinous rice wine is a well-known traditional Chinese rice wine, and many local factories and handicraft workshops use different fermentation methods to produce it. Still, the influence of fermentation processes on glutinous rice wine is unclear. This study aimed to compare the difference between the two fermentation methods in the quality and bacterial composition of Dazhu glutinous rice wine.

The effect of adding pomace on the bioactive composition and flavor volatiles in fermented orange juice with Lactobacillus.

Background: The consumption of oranges generates huge amounts of pomaces, which are the potential raw materials to increase the nutritional value of the products.

Results: In this study, the bioactive composition and flavor volatiles in Lactobacillus fermented orange juice with added pomaces were researched. Results showed that the orange juices blended with pomaces were favorable substrates for Lactobacillus growth and the colony counts reached above 9.