Influence of mixed probiotics on the the bioactive composition, antioxidant activity and appearance of fermented red bayberry pomace

Microbial fermentation as an excellent food processing technology has been used for a variety of food material. In this study, we compared the differences in the nutrient profile of red bayberry pomace fermented with different species of probiotics, such as yeast, lactic acid bacteria, acetic acid bacteria, and the two or three mixed. During fermentation, the total polyphenol contents and total flavonoid content were increased, while total anthocyanins content was decreased. In addition, the antioxidant activity was improved, which may be attributed to the increase in total polyphenols, flavonoids and polysaccharides. We found that lactic acid bacteria fermentation can increase the value of L* and a*, and acetic acid fermentation can increase the value of b*. And the addition of lactic acid bacteria or acetic acid bacteria together with yeast was beneficial to the accumulation of various parameters. The flavonol aglycones in samples were myricetin, quercetin and kaempferol. The type of flavonol aglycones did not change after fermentation, but the contents were changed. Therefore, this study provides a high-value application of the red bayberry pomace, and the fermented red bayberry pomace solution with a better bioactive composition, antioxidant activity and appearance, which can furnish potentially benefit to human health.