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The present study evaluated the effect of fermentation with Lactiplantibacillus plantarum B7 and Bacillus subtilis natto on phenolic compound levels and enzyme activity, as well as antioxidant capacity of the rose residue. Results showed that the polyphenol content of rose residue was significantly increased from 16.37 ± 1.51 mg/100 mL to 41.02 ± 1.68 mg/100 mL by fermentation at 37 °C and 2.0% (v/v) inoculum size for 40 h. The flavone, soluble dietary, and protein contents were also enhanced by almost 1-fold, 3-fold, and 1-fold, respectively. Fifteen phenolic compounds were quantified in the fermented broth, among which the concentration of gallic acid, quercetin, and p -coumaric acid increased by 5-fold, 4-fold, and almost 8-fold, respectively. Chlorogenic acid was a new phenolic compound produced during fermentation. Moreover, the fermented rose residue presented higher superoxide dismutase, α-amylase, and protease activity. ABTS•+, hydroxylradical, and DPPH• scavenging activity increased by 60.93%, 57.70%, and 37.00%, respectively. This provides an effective means of transforming rose residue into a highly bioactive value-added substance. [Display omitted] [ABSTRACT FROM AUTHOR]

Spirulina platensis is a high-nutrient blue-green alga with a long history as a food supplement. In this study, the mixed fermentation of Spirulina with Lactobacillus plantarum and Bacillus subtilis was investigated using random-centroid optimization to improve deodorization of off-flavor and hydrolysis of protein. Fermented Spirulina with the maximum total viable counts of both organisms achieved best sensory characteristics and degree of proteolysis among those with different maximum biomass. The mixed fermentation noticeably reduced the volatile compounds of Spirulina , and yielded the highest relative contents (>85%) of acetoin and other odorants collectively producing a creamy aroma. Approximately one-third of the Spirulina proteins were hydrolyzed, yielding over 16% polypeptides and increasing the ratio of essential amino acids to total free amino acids to 1.5-fold compared with unfermented Spirulina . Fermentation with B. subtilis and L. plantarum effectively improved the odor and protein availability of Spirulina . [ABSTRACT FROM AUTHOR]