, the team adopted the fermentation strategy using this mixture of yeast and lactic acid bacteria for fermenting SCG hydrolysates. The team went a step further to conduct a detailed metabolomic analysis to identify the bioactive compounds present in the alcoholic beverage and determine its potential health benefits.
This study is the first time such an approach was used to determine a full profile of all the compounds present in SCG hydrolysates fermented by a combination of yeast and bacteria. Through the analysis, the research team identified that fermentation of SCG hydrolysates through both yeast and bacteria boosted the presence ofassociated with various health benefits, including anticancer, anti-inflammatory, and antimicrobial activities.
Dr. Liu Yunjiao, the first author of the most recent study, shared that the team developed several prototypes of the alcoholic beverages derived from SCG, all of which had varying flavor profiles. "Some prototypes retained a coffee flavor, and for others, we've managed to achieve a pleasant flavor without a strong coffee flavor.