{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T03:56:43Z","timestamp":1790567803959,"version":"4.1.0"},"reference-count":48,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2026,9,18]],"date-time":"2026-09-18T00:00:00Z","timestamp":1789689600000},"content-version":"vor","delay-in-days":17,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T00:00:00Z","timestamp":1788220800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,9]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      De\u2010anthocyanin black rice (DBR) is a residue generated after the industrial extraction of anthocyanins; it retains considerable polysaccharides and other bioactives but remains largely underutilized. In this study, DBR underwent co\u2010fermentation using a 2:1 (v\/v) mixture of\n                      <jats:italic>Lactiplantibacillus plantarum<\/jats:italic>\n                      and\n                      <jats:italic>Lactobacillus delbrueckii<\/jats:italic>\n                      subsp. bulgaricus at 30\u00b0C for 39\u00a0h. This mixed lactic acid bacteria (LAB) fermentation led to a marked drop in pH, a rise in titratable acidity, and a final LAB viable count reaching 9.47 Log CFU\/mL. Total phenolic content rose by 24.60% to 18.23\u00a0mg GAE\/mL, and both total flavonoids and DPPH\/ABTS radical\u2010scavenging activities increased markedly. Fermentation led to the formation of 19 additional volatile compounds as identified by HS\u2010SPME\u2010GC\u2010MS. Increased concentrations of alcohols, esters, and short\u2010chain fatty acids (predominantly acetic acid) were linked to desirable fruity aromas. In the fermented matrix, lactic acid was the major total organic acid, but it is non\u2011volatile. Consequently, acetic acid became the main component of the volatile acidic profile. These findings demonstrate that mixed LAB fermentation substantially improves the nutritional, antioxidant, and flavor properties of DBR, supporting its potential application as a functional beverage base.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71416","type":"journal-article","created":{"date-parts":[[2026,9,19]],"date-time":"2026-09-19T05:47:16Z","timestamp":1789796836000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Study on the Nutritional Characteristics and Flavor of De\u2010Anthocyanidin Black Rice Fermented by Multiple Compound\n                    <i>Lactobacillus<\/i>"],"prefix":"10.1111","volume":"91","author":[{"given":"Yamao","family":"Yang","sequence":"first","affiliation":[{"name":"School of Perfume and Aroma Technology Shanghai Institute of Technology  Shanghai 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