Research Progress of Biological Fermentation of Roses
With the rapid development of biotechnology,the development and utilization of natural products have attracted more and more attention.As a flower with rich nutritional value,the traditional processing method of rose has certain limitations in terms of efficacy ingredient extraction,product quality and other aspects.Based on this,this paper conducts an in-depth analysis of the biological fermentation of roses,introduces the main components of roses and their traditional application value,points out the current problems faced by the rose industry,explains in detail the application principle and advantages of biological fermentation technology in rose processing,and analyzes the influencing factors of rose biological fermentation,including culture selection,fermentation condition control and raw material pretreatment,and in-depth explorations of the compositional changes,functional characteristics and broad application prospects of post-fermentation products,aiming to improve the comprehensive utilization efficiency of rose resources,develop more high-value-added rose products,promote the sustainable development of the rose industry,and meet the needs of consumers for natural,healthy and efficient products.
万方数据
维普
