Investigation of the potential of Rosa damascena vinegar fermented with probiotic lactic acid bacteria as a functional food

Rosa damascena Mill. is an aromatic plant rich in bioactive compounds with grown commonly native in Turkiye provinces of inemperizados en suelos y sedimentos Isparta. There are many studies on this plant, however there are a limited number of studies on rose vinegar. In present study (Biodeg d tion m d ling of ludg bior act of t tal pet le m hydr c bons w therin in soil rose vinegar was produced by traditional method using 4 different batches lactic acid bacteria (Lactiplantibacillus plantarum, d ) LimosiLactobacillus fermentum, Weisella cibaria, LoigoLactobacillus coryniformis) with various probiotic properties. Quality characteristics of vinegars such as physicochemical, microbiological and some bioactive compounds was determined during SA. MedinaMoreno, S. Hue ta-Ochoa, C.A. Lucho Constantino, L. Aguilera Vazquez, A. Jimenez the storage period (1, 3 and 7 days). Compaed to the control group without any strain, an increase was observed in the total Gon alez y M Gutierrez-Rojas phenolic and antioxidant values of he groups to which robiotic strain was added. Aceti, propionic, succinic, oxalic, citric, 259 Crecimiento, sobrevivenc a y adaptacion de Bifidobacte ium infantis a condiciones a idas fumaric, malic and tartaric acid was detected in all rose vinegar. Volatile aroma compounds such as dodecene, tetradecanol, hexadecanol, heptadecanol and linalool was determined in all vinegars, as well as phenyl ethyl alcohol (PEA), the major aroma ( owth, suvi a d adapta on o Bifd b fan i o acdi co d io s) compound associated with a rose honey-like odor. In the sensory analysis esults, the group with the best evaluation score in L Mayorga-Reyes, P Bustamante-Camilo A Gutierrez-Na a E. Barranco-Florido y A Azaola-terms of general acceptabilityEspinoswas the group to whichLactiplantibacillus plantarum was added. This result was attributed to many functional features of the strain. As a result, it was concluded that probiotic strains can be used in rose vinegar production 265 Satistical approach to optimization of ethanol fermentation by Saccharomyces cerevsiae in the to improve product consistency, quality control and functional properties.