Improvement of organoleptic properties of Polygonatum sibiricum-rice wine by Co-fermentation of Saccharomyces cerevisiae, Lacticaseibacillus casei and Limosilactobacillus fermentum

The growing consumer interest and expanding market for rice wine have intensified the focus on developing high-quality products with the enhanced health-promoting properties. In the present study, the organoleptic and functional properties of Polygonatum sibiricum –rice wine was enhanced by developing a novel fermentation strategy using pre-hydrolyzed P. sibiricum extract as substrate. Results showed that the sequential inoculation of S. cerevisiae followed by L. casei (S C) increased acidity, enhanced antioxidant capacity, promoted the release and transformation of phenolic acids and free amino acids, and improved the volatile aroma profile by increasing esters and acids (e.g., γ-nonalactone and ethyl lactate) with the reduced higher alcohol contents. Multivariate and sensory analyses confirmed that S C group was the optimal strategy since S. cerevisiae provided the alcoholic and ester precursors, while subsequent L. casei contributed to balance the acidity and liberate antioxidant phenolic compounds. The outputs of the present study demonstrated that sequential co-fermentation with S. cerevisiae and L. casei was a promising approach to developing a high-quality, functional P. sibiricum -rice wine with enhanced organoleptic and nutritional properties.