Method of fermenting Rosa sterilis var leioclada

Abstract

A method of fermenting Rosa sterilis var. leioclada includes mixing a Lactobacillus casei strain, a Bifidobacterium longum strain, and a Saccharomyces cerevisiae strain to form a microbial mixture wherein a cell number ratio of the Lactobacillus casei strain, the Bifidobacterium longum strain and the Saccharomyces cerevisiae strain is 0.3-1:0.2-0.9:1-1.8; preparing a fruit sample of Rosa sterilis var. leioclada; and fermenting the fruit sample of Rosa sterilis var. leioclada with the microbial mixture at 22-33° C. for 6-15 days to obtain a fermented juice wherein a total concentration of the Lactobacillus casei strain, the Bifidobacterium longum strain, and the Saccharomyces cerevisiae strain in a mixture solution containing the microbial mixture and the fruit sample of Rosa sterilis var. leioclada is between 1.5×107 and 3.5×107 CFU/mL; and a volumetric percentage of the microbial mixture is 10-25% of a volume of the mixture solution.

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