Bioprocessing of via Fermentation: Effects on Nutrient Composition, Organoleptic Properties, and In Vitro Antioxidant and Hypoglycemic Activities.

is an abundant source of biologically active compounds that are released during fermentation. However, the effects of fermentation on the nutrient composition of have yet to be sufficiently determined. In this study, we used five strains of to ferment and examined changes in the bioactive components, volatile compounds, and bioactivities of the fermentation supernatants. Among the assessed strains, fermentation with promoted significant increases in the total phenolic contents, and fermentation with all strains contributed to reductions in the levels of undesirable volatile compounds associated with the characteristic odor of . In addition, fermented using showed superior ABTS radical scavenging activity, whereas fermented using FY03 (PF-3) or FY02 (PF-2) showed enhanced DPPH radical scavenging capacity, and fermentation using promoted the highest ferric-ion-reducing power. Moreover, the inhibition of α-glucosidase activity increased by 2.0- to 3.0-fold in fermented , whereas the inhibition of α-amylase activity was only significantly augmented by the PF-2 and PF-3 strains. These findings highlight the potential health benefits of -fermented , particularly the enhanced antioxidant activities and the capacity to inhibit α-glucosidase and α-amylase activities.