An aspect of the present specification relates to a fermented fruit product that has an outstanding taste and flavor with a content of Ca2+ ions in an amount of 100 ppm or higher on the basis of the total weight thereof. The scope of the invention includes a composition including the same and a method thereof. In a particular embodiment, the fruit comprises an apple. The fermented fruit product has an outstanding taste and flavor and exhibits an excellent effect of enhancing the absorption of calcium into the body or through the skin.

The present invention discloses a strain S. cerevisiae M 2016785 producing high concentration of -phenylethanol and application thereof, and belongs to the technical field of industrial microorganisms. The strain S. cerevisiae M 2016785 producing high concentration of -phenylethanol according to the present invention was deposited in China Center for Type Culture Collection (CCTCC) on Dec. 26, 2016 with the accession number OF CCTCC NO: M 2016785. The strain of the present invention has the high -phenylethanol production capacity, and is applied in the fermentation of Huangjiu, the fermentation of cooking wine, the brewing of vinegar, the fermentation of soybean sauce and the fermentation of Baijiu, in which the content of -phenylethanol can reach 410 mg/L, 450 mg/L, 300 mg/L, 200 mg/L, 110 mg/L and 370 mg/L respectively, and effectively increases the concentration of the flavor substance such as 2-phenylethyl acetate. The yeast strain of the present invention has good fermentation performance, obviously improves the -phenylethanol content in the fermented product, and improves the quality of the fermented product, and thus has broad application prospects.

The present invention discloses a strain S. cerevisiae M 2016785 producing high concentration of -phenylethanol and application thereof, and belongs to the technical field of industrial microorganisms. The strain S. cerevisiae M 2016785 producing high concentration of -phenylethanol according to the present invention was deposited in China Center for Type Culture Collection (CCTCC) on Dec. 26, 2016 with the accession number OF CCTCC NO: M 2016785. The strain of the present invention has the high -phenylethanol production capacity, and is applied in the fermentation of Huangjiu, the fermentation of cooking wine, the brewing of vinegar, the fermentation of soybean sauce and the fermentation of Baijiu, in which the content of -phenylethanol can reach 410 mg/L, 450 mg/L, 300 mg/L, 200 mg/L, 110 mg/L and 370 mg/L respectively, and effectively increases the concentration of the flavor substance such as 2-phenylethyl acetate. The yeast strain of the present invention has good fermentation performance, obviously improves the -phenylethanol content in the fermented product, and improves the quality of the fermented product, and thus has broad application prospects.

The disclosure discloses a Saccharopolyspora composition and its application in foods, and belongs to the technical field of food fermentation. The disclosure screens Saccharopolyspora hirsuta J2 and Saccharopolyspora jiangxiensis J3 that have an effect of reducing biogenic amine content from wheat koji, and the two strains are prepared into a Saccharopolyspora mixed preparation for use in a preparation process of a fermented alcoholic beverage, fermented food or fermented condiment, so that amino acid content and nutritional value of a fermented product can be improved while the biogenic amine content is reduced, thereby achieving effects of enhancing quality of the fermented food and improving safety of the fermented food, and therefore, the Saccharopolyspora composition has a broad application prospect.

The disclosure discloses a Saccharopolyspora composition and its application in foods, and belongs to the technical field of food fermentation. The disclosure screens Saccharopolyspora hirsuta J2 and Saccharopolyspora jiangxiensis J3 that have an effect of reducing biogenic amine content from wheat koji, and the two strains are prepared into a Saccharopolyspora mixed preparation for use in a preparation process of a fermented alcoholic beverage, fermented food or fermented condiment, so that amino acid content and nutritional value of a fermented product can be improved while the biogenic amine content is reduced, thereby achieving effects of enhancing quality of the fermented food and improving safety of the fermented food, and therefore, the Saccharopolyspora composition has a broad application prospect.

Provided are a fermented apple composition having an effect of reducing or inhibiting expression of inflammatory cytokines, and use thereof in the prevention or improvement of enteritis.

Provided are a fermented apple composition having an effect of reducing or inhibiting expression of inflammatory cytokines, and use thereof in the prevention or improvement of enteritis.

A method for producing vinegar is provided. The method includes fermenting a fermentation liquid including acetic acid-producing bacteria under specific conditions. These conditions include: the fermentation liquid's absorbance at 660 nm changes at a rate of 0.2/h or more within 3 hours from a key time point; the ratio of the alcohol concentration to the sum of acidity and alcohol concentration increase at a rate of 0.2/h or more in the same period; and the average alcohol concentration during the fermentation step, defined from the key time point to when aeration or stirring is stopped for 15 minutes, is 0.2 v/v % or more.

A method for producing vinegar is provided. The method includes fermenting a fermentation liquid including acetic acid-producing bacteria under specific conditions. These conditions include: the fermentation liquid's absorbance at 660 nm changes at a rate of 0.2/h or more within 3 hours from a key time point; the ratio of the alcohol concentration to the sum of acidity and alcohol concentration increase at a rate of 0.2/h or more in the same period; and the average alcohol concentration during the fermentation step, defined from the key time point to when aeration or stirring is stopped for 15 minutes, is 0.2 v/v % or more.