Bacterial characterization of fermented sweet potato leaves by high‐throughput sequencing and their impact on the nutritional and bioactive composition

Bacterial, nutritional, and bioactive compositions of fermented sweet potato leaves (SPL) were investigated. Three samples utilized: control (C), natural fermentation (NF), probiotic (PF). Bacterial composition was assessed by high-throughput sequencing. Lactobacillus plantarum Enterococcus durans identified in NF. also found PF, showing a relative abundance 90.2%. Polyphenol determined HPLC changed considerably during NF decreasing its concentration to value 6.69 mg/g dw compared the C (42.77 dw). PF maintained polyphenol (38.64 dw) but some interconversion between polyphenols seems occur. ABTS radical scavenging capacity similar demonstrating no changes antioxidant activity. During activity maintained, angiotensin-converting enzyme inhibitory even improved. Fermentation good process for SPL. According parameters assessed, better than Novelty impact statement The effect fermentations on bacterial composition, compared. Results showed that leaves. fermentation.