This invention discloses a method for fermenting fresh almond flowers with *
Lactobacillus plantarum*, the
fermentation products, derivatives, and their applications. The method uses fresh almond flowers as
raw material. After pretreatment, pulping, substrate preparation, and sterilization, *
Lactobacillus plantarum* is inoculated for anaerobic or microaerobic
fermentation. After
fermentation, enzymes are inactivated and separated to obtain the fermentation expression product. This fermentation expression product is rich in
free amino acids, small peptides, aromatic compounds,
organic acid derivatives, and
polyphenol derivatives, exhibiting a mild and natural
aroma and excellent
antioxidant and soothing activities. This invention also provides derivatives obtained from further
processing of this fermentation expression product, and their applications in
cosmetics, skincare products, natural fragrances, and functional foods. This invention features a mild process, is
solvent-free, and highly safe, achieving high-value utilization of fresh almond flowers.