Effects of Lactobacillus Plantarum Fermentation on the Chemical Composition of Clerodendranthus spicatus
OBJECTIVE To investigate the effect of Lactobacillus plantarum fermentation on the chemical composition of Clerodendranthus spicatus,as well as to optimize the fermentation process for increasing the content of active compounds and the discovery of novel bioactive components.METHODS The method of liquid fermentation was employed to explore the optimal fermentation conditions for Clerodendranthus spicatus using Lactobacillus plantarum by orthogonal test for three factors such as inoculum size,fermentation temperature,and fermentation time.Structural analysis was conducted using Raman spectroscopy,while Uv spectrophotometry and HPLC were used for quantitative detection.RESULTS Lactobacillus plantarum fermentation significantly increased the levels of total flavonoids and total phenolic acids in Clerodendranthus spicatus.Moreover,fermentation led to the emergence of new compounds and alterations in the content of phenolic acid constituents.The optimal fermentation process was determined to be as follows:an inoculum amount of 4％,a fermentation temperature of 30℃,and a fermentation duration of 72 hours.CONCLUSION Fermentation of Clerodendranthus spicatus with Lactobacillus plantarum can induce changes in its chemical composition,thereby offering valuable insights into the fermentation process of Clerodendranthus spicatus.
万方数据
维普
