Effect of solid fermentation of Lactobacillus plantarum on the contents of effective components in compound Chinese medicine
Compound Chinese medicine(Astragalus,licorice and Leonurus japonicus,etc.)were prepared with solid state fermentation by Lactobacillus plantarum BLCC2-0015,BLCC2-0126 and BLCC2-0410.The pH,microbial quantities and the contents of effective components such as total acid,organic acid and crude polysaccharide were determined during the fermentation process,and the influence on the contents of effective components in compound Chinese medicine was evaluated.The results showed that L.plantarum fermentation could decrease the pH,increase the viable L.plantarum counts,inhibit the growth of Escherichia coli and molds,and increase the contents of total acid,lactic acid,malic acid,crude polysaccharide,ferulic acid and glycyrrhetinic acid.Among them,fermentation effect of L.plantarum BLCC2-0410 was the optimal,and the pH of the compound Chinese medicine was 4.32 after fermentation for 72 h.The viable L.plantarum counts was 4.53x109 CFU/g,and E.coli and molds were not detected.The contents of total acid,lactic acid,malic acid,crude polysaccharide,ferulic acid and glycyrrhetinic acid significantly increased(P＜0.05),which were 27.82 g/kg,19.25 g/kg,4.06 g/kg,5.83％,42.00 mg/kg and 517.9 mg/kg,respectively.
Lactobacillus plantarumcompound Chinese medicinesolid fermentationlactic acidferulic acidglycyrrhetinic acid
万方数据
维普
