Optimization of fermentation process of Anoectochilus roxburghii (Wall . ) Lindl by Lactobacillus plantarum and antioxidant activity of fermentation broth

Authors

WANG Qiongjun, Zhangzhou Health Vocational College , Zhangzhou , Fujian 363000 , China;Laboratory of Marine Natural Products and Activity Research , Zhangzhou Health Vocational College , Zhangzhou , Fujian 363000 , China
LIN Zeyan, Zhangzhou Health Vocational College , Zhangzhou , Fujian 363000 , China;Laboratory of Marine Natural Products and Activity Research , Zhangzhou Health Vocational College , Zhangzhou , Fujian 363000 , ChinaFollow
LIN Yanyan, Laboratory of Marine Natural Products and Activity Research , Zhangzhou Health Vocational College , Zhangzhou , Fujian 363000 , China
ZHANG Qian, Laboratory of Marine Natural Products and Activity Research , Zhangzhou Health Vocational College , Zhangzhou , Fujian 363000 , China
LIN Yihua, Zhangzhou Health Vocational College , Zhangzhou , Fujian 363000 , China
FU Dahua, Laboratory of Marine Natural Products and Activity Research , Zhangzhou Health Vocational College , Zhangzhou , Fujian 363000 , China

Corresponding Author(s)

林泽燕（1980—），女，漳州卫生职业学院副教授，博士。E-mail：linsser@126.com

Abstract

［Objective］ To analyze the fermentation process and antioxidant activity of Anoectochilus roxburghii (Wall.) Lindl using Lactobacillus plantarum 191046.［Methods］ A.roxburghii was used as the raw material,and L.plantarum 191046 was used as the fermentation strain.The polysaccharide content of A.roxburghii was used as the evaluation index.The fermentation process was optimized by single -factor experiments combined with response surface methodology,and its in vitro antioxidant activity was assessed.［Results］］ The optimal fermentation conditions for A.roxburghii were as follows:L.plantarum inoculum of 4.50 g/L,fermentation time of 17 h,and fermentation temperature of 36 ℃.Under these conditions,the polysaccharide content of the fermentation liquid was (24.84±0.05) mg/mL.The total antioxidant capacity was (8.67±0.85) U/mL,the hydroxyl radical scavenging rate was (96.11±0.90)%,the superoxide anion radical scavenging rate for a two -fold dilution was (28.03±2.00)%,and the DPPH radical scavenging rate was (86.13±0.17)%.［Conclusion］ The fermentation of A.roxburghii with L.plantarum 191046 resulted in good antioxidant activity.

Publication Date

7-3-2025

First Page

196

Last Page

202

DOI

10.13652/j.spjx.1003.5788.2024.60083

Recommended Citation

Qiongjun, WANG; Zeyan, LIN; Yanyan, LIN; Qian, ZHANG; Yihua, LIN; and Dahua, FU (2025) "Optimization of fermentation process of Anoectochilus roxburghii (Wall . ) Lindl by Lactobacillus plantarum and antioxidant activity of fermentation broth," Food and Machinery: Vol. 41: Iss. 6, Article 27.
DOI: 10.13652/j.spjx.1003.5788.2024.60083
Available at: https://www.ifoodmm.cn/journal/vol41/iss6/27

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