Abstract
[Objective] To screen the microbial strains for fermentation of Ampelopsis grossedentata (vine tea ) and optimize the mixed -strain liquid -state fermentation process. [Methods] With the content of total flavonoids and dihydromyricetin in the fermentation broth as the primary indicators, the fermentation process is optimized through single -factor experiments combined with response surface methodology. The bioactivity of the fermentation broth produced under optimized conditions is evaluated by in vitro antioxidant assays. [Results] The optimal fermentation conditions for vine tea are as follows:a volume ratio of Lactobacillus plantarum RG11 to Bacillus subtilis KC7 at 2∶3, an inoculum amount of 10%, and fermentation at 38 ℃ for 57 h. Under these conditions, the content of total flavonoids and dihydromyricetin in the fermentation broth reaches (16.54±0.42) g/L and (5.45±0.31) g/L, respectively. The scavenging rates of the fermentation broth against DPPH free radicals, ABTS free radicals, and hydroxyl free radicals, as well as its total antioxidant capacity, increase by 38.26%, 34.58%, 24.91%, and 35.10%, respectively. [Conclusion] The mixed -strain liquid -state fermentation process for vine tea can significantly increase the active component content and antioxidant activity of the fermentation broth.
Publication Date
11-3-2026
First Page
148
Last Page
155
DOI
10.13652/j.spjx.1003.5788.2025.81013
Recommended Citation
Jia, Huang; Jiayue, Chai; Yajun, Zhao; Qiu, Lei; Jiahui, Xu; and Shiyun, Li
(2026)
"Preparation process optimization and antioxidant activity evaluation of Ampelopsis grossedentata fermentation broth,"
Food and Machinery: Vol. 42:
Iss.
10, Article 17.
DOI: 10.13652/j.spjx.1003.5788.2025.81013
Available at:
https://www.ifoodmm.cn/journal/vol42/iss10/17
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