不同发酵菌种处理对中草药酵素品质及抑菌效果的影响

Effects of Different Fermentation Strain Treatment on Quality and Antibacterial Activity of Chinese Herbal Ferment

为揭示不同发酵菌种处理对中草药酵素品质及抑菌效果的影响,本试验采用自然发酵、乳酸菌发酵、酵母菌发酵、乳酸菌和酵母菌混菌发酵4种方法制备金银花、蒲公英、野菊花酵素,通过感官评价和1,1-二苯基-2-三硝基苯肼(DPPH)自由基、2,2-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐(ABTS^(+))清除率考查所得酵素产品品质,并检测其对大肠埃希菌、金黄色葡萄球菌和沙门菌的抑制效果。结果显示:3种添加发酵菌种制备的酵素产品感官品质和DPPH自由基、ABTS^(+)清除率及抑菌效果均高于自然发酵制备的酵素;其中采用乳酸菌发酵制备的中草药酵素产品品质最好,其呈棕红色、鲜亮,有淡淡的酸甜味,口感润滑且后味香醇,与自然发酵产品比,对DPPH自由基、ABTS^(+)清除率分别提高了36.74%、34.02%,差异显著(P<0.05),对大肠埃希菌、金黄色葡萄球菌和沙门菌的抑菌圈直径分别增加了65.84%、92.80%和148.94%,差异显著(P<0.05)。结果表明:添加0.1 g乳酸菌于37℃发酵15 d制备的金银花、蒲公英、野菊花中草药酵素产品品质最好,且大肠埃希菌、金黄色葡萄球菌和沙门菌对1.0 g/mL的乳酸发酵酵素稀释液表现出极度敏感性。

This study aimed to assess the effect of different fermentation strain treatment on the quality and antibacterial activity of Chinese herbal ferment.Three Chinese herbs(honeysuckle,dandelion and wild chrysanthemum)were fermented by natural approach,lactic acid bacteria,yeast,or combined lactic acid and yeast,and subsequently evaluated for sensory quality,1,1-diphenyl-2-picrylhydrazyl(DPPH)and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS^(+))clearance,and inhibition of Escherichia coli,Staphylococcus aureus and Salmonella.The results showed that the sensory quality,DPPH and ABTS^(+)clearance and antibacterial efficacy of Chinese herbal products fermented by lactic acid bacteria,yeast,or combined lactic acid and yeast were higher than those fermented by natural approach.In particular,Chinese herbal products prepared by lactic acid bacteria fermentation had the best quality,with a brown-red and bright appearance,a faint sweet and sour taste,and a lubricated and mellow feel;revealed significantly increased DPPH and ABTS^(+)clearance rates of 36.74%and 34.02%(P<0.05),respectively;and produced significantly increased antibacterial inhibition diameters of 65.84%,92.80%,and 148.94%on E.coli,S.aureus,and Salmonella(P<0.05),respectively,in comparison to those produced by natural fermentation.Thus,Chinese herbs honeysuckle,dandelion and wild chrysanthemum,fermented by 0.1 g of lactic acid bacteria at 37℃for 15 d,have the best quality,and appear highly effective against E.coli,S.aureus and Salmonella,even at 1.0 g/mL of lactic acid fermentation ferment diluent.