食品与发酵工业 >

2024 , Vol. 50 >Issue 19: 81 - 86

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037871

研究报告

米泔水制桔梗优势菌的分离鉴定及纯种发酵桔梗对桔梗皂苷D含量的影响

  • 陈丽艳 ,
  • 贾智超 ,
  • 于鑫鑫 ,
  • 丁纯洁 ,
  • 孙银玲 ,
  • 郑宏宇 ,
  • 赵娢 ,
  • 王伟明
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  • (黑龙江省中医药科学院,黑龙江 哈尔滨,150036)
第一作者:硕士,主任药师(王伟明研究员为通信作者,E-mail:zyyjy@163.com)

收稿日期: 2023-11-06

  修回日期: 2023-12-13

  网络出版日期: 2024-10-29

基金资助

国家自然科学基金项目(U20A20400);黑龙江省中医药科研项目(ZHY2022-091)

收起

Isolation and identification of strains of Platycodon grandiflorum (PG) solution processed with rice swill and changes of platycodon saponin D content of PG fermented by pure strains

  • CHEN Liyan ,
  • JIA Zhichao ,
  • YU Xinxin ,
  • DING Chunjie ,
  • SUN Yinling ,
  • ZHENG Hongyu ,
  • ZHAO Han ,
  • WANG Weiming
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  • (Heilongjiang Academy of Traditional Chinese Medicine, Harbin 150036, China)

Received date: 2023-11-06

  Revised date: 2023-12-13

  Online published: 2024-10-29

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摘要

分离鉴定米泔水制桔梗炮制液中的优势菌,考察各优势菌发酵桔梗对桔梗皂苷D含量的影响。用米泔水炮制桔梗,利用MRS培养基分离纯化炮制液中的优势菌,通过革兰氏染色、过氧化氢酶实验及16S rDNA测序技术鉴定分离的菌株,采用单菌种发酵桔梗,通过HPLC法测定桔梗皂苷D的含量。分离获得3株乳酸菌,分别为食窦魏斯氏菌、肠球菌和假肠膜明串珠菌,3株菌纯种发酵桔梗,桔梗皂苷D的含量均高于未发酵桔梗,其中前两株菌发酵桔梗提取液中桔梗皂苷D含量分别提高了8.19% 和10.72%。米泔水制桔梗炮制液中以乳酸菌为优势菌群,纯种发酵桔梗提高了桔梗皂苷D的含量,推测米泔水制桔梗过程中可能存在微生物转化进而增强其活性。

关键词： 桔梗; 米泔水; 炮制; 优势菌; 纯种发酵; 桔梗皂苷D

本文引用格式

陈丽艳 , 贾智超 , 于鑫鑫 , 丁纯洁 , 孙银玲 , 郑宏宇 , 赵娢 , 王伟明 . 米泔水制桔梗优势菌的分离鉴定及纯种发酵桔梗对桔梗皂苷D含量的影响[J]. 食品与发酵工业, 2024 , 50(19) : 81 -86 . DOI: 10.13995/j.cnki.11-1802/ts.037871

Abstract

The research aimed to identify the dominant bacteria in the preparation liquid of Platycodon grandiflorum (PG) processed with rice swill and explore the impact of PG fermentation by these dominant bacteria on platycodon saponin D content.PG underwent processing with rice swill, and the dominant bacteria in the preparation liquid were isolated and purified using MRS medium.Identification of the isolated strains involved Gram staining, catalase testing, and 16S rDNA sequencing.PG underwent fermentation with these three purified strains, and the platycodon saponin D content was determined using HPLC.Three strains of lactic acid bacteria, namely Weissella cibaria, Enterococcus faecalis, and Lactobacillus casei, were isolated.It was found that the platycodon saponin D content in fermented PG was higher than that in unfermented PG.Notably, the first two strains, Weissella cibaria and Enterococcus faecalis, increased the platycodon saponin D content in the fermented PG extract by 8.19% and 10.72%, respectively.Lactic acid bacteria emerged as the dominant bacterial group in the rice swill-processed PG preparation liquid.Pure strain fermentation of PG led to an increase in the platycodon saponin D content, suggesting microbial transformation during the rice swill processing of PG, thereby enhancing its activity.

Key words： Platycodon grandiflorum; rice swill; processing; dominant bacteria; pure fermentation; platycodon saponin D

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