Food and Fermentation Industries >

2024 , Vol. 50 >Issue 21: 112 - 20

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040005

Process optimization and mechanism study on fermentation of Taraxacum mongolicum water extract

  • JIN Haijun ,
  • YANG Lingli ,
  • LIANG Jiandong ,
  • GONG Rongying ,
  • XING Yizheng ,
  • WANG Guokai ,
  • CHEN Meijuan ,
  • TIAN Weiyi
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  • 1(Resource Institute for Chinese & Ethnic Materia Medica, Guizhou University of Traditional Chinese Medicine,Guiyang 550025, China)
    2(College of Pharmacy, Guizhou University of Traditional Chinese Medicine, Guiyang 550025, China)
    3(School of Basic Medicine, Guizhou University of Traditional Chinese Medicine, Guiyang 550025, China)

Received date: 2024-05-26

  Revised date: 2024-07-14

  Online published: 2024-11-28

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Abstract

In this study, single and mixed microbial fermentation techniques were used to screen the optimal microorganisms and their combinations to improve the sensory evaluation of Taraxacum mongolicum water extract.The optimal fermentation process was optimized by one-way and response surface tests, and metabolic pathways related to the improvement of sensory of T. mongolicum water extract were analyzed by metabolomics.The results showed that Lactobacillus pentosus∶Lactobacillus bulgaricus rod∶Lactobacillus acidophilus of 2∶2∶3 was the optimal mixed fermentation combination, and the optimal fermentation process was fermentation time of 13.56 h, fermentation temperature of 25.57 ℃, and inoculation amount of 4%.The fermentation broth has high antioxidant activity (hydroxyl radical scavenging rate of 63.22%, DPPH radical scavenging rate of 82.50%).Through metabolomics analysis, a total of 616 differential metabolites were screened after fermentation, with significant up-regulation of sweet components such as alanine, considerable up-regulation of aroma substances such as coumarin, and significant down-regulation of bitter and astringent components such as catechins, which are related to sensory.These differential metabolites associated with sensory improvement were mainly enriched in metabolic pathways of purine, tyrosine, alanine/aspartic acid, glutamic acid, nicotinic acid and nicotinamide.In this experiment, the optimal fermentation process were obtained to improve the sensory evaluation of T. mongolicum water extract.This study revealed the relevant metabolic pathways of fermentation to enhance its sensory at the metabolome level, which can provide basic information for the deep exploitation and utilization of T. mongolicum resources in the future.

Key words： Taraxacum mongolicum; fermentation; process optimization; metabolomics

Cite this article

JIN Haijun , YANG Lingli , LIANG Jiandong , GONG Rongying , XING Yizheng , WANG Guokai , CHEN Meijuan , TIAN Weiyi . Process optimization and mechanism study on fermentation of Taraxacum mongolicum water extract[J]. Food and Fermentation Industries, 2024 , 50(21) : 112 -20 . DOI: 10.13995/j.cnki.11-1802/ts.040005

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