Food and Fermentation Industries >

2025 , Vol. 51 >Issue 16: 197 - 205

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041281

Screening of fermentation process of modified Erchen decoction and optimization of fermentation strains

  • ZHOU Yan ,
  • HUANG Yousheng ,
  • HUANG Liqiong ,
  • LI Bilin ,
  • DONG Huanhuan ,
  • GUAN Yongmei ,
  • ZHU Weifeng
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  • (College of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang 330004, China)

Received date: 2024-10-12

  Revised date: 2024-12-03

  Online published: 2025-08-29

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Abstract

The study aimed to develop a new cough-relieving and expectorant beverage with lactobacillus flavor by using four kinds of medicinal and edible herbs (Citri Reticulatae Pericarpium, Citri Exocarpium Rubrum, Poria, and Glycyrrhizae Radix Et Rhizoma) as the raw material and lactobacillus as the fermentation agent.The physical and chemical indexes and active ingredient contents of different lactic acid bacteria fermentation decoction were comprehensively evaluated using principal component analysis to screen out the most suitable fermentation strains.The optimal fermentation process parameters were optimized using the AHP-entropy weighted TOPSIS method.The results showed that Lacticaseibacillus paracasei HCS17-040 was the most suitable strain.The optimal process was the material-liquid ratio of 1∶30 g/mL, inoculum amount of 8%, fermentation time of 36 h, and fermentation temperature of 37 ℃.Under this optimized condition, the contents of tangeretin, naringenin, and hesperitin in the fermentated modified Erchen decoction by Lacticaseibacillus paracasei HCS17-040 increased by 29.87%, 12.77%, and 23.93%, respectively, compared with that of the unfermented group.This study showed that fermentation of modified Erchen decoction using lactic acid bacteria increased the content of its active ingredients such as tangerine, naringenin, and hesperitin which may help to improve its antitussive and expectorant effects.

Key words： modified Erchen decoction; fermentation process; principal component analysis; AHP (analytic hierarchy process); entropy weight TOPSIS method

Cite this article

ZHOU Yan , HUANG Yousheng , HUANG Liqiong , LI Bilin , DONG Huanhuan , GUAN Yongmei , ZHU Weifeng . Screening of fermentation process of modified Erchen decoction and optimization of fermentation strains[J]. Food and Fermentation Industries, 2025 , 51(16) : 197 -205 . DOI: 10.13995/j.cnki.11-1802/ts.041281

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