| dc.description.abstract | Gastrodia elata, the rhizome of the orchid, is widely accepted as a medicinal herb for treatment and health care, and is documented in many pharmacopoeias in China. Medicinal gastrodia is a dried block of the rhizome of the plant Gastrodia gastrodia, which is oblong in shape and has a sweet taste. In China, it is mainly found in Yunnan and Sichuan. The health care effect of gastrodia on various physiological functions of the human body has been proven and has many theoretical basis, such as the effect of treating convulsions, dizziness, headache, limb numbness and rheumatism. Polyphenolic compounds are the most prominent active substances in Gastrodia, with high content and health effects. Due to people′s increasing awareness of health care, people′s demand and use of gastrodia are becoming more and more frequent. The post-fermented gastrodia made by microbial fermentation significantly enhanced the active substances of microorganisms and gastrodia. According to the specific strain with different fermentation conditions, post-fermented gastrodia with special biological activity can be prepared. Lactic acid bacteria have a long history of development, and they have remarkable functionality, are potential strains as probiotics, and have the ability to metabolize and produce GABA and polyphenols. The purpose of this study was to ferment Gastrodia by using Lactobacillus bruchneri BCE119151, and to explore the optimal fermentation conditions and various fermentation parameters to achieve the optimal production of GABA and enhance its active substances.
This study will explore various fermentation conditions - the addition amount of Gastrodia powder, different carbon sources and addition amounts, different nitrogen sources and addition amounts, MSG concentration and starting pH value, and according to the growth activity and GABA production of the bacteria Activity and other parameters are discussed for optimization. This study successfully optimized the fermentation conditions - adding 3% Gastrodia elata powder, 3% sucrose, 6% MRSN medium, 9% MSG, an initial pH value of 6.0 and a fermentation temperature of 37°C to achieve a GABA production of 32.492g/L after fermentation. , GABA conversion rate per unit MSG YG/M0.62g/g, maximum colony number VCCmax9.477logCFU/mL, GABA conversion rate per unit bacterial weight YG/VCC3.428g/g, total polyphenol content 775.196mgGA/L. Based on the above results, the L. buchneri BCE119151 strain combined with Gastrodia elata for fermentation can develop fermented traditional Chinese medicine products with high biological activity, and can be applied to the development of related health foods and beverages. | en_US |