Welcome to Chinese Journal of Tropical Crops,

Chinese Journal of Tropical Crops ›› 2020, Vol. 41 ›› Issue (3): 572-578.DOI: 10.3969/j.issn.1000-2561.2020.03.021

• Agricultural Product Processing, Preservation, Storage, Analysis and Detection • Previous Articles     Next Articles

Effects of Lactobacillus Fermentation on Active Substance and Antioxidant Activity of Dendrobium candidum

HUANG Zhenyong1,ZHANG Ezhen2,*(),DAN Ming2,LIANG Xiaojun2,WEI Baoyao1,WEI Xinping2   

  1. 1. College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530005, China
    2. Institute of Agro-products Processing Science and Technology, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi 530007, China
  • Received:2019-08-03 Revised:2019-10-20 Online:2020-03-25 Published:2020-04-16
  • Contact: ZHANG Ezhen

Abstract:

Dendrobium candidum was used to produce beverage fermented by Lactobacillus. The changes of polysaccharide, dendrobium, total polyphenols, total flavonoids and antioxidant capacity were discussed before and after fermentation. The consumption of dendrobium polysaccharide was the highest after fermented with Lactobacillus plantarum, 41.63% lower than the original juice. The consumption of dendrobium was the highest when fermented with Lactoba-cillus plantarum and Lactobacillus bulgaricus in 1∶1, 4.92% lower than the original juice. The content of total phenol and total flavonoids increased after fermentation. The content of total phenol and total flavonoids increased by 24.17% and 31.87% after fermented with Lactobacillus plantarum and Lactobacillus bulgaricus in 1∶1. The scavenging ability of hydroxyl radicals, DPPH radicals and superoxide anions after fermentation increased also. The experiment showed that the active substance dissolution rate of D. candidum could be improved through Lactobacillus fermentation, and the antioxidant function of the fermented beverage from D. candidum be improved as well.

Key words: Dendrobium candidum, Lactobacillus, fermentation, active substances, antioxidant

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