Study On Optimization Of Fermentation Conditions Of Three Common Chinese Herbal Medicines And Its Antibacterial Activity

In this paper Saccharomyces cerevisiae, Lactobacillus, Escherichia coli and Bacillus subtilis were chosen to ferment Schisandra chinensis (Turcz.) Baill, Acanthopanax senticosus (Rupr. etMaxim.) Harms and Glycyrrhiza uralensis Fisch. Different fermentation conditions were used to ferment the three kinds of chinese herbs, and response surface method was used to optimize the fermentation technology.Meanwhile, experiment factors and levels were selected by single-factor experiments. According to the central composite experimental design principles, the method of response surface with3factors and3levels was adopted, then the factors influencing the technological parameters were determined by means of regression analysis. Response surface were finally graphed with the effective components of the three kinds of Chinese herbs as the response value. After analysised every factor’s significance and interaction, the optimum conditions of Schisandra chinensis (Turcz.) Bail fermented by Saccharomyces cerevisiae were as follow:Fermentation time was14days, Substrate concentration was0.37g/mL, Inoculum was5.32mL. Acanthopanax senticosus (Rupr. etMaxim.)Harms fermented by Saccharomyces cerevisiae were as follow:Fermentation time was14.08days, Substrate concentration was0.35g/mL, Inoculum was5.05mL. Schisandra chinensis (Turcz.) Baill fermented by Lactobacillus were as follow:Fermentation time was14.04days, Substrate concentration was0.36g/mL, Inoculum was5.36mL. Schisandra chinensis (Turcz.) Baill fermented by Escherichia coli were as follow:Fermentation time was14.05days,. Substrate concentration was0.37g/mL, Inoculum was5.21mL. Schisandra chinensis (Turcz.) Baill fermented by Bacillus subtilis were as follow:Fermentation time was13.95days, Substrate concentration was0.38g/mL, Inoculum was6.50mL, Under the best fermentation conditions, active ingredient contents in Schisandra chinensis (Turcz.) Baill which studied in this paper were improved after Saccharomyces cerevisia, Lactobacillus and Bacillus subtilis fermentation, The contents of y-schisandrin in the Schisandra chinensis (Turcz.) Baill were increased, while the contents of Schizandrin, Schisantherin and Deoxyschizandrin were decreased after Escherichia coli fermentation. The active ingredient content Quercetin in Acanthopanax senticosus was improved after Saccharomyces cerevisia fermentation. Furthermore, Glycyrrhiza uralensis Fisch was fermented by Saccharomyces cerevisiae, Lactobacillus, Escherichia coli and Bacillus subtilis, the results showed that glycyrrhetinic acid hadn’t improved remarkably.According to optimum fermentation conditions, the three kinds of medicinal plants were fermented, and Candida albicans, Acinetobacter baummanii, Staphyloccocus awreus Rosenbach and other9kinds of strains were taken as test strains. The antimicrobial activity results showed that the antimicrobial activity of the sample after optimize fermentation were greatly improved.