Changes of Metabolites and Antioxidant Activity of <i>Dendrobium huoshanense</i> Jiaosu by Spontaneous Fermentation and <i>Saccharomyces cerevisiae</i> Fermentation

doi:10.13523/j.cb.2209033

China Biotechnology

2022, Vol. 42

Issue (11): 73-87 DOI: 10.13523/j.cb.2209033

Changes of Metabolites and Antioxidant Activity of Dendrobium huoshanense Jiaosu by Spontaneous Fermentation and Saccharomyces cerevisiae Fermentation

WU Jing¹,WANG Zhen-zhen¹,WANG Xiao-yu¹,LUO Dan¹,JIANG Zeng-liang²,SHA Ru-yi^1,^**(

),MAO Jian-wei^1,^**,CUI Yan-li³

1 Zhejiang Provincial Key Lab for Chem & Bio Processing Technology of Farm Product, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources and Biochemical Manufacturing, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China
2 Westlake University, Hangzhou 310024, China
3 Zhejiang University, Hangzhou 312027, China

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Abstract

In order to realize the full quality utilization and high-value utilization of Dendrobium huoshanense, the Dendrobium huoshanense Jiaosu was prepared by two processes, i.e. Saccharomyces cerevisiae inoculation fermentation and natural fermentation. The change trend of metabolites (organic acids, total phenols, total sugars, etc.) and antioxidant activity (OH· scavenging rate, ABTS· scavenging rate, reducing power) in different fermentation processes were studied. Combined with multivariate statistical analysis, a comprehensive evaluation index was established. The results showed that the number of yeast in the Saccharomyces cerevisiae inoculation fermentation group was higher than that in the natural fermentation group. The content of 4 organic acids detected in natural fermentation group was higher than that in Saccharomyces cerevisiae fermentation group, and the content of lactic acid and acetic acid showed an upward trend. The oxalic acid content of Saccharomyces cerevisiae fermentation group decreased significantly, while the oxalic acid content of natural fermentation did not change significantly. The total phenol content of Saccharomyces cerevisiae fermentation group and natural fermentation group decreased by 24.02% and 24.98%, respectively. The total sugar content decreased by 64.21% and 22.89%, respectively. The pH value decreased by 0.12 and 0.24, respectively, and the total acid content increased by 62.98% and 70.98%, respectively. The sugar-acid ratio decreased by 80.13% and 59.47%, respectively. The taste of the ferment produced by Saccharomyces cerevisiae was mainly sour and sweet, while the taste of the ferment naturally fermented was mainly sweet. In terms of antioxidation, yeast fermentation was significantly higher than natural fermentation group, and OH· scavenging capacity was increased by 42.57% and 40.67%, respectively, while ABTS · scavenging capacity increased by 55.36% and 30.06%, respectively. The reducing power had no significant change. The results of correlation analysis and principal component analysis showed that organic acids such as lactic acid and acetic acid had a certain antioxidant activity. The comprehensive evaluation index of the 14th day of yeast fermentation reached the peak of the stage, and the growth quantity of yeast tended to be stable after the 14th day, entering the stable growth period, which can be used as the best fermentation node. To sum up, the results showed that compared with natural fermentation of Dendrobium huoshanense, Saccharomyces cerevisiae fermentation improved the antioxidant activity, enriched the taste of the Jiaosu, and shortened the fermentation time, and the quality of the Jiaosu was better.

Key words： Dendrobium huoshanense Saccharomyces cerevisiae Natural fermentation Antioxidant

Received: 14 September 2022 Published: 07 December 2022

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	WU Jing
	WANG Zhen-zhen
	WANG Xiao-yu
	LUO Dan
	JIANG Zeng-liang
	SHA Ru-yi
	MAO Jian-wei
	CUI Yan-li

Cite this article:

WU Jing, WANG Zhen-zhen, WANG Xiao-yu, LUO Dan, JIANG Zeng-liang, SHA Ru-yi, MAO Jian-wei, CUI Yan-li. Changes of Metabolites and Antioxidant Activity of Dendrobium huoshanense Jiaosu by Spontaneous Fermentation and Saccharomyces cerevisiae Fermentation. China Biotechnology, 2022, 42(11): 73-87.

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https://manu60.magtech.com.cn/biotech/10.13523/j.cb.2209033 OR https://manu60.magtech.com.cn/biotech/Y2022/V42/I11/73

Fig.1 Changes of yeast number during fermentation

Table 1 Standard curve regression equations of organic acids

Fig.2 Changes of lactic acid content during fermentation

Fig.3 Changes of acetic acid content during fermentation

Fig.4 Changes of oxalic acid content during fermentation

Fig.5 Changes of shikimic acid content during fermentation

Fig.6 Changes of total phenolic content during fermentation

Fig.7 Changes of total sugar content during fermentation

Fig.8 Changes of pH during fermentation

Fig.9 Changes of total acid content during fermentation

Fig.10 Changes of sugar to acid ratio during fermentation

Fig.11 Changes of scavenging ability of hydroxyl radical during fermentation

Fig.12 Changes of ABTS free radical scavenging ability during fermentation

Fig.13 Changes of reducing power during fermentation

Table 2 Correlation analysis between physicochemical indexes and antioxidant activity during Saccharomyces cerevisiae fermentation

Table 3 Correlation analysis between physicochemical indexes and antioxidant activity during natural fermentation

Table 4 Eigenvalue, contribution rate and cumulative contribution rate of principal components in Saccharomyces cerevisiae fermentation

Table 5 Eigenvalue, contribution rate and cumulative contribution rate of principal components in natural fermentation

Fig.14 Changes of CEI index during fermentation


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