JOURNAL OF SHANDONG UNIVERSITY(NATURAL SCIENCE) ›› 2024, Vol. 59 ›› Issue (11): 8-19.doi: 10.6040/j.issn.1671-9352.0.2023.437

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Effects of semisolid-state fermentation of probiotics consortium on release of effective constituents from licorice and their activities

Kemeng ZHOU1(),Jianying DAI1,Yuesheng DONG1,Yanyan DANG2,Genlin ZHANG2,Zhilong XIU1,*()   

  1. 1. School of Bioengineering, Dalian University of Technology, Dalian 110624, Liaoning, China
    2. School of Chemistry and Chemical Engineering, Shihezi University, Shihezi 832003, Xinjiang, China
  • Received:2023-10-16 Online:2024-11-20 Published:2024-11-29
  • Contact: Zhilong XIU E-mail:1798107016@qq.com;zhlxiu@dlut.edu.cn

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Abstract:

The cell wall of licorice prevents the release of effective substances such as flavonoids and polysaccharides from liquorice cells. In this study, a mixed probiotics consortium composed of Saccharomyces cerevisiae, lactic acid bacteria and Bacillus was used in semisolid-sate fermentation of liquorice powder to promote the release of effective substances. The inhibition ability on pathogenic bacteria and tyrosinase as well as antioxidant activities of the fermentation broth were evaluated. The experimental results showed that the extraction rates of polysaccharides, flavonoids, glycyrrhizic acid and glycyrrhetinic acid could be considerably compared with the Soxhlet method. The inhibition rate of the mixed fermentation supernatant on Escherichia coli, Klebsiella pneumoniae and Acinetobacter baumannii was 73.85%, 45.57% and 39.92%, respectively. The scavenging rates of the mixed fermentation supernatant to 1, 1-diphenyl-2-picrylhydrazyl (DPPH), 2, 2′-Azinobis-(3-ethylbenzthiazoline-6-sulphonate (ABTS), 2-Phenyl-4, 4, 5, 5-tetramethylimidazoline-3-oxide-1-oxyl (PTIO), superoxide radical and hydroxyl radical were superior to other extraction methods. The inhibition rate on tyrosinase was 61.62%. The semisolid-state fermentation of licorice by probiotic consortium provides high-quality raw materials for the development of health-care products and cosmetics.

Key words: probiotics, licorice, effective component, antibacterial effect, antioxidant activity, tyrosinase inhibition

CLC Number: 

  • Q939.9

Fig.1

Growth curves of Saccharomyces cerevisiae, lactic acid bacteria and Bacillus sp."

Fig.2

Effects of solid-liquid ratio and fermentation temperature on growth of Bacillus sp., Saccharomyces cerevisiae, and lactic acid bacteria"

Fig.3

Effects of solid-liquid ratio on release of active substances from licorice"

Fig.4

Effects of fermentation temperature on release of active substances from licorice"

Fig.5

Comparison of different methods for extracting active substances from licorice"

Fig.6

Release of active substances from licorice in fermentation broths by a consortium or single strain"

Fig.7

Antibacterial effects of different extraction methods on three pathogenic bacteria"

Fig.8

Scavenging ability of supernatants obtained by different extraction methods to five free radicals"

Fig.9

Inhibitory effect of supernatants obtained by different extraction methods on tyrosinase"

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