Optimization of the Fermentation Process of Cynanchum auriculatum Royle ex Wight Ferment

In this paper, Cynanchum auriculatum Royle ex Wight was used as raw material to develop an enzyme product by Lactic acid bacteria and yeast composite fermentation. The single factor experimental conditions of Lactic acid bacteria and yeast were optimized, and then inoculation sequence and fermentation time of the two strains were determined. The results showed that the method of lactic acid bacteria fermentation after yeast fermentation was the best, and the optimal compound fermentation conditions under the fermentation sequence were as follows:meishan yeast (S4) was inoculated and fermented 24 h at initial pH5.0, bottling volume 30 mL (250 mL), peptone addition 1.2%, inaculation 0.2%, fermentation temperature 30℃. After fermentation of the yeast, 3% of the composite lactic acid bacteria (Lactobacillus acidophilus (LA) and Lactobacillus plantarum (LP) were mixed 1:1 (v:v)) was inoculated, and the fermentation was allowed at 37℃ for 36 h. Then, post fermentation at 4~8℃ for 12 h to make the fermentation liquid produce fragrance. Under these conditions, the counts of live Lactic acid bacteria in Cynanchum auriculatum Royle ex Wight enzyme was 2.61×10⁸ CFU/mL, the viable counts of yeast was 7.9×10⁷ CFU/mL, and the activity of superoxide dismutase (SOD) was 4.23×10⁴ U/L. The preparation of Cynanchum auriculatum Royle ex Wight products by fermentation method provides a new idea for the development and utilization of Cynanchum auriculatum Royle ex Wight resources, and is of great significance for promoting the development of Cynanchum auriculatum Royle ex Wight industry.