Optimizing the Fermentation Process of Ganoderma lucidum to Deacidify Fresh Schisandra chinesis Juice and Its Liver Protection Effects

In this paper,Ganoderma lucidum was employed to conduct the fermentation experiments with pH value selected as the index. The optimum deacidification process for fresh Schisandra chinesis juice(FSCJ)was investigated via single element and orthogonal experiments. Furthermore,liver protection effects of the fermentation products were evaluated by the measurement of ALT and AST in serum and liver tissue on a rat model of alcohol-induced liver injury. The results showed that the optimum bio-deacidification process was established as follows:Certain amount of FSCJ lyophilized powder was dissolved in 20 times(V/W)of distilled water,inoculum age 3 d,inoculation volume 6%(V/V),vitamin B₁ concentration 10 mg/L,vibration speed 190 r/min and fermentation duration 12 d. An increasing of pH value from 1.85 to 3.21 as well as a decrease in titration acidity from 14.9 to 6.9 g/L in FSCJ were simultaneously observed after fermentation. In addition,the content of polysaccharide in FSCJ increased by 61.5%,while contents of polyphenols and flavonoids decreased by 64.2% and 50.6% respectively. The content variation of these components might take account for the deacidification process of FSCJ. After fermentation, the activity of FSCJ was better than that of the original juice,so it had a good potential for the development of healthy drinks.