Compound bacterial agent, Chinese wolfberry fruit fermentation liquor and preparation method and application of compound bacterial agent and Chinese wolfberry fruit fermentation liquor
By using a complex bacterial agent to ferment wolfberry, the problem of how to increase the total phenolic acid content in wolfberry is solved, and the release of active ingredients of wolfberry and the improvement of antioxidant activity is achieved. It is suitable for the preparation of antioxidant and anti-aging drugs.
Patent Information
- Application Number
- CN202411893494.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-20
- Publication Date
- 2025-04-15
AI Technical Summary
In the prior art, there are few researches on the treatment of traditional Chinese medicine by fermentation, especially how to increase the content of active ingredients such as total phenolic acid in wolfberry through fermentation, further research is still needed.
A complex bacterial agent is provided, including Lactobacillus plantarum LZU-LJY-1Q1 and Lactobacillus plantarum LZU-J-LZ1-1. The wolfberry fermentation broth is obtained by mixing wolfberry powder, water and complex enzyme, followed by inoculation of the complex bacterial agent for fermentation, and finally inactivated, and the wolfberry fermentation broth is obtained.
Through the fermentation process, the release of active ingredients of wolfberry and the conversion of large molecules into small molecules are promoted, which enhances its antioxidant and anti-aging effects, and improves the antioxidant activity of wolfberry fermentation broth.