Preparation method and application of yellow bud soup based on multi-bacteria synergistic fermentation

The preparation method of Huangyatang using multi-strain synergistic fermentation and dynamic gradient regulation solves the problems of low dissolution rate of effective ingredients and poor synergy of strains in traditional Huangyatang, achieving efficient conversion of effective ingredients and enhanced efficacy, and ensuring the quality stability of the product.

CN121401385APending Publication Date: 2026-01-27ZHONG KE YAO CHUANG (QING DAO) FA JIAO GONG CHENG YOU XIAN GONG SI
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Patent Information

Application Number
CN202511605426.4
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2025-11-05
Publication Date
2026-01-27

AI Technical Summary

Technical Problem

Traditional Huangyatang preparation has low dissolution rate of effective ingredients and low bioavailability. In addition, traditional fermentation technology has poor strain synergy and crude process parameter control, which affects the stability of product quality.

Method used

By employing a multi-microbial synergistic fermentation method, the efficient conversion and enrichment of effective components are achieved through differentiated pretreatment of raw materials, synergistic effects of complex microbial communities, and dynamic gradient fermentation regulation.

Benefits of technology

It significantly increased the content of fat-soluble components such as ginsenoside Rg3, enhanced efficacy, improved bioavailability, and ensured product quality uniformity and stability.

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Abstract

The invention relates to the technical field of traditional Chinese medicine fermentation preparation, in particular to a preparation method and application of yellow bud soup based on multi-bacterium synergistic fermentation. According to the method, ginseng, poria cocos, rhizoma zingiberis and liquorice are subjected to differential pretreatment, and a composite functional flora containing ganoderma lucidum, thermophilic lactic acid bacteria and saccharomycopsis fibuligera is constructed; solid-state fermentation is carried out under the conditions of temperature gradient, segmented stirring, gradient ventilation and dynamic material supplementing, so that the contents of key active ingredients such as ginsenoside Rg3, pachymic acid and 6-gingerol are remarkably increased. The fermentation product can be used for preparing a preparation for warming yang, tonifying spleen, clearing damp, reducing phlegm and protecting gastrointestinal tracts. Through multi-bacterium synergistic fermentation and dynamic regulation, the content of ginsenoside Rg3 is increased by 3.2 times or more compared with that of a traditional water decoction method, the content of symbolic components such as pachymic acid and 6-gingerol is increased by 2 times or more, and the drug effect is greatly enhanced; and macromolecular components can be converted into micromolecular active substances through microbial metabolism, so that the digestion burden of gastrointestinal tracts is reduced.
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