A cough-relieving fermented lily and a preparation method and application thereof

Abstract

The application relates to the technical field of microbial fermentation, and discloses a lily fermentation product for relieving cough as well as a preparation method and application thereof. Lily raw materials are taken as fermentation objects, and suitable lactobacillus plantarum and saccharomyces cerevisiae fermentation strains are selected to carry out combined fermentation to obtain a lily fermentation product. Compared with single lactobacillus plantarum and other combined fermentation products, the lily fermentation product fermented by the lactobacillus plantarum and the saccharomyces cerevisiae can significantly reduce the levels of sensitized cytokines in serum of a cough animal model, simultaneously reduce the cough frequency of the cough animal model, and has more excellent cough-relieving efficacy, thereby providing a better basis for application of the lily fermentation product in the food field.

Description

Technical Field

[0001] This application relates to the field of microbial fermentation technology, and in particular to a cough-relieving lily ferment, its preparation method, and its application. Background Technology

[0002] Lily, first recorded in the *Shennong Bencao Jing* (Shennong's Classic of Materia Medica), is a perennial bulbous herb. Both its flowers and scaly stems can be used medicinally. Traditional Chinese medicine considers lily to be slightly cold and neutral in nature, possessing the effects of moistening the lungs, clearing heat, and calming the mind. It is used for symptoms such as yin deficiency with chronic cough, mouth ulcers, chronic cough, and insomnia due to deficiency. Fresh lilies are harvested in autumn and winter. The above-ground parts are removed, the soil is washed off, and the scales are peeled off, without drying or other processing. It is sweet in taste and cold in nature; it enters the heart and lung meridians; it has the effects of nourishing yin and moistening the lungs, clearing the heart and calming the mind, clearing residual heat in the heart and lungs, astringing qi and nourishing the heart, and calming the mind and spirit. It is mainly used for symptoms such as cough due to lung heat (lung dryness), chronic cough due to yin deficiency, insomnia, irritability, palpitations, and mental confusion. Modern research has confirmed that fresh lilies contain various chemical components, possessing diverse effects such as nourishing yin and moistening the lungs, relieving cough and expectoration, inducing sleep and calming the mind, regulating immunity, regulating depression, anti-oxidation, anti-fatigue, lowering blood sugar, and anti-inflammatory and antibacterial properties. Since ancient times, traditional Chinese medicine works such as the "Dictionary of Chinese Materia Medica", "Sheng Hui Fang" and "Chinese Materia Medica (Shennong's Classic of Materia Medica)" have recorded the use of fresh lily to treat symptoms such as "cough due to lung heat, dry cough and chronic cough", "cough due to lung heat and restlessness", "insomnia due to deficiency and restlessness", and "palpitations and mental confusion".

[0003] Fresh medicinal herbs are difficult to store and prone to mold over time, making it difficult to meet the demand for large-scale applications and thus limiting their clinical use. Therefore, it is necessary to find more suitable processing methods. Microbial fermentation is the most common method of food preservation. Its core principle lies in inhibiting harmful microorganisms in food through the growth, reproduction, and metabolic activities of microorganisms, thereby extending shelf life. During fermentation, these microorganisms produce preservative metabolites such as lactic acid and alcohol, which effectively inhibit the growth of other harmful microorganisms. Besides food preservation, fermentation also leverages the powerful decomposition and transformation capabilities of microorganisms, producing abundant secondary metabolites. Processing lilies through microbial growth, metabolism, and life activities can significantly alter their medicinal properties, improve efficacy, reduce toxicity and side effects, and expand indications compared to general physical or chemical processing methods. Summary of the Invention

[0004] In view of this, the purpose of this application is to provide a cough-relieving lily ferment and its preparation method, so that the lily ferment can significantly reduce the number of coughs and the level of sensitizing cytokines in a cough animal model, and has a significant cough-relieving effect. Another objective of this application is simply to provide the application of the above-mentioned lily ferment in the preparation of products with antitussive function.

[0005] In order to solve the above-mentioned technical problems / achieve the above-mentioned objectives, or at least partially solve the above-mentioned technical problems / achieve the above-mentioned objectives, as a first aspect of this application, a lily fermentation product is provided, which is the product of lily raw material fermented with Lactobacillus plantarum and Saccharomyces cerevisiae; wherein the Lactobacillus plantarum is Lactobacillus plantarum numbered CICC24936 and / or Lactobacillus plantarum numbered CICC20326, and the Saccharomyces cerevisiae is Angel Wine Fruit Wine Saccharomyces SY.

[0006] Optionally, the lily ferment is the product of lily raw material fermented simultaneously by Lactobacillus plantarum and Saccharomyces cerevisiae.

[0007] Optionally, the lily raw material is one or more of the following: lily bulb, lily petals, lily stamens, and lily stems and leaves.

[0008] As a second aspect of this application, the use of *Lactobacillus plantarum* and *Saccharomyces cerevisiae* in the preparation of lily fermentation products is provided; wherein the *Lactobacillus plantarum* is *Lactobacillus plantarum* numbered CICC24936 and / or *Lactobacillus plantarum* numbered CICC20326, and the *Saccharomyces cerevisiae* is Angel Wine Fruit Wine Saccharomyces SY.

[0009] As a third aspect of this application, a method for preparing the lily ferment described in this application is provided, comprising: S1. Pulp the lily raw material to obtain lily pulp; S2. Inoculate the lily sap with Lactobacillus plantarum numbered CICC24936 and / or Lactobacillus plantarum numbered CICC20326, as well as Angel wine yeast SY, for fermentation, and obtain the lily fermented product after fermentation.

[0010] Optionally, the fermentation temperature is 37℃±3℃ and the time is 24-72h.

[0011] As a fourth aspect of this application, the use of the lily ferment described herein in the preparation of products with antitussive effects is provided.

[0012] Optionally, the product is food.

[0013] As a fifth aspect of this application, a product with antitussive effects is provided, including the lily ferment described in this application.

[0014] Optionally, the product is a food product, including additives that are permitted to be added to food.

[0015] This application uses lily as the fermentation material and selects suitable Lactobacillus plantarum and Saccharomyces cerevisiae fermentation strains to conduct joint fermentation to obtain lily fermentation product. Compared with fermentation products of Lactobacillus plantarum alone and other combined strains, the lily fermentation product fermented with Lactobacillus plantarum and Saccharomyces cerevisiae of this application can significantly reduce the level of sensitizing cytokines in the serum of cough animal models, and at the same time reduce the number of coughs in cough animal models, showing a better antitussive effect, and providing a better foundation for its application in the food field. Detailed Implementation

[0016] This application discloses a cough-relieving lily ferment, its preparation method, and its application. Those skilled in the art can refer to this document and appropriately modify the process parameters to achieve the desired result. It is particularly important to note that all similar substitutions and modifications are obvious to those skilled in the art and are considered to be included in this application. The products, processes, and applications described in this application have been described through preferred embodiments. Those skilled in the art can obviously modify or appropriately change and combine the methods described herein without departing from the content, spirit, and scope of this application to implement and apply the technology of this application. Obviously, the described embodiments are only some, not all, of the embodiments in this application. All other embodiments obtained by those skilled in the art based on the embodiments in this application without creative effort are within the scope of protection of this application.

[0017] It should be noted that, in this document, relational terms such as "first" and "second," "step 1" and "step 2," and "(1)" and "(2)" are used merely to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or apparatus. Without further limitations, an element defined by the phrase "comprising one..." does not exclude the presence of other identical elements in the process, method, article, or apparatus that includes said element. Moreover, the embodiments and features described in this application can be combined with each other without conflict.

[0018] Fresh lily bulbs have certain antitussive and expectorant effects in traditional Chinese medicine. However, the antitussive efficacy of lily bulb slurry, as tested in this application, is limited and has potential for further improvement. This application aims to enhance its antitussive effect through microbial fermentation, and the decomposition and transformation capacity of microorganisms depends on the selection of fermentation strains. Therefore, in the first aspect of this application, a lily fermentation product is provided, which is the product of lily bulb raw material fermented with *Lactobacillus plantarum* and *Saccharomyces cerevisiae*. The *Lactobacillus plantarum* is designated CICC24936 and / or CICC20326, and the *Saccharomyces cerevisiae* is Angel Yeast Wine Saccharomyces SY.

[0019] Among them, Lactobacillus plantarum with the code CICC 24936 ( Lactiplantibacillus plantarum Purchased from the China Industrial Microbial Culture Collection Center, this strain is derived from milk tofu. Colonies are round, raised, with smooth edges, and milky white in color; the cells are short rods, arranged singly, in pairs, or in a palisade pattern. Optimal culture temperature: 37℃.

[0020] Lactobacillus plantarum with the serial number CICC20326 ( Lactiplantibacillus plantarum Purchased from the China Industrial Microbial Culture Collection Center, this strain is derived from light cream. Colonies are small, translucent, blanket-like, flat, and dull; Gram-positive (G+), with slender, straight rod-shaped cells, occurring singly; ferments glucose. Optimal culture temperature: 37℃.

[0021] Angel Wine Fruit Wine Yeast SY is a commercially available strain, a facultative anaerobic bacterium. In the initial stage, a trace amount of oxygen (0.5-5%) can be introduced to promote cell reproduction, and anaerobic fermentation occurs in the later stage.

[0022] In some embodiments of this application, the lily ferment is the product of lily raw material fermented simultaneously by Lactobacillus plantarum and Saccharomyces cerevisiae.

[0023] In some embodiments of this application, the lily raw material is one or more of lily bulbs, lily petals, lily stamens, and lily stems and leaves. In other embodiments of this application, the lily raw material is lily bulbs, which, as the main part of lily used in both medicine and food, are rich in active substances such as starch, protein, polysaccharides, saponins, and total phenols. Compared with lily petals, stamens, and stems and leaves, lily bulbs have a higher content of active substances, more comprehensive nutritional components, and are easier to preserve and standardize, making them an ideal substrate for developing bioactive products.

[0024] In the second aspect of this application, a single *Lactobacillus plantarum*, a combination of *Lactobacillus plantarum* and *Saccharomyces cerevisiae* SY, and other combinations of *Lactobacillus plantarum* and *Bacillus subtilis* were used to ferment lily bulbs. The resulting lily fermented products were used in a cough rat model, resulting in a significant increase in IFN-γ and a significant decrease in the sensitizing cytokines IL-4, IL-8, and IgE. Simultaneously, the number of coughs in the cough rat model also decreased significantly. Therefore, this application provides the application of *Lactobacillus plantarum* and *Saccharomyces cerevisiae* in the preparation of lily fermented products; the *Lactobacillus plantarum* is *Lactobacillus plantarum* numbered CICC24936 and / or *Lactobacillus plantarum* numbered CICC20326, and the *Saccharomyces cerevisiae* is *Angel Wine Fruit Wine Saccharomyces SY*.

[0025] In a third aspect of this application, a method for preparing the lily ferment is provided, comprising: S1. Pulp the lily raw material to obtain lily pulp; S2. Inoculate the lily sap with Lactobacillus plantarum numbered CICC24936 and / or Lactobacillus plantarum numbered CICC20326, as well as Angel wine yeast SY, for fermentation, and obtain the lily fermented product after fermentation.

[0026] In some embodiments of this application, step S1 includes: Take fresh lily bulbs and mix them with water to make a pulp. The solid-liquid ratio of the lily bulbs and water is 1:(1-10), for example, 1:1, 1:2, 1:3, 1:4, 1:5, 1:6, 1:7, 1:8, 1:9, 1:10 or any value between the two.

[0027] In some embodiments of this application, the inoculation of *Lactobacillus plantarum* further includes a strain activation process. The activation medium includes MRS medium, and the strain is cultured at 35°C for 24 hours, followed by three consecutive subcultures to fully activate the strain to a viable count of 1.0 × 10⁻⁶. 8 CFU / mL or higher. In some other embodiments of this application, the MRS culture medium comprises: Peptone 10.0 g / L, beef extract 5.0 g / L, yeast extract 4.0 g / L, glucose 20.0 g / L, dipotassium hydrogen phosphate 2.0 g / L, triammonium hydrogen citrate 2 g / L, sodium acetate 5.0 g / L, magnesium sulfate 0.2 g / L, manganese sulfate 0.05 g / L, Tween-80 1 g / L.

[0028] In some embodiments of this application, the Angel wine yeast SY is activated with glucose solution and then activated in a 28°C water bath for 30 minutes to fully activate the strain to a viable count of 1.0 × 10⁻⁶. 8 CFU / mL or higher.

[0029] In some embodiments of this application, the inoculation amounts of *Lactobacillus plantarum* and *Angelica wine yeast SY* are independently selected from 1-10% (v / v), for example, 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, or any value between the two.

[0030] In some embodiments of this application, the fermentation temperature is 37℃±3℃, such as 34℃, 35℃, 36℃, 37℃, 38℃, 39℃, 40℃ or any value between the two; the fermentation time is 24-72h, such as 24h, 36h, 48h, 60h, 70h or any value between the two.

[0031] In some embodiments of this application, the lily ferment obtained after fermentation is freeze-dried into freeze-dried powder.

[0032] In the fourth aspect of this application, the sap from lily bulbs, as well as the fermentation products from various single *Lactobacillus plantarum* strains and other complex microbial strains, were used to detect cytokines and cough frequency in a cough rat model. The results showed that, compared to the cough rat model, the lily fermentation product of this application reduced the cough frequency from 33 coughs / 5 min to 10-14 coughs / 5 min, significantly increased the IFN-γ content from 60 pg / ml to 125-135 pg / ml, and significantly reduced the levels of IL-4, IL-8, and IgE, thus physiologically reducing the levels of sensitizing cytokines. Based on this, this application provides the use of the lily fermentation product described in this application in the preparation of products with antitussive effects.

[0033] In some embodiments of this application, the product is food, including health food.

[0034] In a fifth aspect of this application, a product with antitussive effects is provided, comprising the lily ferment described in this application. In addition, the product may, as needed, contain other functional active substances, including but not limited to those for antioxidant purposes, improving blood pressure, improving blood lipids, improving blood sugar, relieving fatigue, improving memory, protecting the liver, nourishing the stomach, promoting digestion, and improving sleep. The amount of the lily ferment component added is an effective amount, which can be determined based on relevant experiments.

[0035] In some embodiments of this application, the product is food, or it may be health food. The food includes permissible additives, such as (1) additives used for molding, coating, thickening, lubrication, etc., to improve the physical properties of the product, including but not limited to gum arabic, maltodextrin, microcrystalline cellulose, magnesium stearate, silicon dioxide, etc.; (2) additives used to improve taste, extend shelf life, and supplement specific nutrients, including but not limited to sweeteners, preservatives, vitamins, minerals, etc.; (3) additives used as a product matrix or carrier to provide basic nutrition, including but not limited to conventional edible food ingredients, such as milk powder, rice flour, fruit and vegetable powder, etc.; (4) additives with specific health functions, including but not limited to Ganoderma lucidum spore powder, Bifidobacterium, Lactobacillus, etc.

[0036] In the comparative experiments provided in this application, unless otherwise specified, all experimental conditions and materials remain consistent to ensure comparability. Furthermore, all materials used in this application are commercially available.

[0037] The following provides a further description of a cough-relieving lily ferment, its preparation method, and its application.

[0038] Example 1: 1. Activation of microbial strains Lactobacillus plantarum CICC 24936 and CICC 20326 were inoculated into MRS medium and cultured at 35℃ for 24 h. The culture was then passaged three times to fully activate the bacteria to a viable count of 1.0 × 10⁻⁶. 8 CFU / mL or higher. The MRS medium was prepared as follows: The medium formulation consisted of 10.0 g / L peptone, 5.0 g / L beef extract, 4.0 g / L yeast extract, 20.0 g / L glucose, 2.0 g / L dipotassium hydrogen phosphate, 2 g / L triammonium hydrogen citrate, 5.0 g / L sodium acetate, 0.2 g / L magnesium sulfate, 0.05 g / L manganese sulfate, and 1 g / L Tween-80. 1 L of pure water was added to the above MRS medium, and the mixture was autoclaved at 121°C for 15 minutes.

[0039] Activation of Angel Yeast SY (purchased from Angel Yeast Co., Ltd.): Add SY powder to 100 mL of sterilized glucose solution (100 mg / mL), and activate in a water bath at 28℃ for 30 min, until the viable count is 1.0 × 10⁻⁶. 8 CFU / mL or higher.

[0040] Bacillus subtilis strain CICC 20522 (purchased from the China Industrial Microbial Culture Collection Center) was inoculated into LBP medium and incubated at 35℃ for 10 h. The culture was subcultured three times to fully activate the strain to a viable count of 1.0 × 10⁻⁶. 8 CFU / mL or higher. The LBP medium is prepared as follows: tryptone 10 g / L, yeast extract 5 g / L, NaCl 10 g / L, glucose 5 g / L.

[0041] 2. Preparation of lily fermentation product Fresh lily bulbs were sourced from Lianyuan Xiangbaihe Special Agricultural Technology Development Co., Ltd. 100g of fresh lily bulbs were washed, then mixed with water at a solid-liquid ratio of 1:5 (w / v) to form a pulp. After thorough mixing, the pulp was sterilized at 121℃ for 15 min. After sterilization, the pulp was cooled to room temperature and inoculated with activated bacterial solution at a 4% (v / v) inoculation rate (each bacterial strain had the same number of viable cells) in a sterile operating table. The mixture was then sealed and placed in a 37℃ constant temperature incubator for 48 h. After fermentation, lily fermentation product was obtained, which was then freeze-dried into freeze-dried powder.

[0042] 3. Fermentation grouping: Experimental group: Experimental group 1: Lactobacillus plantarum CICC 24936 + Angel glucosinolates SY Experimental group 2: Lactobacillus plantarum CICC 20326 + Angel glucosinolates SY Control group: Control group 1: Lactobacillus plantarum CICC 24936 + Bacillus subtilis CICC 20522 Control group 2: Lactobacillus plantarum CICC 24936 Control group 3: Lactobacillus plantarum CICC 20326 Unfermented group: only sterilized lily pulp, without inoculation with microbial strains.

[0043] Example 2: Animals were housed in an SPF-grade laboratory. After being randomly assigned to cages using a random number table, they were kept under the following conditions: temperature (26±2)℃, relative humidity (49±5)%, and fed at 10:00 AM daily (20g / animal). Water was not restricted. The experiment began after one week of acclimatization.

[0044] Seventy-two SD rats were randomly divided into four groups according to their body weight: blank group, model group, experimental group 1, experimental group 2, control group 1, control group 2, control group 3, and unfermented group, with 12 rats in each group.

[0045] 1. Model Preparation Rats were placed in a specially designed smoke chamber and smoked with 50g of sawdust and 0 lit cigarettes for 40 minutes per session, once a day for 14 consecutive days. During this period, the rats had free access to food. The rats' apparent condition was recorded, including body weight, respiration, food intake, mental state, and coat. On days 13, 16, and 19, 0.4 mg / mL LPS solution was instilled into the rats' nasal cavity at a rate of 10 μL / 10g. On days 14, 15, 17, 18, and 20, the rats were placed in a transparent, sealed container and nebulized with capsaicin solution (1×10⁻⁶). -4 Induce coughing with mol / L solution for 3 minutes, then observe cough sensitivity for 5 minutes, once a day.

[0046] Model evaluation: The rats exhibited signs such as deeper and faster breathing, moist nose, lethargy, sluggish movement or lying prone without moving, and significantly increased sensitivity to coughing, which indicated successful model establishment. The rats in the model group also showed slow weight gain.

[0047] 2. Drug preparation and administration regimen Preparation of anesthetic: Weigh 5g of trichloroacetaldehyde hydrate and measure 50ml of physiological saline. Place them in an opaque bottle, mix well and use immediately. Prepare and use immediately. Preparation methods for fermented and unfermented lily products: After modeling, the treatment groups were administered the corresponding drugs by gavage, with 4.67 g / kg of lyophilized lily powder or lyophilized unfermented product powder dissolved in water. The control group and model group were administered the same volume of pure water by gavage. The administration continued for 21 days. Body weight was measured weekly, and the dosage was adjusted according to 1 ml / 100g body weight.

[0048] 3. Cough sensitivity testing Take 30.5 mg of capsaicin, add 1.0 mL each of Tween-80 solution and anhydrous ethanol, mix well, and then add 8.0 mL of physiological saline to prepare a solution of 10... -2 The capsaicin stock solution was diluted to 100 mol / L by adding 100 times its volume of physiological saline. -4 mol / L. Each group of rats was placed in a specially designed smoke chamber. The prepared capsaicin solution was added to an ultrasonic nebulizer and nebulized for 3 minutes. After nebulization was stopped, the rats were observed for another 2 minutes. The number of coughs in each group of rats within 5 minutes was recorded.

[0049] 4. Detection of serum markers Twenty days after gavage administration, rats were fasted but allowed free access to water at 9:00 PM the night before results were collected. Two hours after the last administration on day 21, rat weights were recorded. Blood was collected from the abdominal aorta under sterile conditions using a 5ml standard negative pressure blood collection tube. The blood was centrifuged at 4°C and 3000 rpm for 10 minutes. The supernatant was collected, labeled, sealed, and stored at -30°C for analysis. ELISA kits were used to determine the serum levels of IL-4, IL-8, IFN-γ, and IgE in each group of rats.

[0050] Table 1. Effects of each group on cough sensitivity in coughing rats

[0051] Note: Different letters indicate significant differences (p < 0.05). According to the results in Table 1, the number of coughs in the model group rats was as high as 33 times in 5 minutes. The lily fermentation products obtained by combining the two strains of Lactobacillus plantarum and Saccharomyces cerevisiae SY can significantly reduce the number of coughs to 10-14 times. Among them, the lily CICC 24936+SY fermentation group had the best effect. The cough-relieving effect of other single Lactobacillus plantarum and compound strain lily fermentation products was not as good as the lily fermentation product of this application.

[0052] Table 2. Effects of each group on serum cytokines in coughing rats (x±s, n=12)

[0053] Note: Different letters indicate significant differences (p < 0.05). As shown in Table 2, compared to the control group, the serum IFN-γ levels in the model group rats were significantly decreased, while the levels of IL-4, IL-8, and IgE were significantly increased. This indicates a Th1 / Th2 immune imbalance shifting towards Th2, accompanied by enhanced acute inflammation and allergic reactions, which corresponds to the results of cough sensitivity. IFN-γ is a characteristic cytokine of Th1 cells, mainly involved in cellular immunity (such as fighting viruses and intracellular pathogens). Its significant decrease indicates that the cellular immune function in the model group was weakened or suppressed. IL-4 is a key factor for Th2 cells, promoting B cell proliferation, differentiation, and IgE production. The significant increase in IL-4 and IgE is the core marker of Th2 immune response activation, a pattern commonly seen in allergic diseases and pathological processes dominated by humoral immunity. IL-8 is a potent chemokine that mainly recruits and activates inflammatory cells such as neutrophils. Its increase indicates the presence of an acute inflammatory response in the tissue, possibly related to tissue damage or infection.

[0054] The lily fermentation products of this application, namely the CICC 24936+SY fermentation group and the CICC 20326+SY fermentation group, showed significantly better improvement effects than other groups. In particular, they significantly increased the IFN-γ content and reduced the IL-4, IL-8 and IgE content to levels that were basically equivalent to those of the blank group. This has a significant promoting effect on enhancing cellular immune function and reducing inflammatory response.

[0055] The above description is merely a specific embodiment of this application, enabling those skilled in the art to understand or implement this application. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of this application. Therefore, this application is not to be limited to the embodiments shown herein, but is to be accorded the widest scope consistent with the principles and novel features claimed herein.

Claims

1. A cough-relieving fermented lily extract, characterized in that, It is a product of lily raw material fermented with Lactobacillus plantarum and Saccharomyces cerevisiae; the Lactobacillus plantarum is Lactobacillus plantarum with the number CICC24936 and / or Lactobacillus plantarum with the number CICC20326, and the Saccharomyces cerevisiae is Angel Wine Fruit Wine Saccharomyces SY.

2. The lily ferment product according to claim 1, characterized in that, It is a product of lily raw material fermented simultaneously by Lactobacillus plantarum and Saccharomyces cerevisiae.

3. The lily ferment product according to claim 1 or 2, characterized in that, The lily raw materials are one or more of the following: lily bulbs, lily petals, lily stamens, and lily stems and leaves.

4. Application of *Lactobacillus plantarum* and *Saccharomyces cerevisiae* in the preparation of lily fermentation products; wherein the *Lactobacillus plantarum* is *Lactobacillus plantarum* with the number CICC24936 and / or *Lactobacillus plantarum* with the number CICC20326, and the *Saccharomyces cerevisiae* is Angel Wine Fruit Wine Saccharomyces SY.

5. The method for preparing the lily ferment as described in claim 1, characterized in that, include: S1. Pulp the lily raw material to obtain lily pulp; S2. Inoculate the lily sap with Lactobacillus plantarum numbered CICC24936 and / or Lactobacillus plantarum numbered CICC20326, as well as Angel wine yeast SY, for fermentation, and obtain the lily fermented product after fermentation.

6. The preparation method according to claim 5, characterized in that, The fermentation temperature was 37℃±3℃, and the time was 24-72h.

7. The use of the lily ferment as described in any one of claims 1-3 in the preparation of a product with antitussive effects.

8. The application according to claim 7, characterized in that, The product in question is a food product.

9. A product with antitussive effects, characterized in that, Includes the lily ferment as described in any one of claims 1-3.

10. The product according to claim 9, characterized in that, The product is a food product, including permitted additives in food.

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