TY  - JOUR
AU  - BAN, Shidong
AU  - ZONG, Chunyang
AU  - WANG, Xiaodan
AU  - ZHANG, Jianxing
AU  - JIANG, Wenwen
AU  - YANG, Rongmei
AU  - HU, Xuefang
AU  - DOU, Shaohua
AU  - ZHANG, Min
AU  - CHEN, Yiyuan
AU  - LI, Yuanyuan
AU  - LIANG, Liang
AU  - ZHAI, Xiaona
AU  - ZHANG, Zhimin
AU  - PEI, Haisheng
PY  - 2025
TI  - Optimization of fermentation conditions of oligosaccharide production from degradation of Polygonatum cyrtonema polysaccharides by Lactiplantibacillus plantarum and effect on probiotics growth
JO  - China Brewing
SN  - 0254-5071
SP  - 173
EP  - 178
VL  - 44
IS  - 9
AB  - Although the probiotic functions of oligosaccharides and polysaccharides from Polygonatum cyrtonema have received extensive attention, the research on developing health-focused foods through the fermentation of P. cyrtonema using probiotics is still in the early stages. The P. cyrtonema was fermented by Lactiplantibacillus plantarum from different traditional fermented foods, the strain that could significantly promote the oligosaccharification of P. cyrtonema polysaccharides was screened, and the oligosaccharification fermentation conditions of P. cyrtonema polysaccharides were optimized by single-factor and response surface tests. The results showed that the oligosaccharification of P. cyrtonema polysaccharides could be significantly promoted by L. plantarum L5 as the fermentation strain. The optimal fermentation conditions for P. cyrtonema were as follows: fermentation time 5 d, fermentation temperature 35 ℃, and inoculum 4%. Under these optimal conditions, the contents of P. cyrtonema polysaccharides in fermentation broth was 21.81 mg/ml, which was 23.74% higher than before optimization. The test results of P. cyrtonema fermented freeze-dried powder on promoting probiotics growth showed that it could significantly promote the probiotics growth.
UR  - https://doi.org/10.11882/j.issn.0254-5071.2025.09.026
DO  - 10.11882/j.issn.0254-5071.2025.09.026