ABSTRACT
ObjectiveIn order to solve the problem that the quality and stability of Arisaema Cum Bile in the fermentation process with hybrid bacteria were not easy to control， the microorganism in the fermentation process of Arisaema Cum Bile was isolated and identified， the dominant strains were screened and the fermentation process of Arisaema Cum Bile with compound bacteria was investigated. MethodThe submerged culture during the fermentation process of Arisaema Cum Bile was taken out for strain separation and purification. Bacteria and fungi multiphase identification and detection methods and automatic microbial analysis system were used to analyze and compare DNA sequences and identify microorganisms. The isolated and identified strains were respectively inoculated and fermented. After screening the dominant strains， a preliminary exploration of compound strain fermentation were carried out. The contents of index components in Arisaema Cum Bile fermented by compound strain and traditional Arisaema Cum Bile were compared by ultra-performance liquid chromatography-triple quadrupole tandem mass spectrometry （UPLC-QqQ-MS/MS）. Mmobile phase was 0.1% formic acid acetonitrile solution （A）-0.1% formic acid aqueous solution （B） for gradient elution （0-2 min， 35%-45%A； 2-10 min， 45%-48%A； 10-12 min， 48%-100%A； 12-12.01 min， 100%-35%A； 12.01-15 min， 35%-65%A）， the flow rate was set at 0.35 mL·min-1. The mass spectrographic analysis employed electrospray ionization （ESI）， negative ion acquisition mode and multiple reaction monitoring （MRM） scanning mode were adopted to collect information， the collection range was m/z 50-1 000. ResultEight microorganisms were isolated and identified from the submerged culture of Arisaema Cum Bile. Among them， Enterococcus sp. （anaerobic） and E. casseliflavus were selected as the dominant strains in the fermentation process. Compared with the traditional fermentation method， the contents of chenodeoxycholic acid， hyodeoxycholic acid and hyocholic acid in free cholic acid increased by 1.76， 0.06， 0.19 mg·g-1， respectively. In bound cholic acid， glycochenodeoxycholic acid， taurochenodeoxycholic acid， glycohyodeoxycholic acid， taurohyodeoxycholic acid， glycohyocholic acid， taurine porcine cholic acid decreased by 0.63， 0.23， 0.26， 0.16， 0.03， 0.04 mg·g-1， respectively. ConclusionArisaema Cum Bile with compound strain fermentation （Enterococcus sp. and E. casseliflavus） can be fermented more completely， the fermentation cycle can be shortened， and the quality and stability of products can be improved.
ABSTRACT
Objective: To reveal the dynamic changing regularity of microflora in the fermentation process of Sojae Semen Praeparatum (SSP) and lay the foundation for revealing the mechanism of SSP processing by denaturing gradient gel electrophoresis (DGGE). Methods: The dynamic changes of microflora, both bacteria and fungi in fermentation process were monitored by PCR-denaturing gradient gel electrophoresis. According to the unweighted pair group method using arithmetic average clustering, the samples of SSP in various stages were analyzed. Results: Bacterial flora had diversity, and Aspergillus was the major fungus in the first stage called "yellow cladding". The major bacteria was Lactobacillus, while the major fungus was Cryptococcus at the "secondary fermentation" stage. The major microorganism was Bacillus subtillis and Pseudomonas putida on day 1, and Stenotrophomonas maltophilia, Sphingobacterium sp, and A. oryzae on day 3. Then on day 6, B. amyloliquefaciens, Aspergillus, and Trichosporon ovoides became the primary microorganisms. B. subtillis, T. ovoides, and A. niger were the major microorganism on day 3 of "secondary fermentation". On day 9 of this stage, the major strains were B. subtilis, L. concavus, L. nasuensis, and Cryptococcus randhawi. On day 15 of "secondary fermentation", they were B. subtilis, L. concavus, C. randhawi, Trichosporon, and two fungi cannot be cultured. Klebsiella oxytoca, B. subtilis, and L. concavus were dominant strains in the whole fermentation process. The composition of microflora in "yellow cladding" stage was different to that of the "secondary fermentation". The microbial community on day 3 and 6 was similar to 76.4%. While the lowest similarity between the samples on day 3 and 9, it was similar to 24.5% during samples on day 6 and 9 in "secondary fermentation" stage. The highest similarity of fungal composition was between day 3 and 6 samples, and the lowest one was between day 3 and 15 of "secondary fermentation", which was similar to 11.2% only. Conclusion: The results show that the unique flavor and function of SSP may be determined by the dynamic microbial communities and microbial flora in the fermentation process, and the secondary fermentation is proved to be irreplaceable from the microbiological point of view.