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Objective To analyze the active components, antioxidant activities, flavor compounds, and microstructure of Astragalus fermented by 3 kinds of different lactic acid bacteria. Methods Astragalus was solid-state fermented for 6 d using Lactobacillus paracasei, Bifidobacterium breve, and Lactobacillus plantarum. The content of active components including total phenols and total flavonoids, as well as antioxidant activities including 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) cation (ABTS+), hydroxyl (OH) free radical scavenging rates and total reducing power was determined. The flavor analysis was conducted using electronic nose, gas chromatography-mass spectrometry (GC-MS), and gas chromatography-ion mobility spectrometry (GC-IMS). In addition, the microstructure was observed by scanning electron microscopy. Results Lactobacillus plantarum fermented Astragalus (HB-MR) showed the highest content of total phenols and flavonoids, reaching 1.02 mg GAE/g and 13.69 mg RE/g, respectively. HB-MR also demonstrated the highest antioxidant capacity, with DPPH, ABTS+, OH free radical scavenging rates and total reducing power reaching 74.44%, 65.60%, 67.49% and 0.54, respectively. Different lactic acid bacteria fermentation reduced the original stimulating odor of Astragalus, with producing distinct volatile flavor characteristics. HB-MR increased the content of esters, acids, and hydrocarbons, enriching the coconut aroma. Additionally, the amounts of absorbed particles on Astragalus surface were obviously reduced with compact microstructure after lactic acid bacteria fermentation. Conclusion Lactic acid bacteria fermentation enhances the active component content and antioxidant capacity of Astragalus, and reduces its original stimulating flavor. This provides beneficial bacterial strains and technical support for future product development, and accumulates data for subsequent research on compound microbial agents.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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