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Quality Characteristics Analysis of Gastrodia elata Fermentation Broth by Microbial Co-fermentation
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Yinghao YUAN1, Changbin LIN1, Chen XIA1, Liang FU2, De XU2, Yongqing ZHU1, Gang LIU3, Wenhui ZHANG4, Manyou YU*, 1
Science and Technology of Food Industry | 2026, 47(9) : 278 - 289
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Science and Technology of Food Industry | 2026, 47(9): 278-289
• Analysis and Determination •
Quality Characteristics Analysis of Gastrodia elata Fermentation Broth by Microbial Co-fermentation
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Yinghao YUAN1, Changbin LIN1, Chen XIA1, Liang FU2, De XU2, Yongqing ZHU1, Gang LIU3, Wenhui ZHANG4, Manyou YU*, 1
Affiliations
  • 1.Institute of Agro-Products Processing Science and Technology (Institute of Food Nutrition and Health), Sichuan Academy of Agricultural Sciences, Chengdu 610066, China
  • 2.Dazhou Academy of Agricultural Sciences, Dazhou 635000, China
  • 3.Sichuan Normal University, Chengdu 610066, China
  • 4.Institute of Agricultural Product Development and Food Science, Academy of Agricultural and Animal Husbandry, Tibet Autonomous Region, Lhasa 850000, China
Published: 2026-05-01 doi: 10.13386/j.issn1002-0306.2025040279
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To investigate the impact of compound microbial fermentation on Gastrodia elata quality (fermented liquid), providing a theoretical foundation for its industrial deep processing. Gastrodia elata was fermented using a compound microbial consortium (Lactobacillus plantarum, Acetobacter pasteurianus, and Wickerhamomyces anomalus, FJ group), with unfermented (CK) and enzymatically hydrolyzed (MJ) groups as controls. Physicochemical properties (total acidity, pH, etc.) were assessed. HPLC analyzed gastrodin, p-hydroxybenzyl alcohol, determined total phenols, and total flavonoids, evaluated their antioxidant and hypoglycemic activities. Volatile compounds and differential metabolites were identified using SPME-GC-MS. Sensory evaluation assessed overall quality and flavor. The results showed that compared to CK, FJ significantly increased total acidity (2.6-fold), decreased pH, and elevated the content of crude polysaccharides (247.65±16.10 mg/g) and ethanol (0.54%vol±0.02%vol). MJ showed minimal physicochemical changes except in polysaccharides. HPLC revealed that microbial fermentation enhanced the production of bioactive compounds (gastrodin, p-hydroxybenzyl alcohol), significantly increased total phenols (promoted 29.45% vs. CK), total flavonoids (promoted 44.08% vs. CK), antioxidant activity, and hypoglycemic activity (FJ>MJ>CK). SPME-GC-MS identified increased alcohols, acids, and esters in FJ, with characteristic differential metabolites including 3-penten-2-one, isoamyl alcohol, phenethyl alcohol, and ethyl acetate. Sensory evaluation confirmed improved quality, imparting distinct alcoholic and sweet notes. These results provide that compound microbial fermentation effectively enhances the bioactive components, functional properties, and sensory quality of Gastrodia elata, offering valuable insights for developing functional foods and advancing its industrial processing.

Gastrodia elata  /  compound microorganisms  /  active components  /  antioxidant activity  /  volatile compounds
Yinghao YUAN, Changbin LIN, Chen XIA, Liang FU, De XU, Yongqing ZHU, Gang LIU, Wenhui ZHANG, Manyou YU. Quality Characteristics Analysis of Gastrodia elata Fermentation Broth by Microbial Co-fermentation[J]. Science and Technology of Food Industry, 2026 , 47 (9) : 278 -289 . DOI: 10.13386/j.issn1002-0306.2025040279
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Year 2026 volume 47 Issue 9
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doi: 10.13386/j.issn1002-0306.2025040279
  • Receive Date：2025-04-22
  • Online Date：2026-05-13
  • Published：2026-05-01
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  • Received：2025-04-22
Affiliations
    1.Institute of Agro-Products Processing Science and Technology (Institute of Food Nutrition and Health), Sichuan Academy of Agricultural Sciences, Chengdu 610066, China
    2.Dazhou Academy of Agricultural Sciences, Dazhou 635000, China
    3.Sichuan Normal University, Chengdu 610066, China
    4.Institute of Agricultural Product Development and Food Science, Academy of Agricultural and Animal Husbandry, Tibet Autonomous Region, Lhasa 850000, China
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表12种不同金属材料的力学参数
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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