Article(id=1319291343940203504, tenantId=1146029695717560320, journalId=1255847919539208197, issueId=1319291312826863771, articleNumber=null, orderNo=null, doi=10.13193/j.issn.1673-7717.2026.08.002, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=null, receivedDateStr=null, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1792473167642, onlineDateStr=2026-10-20, pubDate=1786291200000, pubDateStr=2026-08-10, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1792473167642, onlineIssueDateStr=2026-10-20, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1792473167642, creator=13701087609, updateTime=1792473167642, updator=13701087609, issue=Issue{id=1319291312826863771, tenantId=1146029695717560320, journalId=1255847919539208197, year='2026', volume='44', issue='8', pageStart='1', pageEnd='258', issueExtLink='null', onlineDate='null', pubDate='1786291200000', pubDateStr='2026-08-10', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=null, createTime=1792473160225, creator='13701087609', updateTime=1792473382588, updator='13701087609', preIssue=null, nextIssue=null, articleTotal=null, ext={EN=IssueExt(id=1319292245547799195, tenantId=1146029695717560320, journalId=1255847919539208197, issueId=1319291312826863771, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1319292245652656796, tenantId=1146029695717560320, journalId=1255847919539208197, issueId=1319291312826863771, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null, downloadFileDto=null}, startPage=6, endPage=11, ext={EN=ArticleExt(id=1319291344128947185, articleId=1319291343940203504, tenantId=1146029695717560320, journalId=1255847919539208197, language=EN, title=Screening of Lactic Acid Bacteria Strains and Optimization of Synergistic Fermentation Process for
Pueraria lobata, columnId=1256183423710970242, journalTitle=Chinese Archives of Traditional Chinese Medicine, columnName=New Opinion of Ph.D. Supervisor, runingTitle=null, highlight=null, articleAbstract=
Objective This study aimed to screen dominant lactic acid bacteria (LAB) for Gegen (Pueraria lobata) fermentation and optimize the synergistic fermentation processes to enhance the bioactive compound yields.
Methods By monitoring the dynamic changes in bacterial activity, total acid, total flavonoids and antioxidant activity during the fermentation process of six strains of LAB, Analytic Hierarchy Process (AHP)-Entropy Weight Method was used to comprehensively evaluate and screen the dominant LAB and optimize the key process parameters such as strain ratio, inoculation amount and solid-liquid ratio based on the synergistic fermentation strategy of dominant bacteria.
Results Lactobacillus plantarum P9 and Lactobacillus rhamnosus were the dominant strains for Gegen (Pueraria lobata) fermentation. The optimal process conditions for their synergistic fermentation were a strain ratio of 3∶1, inoculation volume of 10%, solid-liquid ratio of 1∶25, temperature of 37 ℃ and fermentation for 3 d. Under these conditions, the viable counts reached 8.96 lgCFU·mL-1 (231.6% higher than Lactobacillus plantarum P 9 monoculture, 31.83% higher than Lactobacillus rhamnosus), total acid content peaked at 2.95 g·L-1 (91.6% increase over Lactobacillus rhamnosus monoculture), and daidzein content achieved 1.32 mg·g-1 (164% and 238% enhancements compared to respective monocultures).
Conclusion Microbial consortia integration synergistically amplified strain-specific advantages, significantly elevating bioactive metabolites and providing strain selection and process optimization strategy for the development of fermented functional beverages and probiotic preparations based on Gegen (Pueraria lobata).
, authors=Yongmei GUAN
1, 2, Ye TANG
1, Liqin LI
1, Huanhuan DONG
3, Huaping PAN
3, Hua ZHANG
3, Weifeng ZHU
1, 2, Zhenzhong ZANG
1, authorsList=Yongmei GUAN, Ye TANG, Liqin LI, Huanhuan DONG, Huaping PAN, Hua ZHANG, Weifeng ZHU, Zhenzhong ZANG, authorCompany=null, correspAuthors=Zhenzhong ZANG, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, fund=null), CN=ArticleExt(id=1319291344430937074, articleId=1319291343940203504, tenantId=1146029695717560320, journalId=1255847919539208197, language=CN, title=乳酸菌发酵葛根菌株筛选及协同发酵工艺优化研究, columnId=1256183426563096985, journalTitle=中华中医药学刊, columnName=博士导师新论, runingTitle=null, highlight=null, articleAbstract=
目的 筛选葛根发酵优势乳酸菌并优化菌株协同发酵工艺，为葛根功能产品开发提供理论依据。
方法 通过监测6株乳酸菌发酵过程中菌活力、总酸、总黄酮含量及抗氧化活性等动态变化，结合层次分析法（analytic hierarchy process，AHP）-熵权法综合评价筛选优势乳酸菌，并基于优势菌协同发酵策略对菌株配比、接种量、料液比等关键工艺参数进行优化。
结果 植物乳杆菌P9与鼠李糖乳酪杆菌为葛根发酵优势菌株，二者协同发酵最佳工艺条件为菌株配比3∶1、接种量10%、料液比1∶25、温度37 ℃、发酵3 d。在此条件下，协同发酵活菌数达8.96 lgCFU·mL-1，较植物乳杆菌P9和鼠李糖乳酪杆菌单菌发酵分别提升231.6%和31.83%；总酸含量达2.95 g·L-1，较鼠李糖乳酪杆菌单菌发酵提升91.6%；大豆苷元含量达1.32 mg·g-1，较植物乳杆菌P9和鼠李糖乳酪杆菌单菌发酵分别提升164%和238%。
结论 乳酸菌协同发酵可整合单菌发酵优势并产生协同增效作用，显著提升发酵产物活性成分含量，为葛根发酵功能饮料及益生菌制剂开发提供了菌种选择依据和工艺优化策略。
, authors=管咏梅
1, 2, 唐烨
1, 李丽琴
1, 董欢欢
3, 潘华平
3, 张华
3, 朱卫丰
1, 2, 臧振中
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管咏梅（1979-），女，河南周口人，教授，博士研究生导师，博士，研究方向：中药新制剂与新技术及食疗学。
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