Optimization of process for quercetin in Sophora japonica dregs fermented by Lactobacillus bulgaricus and Lactobacillus plantarum
YUAN Yijie
WU Xiaojing
HUANG Yuyun
XIE Feng
Abstract：The experiment aimed to ferment Sophora japonica dregs using Lactobacillus bulgaricus and Lactobacillus plantarum to increase the content of quercetin in the Sophora japonica dregs.Based on the single-factor experiments,the orthogonal experiments were conducted to optimize the fermentation process.The content of quercetin in the dreg before and after fermentation was determined by high performance liquid chromatography.The results showed that the optimal conditions for Lactobacillus bulgaricus to ferment Sophora japonica dregs were a fermentation temperature of 40℃,a time of 3 days,and an inoculation volume of 3 mL.Under these conditions,the content of quercetin in the fermented dreg was 0.661 81 mg/g.The optimal conditions for Lactobacillus plantarum to ferment the Sophora japonica dregs were a fermentation temperature of 30 ℃,a time of 5 days,and an inoculation volume of 4 mL.Under these conditions,the content of quercetin in the fermented residue was 0.549 94 mg/g.The study indicates that the optimized fermentation process was stable and effective,and could improve the resource utilization rate of the Sophora japonica dregs.
Keywords：Sophora japonica dregsLactobacillus bulgaricusLactobacillus plantarumfermentationquercetin
Publication Date：2025-07-28
Online Publishing Date：2025-09-18(First online date of this platform, not the publication date of the document)
Pages：5( 102-106 )