Study on optimization of process and characterization of fermentation Yao medicinal for inhibiting aquatic pathogenic bacteria Aeromonas hydrophila
LI Zeyang
ZHANG Liping
HUANG Changlin
ZHANG Yutong
GUO Song
Abstract：The experiment aimed to screen fermented Yao medicines with inhibitory effects against the common aquatic pathogen Aeromonas hydrophila,optimize the fermentation process,and investigate their antibacterial properties.The preliminary screening of 15 common Yao medicines was conducted by measuring the diameter of inhibition zones.Using the inhibition rate as the indicator,the fermentation process of the selected Yao medicine was optimized using response surface methodology based on single-factor experiments,and active ingredients were measured on the optimized fermentation products.The results showed that the fermented product of Pothos chinensis(Raf.)Merr.exhibited the largest inhibition zone against Aeromonas hydrophila.The optimal fermentation process parameters were as follows:fermentation time five days,inoculation amount 4.36％,and fermentation temperature 33.7 ℃.Under these conditions,the inhibition rate reached 85.12％.The concentrations of flavonoids,polyphenols,and polysaccharides in the fermented Pothos chinensis were 10.23,26.35,and 4.77 mg/g,respectively.The minimum inhibitory concentration(MIC)for Aeromonas hydrophila was 13 g/L,and the minimum bactericidal concentration(MBC)was 16 g/L.The study indicates that the fermentation products of Pothos chinensis(Raf.)Merr has good inhibitory effects on Aeromonas hydrophila and has the potential to be developed as a feed additive.
Keywords：Pothos chinensis(Raf.)MerrAeromonas hydrophilaresponse surface methodologyantibacterial properties
Publication Date：2025-09-28
Online Publishing Date：2025-11-25(First online date of this platform, not the publication date of the document)
Pages：6( 74-79 )