Optimizing the liquid‐state fermentation conditions used to prepare a new Shan‐Zha‐Ge‐Gen formula‐derived probiotic

In this study, we aimed to develop a new Shan-Zha-Ge-Gen formula-derived probiotic by optimizing the parameters of the liquid-state fermentation method. Optimized fermentation parameters were derived using principal component analysis. We investigated the effects of the fermentation time, fermentation strain, material-to-liquid ratio, and carbon content on the active components and antioxidant activity (AA) of the fermented Shan-Zha-Ge-Gen formula. The following optimal fermentation conditions were identified in our study: material-to-liquid ratio, 1:10 (M/V); fermentation time, 72 hr; carbon content, 17%; and fermentation strain, Lactobacillus plantarum ACBC271. Under these optimal conditions, the total flavonoid content, total phenolic content, and puerarin content of the fermented probiotic were 77.04 ± 0.30-mg rutin equivalents/g sample, 33.86 ± 0.49-mg gallic acid equivalents/g sample, and 5.29 ± 0.15-mg/g sample, respectively. The AA of the formula was assessed on the basis of its 1,1-diphenyl-2-pricrylhydrazyl and hydroxyl-scavenging ability and ferric-reducing antioxidant power, which were 16.69 ± 0.20-mg ascorbic acid/g sample, 35.93 ± 0.06-mg ascorbic acid/g sample, and 0.02 ± 0.00-mmol Fe2+/g sample, respectively. Liquid-state fermentation significantly increased the concentrations of the active components and the AA of the probiotic. Collectively, our findings indicate that fermented Shan-Zha-Ge-Gen formula-derived probiotic can serve as a food source for polyphenols with high antioxidant potential. Novelty impact statement We developed a new probiotic, Shan-Zha-Ge-Gen formula-derived food, using raw materials from traditional Chinese medicine. The fermented Shan-Zha-Ge-Gen had increased concentrations of active components and antioxidant activities compared with the traditional Shan-Zha-Ge-Gen formula, which could provide several health benefits to patients with cardiovascular diseases.