Fermentation and Characterization Analysis of Lactic Acid Beverage From Dendrobium officinale

Dendrobium officinale , a dual‐purpose medicinal and edible herb in traditional Chinese medicine, has attracted increasing attention for its health‐promoting properties. This study aimed to develop a lactic acid‐fermented Dendrobium officinale beverage with enhanced nutritional and sensory attributes by screening suitable lactic acid bacteria and optimizing fermentation parameters. Bacillus coagulans BH‐024 demonstrated superior adaptability, achieving the highest colony count (5.54 × 10 8 CFU/mL). Through single‐factor and orthogonal experiments, the optimal fermentation conditions were determined as an excipient ratio of 2:3 (Radix cynanchi auriculati to Dendrobium officinale ), a fermentation time of 48 h, and a temperature of 42°C. Fermentation significantly elevated the total acid content (3.94 g/L) while maintaining polysaccharide levels at 3.81 g/100 mL. Additionally, fermentation boosted antioxidant activity, with total phenolics and flavonoids increasing by 37.84% and 31.43%, alongside enhanced DPPH• (15.44%) and ABTS• (20.39%) scavenging. Flavor improved through elevated lactic acid (1345.17 mg/L), umami/sweet amino acids (Thr, Arg, Ala, and Glu), and floral‐fruity volatiles. Sensory scores confirmed superior aroma, taste, and acceptability versus unfermented juice. These findings underscore the potential of BH‐024 fermentation to enhance the functional and sensory properties of Dendrobium officinale juice, offering a promising strategy for developing novel functional fermented beverages.