Study On The Fermentation Of Birch Velvet Broth And Its Anti-oxidation Activity

Inonotus obliquus,belonging to the genus Polyporaceae,Basidiomycotina,and genus Fimbria,is a dark brown medicinal fungus that regulates tuberculosis,heart disease,cancer and stomach problems in Northern Europe and Russia in the 16 th century.The physiological effects of various diseases are widely used.For the first time,we used Kefir as a fermentation strain,and after fermentation,we obtained the fermentation liquid of white birch.The optimal process optimization of the fermentation broth of white birch stalk and the anti-oxidation function of the internal and external antioxidants of the fermentation of white birch sap are the main research in this study.The research results are as follows:1.Through the single factor experiment,the optimal process range for the determination of fermentation is: particle size 40 mesh,fermentation time 72 h,Kefir inoculum 2%,fermentation temperature 31℃,oxygen supply form is facultative anaerobic,feed-liquid ratio 1:35.2.The response surface optimization of the production process of the white birch sap fermentation broth finally determines the optimal production process parameters as follows:The fermentation temperature 31.08 ° C,the fermentation time 73.98 h,the ratio of material to liquid 1:35.19,and the polysaccharide yield of the fermentation broth of white birch velvet was 5.27%.3.The white birch stalk fermentation liquid has good anti-oxidation function,can effectively remove DPPH free radicals and hydroxyl radicals(-OH),and has strong reducing ability.The test results showed that the DPPH free radical scavenging rate was 70.69% when the mass concentration of the fermentation broth was 200 μg/mL,and the hydroxyl radical scavenging ability was 67.91% when the mass concentration of the fermentation broth was 125 μg/mL.4.The serum and tissues of the mice in the experiment showed that the MDA content showed different degrees of change,and this change was gradually reduced;Both SOD activity and GSH-Px activity showed different degrees of change,and this change was gradually increased;T-AOC is basically consistent;its antioxidant effect is not significantly different from VC.In general,the results indicate that the fermentation broth of white birch stalk has certain anti-oxidation effect.