Co-culturing of Saccharomycopsis fibuligera and Lacticaseibacillus paracasei to improve the bioactive components and flavor characteristics of Dendrobium officinale

Abstract

In this study, Saccharomycopsis fibuligera FBKL2.8DCJS1 and Lacticaseibacillus paracasei FBKL1.3028 were jointly introduced into Dendrobium officinale liquid to probe alterations in their active constituents. Over a 15-day fermentation period, analyses were conducted to ascertain shifts in physicochemical attributes, antioxidant capacity, metabolite transformation, flavor profiles, and sensory characteristics. The findings revealed augmented color differentiation, increased antioxidant potential, and heightened acidity post-fermentation. This finding points to a positive correlation between acidity and color variation and antioxidant capacity. The microbial fermentation process was advantageous for ameliorating both the color and taste of D. officinale while also bolstering its antioxidant capacity. Additionally, several bioactive substances favorable to the organism, including metabolites such as proscillaridin, D-sorbitol, and glucomannan, were found to be upregulated postfermentation. The most enriched metabolic pathways identified in the KEGG metabolic pathway were purine metabolism and amino acid metabolism. Notably, co-cultivating S. fibuligera and L. paracasei amplified the production of ethyl lactate, indicating that this co-culture approach induced higher levels of this compound. Consequently, fermenting D. officinale with S. fibuligera and L. paracasei not only enhanced its bioactive properties but also enhanced its flavor profile.