【摘要】 尽管寡糖和黄精多糖的益生功能已被广泛关注，但利用益生菌发酵黄精多糖开发大健康食品的研究仍处于起步阶段。该研究以不同传统发酵食品来源的植物乳植杆菌（Lactiplantibacillus plantarum）发酵黄精，筛选能够显著促进黄精多糖寡糖化的菌株，通过单因素和响应面试验优化黄精多糖寡糖化发酵条件，并考察黄精寡糖对益生菌生长的影响。结果表明，以植物乳植杆菌L5为发酵菌种能够显著促进黄精多糖寡糖化，确定发酵黄精最佳发酵条件为发酵时间5 d，发酵温度35℃，菌种接种量4%。在此优化条件下，发酵液中黄精寡糖含量为21.81 mg/m L，较优化前提高23.74%。黄精发酵冻干粉促益生菌生长试验结果表明，其能够显著促进益生菌的生长。更多还原

【Abstract】 Although the probiotic functions of oligosaccharides and polysaccharides from Polygonatum cyrtonema have received extensive attention,the research on developing health-focused foods through the fermentation of P. cyrtonema using probiotics is still in the early stages. The P. cyrtonema was fermented by Lactiplantibacillus plantarum from different traditional fermented foods, the strain that could significantly promote the oligosaccharification of P. cyrtonema polysaccharides was screened, and the oligosaccharification fermentation conditions of P. cyrtonema polysaccharides were optimized by single-factor and response surface tests. The results showed that the oligosaccharification of P. cyrtonema polysaccharides could be significantly promoted by L. plantarum L5 as the fermentation strain. The optimal fermentation conditions for P. cyrtonema were as follows: fermentation time 5 d, fermentation temperature 35 ℃, and inoculum 4%. Under these optimal conditions, the contents of P. cyrtonema polysaccharides in fermentation broth was 21.81 mg/ml, which was 23.74% higher than before optimization. The test results of P. cyrtonema fermented freeze-dried powder on promoting probiotics growth showed that it could significantly promote the probiotics growth.更多还原