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.