Preparation and bioactivities of polysaccharides from Fructus Mori by biotransformation with different fermentation strains

Abstract In order to realize the effective utilization of overproduced Fructus Mori . In this study, different fermentation strains ( Yeast, Lactobacillus bulgaricus and Monascus ) were used as starters to ferment Fructus Mori . The results showed that the maximum Fructus Mori polysaccharides yield could reach 6.32% under the optimal conditions (liquid-solid ratio of 28.58 mL/g, inoculum volume of 4.93, temperature of 302.99 K and time of 83.78 h). In antioxidant studies, Fructus Mori polysaccharides had good scavenging ability on four free radicals (DPPH free radicals, ·OH free radicals, ABTS free radicals and superoxide anions). Moreover, Fructus Mori polysaccharide had strong antibacterial activity against 6 tested pathogens, and the order of antibacterial effect was Staphylococcus aureus (36.5±1.26 mm)> Bacillus subtilis (33.5±1.12 mm)> Listeria monocytogenes (29.5±1.03 mm)> Escherichia coli (25.9±1.35 mm)> Salmonella (21.5±1.06 mm)> Vibrio parahaemolyticus (15.8±1.16 mm) with the Fructus Mori polysaccharides concentration of 40 mg/mL. The research results can provide a certain application value for the functional development and utilization of Fructus Mori polysaccharides.