The Development Of M1-UVs29 Yogurt And Functional Assessment

In recent years, yoghurt nutrition and its role in health care has been well recognized and widely recognized as research on yoghurt and lactic acid bacteria deepening.At present, Functional yoghurt has become a hot competition in dairy industry.At home and abroad have been more specific health functions lactic acid bacteria are among the production of yogurt for health but for, the effect of cholesterol levels have not been reported yogurt. This paper aims to reduce serum cholesterol levels with the role of M1-UVs29 power added to the yogurt starter cultures produced, in order to get a crowd of hypercholesterolemia have a certain therapeutic effect of functional yogurt. The yogurt in vitro experiments, has good cholesterol-lowering function. The results are as follows:1,Breeding through efficient use of cholesterol-degrading strain of M1-UVs29 with Lactobacillus bulgaricus and Streptococcus thermophilus for M1-UVs29 Yoghurt. Test for M1-UVs29, Lactobacillus bulgaricus and Streptococcus thermophilus strains between the proportion of inoculum size, fermentation temperature and fermentation time of four factors were the single factor test, according to the results of single factor test model using Box-Benhnken test To the acidity values of yogurt and lactobacillus number of plant monitoring indicators, combined with sensory quality score to evaluate the quality of products. Determined by response surface analysis the best M1-UVs29 yogurt fermentation conditions, the proportion of strains between the St: Lb: M1-UVs29 is 1:1:2, 6.4% inoculum size, fermentation time 6.4h, the fermentation temperature is 39.4℃.2,obtained by in vitro experiments: fed M1-UVs29 yogurt can make blood cholesterol in hypercholesterolemic mice(TC) and low density lipoprotein cholesterol concentration(LDL-C) concentration decreased significantly(P<0.05), while high density lipoprotein lipoprotein cholesterol (HDL-C) levels also decreased. In mouse liver TC and TG levels found in testing , M1-UVs29 yogurt TC content of mouse liver tissue can be reduced but it is not obvious(P>0.05), TG content of tissue did not affect. This shows that M1-UVs29 yogurt has a good effect of lowering cholesterol and supporting.