Collaborative Production Of Probiotic Fermented Milk Fermented

This principle will be applied to microbial probiotic dairy technology and deep processing of dairy cooperative in the growth of probiotic strains and fermentation mechanism, developed and developed in health nutrition characteristics main function both new technologies and products. This specific work is as follows:1. Microbial Resources of lactic acid bacteria:Different origin from the province and outside of fermented foods (sauerkraut, pickled garlic), dairy products, fruit samples picked 126 strains, by morphological, physiological and biochemical reactions and screening series separated by 47 performance good acid bacteria, Construction of the lactic acid bacteria germplasm banks.2.Functional Isolation and identification of lactic acid bacteria:Identification by carbohydrate fermentation and 16S rDNA sequence analysis, access to two features of lactic acid bacteria strains were Lactobacillus plantarum and Lactobacillus paracasei class named Lactobacillus plantarum Lp02 and Lactobacillus paracasei Lpc07 class.3.Functional Characteristics of the growth of strains:The original laboratory Lactobacillus acidophilus La65 and screened Lactobacillus plantarum Lp02, Class of Lactobacillus paracasei Lpc07 research for the study. Strain growth curve determination results showed that the strains in 4 to 6 hours after culture reached the right logarithmic growth; cooperative fermentation within 28 hours in pH value down to about 3.5; the strains on the high osmotic pressure, simulated gastric juice are have a strong tolerance,7% salt, pH3.5 of gastric juice and 0.05% of the bile in the intestinal juice hydrochloride can grow well; adhesion, the Lactobacillus acidophilus La65 up to 19.8±1.2, plants Lactobacillus Lp02 up to 18.4±0.8, Class of Lactobacillus paracasei Lpc07 up to 17.6±2.4, much higher than ordinary Lactobacillus bulgaricus 11.3±1.8, show that the function of selected strains more suitable for long-term colonization in the intestine; protein hydrolysis activity that OPA composite strain index as time increased, up to 0.43, equivalent to the amount of tyrosine was 804.52mg-mL-1, has strong proteolytic activity.4.Antioxidant function of strain:Functional lactic acid bacteria strains have the ability to scavenge oxygen free radicals, the removal of Lactobacillus acidophilus La65 strongest, up 96.2%; followed by class Lactobacillus paracasei Lpc07,88.6%; Lactobacillus Lp02 scavenging ability of 25.9%. 5.Features lower total strain:Strain growth medium during the removal of cholesterol are more obvious role of Lactobacillus acidophilus La65, Lactobacillus plantarum Lp65, Class of Lactobacillus paracasei Lpc07 removal capacity were 40.4%,37.2% and 32.8%.6.Functional strains producing extracellular polysaccharide Performance:Class Lactobacillus paracasei Lpc07 and Lactobacillus plantarum Lp02 strong production capacity to produce EPS, respectively,193 mg·mL-1 and 183 mg·mL-1; in the fermentation agent(Lactobacillus bulgaricus and Streptococcus thermophilus) in the same amount of class mixing Lactobacillus paracasei Lpc07 and Lactobacillus plantarum Lp02 culture (skim milk), prepared by the Milk in the EPS concentration of 34 mg·mL-1, live the total number of bacteria up to 2.80×108 CUF-mL-1; yogurt properties measured results show that the formation of producing EPS yogurt fermentation is relatively soft and elastic, sticky nature of good water holding ability, less syneresis; sensory Evaluation results show that EPS producing strain combinations Fermented Milk flavor scores higher organizational status scores differ significantly, but there was no significant difference in acidity. Therefore chosen to produce EPS fermentation yogurt, can be combined with water and limit the materials syneresis, to give a satisfactory product attractive appearance and taste.7.Functional fermented milk fermentation technology:The optimal combination of seed culture conditions are:brown sugar,6%,5% glucose,0.07% whey powder, mashed potatoes,0.04%, K2HPO4 0.03%, KH2PO4 0.02%, MgSO4 0.03%; optimal culture conditions:medium initial pH 6.5, temperature 37℃; the best ratio of strains: Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus paracasei class ratio of 2:1.5:1.5; best conditions were:37℃,6h, inoculation was 3%; number of viable lactic acid bacteria can be 3.02×109 CFU-mL-1; EPS concentration of 290mg·ml-1.8.Functional features of fermented milk:Functional fermented milk on mouse intestinal enterococci, Enterobacter, and Clostridium perfringens were not affected, compared with ordinary yoghurt could increase intestinal Lactobacillus and Bifidobacterium the number of bacteria, with a clear regulatory role of intestinal flora; on immune organs/body weight ratio, no significant effect, in the dose of plague were significantly higher (respectively P<0.05, P<0.01), description of functional fermented milk can significantly improve the ability to generate antibodies in mice, with enhanced immune function; on the female and male Kunming mice of acute oral toxicity of the maximum tolerated dose (MTD) is greater than 60g/kg-bw, is not toxic.