| Sani Shilin County in Yunnan goat cheeses and yogurt samples cleared with 15 strains isolated acid, bile tolerance, fermentation and other biological characteristics of the 15 species of lactic acid bacteria have been identified, the results:All strains of MRS broth at pH2.0 survival of the growth medium, with acid properties; two strains of Lactobacillus (SDC4-1, SDC1-2) can also be 0.3% pig bile salts in the MRS broth survive growth, with bile tolerance capability.Acord acid properties, protein degradation activity,β-galactosidase activity, after the acidification characteristics, producing fragrant characteristics, stability testing, sensory evaluation test. Some strains (SDC4-1, MDC3-1, WDC3-1) has a good state of curd, fermented yogurt taste flavor, the number of viable cells during storage high, SDC4-1, MDC3-1 strains with more Fermentation performance outstandingSDC4-1 acid Faster, better, after acidification, can guarantee the quality of the process of yogurt in the refrigerator stable, better ability to produce acetaldehyde, producingβ-galactosidase enzyme was significantly higher than MDC3-1. MDC3-1 taste taste the typical smell of fermentation, after the acidification process is stable, protease producing strong, but slow acid production,β-galactosidase production is very low.This study is from Yunnan were isolated goat milk cake with acid and bile resistant capacity good fermentation of Lactobacillus-SDC4-1 functional assessment:functional health food according to the test method to test, evaluate the immune Power, the function of regulating blood lipid balance. Immune enhancement experiment, by hemolysin, carbon clearance, DTH (ear swelling) experiments. Lowering the experiment in rats to determine the serum triglyceride (TG), high density lipoprotein cholesterol (HDL-C), total cholesterol (TC) concentration after. All data are SSPSS11.0 Analysis:Lactobacillus SDC4-1 does not have enhanced immune function, and regulation of blood lipids.
|
PDF Full Text Request