Fungi Polysaccharides On Fermentation Characteristics Of Lactobacillus Acidophilus And The Application To Fermented Milk

Fungal polysaccharide has many physiological functions.If it can be used inprebiotcs field, it may create more practical value and function value, besides, it mayexploit new direction for the development of the relevant industrie. Therefore, thispaper used inulin as the positive control carbon source, explored whether flammulinavelutipes polysaccharide and lentinan could be considered as kinds of new prebioticsby studying the effects of ABM polysaccharide, flammulina velutipes polysaccharideand lentinan on the fermentation properties of lactobacillus acidophilus, and finallyscreened the best polysaccharide and additive proportion, then exploited a new kindof prebiotics fermented milk.The concrete content of this study as follows:1. The effect of inulin on the fermentation properties of lactobacillus acidophilus:Used inulin as the experimental material, studied the effect of inulin on thefermentation properties of lactobacillus acidophilus by detecting the viable count,viscosity, PH and diacetyl content of the lactobacillus acidophilus fermented milk.Used One-Way ANOVA、Tukey HSD、Pearson and Spearman methods to analyze therelated indicators in SPSS. The results were considered as the positive control.(1) Each index of the inulin group had significant difference from the negativecontrol. It indicated that inulin could affect the fermentation indexes of lactobacillusacidophilus.(2) When inulin concentration was3%, the indexes of the fermented milk werebest. It indicated that the best concentration of inulin was3%to lactobacillusacidophilus.2. The effect of ABM polyasccaride on the fermentation properties oflactobacillus acidophilus:Used ABM polyasccaride as the experimental material, studied the effect of ABM polyasccaride on the fermentation properties of lactobacillus acidophilus bydetecting the viable count, viscosity, PH and diacetyl content of the lactobacillusacidophilus fermented milk. Used One-Way ANOVA、Tukey HSD、Pearson andSpearman methods to analyze the related indicators in SPSS.(1) The viable count of the ABM polyasccaride group had a significant increasewith the negative control. It indicated that ABM polyasccarid coule promoted thegrowth of lactobacillus acidophilus, it was conformed to the standard of beingprebiotcs.(2) Each index of the experimental group had a significant difference from thenegative control. It indicated that ABM polyasccaride had some influence on thefermentation indexes of lactobacillus acidophilus.(3) When ABM polyasccaride concentration was0.6%, the reproductive capacity,acidogenicity ability and aroma-producing characteristics of the fermented milk werebest, and the cost was the lowest. When ABM polyasccaride concentration was0.8%,the ability of producing viscosity was best.3. The effect of lentinan on the fermentation properties of lactobacillusacidophilus:Used lentinan as the experimental material, studied the effect of lentinan on thefermentation properties of lactobacillus acidophilus by detecting the viable count,viscosity, PH and diacetyl content of the lactobacillus acidophilus fermented milk.Used One-Way ANOVA、Tukey HSD、Pearson and Spearman methods to analyze therelated indicators in SPSS.(1) The viable count of the lentinan group had a significant increase with thenegative control. It indicated that lentinan could promoted the growth of lactobacillusacidophilus, it was conformed to the standard of being prebiotcs.(2) All of the indexes of the experimental group were significantly better than thenegative control. It indicated that lentinan could affect the fermentation characteristicsof lactobacillus acidophilus.(3) When lentinan concentration was0.8%, the fermentation characteristics ofthe fermented milk were all best. It indicated that the best concentration of lentinanwas0.8%to lactobacillus acidophilus. 4. The effect of flammulina velutipes polysaccharide on the fermentationproperties of lactobacillus acidophilus:Used flammulina velutipes polysaccharide as the experimental material, studiedthe effect of flammulina velutipes polysaccharide on the fermentation properties oflactobacillus acidophilus by detecting the viable count, viscosity, pH and diacetylcontent of the lactobacillus acidophilus fermented milk. Used One-Way ANOVA、Tukey HSD、Pearson and Spearman methods to analyze the related indicators inSPSS.(1) The viable count of the flammulina velutipes polysaccharide group had asignificant increase with the negative control. It indicated that lentinan was conformedto the standard of being prebiotcs.(2) The indexes of the meso and high concentration group had a significantdifference from the negative control. It indicated that flammulina velutipespolysaccharide with meso and high concentration could affect the fermentationcharacteristics of lactobacillus acidophilus.(3) When flammulina velutipes polysaccharide concentration was0.6%, thefermentation characteristics of the fermented milk were all best. It indicated that thebest concentration of flammulina velutipes polysaccharide was0.6%to lactobacillusacidophilus.5. The exploitation of a new kind of prebiotics fermented milk:To define the best polysaccharide in this experiment and additive proportion byOne-Way ANOVA in SPSS, put it into the fermented milk and then observe thesensory indexes of it.(1) Defined ABM polyasccaride was the best carbon source, and the bestadditive concentration was0.6%.(2) The holistic score of the new kind of fermented milk was over300, and eachindex shows well. It indicated that the fermented milk had no quality defect.