Study On Polysaccharide And Yogurt By Mixed Fermentation Of Monascus And Lactic Acid Bacteria

Microbial extracellular polysaccharide (EPS) has higher medical and health care value, is a kind of functional active substances with the development potential. With the improvement of people’s health consciousness, there are growing concerns about the research and development of natural fuctional yogurt. Therefore, it is necessary to investigate the properties of Monascus and mesophilic lactic acid bacteria in yogurt and their impact on quality of yogurt. It contributes to the practical application in yogurt industrial.The main contents of this thesis were:to optimize the liquid fermentation cultivation processes of Monascus EPS; to research the physiological characteristics of Lactic acid bacteria; to discuss the coculture of Monascus and actic acid bacteria; to ferment yogurt by mixed Monascus and actic acid bacteria; to analysis the physical and chemical parameter of mixed fermented yogurt and its sensory evaluation; to research the EPS of mixed fermented yogurt to S180 ascites tumor cells in vitro inhibitory action.By using sectional training approaches to explore the relationship of monascus MN and lactic acid bacteria 3-7,3-9 mixed cultivating produce extracellular polysaccharide. We found that mixed fermentation should not be inoculate at the same time, but put the Monascus MN 48h fermentation liquor into the inactivate M17 fermentation medium, then bosting lactic acid bacteria culture system can greatly improve the content of EPS in fermented liquid.The 2 selected mesophilic lactic acid bacterias and Monascus fermentation liquor were applied together as starter to produce yogurt at 30℃. The proportion of the 2 strains which was 1:2 (v/v,3-7:3-9) was determined by mixture design using sensory evaluation results as paramaters.Through the research of the mixed fermented yogurt S180 ascites tumor cells of EPS in vitro inhibitory action, we found that mixed fermented yogurt with the EPS in vitro antimicrobial activity of tumor, and further improve the concentration of the EPS and training time, inhibition rate also gradually improve, which can be found by Monascus and lactic acid bacteria development of new functional yogurt.