Effects Of Lactobacillus Paracasei On The Capability Of Fermentation In Buffalo Milk Yogurt And It’s Functional Properties

Objective:This study was conducted to evaluate the Laxative effect of lactobacillus paracasei in buffalo milk yogurt and its quality. This paper taken research on fermentation temperature,fermentation time,inoculation amount and sugar inoculation quantity, on this basis,using orthogonal method of process conditions for further discussion, then find out the best process condition of the production,theoretical basis to improve the quality of our country Lactobacillus paracasei in buffalo milk yogurt and the basis for the study.Methods:Lactobacillus paracasei, lactobacillus bulgaricus and thermophilic Streptoco-ecus thermophilus were used to ferment buffalo milk. Viable bacteria counts, pH values, acidities, viscosities, sensory indices were tested and recorded in 1 d,7 d,14 d, 21 d respectively. In order to explore the improvement of the LYO 50 DCU-S used as a subsidiary starter in the production of milk yogurt, the lactobacillus paracasei, lactobacillus bulgaricus, thermophilic Streptococcus thermophiles fermented buffalo milk yogurt was compared with that by YO-MIX(lactobacillus bulgaricus and thermophilic Streptococcus thermophilus). Assessment of the fermentation temperature,fermentatio-n time,inoculation amount and sugar inoculation quantity, on this basis,using orthogonal method of process conditions for further discussion, then find out the best process condition of the production.Male Kunming mice were randomly divided into blank group, model control group, control group and three does groups. Constipation model was induced by means of compound diphenoxylate. After 7 days of administration of lactobacillus paracasei in buffalo milk yogurt, observe the averaged first defecation time of mice. After another 7 days, observe the ink propelling rate.Results:Through the sour cream to the fermentation temperature,fermentation time and sugar inoculation quantity, adding amount of single factor experiment, respectively,it could be found that the best fermentation temperature is 42℃, best fermentation time is 5 h,best quantity is 8%, best added sugar content is 8%. After 7 days of administration of lactobacillus paracasei in buffalo milk yogurt, the averaged first defecation time of mice was shortened. After another 7 days, the ink propelling rate was significantly increased.Conclusion:The results indicated that the application of Lactobacillus paracasei LYO 50 DCU-S as a subsidiary bacteria in the production of buffalo milk yogurt is feasible, and the best fermentation temperature is 42 ℃, best fermentation time is 5 h,best quantity is 8%, best added sugar content is 8%. The strain LYO 50 DCU-S can notably improve the laxative effect in constipated mice.