Process Optimization And Functional Study Of Yoghurt With Fungus Polysaccharide

Edible fungi and probiotics ferment yogurt,a new type of functional dairy product,was popular in recent years,.In this paper,fresh milk as raw material,GLP,ACP and HMP were respectively added to product edible fungi polysaccharide yogurt.The optimization of production process of each type was carried out by comparing the physicochemical properties and sensory index The polysaccharide yogurt,with the most lactic acid bacteria,was fed nto mice by intragastrion to explore the effect of lactic acid bacteria on intestinal flora.The results of the study would provide theoretical support and scientific basis for the development of edible fungi functional ingredients yogurt.The main conclusions of this study were as follows:The optimal process of yogurt containing Ganoderma Lucidum Polysaccharide(GLP)was: 0.3% edible gelatin,0.12% GLP,6%sugar and 0.0002 g starter culture,respectively,and fermentated at 40 oC s for 5 h.For yogurt containing Agrocybe Chaxingu Polysaccharide(ACP),the optimal process was : 0.3% edible gelatin,0.12% ACP,5% sugar and 0.0002 g starter culture,respectively,and fermented at 41 oC for 5 h.The optimal process of yogurt containing Hypsizigus Marmoreus Polysaccharides(HMP)was : 0.3% edible gelatin,0.12% ACP,6% sugar and 0.0003 g starter culture,respectively,and fermented at 40 oC for 5 h.When the concentration of HMP was 0.06% and GLP and ACP were 0.12%,we would obatain the best gel strength,which increased molecular interaction to maintain,stable structure.Three kinds of yogurt containing 0.12% polysaccharide would increase the hardness,viscosity,water holding capacity and other physical characteristics.The concentration of lactic acid bacteria in control and experiment group were over 10-8 CFU/mL,which was in line with national standards.Among them,the concentration of actic acid bacteria in GLP yogurt reached 3.625 * 10-8 CFU/mL,which was 2.5 times of the control yogurt,1.38 times of the ACP yogurt and 1.74 times of the HMP yogurt.The functional yogurt containing polysaccharide produced by the optimal process were not only with higher flavor and tasty than ordinary yogurt,but also the material properties of yogur-tincreased.High throughput sequencing to 16 SrDNA in mice intestine was performed.Rusults showed that,comparison OTU and the abundance of the groups: polysaccharide group > lowconcentration polysaccharide group > Yogurt control group >Normal saline group.The OTU Venn diagram showed that more than 74.7% of the two parallel samples in each group have OTU,and the sample polysaccharide group and the lower concentration polysaccharide group had OTU higher than the other two groups.The OTU Rank curve shows that the microbial species of the eight samples are relatively abundant but the overall species evenness is not high.Analysis of Microbial taxon:Bacteroidetes and Firmicutes are the dominant bacterial community in the four part of mice model,in which the content of Firmicutes were: group of low concentration polysaccharide < group of sample polysaccharide < control group of yoghourt < control group and the content of Bacteroidetes were: group of sample polysaccharide > group of low concentration polysaccharide > control group of yoghourt > group of normal saline.Analysis of Microbial genera:Lactobacillus and Bacteroidetes were the dominant bacterial community in the 8 samples,in which the average content of Lactobacillus were: group of low concentration polysaccharide(13.04%),which is equal with group of sample polysaccharide(12.95%)> control group of yoghourt(10.78%)> control group(5.25%)and the content of Bacteroidetes were: group of sample polysaccharide(23.35%)> group of low concentration polysaccharide(19.63%)> control group of yoghourt(11.40%)> control group(11.45%).The analysis of microbial community structure and Alpha diversity indicated that: according to the dilution curve based on the observed,species,chao and ACE indexes,all the species in 8 samples were included in the sequencing measuring,which showed the high richness of samples and the effective experimental result.In conclusion,the richer good gut bacteria in the Ganoderan yoghurt could help the Host to improve the nutrient availability,accelerate the formation of blood vessels in the mucosa and keep the dynamic equilibrium for intestinal microecology.