Study Of Extracellular Polysaccharide Lactobacillus Plantarum In Koumiss Beverage And It’s Quality Impact Research

Extracellular Polysaccharide(EPS)refers to a kind of polysaccharides secreted by lactic acid bacteria in the process of growth and metabolism to the extracellular cells and the matrix of the cells.After research,the lactic acid bacteria EPSs have a unique flow.Variant characteristics and physiological activities such as antioxidant activity,antitumor activity,and immunomodulatory activity.Koumiss is a low-alcoholic dairy product fermented with horse milk as a raw material.Koumiss has the function of nourishing blood and soothing,and has the functions of improving the secretion of digestive juice.Due to the high acidity of koumiss,most people can’t accept koumiss.Therefore,this paper uses fresh horse milk as raw material to inoculate the extracellular polysaccharide Lactobacillus plantarum to acid horse milk and ferment it to reduce the acid horse milk by adding trace additives.The acidity was analyzed after the milk beverage was made.In this paper,the extracellular polysaccharide lactobacillus MD23 and fresh horse milk were used as the main raw materials to study the fermentation characteristics and quality effects in the production of koumiss milk beverage.The results of the koumiss drink are as follows:1.In this study,the extracellular polysaccharide lactobacillus and fresh horse milk as the research object,a low acidity acid koumiss beverage was prepared.The tested strain in this experiment was an extracellular polysaccharide lactobacillus,The number is MD23,the strain MD23 was identified as Lactobacillus plantarum by 16S rDNA gene sequence analysis and a sugar fermentation test.The length of the 16S rDNA gene sequence was 1348 bp.The strain MD23 can utilize sugars such as L-ARAbinose,D-GALactose,D-MaNnose,D-MANnitol,AMYgdaline,N-AcetylGlucosamine,ARButine,D-CELlobiose,D-MALtose,D-MELibiose,D-LACtose,D-TREhalose,D-SACcharose,D-RAFfinose,GLYcoGcnc,AmiDon,D-TURanose,D-ARabitoL,Potassium GlucaoNaTe.2.Determination of the optimal formula of koumiss milk beverage by single factor experiment and orthogonal experiment:The strain MD23 was inoculated to the fresh sour milk fermentation at a ratio of 4%(v/v).The koumiss primer is added in an amount of 3%(v/v).The fermentation temperature is 15℃,Fermentation time is 6h;Secondly,the formula of koumiss milk beverage is optimized with koumiss as raw material.The optimal formula for the sour milk drink is:koumiss 100 mL,Honey 6 g,sugar 3 g,water 20 mL,Pectin 0.1 g/mL,Sodium citrate 0.2 g/mL.The koumiss milk drink is moderately sweet and sour,it retains the inherent flavor of sour horse milk,has a fine texture and the best taste.3.The optimal process is:Fresh horse milk→Sterilization→Inoculation→Add koumiss→Shake bed fermentation→Acidity measurement→Over-homogenization machine→Koumiss→Add sweeteners and stabilizers→Homogenization→Koumiss milk drink→Finished product.4.Through the detection of physical and chemical components and sanitary indexes of sour koumiss milk beverage,it is found that,the average fat content is 1.92±0.12%,The average protein content is 2.13±0.12%,The average acidity is 99.0±2.94°T.Test health indicators know that,the average lactic acid bacteria content is1.7×107 CFU/mL,the average yeast content is 4.18x 104 CFU/mL,No pathogens such as mold,Staphylococcus aureus and Salmonella were detected,meet the standard product requirements in food safety national standards for milk drinks(GB/T 21732-2008).Koumiss is an ancient health-care dairy product.It has been loved by herders since ancient times.The content of this paper effectively reduces the acidity of koumiss.Improve the taste of koumiss,increase consumer acceptance,it has great market potential for the development and research of yoghurt products,the diversification of dairy products and the economic development of ethnic areas.