副干酪乳杆菌水牛奶酸奶品质及其通便功能的评价

Assessment of the quality and laxative effect of Lactobacillus Paracasei in buffalo milk yogurt

研究了含副干酪乳杆菌LYO 50 DCU-S的水牛奶酸奶品质及其润肠通便作用。实验对副干酪乳杆菌、保加利亚乳杆菌和嗜热链球菌混合发酵的水牛奶酸奶在1、7、14、21 d的发酵过程中的活菌数、p H值、酸度、黏度、持水力、感官指标等分别进行测定,将其与保加利亚乳杆菌和嗜热链球菌混合发酵的水牛奶酸奶进行对比分析,探究了LYO 50 DCU-S是否可作为附属发酵剂应用到水牛奶酸奶生产中。将昆明种雄性小鼠分为空白组、模型组、对照组和3个副干酪乳杆菌给药组。使用复方地芬诺酯建立小鼠便秘模型,副干酪乳杆菌水牛奶酸奶给药7 d后,便秘小鼠首次排便时间缩短;连续15 d灌胃副干酪乳杆菌水牛奶酸奶后,便秘小鼠墨汁推进率显著增加。结果表明,将副干酪乳杆菌LYO 50 DCU-S作为附属菌应用到水牛奶酸奶生产中具有可行性,副干酪乳杆菌LYO 50DCU-S可显著改善水牛奶酸奶的润肠通便功能。

This study was conducted to evaluate the Laxative effect oflactobacillus paracasei in buffalo milk yogurt and its quality. Lactobacillus paracasei, lactobacillus bulgaricus and thermophilic Streptococcus 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. In order to explore the improvement of the LYO 50 DCU-S used as a subsidiary starter in the production of milk yogurt, the lactobaciUus paracasei, lactobacillus bulgaricus, thermophil- ic Streptococcus thermophiles fermented buffalo milk yogurt was compared with that by YO-MIXOactobacillus bulgaricus and thermophilic Streptococcus thermophilus）. 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, the averaged first defecation time of mice was shortened. After another 7 days, the ink propelling rate was significantly increased. The results indicate that the application of Lactobacillus paracasei LYO 50 DCU-S as a subsidiary bacteria in the production of buffalo milk yogurt is feasible, and strain LYO 50 DCU-S can notably improve the laxative effect in constipated mice.