Study On Experimental Technology Used For Functional Rice Wine And Its Anti-fatigue Effect In Mice

Objective:To investigate the growth promotion of coconut juice on bifidobacteriain vitro and then explore the experimental technology used for functionalrice wine and its anti-fatigue effect in mice.Methods:1. Growth promotion of coconut juice on bifidobacteria in vitro.Usingfour strains of common bifidobacteria as the tested bacteria,the variation ofD(600) values, pH values, plate counts of bacteria liquid, coagulation time ofthe fermented milk and its pH values were tested to discuss the role ofcoconut juice in promoting four strains.2. Experimental technology used for functional rice wine.Using highquality glutinous rice and coconut juice as raw material, we selectedorthogonal design method to get optimal symbiotic fermentation conditionsof B.bifidum and S.cerevisiae and eventually got a kind of functional ricewine. 3. Anti-fatigue effect of functional rice wine in mice.240Kunmingmice were randomly assigned into5groups with48mice in each group.Theblank control group was treated with normal saline (50ml/kg bw), theexperiment control group was treated with the sold common rice wine (50ml/kg bw), the low-, medium-and high-dose functional rice wine weretreated with25,50and100ml/kg bw of functional rice wine dailyrespectively by gastric infusion. At the end of the30-day treatment, bodyweight, loaded swimming time, serum BUN, LG and serum LAC levelswere determined. The outcomes were compared among groups.Results:1. Coconut juice of25%resulted in higher light density values and livebacteria count in four strains compared with blank control group(p<0.05),with B.bifidum, B.adolescentis and B.longum even higher than positivecontrol group(p<0.05).After coconut juice was added into fermented milkwith four strains of bifidobacteria,coagulation time of the fermented milk ofB.bifidum, B.adolescentis and B.longum was significantly shortened,compared with the blank control group and the positive controlgroup(p<0.05),except the B.infantis. However, the pH values of four strainswere all lower than that of the blank control group and the positive controlgroup(p<0.05).2. The best symbiotic fermentation condition were as follows:fermentation temperature35℃, inoculation amount of B.bifidum3%, inoculation amount of S.cerevisiae2%,and fermentation time16h.Then30%fermented product by S.cerevisiae alone was added to get functionalrice juice.3. Functional rice wine could significantly prolong loaded swimmingtime of mice, increase LG, whereas decrease the level of BUN and LAC(p<0.05).Conclusions:Coconut juice may be a kind of good bifidogenic factors, and can beused as the natural medium of bifidobacteria. When introduced into ricewine, the functional rice wine produced by the said process has not onlycoconut juice fruit fragrance, but also rice wine’s mellow taste, which tastessoft and easily acceptable. This functional rice wine also showed ananti-fatigue effect in mice, especially high, medium doses of functional ricewine.