Study On Probiotic Properties And Functionality Of Bacillus Coagulans T242

Probiotics have became the focus of research due to their beneficial effects on the host by improving the intestinal flora balance. Bacillus coagulans as a rising star of probiotic in addition to have the abilities to maintain instestinal balance, regulate the immune system, enhance digestion and absorption of nutrients, improve body health, but also has a strong resistance to harsh environment, such as resistant to gastric acid, dry, high temperature and high pressure and easy storage and so on.Probiotic characteristics of Bacillus coagulans T242 were test in this experiment, such as resistance to simulated gastric and bile, antagonistic activity against pathogens, in vitro adhesion to HT-29 cells and antibiotic sensitivity. The results showed that: Bacillus coagulans T242 can withstand simulated gastric p H of 3.0 and 0.3% concentration of bile salt; co-culturing with E.coli can inhibit their growth, without affecting their own growth. Sensitive to amoxicillin, amikacin, tetracycline, chloramphenicol, rifampin, and moderately sensitive to ciprofloxacin and erythromycin.Functional properties of Bacillus coagulans T242 were explored by in vitro cholesterol-lowering, antioxidant and anti-inflammatory experiments. The results showed that: Bacillus coagulans T242 degraded medium cholesterol levels, removal rate was 19.89%. Moreover it had a high antioxidant capacity, and the capacity showed increasing trend with the concentration of bacteria increasing. When the bacteria concentration was about 108CFU/m L, DPPH? clearance rate was 35.01%, O2- · clearance rate was 14.83%, reducing power was equivalent to 58.53 μmol/L ascorbic acids, ?OH clearance rate was 39.04%. It did not have anti-inflammatory capability.Bacillus coagulans T242 secreted highly reactive of β-galactosidase,was used to ferment yogurt with traditional fermentation agent Lactobacillus bulgaricus and Streptococcus thermophilus. The yogurt quality was determined by measuring their textural properties, titratable acidity and lactose hydrolysis rate. The best conditions were: strain ratio was 1:5, inoculation amount was 5%, temperature was 43 ℃, time was 5 h, fermented yogurt titratable acidity was 103.62 °T, hardness was 132.79 g, viscosity was-107.76 g.s, lactose hydrolysis rate was 47.79%, compared to the traditional yoghurt improved 6.2%.