Probiotic Fermented Whole Soybean Milk And Its Influence On Mice With High Fat Diet

Probiotics is a kind of microorganism that has a beneficial effect by improving the microecological balance of the host. Probiotics has some common functions such as maintainingnormal flora of the intestine, reproductive system and skin, fighting infection, assisting to lowercholesterol, inhibiting cancer cells, and enhancing immune function and so on. Soybean is themost nutritious and easy to digest in leguminous plants, also it is the source of the mostabundant and cheapest protein. It is reported that the fermentation function of probiotic candegrade the macromolecular substances in soybeans making it easy to be absorbed by humanbody and improve original flavor of soy products. Therefore, fermented soybean milkhas attracted increasing public attention as a combination outcome of traditional soy productsand the modern functional food research. In the conventional fermentation in the production ofsoybean milk, bean dregs as waste are often failed to use by people and doing like this not onlyreduce the economic value of soybean but also can cause pressure on the ecologicalenvironment.The study aims to screen probiotics that can subculture steadily in treated by the liquidgrinding technology soybean milk with slag and has a good curd ability through domesticationof the target strain, on that basis through simplex lattice point method mixing experiment designto optimize yeast strain ratio that has good flavor and fermentation product shape, through thedifferent conditions of culture trial to determine the best fermentation condition of Probioticssour soybean milk and then develop good sensory quality of whole bean residue fermentedsoybean milk products. In the follow-up animal experiments, assessing the effects of theproducts on high cholesterol diet C57mice. Main results are as follows:Lactobacillus planticola, Bifidobacterium bifidum and Lactobacillus casei can fermentwell through domestication in soybean milk with slag, also subculture steadily;After mixing experiment design of Lactobacillus planticola, Bifidobacterium bifidum andLactobacillus casei, in the proportion of40%Lactobacillus planticola,30%Bifidobacteriumbifidum and30%Lactobacillus casei inoculate in pure soybean milk with slag.After mice feeding experiments, comparing the fermented soymilk intervention group withthe high fat control group, serum total cholesterol and serum triglyceride lowered respectively36.8%and26.1%; the no-fermentation soymilk intervention group compared with the high fat control group, serum total cholesterol and serum triglyceride lowered respectively12.4%and17.8%, HDL-cholesterol levels of each intervention group did not change significantly.After mice feeding experiments, comparing the fermented soymilk intervention group withthe high fat control group, total cholesterol and serum triglycerides of the mice liver tissuehomogenate lowered respectively12.3%%B and7.2%;...