关键词: 牛类芽孢杆菌BD3526；发酵乳上清；降糖乳制品；微生物指标；体外α-葡萄糖苷酶抑制活性

Abstract: The in vitro hypoglycemic effect of the supernatant of fermented milk with Paenibacillus bovis BD3526 (CGMCC No.8333) was evaluated, and the supernatant was used to prepare hypoglycemic beverage, whey powder and milk powder. The storage stability of the hypoglycemic products was investigated. The results showed that the supernatant had strong (which inhibited about 90% of α-glucosidase activity) and stable hypoglycemic activity in vitro. The beverage, whey powder and milk powder inhibited 57%, 48% and 37% of α-glucosidase in vitro, and their microbial properties conformed to the national standard requirements. After storage for six months at different temperatures (8, 25 and 60 ℃), their hypoglycemic activity remained substantially unchanged, and their microbial indexes were significantly superior to those of the control group.

Key words: Paenibacillus bovis BD3526; fermented milk supernatant; hypoglycemic dairy products; microbial indexes; in vitro α-glucosidase inhibitory activity