Screening of strains with potential hypoglycemic effect and its application in fermented garlic production

Microbial fermentation could produce many active substances in green and pollution-free ways. In recent years, studies on the hypoglycemic ability of microorganisms had become a trending topic prevention treatment diabetes. Garlic is food containing variety biologically physiological functions, but it not accepted by general public because its strong pungent smell. our study, with potential effect were screened from strains resistant to garlic juice. As result, 41 Bacillus, 157 lactic acid bacteria, 23 yeast tolerance juice selected 568 strains. After primary screening α-amylase inhibitor, was found that 15 Bacillus 9 bacteria high inhibitory activity. Besides, after α-glucosidase inhibitor re-screening, Pediococcus acidilactici Z1 activity out. The results fermented showed inhibition rate different origins significantly increased 59.09 63.99% (p < 0.01) 52.71 71.93% fermentation, respectively. improvement rates 107.69 287.32%, 197.74 239.86%, word, this study provides theoretical experimental basis for development new functional products.