摘要
为开发功能性乳酸菌发酵剂,对成都地区的自然发酵酸菜进行采集,并分离其中的乳酸菌。经革兰氏染色和过氧化氢酶实验初步鉴定64株分离物均为乳酸杆菌。对64株乳杆菌耐酸、耐胆盐和耐H2O2的能力进行检测,筛选到了3株耐受性能较好的菌株。比较了3株乳酸菌菌体、发酵上清液和胞内提取物的抗氧化性能,发现发酵上清液的羟自由基和DPPH自由基的清除能力较好,且SC608的羟自由基清除能力明显高于其他两株(p<0.05)。对SC608的生长性能进行测定,发现该菌株在4 h时进入对数生长期,12 h时进入稳定期。API50并结合16S r DNA测序分析,鉴定菌株SC608为植物乳杆菌。上述结果显示,植物乳杆菌SC608是开发具有抗氧化功能的乳酸菌发酵剂的理想材料。
To develop functional lactic acid bacteria（LAB） starters,natural fermentation Chinese cabbages in Chengdu were collected and LAB were isolated from the collected samples. 64 isolates were preliminarily identified as lactobacillus by gram staining and catalytic test. Three strains of lactobacillus were screened out with good acid,bile salt and H2O2 tolerance. The antioxidation activity of bacteria,fermentation supernatant and intracellular extract were determined,and the fermentation supernatant showed the best scavenging activity of hydroxyl radical and DPPH radical. The hydroxyl radical scavenging activity of SC608 was significant better than the other two strains（p〈0. 05）. The growth performance of SC608 was 4 h in logarithmic growth phase and12 h in stable phase. API CHL and 16 S r DNA fragment sequencing were used to identifying SC608 and the results indicated that SC608 was a strain of Lactobacillus plantarum. To sum up,the Lactobacillus plantarum SC608 was an ideal strain to develop LAB starter with potential antioxidative activity.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第24期145-150,共6页
Science and Technology of Food Industry
基金
浙江省重点技术创新团队平台项目
国家高科技研究发展计划(2012BAD31B00)
国家自然科学基金(31171718)
关键词
乳酸菌
抗氧化
耐酸
耐胆盐
自由基
lactic acid bacteria
antioxidants
acid resistance
bile salt resistance
free radicals
