摘要
为寻找甘南传统牦牛酸奶中具有优良发酵与抗氧化性能的乳酸菌,对分离纯化的菌株以H2O2耐受力、耐酸、耐胆盐和凝乳发酵性进行初步筛选,再以1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)、羟基(·OH)自由基和超氧阴离子(O -2·)的清除率筛选抗氧化能力强的菌株。结果表明,所筛选出的6株乳酸菌中,菌株M5的发酵性能与抗氧化活性最强,生理生化及分子生物学特征鉴定结果为副干酪乳杆菌。该菌株凝乳发酵时间为6.2 h;上清液对DPPH和羟自由基清除率分别为47.8%和54.4%;无细胞提取物对超氧阴离子的清除率为49.9%。酵母存活细胞模型验证,其无细胞提取物、发酵上清液、完整细胞对酿酒酵母的存活率分别提高了95.3%、130%和28.5%。试验所筛选出的副干酪乳杆菌M5的发酵及抗氧化能力强,具有进一步开发利用价值。
This study aimed to screen lactic acid bacteria with excellent fermentation and antioxidant capacity from Gannan traditional yak's yoghurt. The isolated and purified strain was screened by H2O2-resistant capacity, acid resistance, bile salt resistance and curd fermentation, followed by evaluating their scavenging effects on DPPH·,·OH and O -2·. The results showed that the strain M5 had the strongest fermentation performance and antioxidant activity. The strain M5 was identified as Lactobacillus paracasei by physiological, biochemical and molecular biological characterization. The curd fermentation time of this strain was 6.2 h, and the DPPH· and OH· scavenging rates of the fermentation supernatant were 47.8% and 54.4%, respectively. Moreover, the cell- free extract could scavenge O -2· by 49.9%. The yeast viable cell model verified that the cell-free extract, fermentation supernatant and intact cells increased the survival rate of Saccharomyces cerevisiae by 95.3%,130%, and28.5%, respectively. Therefore, L. paracasei M5 has strong fermentation and antioxidant capacity, which has further development and utilization value.
作者
张俊
王炳文
赵保堂
何兴芬
王娇
杨富民
ZHANG Jun;WANG Bingwen;ZHAO Baotang;HE Xingfen;WANG Jiao;YANG Fumin(College of Food Science and Engineering,Gansu Agricultural University, Lanzhou 730070, China;Gansu Agriculture Technology College,Lanzhou 730020, China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第15期74-80,共7页
Food and Fermentation Industries
基金
甘肃省科技计划重点研发计划(18YF1NA076)
甘肃特色农畜产品加工技术研究(GSAU-ZL2015-048)
甘肃省青年科技基金计划(17JR5RA152)
关键词
牦牛酸奶
乳酸菌
筛选
发酵
抗氧化
Yak yogurt
Lactobacillus
screening
fermentation
antioxidant
