摘要
藏灵菇中含有丰富的乳酸菌种,其发酵乳具有较高的抗氧化能力。为得到具有高抗氧化能力的菌株,从14份藏灵菇样品中分离出了80株乳酸菌,其中包括30株开菲尔乳杆菌、9株植物乳杆菌、7株保加利亚乳杆菌、3株干酪乳杆菌、5株假肠膜明串珠菌、26株耐久肠球菌。该文从中选出了36株乳酸菌进行4种抗氧化活性测定:DPPH自由基的清除能力、超氧阴离子的清除能力、还原能力、抗脂质过氧化能力,发现完整细胞组M23、M31、M14、M22,破碎细胞组M30、M22、M14、M30有较高抗氧化活性,并测定了8株抗氧化能力优良的菌株发酵乳的抗氧化能力,发现完整细胞组抗氧化能力较高的4株菌,其发酵乳抗氧化能力也较高。
Tibetan kefir is rich in lactic acid bacteria,and its fermented milk has high antioxidant capacity.In order to obtain high antioxidant strains,80 strains of lactobacillus were isolated from 14 samples of Tibetan kefir,including 30 strains of Lactobacillus kefir,9 strains of Lactobacillus plantarum,7 strains of Lactobacillus bulgaricus,3 strains of Lactobacillus casei,5 strains of Leuconostoc pseudoenterica and 26 strains of Enterococcus durans.Lactobacillus kefir and Enterococcus durans are dominant strains.36 strains of lactic acid bacteria were evaluated based on their scavenging capacity of DPPH free radicals,superoxide anions,reducing capacity and anti-lipid peroxidation ability.Among them,M23,M31,M14,M22 in intact cell group and M30,M22,and M14 in broken cell group had higher antioxidant activity.These strains were used to ferment milk and the intact cell group exhibited higher antioxidant ability.
作者
肖宇
李键
周钺
明玉莲
周芳
刘士健
索化夷
XIAO Yu;LI Jian;ZHOU Yue;MING Yulian;ZHOU Fang;LIU Shijian;SUO Huayi(College of Food Science,Southwest University,Chongqing 400715,China;College of Life Science and Technology,Southwest Minzu University,Chengdu 610041,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第22期179-184,共6页
Food and Fermentation Industries
基金
国家重点研发计划项目(2018YFD0502404)
关键词
藏灵菇
分离鉴定
抗氧化
乳酸菌
发酵乳
Tibetan kefir
isolation and identification
antioxidant
lactic acid bacteria
fermented milk
