抗氧化肉品发酵剂乳酸菌的筛选及特性  

Screening and Characterization of Lactic Acid Bacteria on Antioxidation Meat Starters

作　　者：刘书亮[1] 王燚[1] 叶劲松[1] 杨勇[1] 陈荀[1] 廖哲 

机构地区：[1]四川农业大学食品学院,四川雅安625014 [2]四川北牧南江黄羊集团有限公司,四川南江县636600

出　　处：《食品与发酵工业》2010年第7期178-182,共5页Food and Fermentation Industries

基　　金：四川省科技厅支撑项目(07NG0902)

摘　　要：分离自四川传统腌腊肉制品中的58株乳酸菌,按照肉品发酵剂筛选标准进行初筛,结果8株乳酸菌符合要求。再以抗氧化能力为复筛指标,筛选到1株具有较强抗氧化能力的乳酸菌LS85。该菌发酵上清液和胞内提取物对羟自由基(.OH)的清除率分别为88.67%和75.60%,对二苯基苦基苯肼自由基(DPPH.)的清除率分别为46.3%和28.6%;该菌在15～40℃内生长,生长温度范围较宽,在MRS液体培养基中,35℃培养第32 h时菌体密度达到最大值,第24 h时pH值(pH=3.88)降至最低;该菌的活菌液对小白鼠的急性毒性试验证明其属于实际无毒。通过形态学、生化指标和分子遗传学鉴定,该菌株被鉴定为戊糖乳杆菌LS85(Lactobacillus pento-sus LS85),为抗氧化肉品发酵剂的开发与研究提供了理论依据。The primary screening of 58 LAB strains from Sichuan traditional fermented meat products was made according to meat starters screening standard, by which 8 isolates were screened. The antioxidation ability was used as the standard for secondary screening, and one isolate denominated LS85 performed strong antioxidation ability. The scavenging ratios of fermented supernatant and intracellular extract to hydroxiyl radical （ · OH） were 88.67% and 75.60% respectively, while 46.3% and 28.6% to 2-phenyl-phenyl hydrazine bitter free radical（DPPH · ）. LS85 grew in a wide range of temperature （ 15 -40℃ ）. Its density reached maximum when cultivated 32h at 35℃ , and the pH value was the lowest （pH 3.88） at 24h in MRS broth. It was proved that the bacteria solution was actually innocuity by acute toxicity test. LS85 was identified as Lactobacillus pentosus based on morphological, biochemical indicators and molecular genetics appraisal. This study provides a theory basis for the antioxidation of meat starters research and development.

关 键 词：乳酸菌 抗氧化 肉品发酵剂 鉴定 特性 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]