抗氧化活性乳酸菌的筛选  

Screening of Lactic Acid Bacteria with Antioxidant Activity

作　　者：刘天祎[1] 潘道东[1] 

机构地区：[1]宁波大学生命科学与生物工程学院,浙江宁波315211

出　　处：《食品科学》2011年第19期125-129,共5页Food Science

基　　金：浙江省重大科技专项重点农业项目(2010C12015);宁波市创新基金项目(2010C92024);国家农业科技成果转化基金项目(2009GB2C220412);江苏省科技支撑计划项目(BE2009366)

摘　　要：以获得高抗氧化活性乳酸菌菌株为目的,从泡菜汁、鹅肠、鸡嗉囊等材料中分离获得20株乳酸菌。以对DPPH自由基和O-2.的清除率为初筛指标,总抗氧化(T-AOC)能力和总超氧化物歧化酶(T-SOD)活力为复筛指标,筛选得到两株具有较高抗氧化活性的菌株L8和L17。利用糖发酵实验、生理生化实验和16S rDNA序列比对的方法对其进行鉴定,发现它们均为干酪乳杆菌。In order to achieve lactic acid bacteria with high antioxidant activity,20 lactic acid bacterial strains were isolated from kimchi juice,goose intestines and chicken crop.Strains L8 and L17 with high antioxidant activity were picked out through preliminary screening based on DPPH and superoxide anion free radical scavenging activity and secondary screening based on total antioxidant capacity（T-AOC） and total superoxide dismutase（T-SOD） activity.Both strains were identified as Lactobacillus casei by carbohydrate fermentation,physiological and biochemical tests and 16S rDNA sequence analysis.

关 键 词：抗氧化活性 乳酸菌 筛选 

分 类 号：TS201.3[轻工技术与工程—食品科学]