贵州侗族酸肉中一株抗氧化弯曲乳杆菌LAB26的鉴定及特性  

Identification and Characterization of Lactobacillus curvatus LAB26 with Antioxidant Potential from Sour Meat of the Dong Minority

作　　者：湛剑龙[1] 王杨凡 胡萍[1] 

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025

出　　处：《肉类研究》2014年第6期1-4,共4页Meat Research

基　　金：国家自然科学基金地区科学基金项目(31260379)

摘　　要：从贵州侗族酸肉中筛选出一株乳酸菌,其DPPH自由基清除率、羟自由基清除率、还原能力、抗脂质过氧化能力分别为(59.67±6.68)%、(153.17±5.50)%、(47.31±4.62)%、(55.00±5.19)%,并且菌株有良好耐受NaCl和NaNO2的性能。A strain of lactic acid bacteria was selected from sour meat of the Dong ethnic minority in Guizhou, China. Its DPPH and hydroxyl radical scavenging activities, reducing power and anti-lipid peroxidation activity were （59.67 ± 6.68）%, （153.17 ± 5.50）%, （47.31 ± 4.62）%and （55.00 ± 5.19）%, respectively. Moreover, the strain had good tolerance to NaCl and NaNO2.

关 键 词：乳酸菌 抗氧化 特性 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]