泡菜中乳酸菌的分离鉴定及其抗氧化能力的比较研究  

Comparative Study on Isolation and Identification of Lactic Acid Bacteria from Pickle and Their Antioxidant Activity

作　　者：凌洁玉[1] 龚文秀[2] 包梦莹 高丽[1] 

机构地区：[1]华中农业大学楚天学院食品与生物科技学院,武汉430205 [2]安徽农业大学生命科学学院,合肥230036

出　　处：《中国调味品》2015年第7期32-36,共5页China Condiment

摘　　要：从自制泡菜中,分离出三株乳酸菌,经鉴定,三株菌分别为植物乳杆菌、戊糖片球菌和干酪乳杆菌干酪亚种。分别在有氧和厌氧条件下培养这三株乳酸菌,评价其发酵上清液和胞内提取物的抗氧化能力。结果表明:三株乳酸菌均在厌氧条件下呈现出较高抗氧化能力,厌氧培养对清除羟自由基影响最大;对于清除羟自由基及脂过氧化自由基,三株乳酸菌的发酵上清液较胞内提取物均体现出更高的水平;对于清除超氧阴离子自由基,三株乳酸菌的胞内提取物效果更佳。对比三株乳酸菌,戊糖片球菌清除羟自由基的能力最强,植物乳杆菌清除超氧阴离子自由基的能力最强,而干酪乳杆菌抗脂质过氧化能力较另外两株菌强。Three lactic acid bacteria are isolated from homemade pickle and identified as L.plantarum, P.pentosaceus and L .casei subsp .These three strains are cultured under aerobic and anaerobic conditions,and the antioxidant activity of their fermentation supernatants and intracellular extracts is evaluated.The results show that three strains under anaerobic conditions show higher antioxidant activity,and have the greatest impact on hydroxyl free radical scavenging.For hydroxyl free radicals and lipid peroxidation free radicals scavenging,three strains＆#39;fermentation supernatants compared with the intracellular extracts reflect a higher level,and for scavenging superoxide anion,the intracellular extracts show a better level.Contrast three strains,P.pentosaceus shows the strongest hydroxyl free radical scavenging ability,L.plantarum indicates the strongest superoxide anion radical scavenging ability,and L.casei subsp shows stronger anti-lipid peroxidation than the other two strains.

关 键 词：乳酸菌 分离鉴定 抗氧化能力 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]