侗族酸肉中抗氧化乳酸菌的耐受性及功能特性  

Tolerance and function of lactic acid bacteria with high antioxidant ability isolated from fermented sour meat consumed by Dong people

作　　者：张玉龙[1] 胡萍[1] 王晓宇[2] 廖乾伟 娄利娇[1] 樊敏[1] 

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025 [2]贵州大学生命科学学院,贵州贵阳550025

出　　处：《生物加工过程》2016年第6期35-40,共6页Chinese Journal of Bioprocess Engineering

基　　金：国家自然科学基金(31260379);贵州大学研究生创新基金(2015040)

摘　　要：对7株分离自侗族发酵酸肉中具有高抗氧化活性乳酸菌的耐受性、产胞外多糖特性及降胆固醇能力进行测定及分析。结果表明:7株乳酸菌均具有良好的酸耐受性、较高的耐渗透压和产酸能力;对胆盐耐受能力差异明显,胆盐质量分数达0.1%时,SR9-3、SR13-1、SR6和SR4-2仍生长良好;SR13-1、SR4-2和SR9-3产胞外多糖能力均达15.0 mg/L以上;受试菌株均对胆固醇有清除能力,其中SR10-1、SR13-1以及优化后的SR6对胆固醇清除能力均达16.0%以上。Seven lactic acid bacteria （LAB） strains were isolated from fermented sour meat consumed by Dong people. The tolerances, characteristics of producing exopolysaccharides （EPS） and the cholesterol- reducing abilities of the seven LAB strains with high antioxidant abilities were analyzed. All of the seven LAB strains had good osmotic tolerances and abilities of producing acid. Moreover, the seven strains had different tolerance in bile. Strains SR9-3, SR13-1, SR6 and SR 4-2 still grew well at the bile content of 0. 1%. Meanwhile,exopolysaccharides producing capacities of SR13-1 ,SR4-2 and SR9-3 were more than 15.0 mg/L. Besides,all the seven strains could reduce cholesterol in vitro. The cholesterol removal rates of SR10-1,SR13-1 and optimized SR6 were more than 16.0%.

关 键 词：乳酸菌 抗氧化 耐受性 胞外多糖 降胆固醇 

分 类 号：Q936[生物学—微生物学]