干酪乳杆菌对农家干酪抗氧化性及其存活.能力的研究  

Effect of Antioxidant Lactobacillus casei Added to Cottage Cheese on Antioxidant Activity and Survival

作　　者：张冰 胡姝敏 ZHANG Bing;HU Shu-min(Heilongjiang Longdan Dairy Technology Co., Ltd, Harbin 150010)

机构地区：[1]黑龙江龙丹乳业有限公司,哈尔滨150010

出　　处：《中国奶牛》2018年第5期50-56,共7页China Dairy Cattle

摘　　要：本研究通过向农家干酪加入干酪乳杆菌,研究农家干酪的抗氧化活性及干酪乳杆菌的存活能力。通过对DPPH自由基、羟自由基清除能力以及对铁还原能力指标的测定,研究干酪乳杆菌及农家干酪的抗氧化活性;并测定了农家干酪储藏期内干酪乳杆菌的存活能力,利用胃肠道模拟试验研究了干酪乳杆菌的存活能力。结果表明:干酪乳杆菌对H_2O_2的耐受水平为1mmol/L,对DPPH自由基的清除能力高于鼠李糖乳杆菌,且无细胞提取液的抗氧化性最强。在农家干酪的抗氧化性研究中,结果显示在第30天时,DPPH自由基的清除能力达到最高值,为316μmol/LTrolox,还原能力为0.647;羟自由基的清除率在第25天时最高,达到54.38%,在第30天时有所下降。综上所述,添加干酪乳杆菌的农家干酪在储藏期内抗氧化性显著增强。对农家干酪的微生物活性进行检测,显示此干酪乳杆菌菌株在添加到农家干酪之后仍然生长,两试验组的活菌数基本在10log_(10)cfu/g以上。模拟胃肠道条件选择第20天的农家干酪进行益生菌的存活能力研究,发现活菌数降低了5log_(10)cfu/g,最终为7log_(10)cfu/g,可起到益生作用。结果表明,加入干酪乳杆菌可显著提高农家干酪抗氧化性,在农家干酪中可以起到益生作用。The cottage cheese were manufactured containing antioxidant Lactobacillus casei to study the antioxidant activity of cottage cheese and the survival.Antioxidant activity was measured by scavenging of DPPH,hydroxyl radical and reducing power.Survivability was analyzed during storage and was under conditions that simulated the gastro-intestinal tract.The results showed that the Lactobacillus casei＇s tolerance level for H2O（2 ）was 1mmol/L,DPPH free radical scavenging ability is higher than the Lactobacillus rhamnose,and extract of no-cells had the strongest antioxidant activity.In the study of antioxidant activity of cottage cheese,the DPPH scavenging capacity reached the highest value equivalent to 316μmol/L of Trolox,and the reducing power was 0.647 in 30th day;the highest value of scavenging of hydroxyl radicals was 67.45%in 25th day,but it decreased in 30th day.In conclusion,antioxidant activity of cottage cheese,which contained antioxidant Lactobacillus casei was significant increase during the storage.The viability of probiotic bacteria of test groups were up on of 10log（10）cfu/g,which demonstrate that cottage cheese was an excellent vehicle to promote Lactobacillus casei survival.Under conditions that simulated the gastrointestinal tract,the viability of probiotic bacteria in cottage cheese decreased 5log（10）cfu/g and eventually reached to7log（10）cfu/g,so that Lactobacillus casei could significant increase antioxidant activity of cottage cheese and affect the health of the host.

关 键 词：干酪乳杆菌 抗氧化 农家干酪 存活能力 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]