分离自腌干鱼的抗氧化发酵菌株的筛选及鉴定  

Screening and identification of antioxidant starter culture strains from salted dried fish

作　　者：王悦齐[1,2] 李来好[1] 蔡秋杏[3] 吴燕燕[1] 王锡昌[2] 杨贤庆[1] 赵永强[1] 

机构地区：[1]中国水产科学研究院南海水产研究所农业部水产品加工重点实验室,广东广州510300 [2]上海海洋大学食品学院,上海201306 [3]钦州学院食品工程学院,广西钦州535011

出　　处：《南方水产科学》2016年第3期74-83,共10页South China Fisheries Science

基　　金：国家自然科学基金项目(31571869;31371800);广东省海洋渔业科技与产业发展专项(A201501C02);广东省海洋渔业科技推广专项(A201301C01)

摘　　要：以符合耐盐、耐高低温、产酸等要求和过氧化氢耐受能力为指标,对分离自传统腌干鱼制品的29株乳酸菌进行初筛,再以抗脂质过氧化率、羟自由基清除率和还原力为复筛指标评价了菌株不同组分的体外抗氧化能力,以期获得具有优良抗氧化活性的发酵菌株。结果表明,15株乳酸菌符合腌干鱼发酵要求,菌株间的抗氧化活性差异明显,其中以L4、L11和L21综合抗氧化活性最好。经VITEK-2微生物鉴定系统和16S r DNA分子鉴定,确定L4、L11和L21分别为戊糖片球菌(Pediococcus pentosaceus)、植物乳杆菌(Lactobacillus plantarum)和干酪乳杆菌(L.casei)。In order to screen lactic acid bacterias with excellent antioxidant activity,we conducted the preliminary screening based on the requirements of salt toleranced,high and low temperature resistance,high acid production and its tolerance for hydrogen peroxide.Then antioxidant activity of the strains was evaluated in vitro tests including anti-lipid peroxidation assay,hydroxyl radical assay and reducing powder evaluation experiment. A series of experiments show that 15 of selected strains of lactic acid bacterias complied with the requirements. And the antioxidant activity of seven strains was of significant difference. Moreover,L4,L11 and L21 strains demonstrated better capacity on antioxidant activity than the others. VITEK-2 automation microbe system and 16 S r DNA sequence analysis show that the three strains were Pediococcus pentosaceu,Lactobacillus plantarum and L. casei.

关 键 词：腌干鱼 乳酸菌 抗氧化活性 菌株筛选 发酵 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]