高抗氧化乳酸菌发酵剂的筛选及其最佳发酵条件  

Screening of high antioxidant Lactic acid bacteria fermented milk and study on optimum fermentation conditions

作　　者：刘文文 李洋[1] 李键 索化夷[1] LIU Wenwen;LI Yang;LI Jian;SUO Huayi(College of Food Science,Southwest University,Chongqing 400715,China;Southwest University National Dem-onstration Center for Experimental Food Science and Technology Education,Chongqing 400715,China;College of Life Science and Technology,Southwest University for Nationalities,Chengdu 610041,China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]西南大学食品科学与工程国家级实验教学示范中心,重庆400715 [3]西南民族大学生命科学与技术学院,成都610041

出　　处：《中国乳品工业》2019年第2期4-9,共6页China Dairy Industry

基　　金：重庆市社会民生科技创新专项(cstc2015shmszx80021);中央高校基本业务费项目(xdjk2016A018)

摘　　要：以分离自牦牛酸乳的22株保加利亚乳杆菌为发酵剂进行酸乳发酵,通过乳酸体外抗氧化活性测定及模拟人体消化道的抗性实验筛选出高抗氧化活性发酵剂,并对其最佳的发酵条件进行探究。结果表明,以L1菌株发酵的酸乳体外抗氧化活性最好,其对DPPH、羟自由基离子(OH-)、超氧根阴离子(O2-)的清除率分别为55.07%,65.23%,34.38%;且在pH值为3.0的人工胃液中存活率达到50.81%,在质量分数为0.3%胆盐溶液中的生长效率为21.02%。通过正交实验确定当菌株L1接种量为4%,白糖添加量8 g/mL,在42℃下发酵7 h时其发酵乳的酸度值、活菌数与感官评分达到最优。In this experiment,22 strains of Bulgarian lactobacillus isolated from Yak yogurt were used as starter for yoghurt fermentation,and the high antioxidant activity starter was screened by the antioxidant activity in vitro and simulated the resistance of human digestive tract,and the optimum fermentation conditions were studied.The results showed that the antioxidant activity of yoghurt fermented by LI strains was the best in vitro,and the removal rate of DPPH,hydroxyl radical ions(OH-)and superoxide anion(O2^-)were 55.07%,65.23%and 34.38%respectively,and the viability of ph=3.0 artificial gastric juice was 50.81%.The growth efficiency in 0.3%bile salts solution was 21.02%.By orthogonal experiment,the acidity value,the living bacterium number and the sensory score of the fermented milk were optimized when the strain L1 inoculation amount was 4%,the sugar added amount was 8 g/mL,and the 42℃was 7 h.

关 键 词：乳酸菌 发酵乳 抗氧化 发酵条件 

分 类 号：Q939.117[生物学—微生物学]