泡菜和红枣表面乳酸菌的分离鉴定及抗氧化活性的研究  

Isolation and Identification of Lactic Acid Bacteria on the Surface of Pickles and Red Dates and Assessment of Antioxidant Activity

作　　者：陈奕帆 贺奕森 唐涛 王真 单春会[2] 赵山山 郝光飞 CHEN Yi-fan;HE Yi-sen;TANG Tao;WANG Zhen;SHAN Chun-hui;ZHAO Shan-shan;HAO Guang-fei(College of Life Sciences and Food Engineering,Hebei University of Engineering,Handan 056038,Hebei,China;Shihezi University,Shihezi 832003,Xinjiang,China)

机构地区：[1]河北工程大学生命科学与食品工程学院,河北邯郸056038 [2]石河子大学,新疆石河子832003

出　　处：《食品研究与开发》2021年第20期160-166,共7页Food Research and Development

基　　金：兵团科技攻关项目(2018DB002)。

摘　　要：以泡菜及红枣为样品分离筛选乳酸菌,进行生理生化分析和分子生物学鉴定,以菌株抗氧化活性为主要指标,兼顾产酸、发酵性能筛选出适合红枣发酵的优良乳酸菌。从样品中分离得到10株高产酸菌株,均为植物乳杆菌(Lactobacillus paraplantarum),其中4株(ZC2、ZC4、PC9、PC11)具有高抗氧化活性及优良的发酵性能,经对比菌株PC9发酵红枣汁效果更好,感官评分最高。PC9发酵的红枣汁与未发酵红枣汁相比DPPH自由基和羟基自由基清除能力分别提高了21.52%和15.19%,ABTS+自由基清除率和FRAP分别增加了23.73%及19.37%。Kimchi and red dates were used as sources for screening to isolate lactic acid bacteria.Isolates then underwent physiological and biochemical analyses,and identification via molecular biology.Taking anti-oxidant activity as a primary indicator,and taking into account acid production and fermentation performance,isolates were screened for excellent lactic acid bacteria suitable for red date fermentation.Ten strains with high acid production were isolated from the above sources and identified as Lactobacillus paraplantarum.Among these,4 strains(ZC2,ZC4,PC9,and PC11)displayed high antioxidant activity and excellent fermentation performance.The effect of fermentation with strain PC9 on red date juice was assessed.Red date juice fermented with this strain yielded the highest sensory scores.PC9 fermentation of red date juice increased its DPPH and hydroxyl radical scavenging capacity by 21.52%and 15.19%,respectively.ABTS+free radical reduction capacity,and ferric reducing antioxidant power(FRAP)were increased by 23.73%and 19.37%,respectively,by PC9 fermentation.

关 键 词：红枣汁 乳酸菌 分离鉴定 抗氧化活性 发酵 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]