发酵肉制品中抗氧化活性乳酸菌的筛选及鉴定  

Screening and identification of lactic acid bacteria with antioxidant activity in fermented meat products

作　　者：王佳佳 吴晓光[1] 刘学军[1] WANG Jia-jia;WU Xiao-guang;LIU Xue-jun(School of Food Science and Engineering,Jilin Agricultural University,Changchun 130022,Jilin,China)

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130022

出　　处：《粮食与油脂》2023年第11期149-153,共5页Cereals & Oils

摘　　要：从7种传统发酵肉制品中初步分离出54株菌株,以过氧化氢耐受性作为初筛指标,以DPPH自由基、羟基自由基、还原能力作为复筛指标,筛选出1株抗氧化活性较高的乳酸菌。结果表明:菌株AC9具有良好的过氧化氢耐受性、胃肠道耐受性及抑菌活性,且对DPPH自由基的清除率达94.85%±0.20%、对羟基自由基的清除率达44.03%±0.41%、表示还原能力的吸光度为2.233±0.003。经鉴定AC9为戊糖片球菌,具有较强的抗氧化活性。54 strains were isolated from 7 kinds of traditional fermented meat products.Hydrogen perox-ide tolerance was used as the primary screening index,and DPPH free radical,hydroxyl free radical and reducing ability were used as the secondary screening index.The results showed that strain AC9 had good hydrogen peroxide tolerance,gastrointestinal tolerance and antibacterial activity,and the DPPH radical scavenging rate was 94.85%±0.20%,the hydroxyl radical scavenging rate was 44.03%±0.41%,and the absorbance indicating the reducing ability was 2.233±0.003.AC9 was identified as Pediococcus pentosaceus with strong antioxidant activity.

关 键 词：发酵肉制品 乳酸菌 抗氧化活性 戊糖片球菌 筛选与鉴定 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]