一株发酵条斑紫菜植物乳杆菌的筛选、发酵特性及其发酵多糖抗氧化活性  

Screening and fermentation characteristics of a strain of fermented Porphyra yezoensis lactobacillus and the antioxidant activity of its fermented polysaccharides

作　　者：许凤 陈金玲 张梦雪 赵鹏鹏 房耀维 杨杰 刘姝 XU Feng;CHEN Jinling;ZHANG Mengxue;ZHAO Pengpeng;FANG Yaowei;YANG Jie;LIU Shu(School of Ocean Food and Biological Engineering,Jiangsu Ocean University,Lianyungang 222005,China)

机构地区：[1]江苏海洋大学海洋食品与生物工程学院,江苏连云港222005

出　　处：《江苏海洋大学学报(自然科学版)》2025年第1期16-23,共8页Journal of Jiangsu Ocean University:Natural Science Edition

基　　金：江苏高校“青蓝工程”资助项目;连云港市科技计划(基础研究)项目(JCYJ232)。

摘　　要：为探明乳酸菌在海洋食品发酵中的应用,研究了一株从贵州卤水中筛选的乳酸菌对条斑紫菜发酵的可行性。首先,通过形态观察、16S rDNA测序和生理生化分析进行菌种鉴定并建立系统发育树。然后,测定该植物乳杆菌的生长曲线、产酸、耐盐和耐酸特性。进一步,测定其发酵条斑紫菜的生长情况,并对发酵后条斑紫菜多糖的抗氧化活性进行分析。菌株L13为直短杆状的阳性乳杆菌,16S rDNA测序与植物乳杆菌相似度为100%,结合生理生化鉴定确定该菌株为植物乳杆菌。菌株L13具有较强的耐盐和耐酸特性,在NaCl含量为12%,pH为4.0培养条件下能够正常生长,稳定期OD_(600)大于2.0。菌株L13发酵条斑紫菜24 h时,活菌数达到最高,为9.32 log_(10)CFU/g;发酵72 h后活菌数为7.39 log_(10)CFU/g,此时获得的条斑紫菜多糖对Fe^(3+)的还原能力提高了176.23%,对DPPH·自由基清除率提高了131.79%,对ABTS^(+·)自由基清除率提高了123.62%。上述结果表明,菌株L13发酵能够显著增强条斑紫菜的抗氧化能力,在海洋食品发酵中具有良好的应用前景。In order to explore the application of lactic acid bacteria in marine food fermentation,the feasibility of a strain of lactic acid bacteria screened from brine in Guizhou Province for the fermentation of Porphyra yezoensis was studied.Firstly,the strain identification was identified by morphological observation,16S rDNA sequencing,and physiological and biochemical analyses;then,its growth curve,acid production,salt and acid tolerance characteristics were determined;finally,the growth of its fermented P.yezoensis,and the antioxidant activity of the polysaccharides of fermented P.yezoensis were also analyzed.The results showed that L13 was a straight and short rod-shaped positive Lactiplantibacillus with 100%similarity to Lactiplantibacillus plantarum by 16S rDNA sequencing,which was determined to be L.plantarum in combination with physiological and biochemical identification.L.plantarum L13 has strong salt-and acid-tolerant properties,and can grow normally under the culture conditions of NaCl concentration of 12%and pH 4.0(OD_(600)>2.0 at steady state).The viable count achieved highest of 9.32 log_(10) CFU/g after fermented P.yezoensis for 24 h by L13 and achieved 7.39 log_(10) CFU/g for 72 h.After fermentation for 72 h,the Fe^(3+)reducing capacity,the DPPH:radical scavenging rate and the ABTS^(+·) radical scavenging rate was 176.23%,131.79%and 123.62%,respectively.The study indicates that the fermented P.yezoensis polysaccharide by strain L13 could enhance the antioxidant capacity,which has a good application prospect in marine food fermentation。

关 键 词：菌株筛选 植物乳杆菌L13 乳酸菌发酵 条斑紫菜 抗氧化性 

分 类 号：S816.3[农业科学—饲料科学]