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作 者:张佳佳 李丽亚 任清[1] 兰社益[1] ZHANG Jia-jia;LI Li-ya;REN Qing;LAN She-yi(School of Light Industry Science and Engineering,Beijing Technology and Business University,Beijing 100048,China)
机构地区:[1]北京工商大学轻工科学与工程学院,北京100048
出 处:《中国调味品》2025年第4期36-43,共8页China Condiment
基 金:河北省现代农业产业技术体系杂粮杂豆产后加工与品牌培育项目(HBCT2018070206)。
摘 要:旨在评估内蒙古奶酪中乳酸菌(LAB)的益生特性,并筛选出具有抗氧化活性的菌株。选用10株内蒙古奶酪中的LAB进行体外益生特性和抗氧化活性试验,包含耐酸性、耐胆盐、耐受人工胃肠液、抑菌活性、自凝聚率、耐药性测试。结果表明,在pH 2.5~3.0的培养条件下进行耐酸性测试,发现6株LAB具有耐酸性,同时发现另有6株LAB对0.5%和1%的胆盐均表现出较强的耐受能力;耐受人工胃肠液测试发现,除RQ5菌株外,其余菌株均表现出较强的生存能力,特别是RQ4、RQ8和RQ9,经人工肠液处理3 h后其存活率依然超过48%;抑菌活性测试发现10株LAB对大肠杆菌和金黄色葡萄球菌均显示出抑制作用;自凝聚率测试发现RQ3、RQ9和RQ10菌株的自凝聚率和表面疏水率均超过70%;耐药性测试发现所有菌株对诺氟沙星均表现出耐药性,而超过一半的菌株对卡那霉素、青霉素、万古霉素也具有耐药性;在抗氧化活性方面,10株LAB的发酵上清液均具有较强的DPPH自由基、ABTS自由基和羟基自由基清除能力,清除率均超过60%。研究结果表明受试菌株具有较好的益生特性和较高的抗氧化能力,显示出其在食品、医药等领域的潜在应用价值。The objective of this study is to evaluate the probiotic properties of lactic acid bacteria(LAB)in Inner Mongolia cheese and screen out strains with antioxidant activity.Ten strains of LAB from Inner Mongolia cheese are selected to carry out in vitro probiotic properties and antioxidant activity tests,including acid resistance,bile salt resistance,tolerance to artificial gastrointestinal fluid,antibacterial activity,self-coagulation rate and drug resistance tests.The results show that six strains of LAB are acid-tolerant when being cultured at pH 2.5~3.0,and the other six strains of LAB show strong tolerance to 0.5%and 1%bile salts.Through artificial gastrointestinal fluid test,it is found that except for RQ5,other strains show strong survival ability,especially RQ4,RQ8 and RQ9,the survival rate is still more than 48%after 3 h treatment with artificial intestinal fluid.By detecting the bacteriostatic activity,it is found that ten strains of LAB show inhibition on Escherichia coli and Staphylococcus aureus.Through self-coagulation rate test,it is found that the self-coagulation rate and surface hydrophobicity of RQ3,RQ9 and RQ10 strains are all more than 70%.Drug resistance tests show that all strains are resistant to norfloxacin,and more than half of the strains are also resistant to kanamycin,penicillin and vancomycin.In terms of antioxidant activity,the fermentation supernatant of ten strains of LAB has strong scavenging ability of DPPH,ABTS and hydroxyl free radicals,and the scavenging rates are all more than 60%.The results show that the tested strains have good probiotic properties and high antioxidant capacity,which show their potential application values in food,medicine and other fields.
关 键 词:乳酸菌 益生特性 抗氧化活性 内蒙古奶酪 菌株筛选
分 类 号:TS252.1[轻工技术与工程—农产品加工及贮藏工程]
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