摘要
以受试菌株DPPH清除能力为指标,筛选出一株具有较高清除自由基水平的嗜酸乳杆菌,并从多个方面对其发酵培养基和培养条件进行优化。发酵培养基最佳配比为葡萄糖2.5%,蛋白胨∶牛肉膏=1∶1,乳糖1%,豆芽汁12.5%(其余同MRS培养基);最适发酵条件为接种量3%,起始pH值6.4,发酵温度37℃,发酵时间18 h。经优化后,菌株DPPH清除率由37%增至(66.70±0.42)%左右,清除羟自由基的能力由(19.60±0.99)%提高至(33.30±1.84)%,还原能力由(105.75±1.34)%增至(159.50±22.20)%,抗氧化抑制力由(11.7±0.57)%增高至(17.35±1.06)%。
This experiment is aimed to screen a Laetobacillus acidophilus, which is capable of scavenging DPPH free radical, and optimize its medium and fermenting conditions from many aspects . The study showed that 2.5% of glucose, peptone : beef extract of 1 : 1,1% of lactose, juice of beansprout of 12.5% (the others are the same to MRS). After optimizing,the bacteria's ability to scavenge DPPH free radical increases from about 37% to (66.70 ± 0.42)% , and the ability to reduce increases from (19.60 ±0.99)% to (33.30 ± 1.84)%, the ability to inhibit lipid peroxidation increases from (11.7 ±0.57)% to (17.35±1.06)%.
出处
《食品与机械》
CSCD
北大核心
2009年第2期15-19,共5页
Food and Machinery
关键词
乳杆菌
抗氧化
发酵优化
Lactobacillus acidophilus
Antioxidative
Fermentation optimizing