三种药食原料对乳酸菌生长及抗氧化的影响

The Influence of Three Chinese Medicinal Herbs on the Growth and Antioxidant Properties of Lactic Acid Bacteria

以紫苏、生姜和花椒三种药食两用材料为研究对象,探讨了它们对泡菜乳酸菌生长及其抗氧化性能的影响。研究结果显示,添加食材提取液能促进泡菜乳酸菌在白菜汁培养基中的生长及发酵液均抗氧化活性的提高,其中,添加紫苏提取液的抗氧化能力综合最高;添加生姜提取液的抗氧化能力受提取剂和发酵时间的影响较明显;添加花椒提取液的抗氧化能力最稳定,经过48 h发酵,三种食材的抗氧化活性均有所提高。总体而言三种食材均适合用于泡菜发酵。

Perilla frutescens, Ginger, Zanthoxylum bungeanum, which were both medicinal herbs and food materials, were used to research their effect on the growth and antioxidant properties of lactic acid bacteria （LAB） for pickle fermentation. The results showed that the addition of these herb extracts increased both the growth of LAB and the antioxidant activity of the fermented liquid. The fermented liquid with the addition of Perillafrutescens extract had the highest comprehensive antioxidant capacity; the extraction agent and fermentation time affected the antioxidant capacity of fermented liquid with the addition of ginger extract; and the antioxidant capacity of the fermented liquid with the addition of Zanthoxylum bungeanum extract was stable. After fermentation of 48 h, the antioxidant activities of these three herbs were improved. The results indicated that these three herbs were suitable for pickle fermentation.