客家黄酒中乳酸菌功能性初步研究

Preliminary Research on the Function of Lactobacillus in Hakka Rice Wine

试验以客家黄酒为对照,对黄酒中分离的植物乳杆菌和戊糖乳杆菌代谢物的体外抗氧化性、菌株代谢γ-氨基丁酸能力进行测定。结果表明:菌株代谢物清除OH·能力远高于客家黄酒,混合菌的能力弱于单株乳酸菌;植物乳杆菌与混合菌的代谢物清除O_2^-·能力与客家黄酒很接近;清除DPPH能力的排序为植物乳杆菌>混合菌>戊糖乳杆菌>客家黄酒;植物乳杆菌与客家黄酒的还原能力较强,戊糖乳杆菌和混合菌的还原能力在添加量为0.3 m L/m L时不再增强;测定乳酸菌培养48 h后代谢GABA的量为植物乳杆菌0.35 g/L,戊糖乳杆菌0.36 g/L,混合菌0.37 g/L,说明乳酸菌对客家黄酒的功能性起到一定作用。

This study compared to Hakka yellow rice wine,the two strains,Lactobacillus plantarum and Lactobacillus pentosus,which are separated from yellow rice wine,studied the ability of their metabolites＇ vitro antioxidant activity and γ-aminobutyric＇s metabolism.The result showed that the OH· removing ability of strains＇ metabolites was much higher than Hakka rice wine,and better than mixed Lactobacillus.The O2～-· removing ability of Lactobacillus plantarum and mixed bacteria＇s metabolites were very closed to Hakka rice wine.The DPPH removing ability was Lactobacillus plantarummixed bacteriaLactobacillus pentosusHakka rice wine.The reducing ability of Lactobacillus plantarum was strong,when the addition was 0.3 m L/m L,Lactobacillus pentosus and mixed bacteria were no longer increased.The content of metabolized GABA of Lactobacillus was determined after 48 h,Lactobacillus plantarum was 0.35 g/L,Lactobacillus pentosus was 0.36 g/L,mixed bacteria was 0.37 g/L.Above all,Lactobacillus was helpful to Hakka rice wine＇s functionality.