传统泡菜中乳酸菌的筛选鉴定及抗氧化特性分析

Screening and Identification of Lactic Acid Bacteria in Traditional Pickles and Analysis of the Antioxidant Properties

以传统发酵泡菜为样品,采用经典筛选法分离纯化得到两株乳酸菌,利用生理生化实验、分子生物学鉴定菌株,分析其产酸、耐酸能力,并评价细胞悬浮液和胞内提取物的抗氧化能力。结果表明,两株菌为发酵乳杆菌(Z2)、植物乳杆菌(Z5)。菌株Z5的产酸、耐酸性均高于Z2,产酸量达到1.393 g/L,在pH 2.0条件下可存活;以清除DPPH自由基、羟基自由基、超氧阴离子以及还原能力为指标,两株菌细胞悬浮液的抗氧化活性能力均高于胞内提取物,其中Z2细胞悬浮液的抗氧化能力强于Z5。

Two strains of lactic acid bacteria are isolated and purified from traditional fermented pickles by classical screening method.The physiological and biochemical experiments and molecular biology are used to identify the strains,their acid production and acid resistance abilities are analyzed,and the antioxidant capacity of cell suspension and intracellular extract are evaluated.The results show that the two strains are Lactobacillus fermentorum(Z2)and Lactobacillus plantarum(Z5).The acid production and acid tolerance abilities of strain Z5 are higher than those of strain Z2.The acid production amount reaches 1.393 g/L,and strain Z5 could survive under pH 2.0.In terms of scavenging DPPH radical,hydroxyl radical,superoxide anion and reducing ability,the antioxidant activity of cell suspension of the two strains is higher than that of the extracellular extract,and the antioxidant activity of Z2 cell suspension is stronger than that of Z5.