发酵肉制品中抗氧化活性乳酸菌的筛选及鉴定

Screening and identification of lactic acid bacteria with antioxidant activity in fermented meat products

从7种传统发酵肉制品中初步分离出54株菌株,以过氧化氢耐受性作为初筛指标,以DPPH自由基、羟基自由基、还原能力作为复筛指标,筛选出1株抗氧化活性较高的乳酸菌。结果表明:菌株AC9具有良好的过氧化氢耐受性、胃肠道耐受性及抑菌活性,且对DPPH自由基的清除率达94.85%±0.20%、对羟基自由基的清除率达44.03%±0.41%、表示还原能力的吸光度为2.233±0.003。经鉴定AC9为戊糖片球菌,具有较强的抗氧化活性。

54 strains were isolated from 7 kinds of traditional fermented meat products.Hydrogen perox-ide tolerance was used as the primary screening index,and DPPH free radical,hydroxyl free radical and reducing ability were used as the secondary screening index.The results showed that strain AC9 had good hydrogen peroxide tolerance,gastrointestinal tolerance and antibacterial activity,and the DPPH radical scavenging rate was 94.85%±0.20%,the hydroxyl radical scavenging rate was 44.03%±0.41%,and the absorbance indicating the reducing ability was 2.233±0.003.AC9 was identified as Pediococcus pentosaceus with strong antioxidant activity.