摘要
为研究不同的菌种组合及不同的成熟期对Mozzarella干酪成熟过程中形成的水溶性抑菌、抗氧化物质的影响,采用无菌蒸馏水作为提取溶剂,采用滤纸片法对水溶性提取液抑制大肠杆菌、枯草芽孢杆菌、金黄色葡萄球菌、霉菌以及酵母的特性进行了测定。同时对提取液在体外对DPPH自由基的清除率、提取液的还原力进行了测定,提取液对老鼠体内的抗氧化特性也进行了测定。结果表明:提取液的抑菌、抗氧化效果随菌种、成熟时间的不同而不同,对细菌的抑制效果好于真菌。AB+LH组合Mozzarella干酪在成熟60 d时提取液的抑菌效果均好于其它组合Mozzarella干酪,成熟40 d的AB+LA组合Mozzarella干酪提取液对DPPH清除率最大为67.76%,成熟50 d的AB组合Mozzarella干酪提取液的还原力最大为1.23,提取液在小鼠体内也具有一定的抗氧化活性。
In order to determine the influence of various starter strains and ripening periods on the formation of antibacterial and antioxidant materials in water soluble extracts for Mozzarella cheese, activities of antibacterial for E.coli, Bacillus subtilis, Staphylococcus aureus, yeast and mould were detected by filter paper dispersion method. DPPH scavenging rate, reducing power in vitro and the antioxidant in vivo were also investigated. The results indicated: the antibacterial and antioxidant property of extracts changes with strains and ripening stages exhibited stronger inhibition against bacteria than fungi, extracts of cheese with AB+LH ripening 60 days showed higher bacterial inhibition than the other cheeses, cheese with AB+LA ripening 40 days demonstrated highest scavenging rate of DPPH and the inhibition value was 67.76%, cheese with AB ripening 50 days displayed greatest reducing power of 1.23, the extracts also have antioxidant in vivo.
出处
《现代食品科技》
EI
CAS
北大核心
2015年第8期103-109,共7页
Modern Food Science and Technology
基金
山西省科技攻关资助项目(20110311001-4)
