海带酶解液的戊糖片球菌发酵及其产物的抗氧化性、抑菌性

Antioxidant and Antibacterial Activities of Enzymatic Hydrolysate of Laminaria japonica Aresch and Its Fermented Products by Pediococcus pentosaceus

为探讨海带及其发酵产物作为功能食品的可能性,用纤维素酶水解海带后,使用戊糖片球菌对酶解液进行发酵,并针对发酵过程中的p H值、总糖、还原糖、菌落数变化进行检测。利用ABTS+·清除与铁还原能力实验测定海带酶解物及其发酵产物的抗氧化性;同时借助微量热方法,利用大肠杆菌、金黄色葡萄球菌、沙门氏菌对比评价两者的抑菌性。结果表明:37℃静置培养下戊糖片球菌对海带酶解液的发酵在12 h基本结束,而发酵后海带酶解产物的抗氧化能力与抑菌能力分别提高了23.74%和100%。

The present study was designed to explore the possible application of Laminaria japonica Aresch in functional foods. Laminaria was hydrolyzed with cellulase and then the hydrolysate was fermented with Pediococcus pentosaceus. The changes in p H, total sugar, reducing sugar and total bacterial count during the fermentation process were monitored. The antioxidant activity of the hydrolysate and its fermented products was evaluated by ABTS radical scavenging capacity and ferric ion reducing power. Furthermore, their antibacterial activity was determined by microcalorimetry against E. coli,Staphylococcus aureus and Salmonella. The results showed that when incubated at 37 ℃, the fermentation of the enzymatic hydrosate by Pediococcus pentosaceus could be completed in 12 h. Compared to this hydrolysate, the antioxidant and antibacterial activity of the fermented products were increased by 23.74% and 100%, respectively.