摘要
采用16S rDNA基因序列对从酸汤中分离出的6株乳酸菌进行鉴定,并研究6株菌的耐酸和耐胆盐能力;同时以清除1,1-二苯基-2-苦基肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基和羟基自由基为指标,探究其体外抗氧化活性。结果表明,6株菌均为植物乳杆菌(Lactobacillus plantarum),可耐受pH2.5和0.3%质量分数的胆盐,且活菌数保持在10^7 CFU/mL以上,存活率大于87%;菌体浓度为10^8 CFU/mL时,6株菌对DPPH自由基的清除率在23%~35%之间,对羟基自由基的清除率在6%~16%之间。6株植物乳杆菌中,JMST-1兼具良好的耐酸、耐胆盐和一定的抗氧化能力,在耐酸、耐胆盐试验中存活率达到91%,对DPPH自由基和羟基自由基的清除率分别达到28.60%和15.44%。
Six lactic acid bacteria strains isolated from the traditional sour soup were identified by 16 S rDNA gene sequence analysis. Acid and bile salt tolerance of six isolates were studied. Antioxidant activity in vitro of six strains including 1,1-diphenyl-2-picrylhydrazyl(DPPH)radicals scavenging activity and hydroxyl radicals scavenging activity were measured. The results showed that six strains were Lactobacillus plantarum. The six strains exhibited desirable probiotic properties,showing over 10^7 CFU/mL of viable count and over 87% of survival rate after incubation at pH2.5 and in the presence of bile salt at 0.3%. When adjusting the concentration of strains to 10^8 CFU/mL,six strainss showed 23%~35% of DPPH radical scavenging rate and 6%~16% of hydroxyl radical scavenging rate. The strain L. plantarum JMST-1 showed a high level of survival rate in acid and bile tolerance tests(>91%)and desirable free radical scavenging activity(28.60% of DPPH free radicals and 15.44% of hydroxyl free radicals).
作者
王祎然
韦明明
张涵
周天瑞
姜梅
WANG Yi-ran;WEI Ming-ming;ZHANG Han;ZHOU Tian-rui;JIANG Mei(College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China)
出处
《食品工业科技》
CAS
北大核心
2020年第16期121-126,139,共7页
Science and Technology of Food Industry
基金
苏州市农业科技创新项目(SNG2018071)
江苏省大学生创新创业训练计划项目(201910307091P)。
关键词
酸汤
乳酸菌
鉴定
耐酸性
耐胆盐性
抗氧化性
sour soup
lactic acid bacteria
identification
acid tolerance
bile salt tolerance
antioxidant activity
