摘要
对发酵食品中分离出的7株乳酸菌进行了亚硝酸钠、乳糖、胆固醇降解试验、抗氧化活性试验和抑菌试验,筛选出益生功能较强的乳酸菌菌株。结果表明:菌株A1对亚硝酸钠和胆固醇的降解率都是最高,分别为91.8%和56.6%,对乳糖降解率最高的是A2,降解率为73.9%,菌株A2对亚硝酸钠的降解率也超过90%。3种抗氧化试验的结果各不相同,自由基清除率最高的是A4,为94.6%;羟基清除率最高的是A7,为40.9%;亚铁离子清除率最高的是A1,为71.1%。经过100℃处理后的乳酸菌抑菌效果没有发生太大的改变;经酶处理后,加入胃蛋白酶和胰蛋白酶的A6菌液对大肠杆菌,没有产生抑菌效果。
In this experiment,7 strains of lactic acid bacteria isolated from fermented foods were carry out lactose,sodium nitrite,cholesterol degradation,antioxidant activity and antibacterial experiment, screening of lactic acid bacteria probiotic function. The results showed：the degradation of sodium nitrite and cholesterol was the highest rate of strain A1,respectively,91.8 % and 56.6 %. The lactose degradation rate of A2 was the highest,the degradation rate was 73.9 %,the strain A2 degradation rate of sodium nitrite was also more than 90 %,three kinds of antioxidant experimental result were not the same,free radical scavenging rate of A4 was the highest,94.6 %;hydroxyl radical of A7 was the highest rate was 40.9 %,ferrous ion the clearance rate of A1 was the highest,71.1 %,lactic acid bacteria antibacterial effect after 100 ℃ treatment were not much changed;After the enzyme treatment,A6 bacterium was added to pepsin and trypsin on Escherichia coli,had no antibacterial effect.
出处
《食品研究与开发》
CAS
北大核心
2016年第19期194-199,共6页
Food Research and Development
基金
吉林省教育厅项目[吉教科合字(2015)第196号]
关键词
乳酸菌
亚硝酸钠
胆固醇
乳糖
抑菌试验
Lactobacillus
sodium nitrite
cholesterol
lactose
antibacterial experiment
作者简介
任大勇（1979-），男（汉），讲师，博士，研究方向：食品微生物。
