摘要
为获得高抗氧化活性的天然肉品发酵剂,通过清除自由基、还原能力和抗脂质过氧化实验对来源于5种发酵肉制品中30株乳酸菌的发酵上清液、菌体细胞和胞内提取物的抗氧化活性进行研究,并按照肉品发酵剂的筛选标准对高抗氧化性的菌株进行筛选,鉴定出符合要求的菌株。结果表明:这30株乳酸菌具有不同的抗氧化能力且不同组分的抗氧化活性之间存在很大差异,发现菌株L23、L26和L28具有较高的抗氧化活性,其中L23符合肉品发酵剂的筛选标准,可作为天然高抗氧化性肉品发酵剂用于生产。经鉴定L23为希腊魏斯氏菌。
This study aimed to obtain lactic acid bacteria(LAB)with high antioxidant activity for meat fermentation.Intactcells,cell-free extracts and fermentation supernatant of30LAB isolated from5kinds of fermented meat products wereevaluated for antioxidant activity by free radical scavenging assays,reducing power assay and linoleic acid peroxidationinhibition assay.According to the meat starters screening standard,eligible strains were identified.The results showed thatthe30strains of LAB had different antioxidant capacities and there were big differences between the antioxidant activitiesof their intact cells,cell-free extracts and fermentation supernatant.Strains L23,L26and L28were screened for excellentantioxidant activity,and L23,reaching the requirement of the meat starters screening standard,could be used as a naturalmeat starter for the production of fermented meat products.Strain L23was identified as Weissella hellenica.
作者
李默
朱畅
赵冬兵
王利媛
苟梦星
刘学军
LI Mo;ZHU Chang;ZHAO Dongbing;WANG Liyuan;GOU Mengxing;LIU Xuejun(College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China;College of Pharmaceutics and Food Science, Tonghua Normal University, Tonghua 134002, China;College of Food Engineering, Jilin Engineering Vocational College, Siping 136000, China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2017年第12期83-88,共6页
Food Science
基金
吉林省重点科技攻关项目(20140204010NY)
关键词
发酵肉制品
乳酸菌
抗氧化活性
鉴定
希腊魏斯氏菌
fermented meat products
lactic acid bacteria
antioxidant activity
identification
Weissella hellenica
作者简介
李默（1989—），女，助教，硕士研究生，研究方向为动物食品科学。E-mail：lm6739099@163.com;刘学军（1963—），男，教授，博士，研究方向为畜产品加工。E-mail：liuxuejun63@163.com
