3株发酵香肠源乳酸菌体外功能特性的比较

doi:10.7506/spkx1002-6630-20200721-272

食品科学 ›› 2020, Vol. 41 ›› Issue (24): 39-45.doi: 10.7506/spkx1002-6630-20200721-272

3株发酵香肠源乳酸菌体外功能特性的比较

冯美琴，栾晓旭，孙健

（1.金陵科技学院动物科学与技术学院，江苏南京 210038；2.南京农业大学食品科技学院，国家肉品质量安全控制工程技术研究中心，江苏南京 210095）

出版日期:2020-12-25 发布日期:2020-12-28
基金资助:
国家自然科学基金面上项目（31771986）；国家自然科学基金青年科学基金项目（31401516）；金陵科技学院博士基金项目（JIT-B-201301）

Comparative Study on the in Vitro Functional Characteristics of Three Strains of Lactic Acid Bacteria Isolated from Fermented Sausages

FENG Meiqin, LUAN Xiaoxu, SUN Jian

(1. College of Animal Science and Technology, Jinling Institute of Technology, Nanjing 210038, China; 2. Key Laboratory of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China)

Online:2020-12-25 Published:2020-12-28

摘要/Abstract

摘要： 为获得具有高抗氧化活性的功能性肉品发酵剂，对前期实验筛选出的源自中式传统发酵香肠、适于肉制品发酵的3 株乳酸菌菌株（植物乳杆菌NJ107和KM119、发酵乳杆菌GZ114）的发酵上清液、菌体细胞和破碎提取物进行体外抗氧化活性评价，并通过菌株表面疏水性、耐模拟胃肠液消化能力和耐胆盐能力实验评价菌株的体外益生特性。结果表明，3 株乳酸菌均具有较好的体外抗氧化活性，发酵上清液的DPPH自由基清除率和还原能力均显著高于菌体细胞和破碎提取物（P＜0.05），其中GZ114最高；菌体细胞的羟自由基清除能力、超氧阴离子自由基清除能力和Fe2＋螯合能力均显著高于发酵上清液和破碎提取物（P＜0.05），最高活性依次为KM119、GZ114和NJ107；3 株菌发酵上清液的超氧化物歧化酶活力均显著高于菌体细胞和破碎提取物（P＜0.05），NJ107和GZ114的谷胱甘肽过氧化物酶和过氧化氢酶活力显著高于KM119（P＜0.05）；菌株表面疏水性由高到低依次为NJ107、GZ114和KM119；3 株菌对模拟胃肠液、0.5%胆盐均具有较高的耐受性。

关键词: 乳酸菌；发酵香肠；抗氧化活性；益生特性

Abstract: To obtain functional meat starters with high antioxidant activity, three strains of lactic acid bacteria (Lactobacillus plantarum NJ107 and KM119, and L. fermentum GZ114) isolated from Chinese traditional fermented sausages were selected to compare their in vitro functional characteristics. The in vitro antioxidant activities of the fermentation supernatant, intact cells and cell-free extracts of each strain were evaluated. The in vitro probiotic properties were evaluated by surface hydrophobicity, and the ability to tolerate simulated gastroenteric fluid and bile salt. The results showed that all three strains had good antioxidant activity in vitro. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity and reducing capacity of the fermentation supernatant were significantly higher than those of the intact cells and the cell-free extracts (P < 0.05), and among the three strains, GZ114 displayed the highest DPPH radical scavenging activity. The hydroxyl radical scavenging capacity, superoxide anion radical scavenging capacity and ferrous ion chelating capacity of the intact cells were significantly higher than those of the fermentation supernatant and the cell-free extracts (P < 0.05), and the highest hydroxyl radical scavenging capacity, superoxide anion radical scavenging capacity and ferrous ion chelating capacity were observed in KM119, GZ114 and NJ107, respectively. The superoxide dismutase (SOD) activity of the fermentation supernatant were significantly higher than those of the intact cells and the cell-free extracts for all three strains (P < 0.05). The activities of glutathione peroxidase (GSH-PX) and catalase (CAT) in NJ107 and GZ114 were significantly stronger than those in KM119 (P < 0.05). In terms of decreasing surface hydrophobicity, these strains were ranked as follows: NJ107 > GZ114 > KM119. All the three strains showed high tolerance to simulated gastroenteric fluid and 0.5% bile salt.

Key words: lactic acid bacteria; fermented sausages; antioxidant activity; probiotic properties

中图分类号:

TS251.1

冯美琴，栾晓旭，孙健. 3株发酵香肠源乳酸菌体外功能特性的比较[J]. 食品科学, 2020, 41(24): 39-45.

FENG Meiqin, LUAN Xiaoxu, SUN Jian. Comparative Study on the in Vitro Functional Characteristics of Three Strains of Lactic Acid Bacteria Isolated from Fermented Sausages[J]. FOOD SCIENCE, 2020, 41(24): 39-45.

[1]	姬琛罗辉刘吉娟罗瑞明. 滩羊肉宰后成熟期间ATP酶变化对微观结构及保水性的影响[J]. 食品科学, 0, (): 0-0.
[2]	罗辉张杏亚何雨薇阮振甜罗瑞明李亚蕾. 秦川牛肉冷藏期间能量代谢变化机制及其对肉品质的影响[J]. , 0, (): 0-0.
[3]	周洁朱秋劲. 贵式肉品中乳酸菌的选育及其对发酵里脊火腿风味品质的影响[J]. 食品科学, 0, (): 0-0.
[4]	杜曼婷黄俐高梦丽李可相启森白艳红. 介质阻挡放电低温等离子体处理对宰后羊肉品质的影响[J]. 食品科学, 0, (): 0-0.
[5]	薛桂中黄现青宋莲军乔明武赵建生马相杰徐俊涛. 高温肉制品杂环胺防控及体内代谢调控研究进展[J]. 食品科学, 0, (): 0-0.
[6]	莫然唐善虎李思宁李琼帅李锦锦夏佳军蔡寅川. 低钠盐对不同成熟条件下自然发酵牦牛肉灌肠脂质氧化及挥发性风味物质的影响[J]. 食品科学, 0, (): 0-0.
[7]	赵莹鑫张德权葛岳向灿王振宇杨伟侯成立. 包装方式和宰后不同时间包装对羊肉品质的影响[J]. 食品科学, 0, (): 0-0.
[8]	王光宇邱伟芬徐幸莲周光宏. 冷鲜鸡肉中莓实假单胞菌NMC25的全基因组测序及分析[J]. 食品科学, 0, (): 0-0.
[9]	陈晨陈银基庄昕波汪佳佳王立健. 油脂预乳化液替代脂肪对乳化肠品质的影响[J]. , 0, (): 0-0.
[10]	要铎张月郭月英苏琳赵丽华孙雪峰靳烨. 脂肪代谢重要基因网络对呼伦贝尔羊脂肪分布和脂肪酸组成的影响[J]. 食品科学, 0, (): 0-0.
[11]	侯忠余李传友朱成林于基成唐俊妮. 一株金黄色葡萄球菌烈性噬菌体的生物学特性及其裂解效果[J]. 食品科学, 0, (): 0-0.
[12]	刘李春，蒋玉洁，申明月，谢明勇，聂少平. 天然抗氧化剂对红烧肉烹饪过程中热加工危害物形成的控制[J]. 食品科学, 2021, 42(15): 50-57.
[13]	杨致昊靳烨侯艳茹. 苏尼特羊宰后成熟过程中AMPK活性、糖酵解与肉品质指标的变化分析[J]. 食品科学, 0, (): 0-0.
[14]	刘泓郭玉杰陈永凯李侠张鸿儒张春晖姜珊. 基于电子舌检测快速判别不同物种畜禽骨蛋白肽[J]. 食品科学, 0, (): 0-0.
[15]	刘梦张顺亮赵冰潘晓倩周慧敏乔晓玲臧明伍李素朱宁吴倩蓉. 微发酵对牛肉干风味的影响[J]. , 0, (): 0-0.

3株发酵香肠源乳酸菌体外功能特性的比较

Comparative Study on the in Vitro Functional Characteristics of Three Strains of Lactic Acid Bacteria Isolated from Fermented Sausages

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价