产胞外多糖乳酸菌的筛选及抗氧化特性研究

被引：33

作者：

张玉龙

胡萍

王金龙

廖乾伟

机构：

[1] 贵州大学酿酒与食品工程学院

来源：

中国酿造 | 2015年 / 34卷 / 10期

关键词：

乳酸菌; 胞外多糖; 抗氧化;

D O I：

暂无

中图分类号：

TS201.3 [食品微生物学];

学科分类号：

083606 [微生物发酵工程];

摘要：

以分离自贵州侗族、苗族传统发酵食品的36株乳酸菌为受试菌,筛选出8株高产胞外多糖(膜截留分子质量为8 000～14 000 u)的乳酸菌,分别为SR2-1(Pediococcus sp.F3S1)、SR2-2(Pediococcus pentosaceus NGRI 0304)、SR3-2(Pediococcus pentosaceus LB-WC)、SR8(Lactobacillus kimchi)、SR10-2(Pediococcus sp.22-4)、SR12-1(Lactobacillus graminis)、H1(Staphylococcus sp.3034O2)和XS2(Pediococcus pentosaceus GS17),并对其胞外多糖进行体外抗氧化特性研究。结果显示,8株乳酸菌的胞外多糖均具有抗氧化活性,其中胞外多糖质量浓度为30μg/mL时,乳酸菌SR2-2、SR8和SR12-1的胞外多糖对Fe2+的清除率分别为15.55%、12.41%、53.21%;胞外多糖质量浓度为40μg/mL时,乳酸菌SR2-2、SR8和SR12-1的胞外多糖对1,1-二苯基-2-三硝基苯肼(DPPH·)和NO-2的清除率分别达9.69%、11.93%、8.93%及5.73%、7.82%、3.82%。这三株乳酸菌显示出一定的抗氧化活性。

引用

页码：37 / 42

页数：6

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