锦州虾油小黄瓜中耐盐乳酸菌的生物性能研究.pdfVIP

2013 年第32 卷第6 期 中国酿造 总第 255 期 .35. 研究报告 锦州虾油小黄瓜中耐盐乳酸菌的生物性能研究 白凤栩，刘邑娥，马驰，李莹，吕欣然，石金鑫，励建荣 (渤海大学化学化工与食品安全学院，辽宁省食品安全重点实验室，食品贮藏加工及质量安全控制工程技术研究中心 辽宁省高校重大科技平台，辽宁锦州 121013 ) 摘 要:对从锦州虾泊小黄瓜中分离筛选的6株耐盐乳酸菌进行抗氧化和形成风味物质等生物性能研究，结果表明菌株L7对疑自由 3 基、DPPH自由基、超氧阴离子自由基清除作用明显，清除率均分别为38.56%、 33.65%、 36.65%，对Fe +有较强的还原能力，与还原能力 成正比的吸光度值为0.875 ，在发酵过程中，形成风味物质乙醒和双乙歌分别为5.02μg旭L和3.65μg抽L。通过特征性耐盐性乳酸菌的 生物性能分析，获得高活性的菌株L7，对改善锦州虾油黄瓜产品品质具有一定的应用前景。 关键词:乳酸菌:锦州虾油小黄瓜:耐盐i生物性能 中图分类号:T8264.2 文章编号:0254-5071(2013)06-0035-04 文献标识码:8 Biological properties of salt-tolerance lactic acid bacteria isolated 企om Jinzhou pick1ed cucumber BAI Fengling , LIU Yie , MA Chi, LI Ying , LÜ Xinran , SHI Jinxin , LI Jianrong (Co11ege ofChemis句; Chemica1 Engineering and Food Safe.机Bohai University. P，ωd Safety Key Lab of Liaoning Province, Eng臼eering and Techno1ogyResearch Center ofFood Preservation, Processing and Sat告ty Contro1 ofLiaoning Province, Jinzhou 121013, China) Ab馆自t Biological properties of oxidation resistance and the formation of flavor content of salt-tolerance lactic acid bacteria from Jinzhou picked cucumber were tested. The results showed tbat strain L7 could obviously scavenge hydroxyl free radical , DPPH 企ee radical and superoxide radical, and the scavenging effects were 38.56% , 33.65% , 36.65% , respectively. It has strong reducing capacity to Fe气 its absorbance value was 0.875; in the fermentation process , the content of flavor substances acetaldehyde and diacetyl were 5.02陆Iml and 3.65附1m!. Biologica