高抗氧化活性肉用乳杆菌的筛选鉴定及其在发酵香肠中的应用

Screening, identification and application of Lactobacillus strain with high antioxidant activity for fermented meat

中文关键词:  抗氧化活性  乳杆菌  肉用发酵剂  筛选  发酵香肠

英文关键词:antioxidant activity  Lactobacillus  meat starter  screen  fermented sausage

中文摘要:

      目的 筛选高抗氧化活性肉用乳杆菌, 并应用到发酵香肠中。方法 依据肉品发酵剂筛选指标, 以及自由基清除率、耐过氧化氢能力和抗氧化酶活性进行菌株筛选, 对菌株进行形态学、生理生化及16S rDNA鉴定, 以硫代巴比妥酸值(thiobarbituric acid reactive substance, TBARS)、羰基和巯基值为指标, 探究菌株对发酵香肠的抗氧化作用。结果 菌株CC-3符合无溶血现象、无血浆凝固现象、硝酸盐还原酶阳性、氨基酸脱羧酶阴性等肉用发酵剂筛选指标; 该菌株具有较高的自由基清除能力, 其发酵上清液1,1-二苯基-2-苦基肼(1,1-diphenyl-2-picrylhydrazyl, DPPH)自由基(DPPH·)和OH·清除率分别为98.43%、42.75%, 菌体细胞O?2·清除率为75.56%; 具有较高的抗氧化酶活性, 其细胞破碎液总超氧化物歧化酶(total superoxide dismutase, T-SOD)活力和过氧化氢酶(catalase, CAT)活力分别为(93.97±0.63)、(58.50±0.28) U·mgprot?1, 发酵上清液谷胱甘肽过氧化物酶(glutathione peroxidase, GSH-Px)活力为(98.16±0.65) U·mgprot?1。菌株CC-3鉴定为植物乳杆菌。与其他组相比, 接种菌株CC-3的发酵香肠TBARS和羰基值最低, 分别为(0.22±0.01) mg·kg?1、(1.57±0.06) nmol·mg?1; 巯基值最高, 为(0.05±0.01) nmol·g?1。结论 菌株CC-3可用于肉制品发酵且具有高抗氧化活性, 可抑制发酵香肠脂肪氧化和蛋白氧化, 具有较高的开发潜力。

英文摘要:

      Objective To screen Lactobacillus with high antioxidant activity, and apply it to fermented sausage. Methods The strains were screened according to the screening indexes of meat starter, free radical scavenging rate, hydrogen peroxide resistance and antioxidant enzyme activity, the strains were identified by morphology, physiology and biochemistry and 16S rDNA, the antioxidant effect of the strains on fermented sausage was investigated with thiobarbituric acid reactive substance (TBARS), carbonyl and sulfhydryl group values as indexes. Results Strain CC-3 met the screening criteria of meat starter culture, such as no hemolysis, no plasma coagulation, positive nitrate reductase and negative amino acid decarboxylase. This strain had high free radical scavenging ability, the clearance rates of 1,1-diphenyl-2-picrylhydrazyl radical (DPPH·) and OH· of fermentation supernatant were 98.43% and 42.75%, the clearance rate of O?2· of cell was 75.56%. The strain had high antioxidant enzyme activity, the total superoxide dismutase (T-SOD) activity and catalase (CAT) activity of cell fragmentation fluid were (93.97±0.63) and (58.50±0.28) U·mgprot?1, respectively, the glutathione peroxidase (GSH-Px) activity of the fermentation supernatant was (98.16±0.65) U·mgprot?1. The strain CC-3 was identified as Lactobacillus plantarum. Compared with other groups, the TBARS and carbonyl value of the fermented sausage inoculated CC-3 was the lowest of (0.22±0.01) mg·kg?1 and (1.57±0.06) nmol·mg?1, respectively. The sulfhydryl group value was the highest, (0.05±0.01) nmol·g?1. Conclusion The strain CC-3 meets the standard of meat starter and has high antioxidant activity, which can inhibit fat oxidation and protein oxidation of fermented sausage, and has high development potential.