该文从自然糟醉鱼中筛选出具有高抗氧化活性的乳酸菌(lactic acid bacteria,LAB)菌株,通过菌落形态观察、生理生化试验及16S rDNA序列同源性分析,从自然发酵糟醉鱼中分离出3株乳酸菌:L1、L5和L6 。结果表明,3株乳酸菌均为耐久肠球菌,其中L1菌株的抗氧化活性最好。L1菌株细胞培养上清液的抗脂质过氧化率为77.05%,维生素E当量为0.69 g/L。在NaCl含量为6%(质量分数)时,L1菌株的OD600值超过0.6;在24 h内,L1菌株可使MRS肉汤培养基pH值从7.4下降至4.7。实验表明,相比自然发酵的糟醉鱼,L1菌株接种发酵的糟醉鱼色泽更鲜亮,香气更纯正。L1菌株能有效地抑制脂质的过度氧化,对糟醉鱼的工业化生产有一定的指导意义。
The use of starters in food industry is an important means to improve both process efficiency and product quality. This study aimed to screen lactic acid bacteria (LAB) strains with high antioxidant activity from naturally Zaozuiyu (fish fermented distiller’s grain). Based on colony morphology observation, physiological and biochemical tests and sequence homology analysis of 16S rDNA, LAB strains L1, L5 and L6 were isolated from naturally Zaozuiyu. The results showed that the three selected strains were all Enterococcus du- ran, among which strain L1 possessed the highest antioxidant activity. The anti-lipid peroxidation rate and vitamin E equivalent amount of strain L1 cell culture supernatant were 77.05% and 0.69 g/L, respectively. When the mass fraction of NaCl was 6%, the OD600 value of strain L1 was above 0.6. And strain L1 decreased the pH value of MRS broth from 7.4 to 4.7 within 24 h. The experiment showed that the Zaozuiyu inoculated with strain L1 had brighter color and purer aroma than the one via natural fermentation. Strain L1 could effectively inhibit excessive lipid oxidation, which has certain guiding significance in the industrial production of Zaozuiyu.
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