该研究旨在从不同地区自制腌制蔬菜中筛选出适用于小麦胚芽发酵的高产蛋白酶乳酸菌,研究其发酵特性及抗氧化活性。采用琼脂扩散法与Folin-Ciocalteu法结合筛选高产蛋白酶菌株,利用16S rDNA基因测序鉴定菌株,并系统评估菌株的生长动力学、环境耐受性、安全性及其发酵脱脂小麦胚芽浆的抗氧化活性。结果显示,从680株分离株中筛得9株高产蛋白酶乳酸菌,鉴定为植物乳植杆菌(ZJ2、ZJ6、LQ12、LQ35、Y-ZW)与肠膜明串珠菌(LQ11、LH10、LH22、JX30)。其中LQ11、LH22在pH 10.0环境下的存活率超过90%,在4 g/L胆盐中的活菌数大于4.00 lg CFU/mL,表现出优异的肠道适应能力。经9株分离株发酵后的脱脂小麦胚芽浆抗氧化活性得到了显著提升,其中ZJ6发酵后的DPPH自由基清除率达88.68%(较发酵前提升54.5%),JX30发酵后的ABTS阳离子自由基清除率高达93.03%,LQ35与LH22发酵后的羟自由基清除率均高于85%,显著提升发酵产物的抗氧化活性。其中LQ11、LH22等菌株兼具强环境适应性与安全性,研究结果为小麦胚芽等谷物资源的高值化利用及抗氧化功能食品开发提供了菌种资源与数据支撑。
This study investigated lactic acid bacteria with high protease production from traditional pickled vegetables for their potential in fermenting wheat germ.The research focused on analyzing the fermentation characteristics and mechanisms that enhance antioxidant activity.High protease-producing strains were identified using agar diffusion and Folin-Ciocalteu assays, while species identification was conducted through 16S rDNA gene sequencing.The study evaluated the growth kinetics, environmental tolerance, safety profiles, and antioxidant activity of fermented skimmed wheat germ pulp (SWGP).Out of 680 candidates, nine strains with high protease production were identified as Lactiplantibacillus plantarum and Leuconostoc mesenteroides.Strains LQ11 and LH22 demonstrated strong intestinal adaptability, with survival rates exceeding 90% at pH 10.0 and 4.00 lg CFU/mL under 4 g/L bile salt conditions.The nine isolates significantly enhanced the antioxidant activity of SWGP through fermentation.Notably, strain ZJ6 achieved an 88.68% DPPH free radical scavenging activity, representing a 54.5% increase compared to pre-fermentation levels.Strain JX30 exhibited 93.03% ABTS cationic radical scavenging activity, while strains LQ35 and LH22 both demonstrated hydroxyl radical scavenging activities exceeding 85%.The research indicated that lactic acid bacteria significantly enhanced antioxidant activity during the fermentation of wheat germ pulp.Specifically, strains such as LQ11 and LH22 exhibited strong environmental adaptability and safety, providing valuable resources for the utilization of cereals in high-value applications and the development of antioxidant functional foods.
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