Food and Fermentation Industries >

2023 , Vol. 49 >Issue 4: 45 - 51

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033798

Screening and optimization of culture conditions for antioxidant lactic acid bacteria in Xinjiang traditional cheese

  • WANG Jiamin ,
  • HU Meili ,
  • LI Yuhui
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  • 1(College of Food Science, Shihezi University, Shihezi 832000, China)
    2(Institute of Cereal Crops, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China)
    3(Institute of Agro-products Processing Science and Technology Xinjiang Academy of Agricultural and Reclamation Science, Shihezi 832000, China)

Received date: 2022-09-28

  Revised date: 2022-10-27

  Online published: 2023-03-20

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Abstract

Xinjiang traditional cheese is rich in lactic acid bacteria. In order to obtain lactic acid bacteria with antioxidant activity, 161 strains of lactic acid bacteria were selected from Xinjiang traditional cheese for this study. The antioxidant activity of the strains was evaluated by testing the hydrogen peroxide tolerance, ·OH scavenging ability, ·O-2 scavenging ability, reducing ability, metal ion chelating ability, and DPPH free radical scavenging ability. The results showed that 12 strains of lactic acid bacteria had high antioxidant activity, among which the fermentation supernatant of strain S2-7 had better scavenging ability of ·OH, ·O-2, and DPPH free radical, 95.28%, 90.17%, and 88.22%, respectively; strains B6-4 and S4-14 suspensions had better reducing ability and ferrous ion chelating ability, 92.75%, and 95.85%, respectively. The 12 strains were subjected to a simulated artificial gastrointestinal fluid and bile salt tolerance assay, and eight strains showed good tolerance. Seven strains were identified by 16S rDNA as Lactococcus lactis and one strain of Lactobacillus casei. Their culture conditions were optimized, with the initial pH of 6.5-7.5, incubation time of 18-28 h, 37-42 ℃, and inoculum of 2%-3%. The findings of this study will provide data to support the development of high-quality strains.

Key words： lactic acid bacteria; traditional cheese; free radicals; antioxidant activity; culture conditions

Cite this article

WANG Jiamin , HU Meili , LI Yuhui . Screening and optimization of culture conditions for antioxidant lactic acid bacteria in Xinjiang traditional cheese[J]. Food and Fermentation Industries, 2023 , 49(4) : 45 -51 . DOI: 10.13995/j.cnki.11-1802/ts.033798

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