中国调味品
中國調味品
중국조미품
CHINESE CONDIMENT
2015年
8期
58-61
,共4页
泡菜%亚硝酸盐降解%益生菌
泡菜%亞硝痠鹽降解%益生菌
포채%아초산염강해%익생균
pickles%nitrite degradation%probiotics
从泡菜中筛选出5株菌株，对其做生理生化、亚硝酸钠降解、耐胆盐性、抑菌性、抗氧化性实验。经初步判定所筛选菌株均为乳杆菌属（Lactobacillus），都具有亚硝酸盐降解性，其中N2菌株降解性最好，其降解率在72 h达到85．12％，N2耐酸能力也最强，且对大肠杆菌、金黄色葡萄球菌及枯草芽孢杆菌具有较强的抑制作用，对DPPH 自由基清除率达到33．88％，可将其作为发酵剂，为益生菌功能食品开发提供基础。
從泡菜中篩選齣5株菌株，對其做生理生化、亞硝痠鈉降解、耐膽鹽性、抑菌性、抗氧化性實驗。經初步判定所篩選菌株均為乳桿菌屬（Lactobacillus），都具有亞硝痠鹽降解性，其中N2菌株降解性最好，其降解率在72 h達到85．12％，N2耐痠能力也最彊，且對大腸桿菌、金黃色葡萄毬菌及枯草芽孢桿菌具有較彊的抑製作用，對DPPH 自由基清除率達到33．88％，可將其作為髮酵劑，為益生菌功能食品開髮提供基礎。
종포채중사선출5주균주，대기주생리생화、아초산납강해、내담염성、억균성、항양화성실험。경초보판정소사선균주균위유간균속（Lactobacillus），도구유아초산염강해성，기중N2균주강해성최호，기강해솔재72 h체도85．12％，N2내산능력야최강，차대대장간균、금황색포도구균급고초아포간균구유교강적억제작용，대DPPH 자유기청제솔체도33．88％，가장기작위발효제，위익생균공능식품개발제공기출。
5 strains of lactic acid bacteria are isolated and purified from pickles,all strains are primarily identified as Lactobacillus. These strains are examined for the physiological and biochemical characters,nitrite degradation,bile salt toxicity,antibacterial activities and antioxidant activities. The results show that all strains have high nitrite degradation rate,N2 strain has the highest degradation rate,and the degradation rate is 85.12% in 72 hours.N2 strain also has the strongest ability resistant to acid and shows strong antibacterial activity for Escherichiacoli,Staphylococcus aureusandBacillussubtilis,the scavenging rate of N2 strain to DPPH is up to 33.88%.Therefore, it can provide the foundation for probiotic functional food development as fermentation agent.
