作者：田圆圆, 刘绒梅, 耿琦, 史健阳, 张国建, 孙群
作者单位：四川大学生命科学学院 生物资源与生态环境教育部重点实验室, 四川 成都 610064
关键词：传统腌腊肉制品;乳酸菌;发酵特征;抗氧化
摘要：
为获得发酵特征满足肉类发酵剂要求同时具有抗氧化能力的潜力乳酸菌，从采集于四川省眉山等5市的7个传统腌腊肉样品中筛选乳酸菌，经16S rDNA鉴定，挑选出8株（L1-L8）乳酸菌，对其主要发酵特征和抗氧化能力进行评估。结果表明：有6株菌的主要发酵特征满足肉类发酵剂要求，即具有蛋白酶活性，不产NH3、生物胺、H2S和CO2，能够耐受6% NaCl和150 mg/kg NaNO2，并能够在10~30℃生长；该6株菌的细胞悬浮液和无细胞提取液均具有清除羟自由基和DPPH自由基的能力，尤以L6的菌体作用最强，清除率分别达52.48%和24.16%；该6株菌细胞悬浮液和无细胞提取液均具有较强还原能力，而L2、L3、L4和L5则具有较强的抑制脂质过氧化能力，以L5最高，可达63.36%。综合来看，筛选菌株中L4既满足肉类发酵剂的要求，又具有较强抗氧化能力，有望开发成具有抗氧化能力的肉类发酵剂。
Isolation, identification and antioxidant potential of lactic acid bacteria derived from Sichuan traditional cured meats
TIAN Yuanyuan, LIU Rongmei, GENG Qi, SHI Jianyang, ZHANG Guojian, SUN Qun
Key Laboratory of Bio-Resource and Eco-Environment of Ministry of Education, College of Life Sciences, Sichuan University, Chengdu 610064, China
Abstract: In order to screen lactic acid bacteria(LAB) which meet the demands of meat starter and also have antioxidant potential, LAB strains were isolated from the traditional cured meats collected from five cities in Sichuan province, including Meishan, etc. After 16S rDNA sequencing, eight strains of LAB(L1-L8) were selected and subjected to the test of their main fermentation characteristics and antioxidant potential. The results showed that the main fermentation characteristics of six LAB strains met the requirement for meat starter, i.e., owning protease activity, not produce NH3, biogenic amine, H2S, or CO2, and resistant to 6% NaCl and 150 mg/kg NaNO2, and grow at 10-30℃. Both cell suspensions and intracellular cell-free extracts of these six LAB strains inhibited the formation of hydroxyl and DPPH radicals, especially the L6 strain that had an inhibition rate of 52.48% and 24.16%, respectively; Both cell suspensions and intracellular cell-free extracts of these 6 LAB strains had strong reducing power, and L2, L3, L4 and L5 had inhibitory effect on lipid peroxidation, with the cell suspension of L5 having the highest inhibitory effect at the rate of 63.36%. In summary, the strain L4 not only met the requirement of meat starter, but also had antioxidant activity to be developed as starters with antioxidant.
Keywords: traditional cured meat products;lactic acid bacteria;fermentation characteristics;antioxidant
2018, 44(1): 54-59 收稿日期: 2017-09-07;收到修改稿日期: 2017-11-05
基金项目: 四川省科技支撑计划（2016NZ0005，16ZC2087）；四川省重点研发项目（2017FZ0018）
作者简介: 田圆圆(1992-),女,重庆市人,硕士研究生,专业方向为工业微生物。
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