发酵肉制品中高抗氧化肉品发酵剂的筛选鉴定

为获得高抗氧化活性的天然肉品发酵剂,通过清除自由基、还原能力和抗脂质过氧化实验对来源于5种发酵肉制品中30株乳酸菌的发酵上清液、菌体细胞和胞内提取物的抗氧化活性进行研究,并按照肉品发酵剂的筛选标准对高抗氧化性的菌株进行筛选,鉴定出符合要求的菌株。结果表明:这30株乳酸菌具有不同的抗氧化能力且不同组分的抗氧化活性之间存在很大差异,发现菌株L23、L26和L28具有较高的抗氧化活性,其中L23符合肉品发酵剂的筛选标准,可作为天然高抗氧化性肉品发酵剂用于生产。经鉴定L23为希腊魏斯氏菌。

Screening and Identification of Meat Starters with High Antioxidant Activity from Fermented Meat Products

This study aimed to obtain lactic acid bacteria (LAB) with high antioxidant activity for meat fermentation. Intact cells, cell-free extracts and fermentation supernatant of 30 LAB isolated from 5 kinds of fermented meat products were evaluated for antioxidant activity by free radical scavenging assays, reducing power assay and linoleic acid peroxidation inhibition assay. According to the meat starters screening standard, eligible strains were identified. The results showed that the 30 strains of LAB had different antioxidant capacities and there were big differences between the antioxidant activities of their intact cells, cell-free extracts and fermentation supernatant. Strains L23, L26 and L28 were screened for excellent antioxidant activity, and L23, reaching the requirement of the meat starters screening standard, could be used as a natural meat starter for the production of fermented meat products. Strain L23 was identified as Weissella hellenica.