食品工业科技2012，Vol.33Issue(17)：176-178,377,4.
新疆酸马奶中抗氧化益生乳酸菌的筛选
Screening of antioxidative lactobacillus from Koumiss in Xinjiang
摘要
Abstract
Objective： In order to provide theoretical evidences for developing functional food with antioxidative activity, lactobacillus strains with antioxidative activity were selected. Methods. The antioxidant capabilities of 28 lactobacillus strains of live cells, cell-free extracts and extracellular secretions were determined through H202 tolerance capability, scavenging capabilities of hydroxyl free radical, reducing activities and chelation abilities of ferrous ion.Results：S3 and Y11 displayed the excellent antioxidant capabilities among 28 lactobacillus strains.The two desired strains showed excellent tolerance in different concentration of H202 in culture media; Scavenging efficiencies of $3 and Y11 cell suspension and cell-free extracts were 38.1% ,25.2% and 52.3% ,29.？% for hydroxyl free radicals when addition level was 1.5mL;The two lactobacillus strains showed good reducing activities,the values of A700nm were 2.272 and 3.083 ; The percentage of chelating ferrous ion （ Fe2＋ ） capacity were 36.62% and 43.16%, respectively.Conclusion ：28 lactobacillus strains had different antioxidant capabilities. Antioxidative active substances might exist in lactobacillus live cells,and 2 lactobacillus strains with antioxidative activity were selected.关键词
抗氧化/益生乳酸菌/筛选/还原能力Key words
antioxidative activity lactobacillus/screening/reducing activity分类
轻工纺织引用本文复制引用
车驰,李海英,姚新奎,唐血梅,董婷,孟军,祝春梅,曾亚琦,刘婷婷,韩煜茹..新疆酸马奶中抗氧化益生乳酸菌的筛选[J].食品工业科技,2012,33(17):176-178,377,4.基金项目
国家农业部公益性行业专项 （）
新疆维吾尔自治区科技重大专项（201130101）. （）
