食品与发酵工业2015，Vol.41Issue(7)：57-62,6.DOI:10.13995/j.cnki.11-1802/ts.201507011
豆豉中抗氧化芽孢杆菌的多样性分析和鉴定
Diversity analysis and identification of antioxidantive Bacillus spp.
谢昕 1吕晓腾 2杨英歌 1黄继翔2
作者信息
- 1. 徐州生物工程职业技术学院生物工程系,江苏徐州,221006
- 2. 德州昂立达生物技术有限公司,山东德州,253000
- 折叠
摘要
Abstract
The spore-forming strains were isolated form Douchi samples and screened for producing antioxidantive ingredient by using several antioxidant assay methods.Using DPPH radical scavenging activity of fermented soybean meal supernate as initial screening index,twelve strains with the DPPH radical scavenging rate of 86.2％ ～ 96.6％ were selected.Six antioxidant assays including hydroxide radical scavenging method were used for rescreening.The peptide concentration of supernate was measured.The results of rescreening showed low correlation value among different antioxidant assay methods.There were significant linear positive correlations between total-antioxidant-capacity and hydroxide radical scavenging,and between total-antioxidant-capacity and superoxide anion radical scavenging.The peptide concentration didn't show any significant positive correlation with the results of antioxidant assays,and showed significant negative correlation with inhibition rate of lipid peroxidation.It prompted the diversity in the type and mechanism of antioxidants produced by twelve strains.The selected strain,HFBL261,was identified as Bacillus subtilis through phenotype and 16S rDNA sequencing.关键词
芽孢杆菌菌株/抗氧化能力/多样性分析/鉴定Key words
Bacillus spp./antioxidant capacity/diversity analysis/identification引用本文复制引用
谢昕,吕晓腾,杨英歌,黄继翔..豆豉中抗氧化芽孢杆菌的多样性分析和鉴定[J].食品与发酵工业,2015,41(7):57-62,6.
