肉类研究Issue(6)：1-4,4.
贵州侗族酸肉中一株抗氧化弯曲乳杆菌LAB26的鉴定及特性
Identification and Characterization of Lactobacillus curvatus LAB26 with Antioxidant Potential from Sour Meat of the Dong Minority
摘要
Abstract
A strain of lactic acid bacteria was selected from sour meat of the Dong ethnic minority in Guizhou, China. Its DPPH and hydroxyl radical scavenging activities, reducing power and anti-lipid peroxidation activity were (59.67 ± 6.68)%, (153.17 ± 5.50)%, (47.31 ± 4.62)%and (55.00 ± 5.19)%, respectively. Moreover, the strain had good tolerance to NaCl and NaNO2.关键词
乳酸菌/抗氧化/特性Key words
lactic acid bacteria/antioxidant activity/characteristics分类
轻工纺织引用本文复制引用
湛剑龙,王杨凡,胡萍..贵州侗族酸肉中一株抗氧化弯曲乳杆菌LAB26的鉴定及特性[J].肉类研究,2014,(6):1-4,4.基金项目
国家自然科学基金地区科学基金项目 （）
