生物加工过程2016，Vol.14Issue(6)：35-40,6.DOI:10.3969/j.issn.1672-3678.2016.06.007
侗族酸肉中抗氧化乳酸菌的耐受性及功能特性
Tolerance and function of lactic acid bacteria with high antioxidant ability isolated from fermented sour meat consumed by Dong people
摘要
Abstract
Seven lactic acid bacteria ( LAB) strains were isolated from fermented sour meat consumed by Dong people�The tolerances,characteristics of producing exopolysaccharides ( EPS) and the cholesterol⁃reducing abilities of the seven LAB strains with high antioxidant abilities were analyzed. All of the seven LAB strains had good osmotic tolerances and abilities of producing acid. Moreover,the seven strains had different tolerance in bile. Strains SR9⁃3,SR13⁃1,SR6 and SR 4⁃2 still grew well at the bile content of 0�1%. Meanwhile,exopolysaccharides producing capacities of SR13⁃1,SR4⁃2 and SR9⁃3 were more than 15�0 mg/L�Besides,all the seven strains could reduce cholesterol in vitro. The cholesterol removal rates of SR10⁃1,SR13⁃1 and optimized SR6 were more than 16�0%.关键词
乳酸菌/抗氧化/耐受性/胞外多糖/降胆固醇Key words
lactic acid bacteria/anti-oxidative ability/tolerance/exopolysaccharides( EPS)/cholesterol-reducing function分类
生物科学引用本文复制引用
张玉龙,胡萍,王晓宇,廖乾伟,娄利娇,樊敏..侗族酸肉中抗氧化乳酸菌的耐受性及功能特性[J].生物加工过程,2016,14(6):35-40,6.基金项目
国家自然科学基金（31260379）；贵州大学研究生创新基金 （）
