食品科学2017，Vol.38Issue(12)：83-88,6.DOI:10.7506/spkx1002-6630-201712013
发酵肉制品中高抗氧化肉品发酵剂的筛选鉴定
Screening and Identification of Meat Starters with High Antioxidant Activity from Fermented Meat Products
摘要
Abstract
This study aimed to obtain lactic acid bacteria (LAB) with high antioxidant activity for meat fermentation.Intact cells,cell-free extracts and fermentation supematant 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.关键词
发酵肉制品/乳酸菌/抗氧化活性/鉴定/希腊魏斯氏菌Key words
fermented meat products/lactic acid bacteria/antioxidant activity/identification/Weissella hellenica分类
轻工纺织引用本文复制引用
李默,朱畅,赵冬兵,王利媛,苟梦星,刘学军..发酵肉制品中高抗氧化肉品发酵剂的筛选鉴定[J].食品科学,2017,38(12):83-88,6.基金项目
吉林省重点科技攻关项目(20140204010NY) （20140204010NY）
