| 乳酸菌抗氧化活性及其在发酵肉制品中的应用研究进展 |
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| 引用本文： | 孔保华,李悦欣,张 欢,李 敏.乳酸菌抗氧化活性及其在发酵肉制品中的应用研究进展[J].肉类研究,2022,36(10):35. |
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| 作者姓名： | 孔保华 李悦欣 张 欢 李 敏 |
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| 作者单位： | 1.东北农业大学食品学院，黑龙江 哈尔滨 150030；2.得利斯集团有限公司，山东 潍坊 262200 |
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| 基金项目： | 黑龙江省“百千万”工程重大科技专项（2020ZX07B72；2021ZX12B05） |
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| 摘 要： | 乳酸菌作为发酵肉制品中的发酵剂，已被证实具有抗氧化活性，但在发酵过程中，容易受到各种环境胁迫因子的影响，这些胁迫因子能够诱发菌体胞内活性氧自由基的产生和积累，进一步影响菌株的抗氧化活性，很大程度上限制了其在发酵肉制品中的抗氧化作用。本文综述乳酸菌面临的环境胁迫因子，探究其对氧化胁迫的应答与防御机制和抗氧化机理，并阐述提升乳酸菌氧化胁迫抗性的策略及乳酸菌在发酵肉制品中的抗氧化作用。
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| 关 键 词： | 乳酸菌 氧化胁迫 抗氧化活性 发酵肉制品 |
Antioxidant Activity of Lactic Acid Bacteria and Their Application in Fermented Meat Products: A Review |
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| KONG Baohua,LI Yuexin,ZHANG Huan,LI Min.Antioxidant Activity of Lactic Acid Bacteria and Their Application in Fermented Meat Products: A Review[J].Meat Research,2022,36(10):35. |
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| Authors: | KONG Baohua LI Yuexin ZHANG Huan LI Min |
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| Affiliation: | 1.College of Food Science, Northeast Agricultural University, Harbin 150030, China; 2.Delisi Group Co. Ltd., Weifang 262200, China |
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| Abstract: | As a starter culture for fermented meat products, lactic acid bacteria (LAB) have proven to exhibit a remarkable antioxidant activity. However, during the fermentation process, LAB are susceptible to environmental stress factors, inducing the production and accumulation of intracellular reactive oxygen species and in turn affecting the antioxidant activity of LAB and largely limiting their antioxidant activity in fermented meat products. This review is aimed to discuss the environmental stress factors for LAB, evaluate the response and defense mechanism of LAB to oxidative stress and their antioxidant mechanism, and describe the strategies for improving the resistance of LAB to oxidative stress. The antioxidant effect of LAB in fermented meat products is also discussed. |
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| Keywords: | lactic acid bacteria oxidative stress antioxidant activity fermented meat products |
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