高抗氧化活性肉用乳杆菌的筛选鉴定及其在发酵香肠中的应用

目的 筛选高抗氧化活性肉用乳杆菌,并应用到发酵香肠中。方法 以肉品发酵剂标准、自由基清除率、耐过氧化氢能力和抗氧化酶活性为指标进行菌株筛选,经形态学、生理生化及16S rDNA对菌株进行鉴定,通过硫代巴比妥酸值、羰基和巯基值探究菌株对发酵香肠的抗氧化作用。结果 菌株CC-3符合硝酸盐还原酶阳性、氨基酸脱羧酶阴性等肉用发酵剂标准;该菌株具有较高的自由基清除能力,其发酵上清液DPPH.和OH.清除率分别为98.43%、42.75%,菌体细胞.清除率为75.56%;具有较高的抗氧化酶活性,其细胞破碎液T-SOD活力和CAT活力分别为45.17±0.29、58.50±0.28 U. mgprot_^-1,发酵上清液GSH-Px活力为98.16±0.65 U.mgprot_^-1。菌株CC-3鉴定为植物乳杆菌。接种菌株CC-3的发酵香肠与其他组比较在发酵结束时TBARS值和羰基值最低,分别为0.22±0.01、1.57±0.06 nmol.mg_^-1;巯基值最高,为0.05±0.01 nmol.g_^-1。结论 菌株CC-3符合肉用发酵剂标准且具有高抗氧化活性,可以抑制发酵香肠脂肪氧化和蛋白氧化,具有重要的开发潜力。

Screening, identification and application of Lactobacillus strain with high antioxidant activity for fermented meat

Objective To screen Lactobacillus with high antioxidant activity, and apply it to fermented sausage. Methods The strains were screened according to the screening indexes of meat starter, free radical scavenging rate, hydrogen peroxide resistance and antioxidant enzyme activity, the strains were identified by morphology, physiology and biochemistry and 16S rDNA, the antioxidant effect of the strains on fermented sausage was investigated with thiobarbituric acid reactive substance (TBARS), carbonyl and sulfhydryl group values as indexes. Results Strain CC-3 met the screening criteria of meat starter culture, such as no hemolysis, no plasma coagulation, positive nitrate reductase and negative amino acid decarboxylase. This strain had high free radical scavenging ability, the clearance rates of 1,1-diphenyl-2-picrylhydrazyl radical (DPPH·) and OH· of fermentation supernatant were 98.43% and 42.75%, the clearance rate of O?2· of cell was 75.56%. The strain had high antioxidant enzyme activity, the total superoxide dismutase (T-SOD) activity and catalase (CAT) activity of cell fragmentation fluid were (93.97±0.63) and (58.50±0.28) U·mgprot?1, respectively, the glutathione peroxidase (GSH-Px) activity of the fermentation supernatant was (98.16±0.65) U·mgprot?1. The strain CC-3 was identified as Lactobacillus plantarum. Compared with other groups, the TBARS and carbonyl value of the fermented sausage inoculated CC-3 was the lowest of (0.22±0.01) mg·kg?1 and (1.57±0.06) nmol·mg?1, respectively. The sulfhydryl group value was the highest, (0.05±0.01) nmol·g?1. Conclusion The strain CC-3 meets the standard of meat starter and has high antioxidant activity, which can inhibit fat oxidation and protein oxidation of fermented sausage, and has high development potential.