四川传统泡菜中抗氧化活性食窦魏斯氏菌的筛选、鉴定及其特性分析

黄道梅; 贾秋思; 胡露; 黄凤芹; 陈姝娟; 何利; 韩新锋; 刘书亮; 张其圣; 颜正财

doi:10.13386/j.issn1002-0306.2015.17.016

四川传统泡菜中抗氧化活性食窦魏斯氏菌的筛选、鉴定及其特性分析

Screening and identification of Weissella cibaria with antioxidant activity in Sichuan traditional pickles and analysis of its characteristics

摘要

摘要: 从不同发酵期泡姜、泡辣椒、泡蒜盐水中分离获得37株乳酸菌,以抗氧化能力为筛选指标,获得1株具有较强抗氧化能力的乳酸菌SJ14。该菌株活细胞、无细胞提取物对1,1-二苯基-2-三硝基苦肼自由基（DPPH·）和超氧阴离子自由基（O-2·）清除率分别为67.23%、35.22%和37.83%、25.66%;通过形态学、生理生化及分子遗传学鉴定,该菌株被鉴定为食窦魏斯氏菌（Weissella cibaria）;通过与植物乳杆菌N2和肠膜明串珠菌8m-9比较,表明食窦魏斯氏菌SJ14产酸能力、耐盐能力、降亚硝酸盐能力均较为突出,且与菌株N2、8m-9之间无拮抗作用。本文为多菌协同发酵泡菜提供了数据参考。

Abstract: 37 lactic acid bacterial strains were isolated from different fermentation stage of pickled ginger,pepper,garlic salt water,strain SJ14 with strong antioxidant activity was picked out.The scavenging ability of 1,1- Diphenyl-2- picrylhydrazyl radical( DPPH·) and superoxide anion radical( O-2·) by living cells and cell- free extracts of strain SJ14 were 67.23%,35.22% and 37.83%,25.66%.Identification by morphology of colony and cell,physiological and biochemical tests and molecular genetics that strain SJ14 was Weissella cibaria.Compared with Lactobacillus plantarum N2 and Leuconostoc mesenteroides 8m- 9,Weissella cibaria SJ14 had prominent ability of acid production,salt resistance and nitrite degradation,and there were not antagonism among SJ14,N2,8m- 9. The results provided the data reference for pickles of strains synergism fermention.

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