|本期目录/Table of Contents|

[1]张玉龙,胡萍,王晓宇,等.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(06):35-40.[doi:10.3969/j.issn.1672-3678.2016.06.007]
 ZHANG Yulong,HU Ping,WANG Xiaoyu,et al.Tolerance and function of lactic acid bacteria with high antioxidant ability isolated from fermented sour meat consumed by Dong people[J].Chinese Journal of Bioprocess Engineering,2016,14(06):35-40.[doi:10.3969/j.issn.1672-3678.2016.06.007]
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侗族酸肉中抗氧化乳酸菌的耐受性及功能特性()
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《生物加工过程》[ISSN:1672-3678/CN:32-1706/Q]

卷:
14
期数:
2016年06期
页码:
35-40
栏目:
出版日期:
2016-11-30

文章信息/Info

Title:
Tolerance and function of lactic acid bacteria with high antioxidant ability isolated from fermented sour meat consumed by Dong people
文章编号:
1672-3678(2016)06-0035-06
作者:
张玉龙1胡萍1王晓宇2廖乾伟1娄利娇1樊敏1
1. 贵州大学 酿酒与食品工程学院,贵州 贵阳,550025; 2. 贵州大学 生命科学学院,贵州 贵阳,550025
Author(s):
ZHANG Yulong1HU Ping1WANG Xiaoyu2LIAO Qianwei1LOU Lijiao1FAN Min1
1. School of Liquor & Food Engineering,Guizhou University,Guiyang 550025,China; 2. College of Life Sciences,Guizhou University,Guiyang 550025,China
关键词:
乳酸菌 抗氧化 耐受性 胞外多糖 降胆固醇
分类号:
Q936
DOI:
10.3969/j.issn.1672-3678.2016.06.007
文献标志码:
A
摘要:
对7株分离自侗族发酵酸肉中具有高抗氧化活性乳酸菌的耐受性、产胞外多糖特性及降胆固醇能力进行测定及分析。结果表明:7株乳酸菌均具有良好的酸耐受性、较高的耐渗透压和产酸能力; 对胆盐耐受能力差异明显,胆盐质量分数达0.1%时,SR9-3、SR13-1、SR6和SR4-2仍生长良好; SR13-1、SR4-2和SR9-3产胞外多糖能力均达15.0 mg/L以上; 受试菌株均对胆固醇有清除能力,其中SR10-1、SR13-1以及优化后的SR6对胆固醇清除能力均达16.0%以上。

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备注/Memo

备注/Memo:
收稿日期:2016-03-02
基金项目:国家自然科学基金(31260379); 贵州大学研究生创新基金(2015040)
作者简介:张玉龙(1990—),男,安徽蚌埠人,研究方向:食品微生物与生物技术; 胡萍(联系人),教授,E-mail:phu1@gzu.edu.cn.
更新日期/Last Update: 2016-11-30