张佳佳,李丽亚,任清,兰社益

• 1:北京工商大学轻工科学与工程学院

摘要(Abstract)：

旨在评估内蒙古奶酪中乳酸菌(LAB)的益生特性，并筛选出具有抗氧化活性的菌株。选用10株内蒙古奶酪中的LAB进行体外益生特性和抗氧化活性试验，包含耐酸性、耐胆盐、耐受人工胃肠液、抑菌活性、自凝聚率、耐药性测试。结果表明，在pH 2.5～3.0的培养条件下进行耐酸性测试，发现6株LAB具有耐酸性，同时发现另有6株LAB对0.5%和1%的胆盐均表现出较强的耐受能力；耐受人工胃肠液测试发现，除RQ5菌株外，其余菌株均表现出较强的生存能力，特别是RQ4、RQ8和RQ9,经人工肠液处理3 h后其存活率依然超过48%;抑菌活性测试发现10株LAB对大肠杆菌和金黄色葡萄球菌均显示出抑制作用；自凝聚率测试发现RQ3、RQ9和RQ10菌株的自凝聚率和表面疏水率均超过70%;耐药性测试发现所有菌株对诺氟沙星均表现出耐药性，而超过一半的菌株对卡那霉素、青霉素、万古霉素也具有耐药性；在抗氧化活性方面，10株LAB的发酵上清液均具有较强的DPPH自由基、ABTS自由基和羟基自由基清除能力，清除率均超过60%。研究结果表明受试菌株具有较好的益生特性和较高的抗氧化能力，显示出其在食品、医药等领域的潜在应用价值。

关键词(KeyWords)： 乳酸菌;益生特性;抗氧化活性;内蒙古奶酪;菌株筛选

Abstract:

Keywords:

基金项目(Foundation): 河北省现代农业产业技术体系杂粮杂豆产后加工与品牌培育项目(HBCT2018070206)

作者(Author): 张佳佳,李丽亚,任清,兰社益

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