发酵小麦胚芽乳酸菌的筛选及其抗氧化活性分析OA

This study investigated lactic acid bacteria with high protease production from traditional pickled vegetables for their poten-tial in fermenting wheat germ.The research focused on analyzing the fermentation characteristics and mechanisms that enhance antioxidant activity.High protease-producing strains were identified using agar diffusion and Folin-Ciocalteu assays,while species identification was conducted through 16S rDNA gene sequencing.The study evaluated the growth kinetics,environmental tolerance,safety profiles,and an-tioxidant activity of fermented skimmed wheat germ pulp(SWCP).Out of 680 candidates,nine strains with high protease production were identified as Lactiplantibacillus plantarum and Leuconostoc mesenteroides.Strains LQ11 and LH22 demonstrated strong intestinal adaptabili-ty,with survival rates exceeding 90％at pH 10.0 and 4.00 lg CFU/mL under 4 g/L bile salt conditions.The nine isolates significantly enhanced the antioxidant activity of SWGP through fermentation.Notably,strain ZJ6 achieved an 88.68％DPPH free radical scavenging activity,representing a 54.5％increase compared to pre-fermentation levels.Strain JX30 exhibited 93.03％ABTS cationic radical scav-enging activity,while strains LQ35 and LH22 both demonstrated hydroxyl radical scavenging activities exceeding 85％.The research indi-cated that lactic acid bacteria significantly enhanced antioxidant activity during the fermentation of wheat germ pulp.Specifically,strains such as LQ11 and LH22 exhibited strong environmental adaptability and safety,providing valuable resources for the utilization of cereals in high-value applications and the development of antioxidant functional foods.