摘要:从泡菜、酸菜、酸奶中分离出乳酸菌，通过对分离到的乳酸菌进行羟基自由基、过氧化氢耐受能力以及还原能力的测定，筛选出2株具有抗氧化功能的乳酸菌，并对其进行过氧化氢酶、葡萄糖产酸、葡萄糖产气、淀粉水解、V-P、硫化氢、碳水化合物产酸等生化鉴定并测定了它们的生长曲线、pH值曲线。结果表明：分离得到的5株菌，以羟基自由基清除率、过氧化氢耐受能力、还原能力测定为筛选条件，得出2株抗氧化活性较高的E、C菌株，其对羟基自由基清除率分别为45.22％、40.60％，2株对过氧化氢均具有较高的耐受能力，还原力OD值分别是2.509、2.116。对它们进行生理生化特性的鉴定，2株菌在过氧化氢酶和葡萄糖产气和硫化氢的实验中均呈阴性，在V-P实验中呈阳性，在淀粉水解中C菌呈阴性，E菌呈阳性。2株菌在葡萄糖、乳糖、蔗糖中均有产酸能力，其中在乳糖中的产酸能力较强。E、C两株菌在接种10h进入对数生长期，在22h达到顶峰，超过22h则进入衰退期，在这过程中乳酸菌培养液的pH值由6.36下降到3.69。

关键词 益生菌；抗氧化；活性

Abstract:Separated from the pickles, sauerkraut, yogurt ferment lactic acid bacteria, lactic acid bacteria of the hydroxyl radical, H2O2 tolerance as well as the determination of the reducing ability.And wherein preferably two strains of the antioxidant effect of catalase, glucose, acid production and glucose gas production, starch hydrolysis, V-P, hydrogen sulfide, carbohydrates produced acid biochemical identification and determination of their growth curve   

　　The results showed that: the inoculum obtained by separation, wherein the hydroxy radical higher removal rate, the hydrogen peroxide having a higher tolerance, there is a strong reducing ability the two strains biochemical identification, to determine whether the lactic acid bacteria, the final hammer, short rods of two different shapes of lactic acid bacteria.

Key words  probiotics  antioxidant  activity