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| Identification and Characterization of Lactobacillus curvatus LAB26 with Antioxidant Potential from Sour Meat of the Dong Minority |
| ZHAN Jian-long;WANG Yang-fan;HU Ping |
| College of Life Science, Guizhou University, Guiyang 550025, China |
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Abstract A strain of lactic acid bacteria was selected from sour meat of the Dong ethnic minority in Guizhou, China. Its DPPH and hydroxyl radical scavenging activities, reducing power and anti-lipid peroxidation activity were (59.67 ± 6.68)%, (153.17 ± 5.50)%, (47.31 ± 4.62)%and (55.00 ± 5.19)%, respectively. Moreover, the strain had good tolerance to NaCl and NaNO2.
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XUE Haohao, JIANG Yiqi, WAN Youting, SUN Dandan, JIANG Linlin, YANG Xiaoyin, MAO Yanwei, HAO Jiangang, ZHANG Yimin, LIANG Rongrong. Research Advances on Nutritional and Functional Characteristics of Quinoa and Its Applications in Meat Products[J]. Meat Research, 2026, 40(7): 94-102. |
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2014, Vol. 28 
