Study On The Screening Of Anti-oxidative Microorganism And The Processing Of Anti-oxidative Fermentation Beverage

19 kinds of Endophytic Yeast of plant, which were screened from the fruit of orange, grape, kiwi, mulberry and the leaves of bamboo, pine and Metasequoia glyptostroboides, were evaluated by the Hydroxyl free radical-removal ability, DPPH scavenging effect and ultra oxygen anion-removal ability. The results show that the CSA Yeast was considered to be the Yeast with high anti-oxidative actives. 3 kinds of acetic acid bacteria strains and 11 kinds of lactic acid bacteria strains were also evaluated by the Hydroxyl free radical-removal ability, DPPH scavenging effect and ultra oxygen anion-removal ability. BTRM acetic acid bacteria strain and R4 lactic acid bacteria strain were selected for anti-oxidative fermentation. By identifying, CSA , BTRM and R4 strains belong to Zygosaccharomyces bailii ,Gluconacetobacter xylinus, and Lactacillus kefiri respectively.The optimal treatment conditions of the raw material were 4% leaves of bamboo, 6% pine, homogenized time 30s, and the extraction time 4h with 60℃. The fermentation conditions of single yeast, the lactic acid bacteria and the acetic acid bacteria were studied. The optimum conditions for yeast were 27℃sugar 12.5%,yeast extract power 0.4% with inoculum 5%. The optimum conditions for lactic acid bacteria were 27℃with inoculum 5%. The optimum conditions for acetic acid bacteria were 30℃with inoculum 5%.The yeast, the lactic acid bacteria and the acetic acid bacteria mixed fermentation conditions were studied. The results show that the best condition was that the yeast and the lactic acid bacteria were mixed inoculated at the same time and fermented 3 days in 27℃, then the acetic acid bacteria was inoculated and ferments 7 days in 30℃, and at last we got the anti-oxidative actives drink.The rate of ultra oxygen anion, hydroxyl free radical and DPPH·scavenging 50% of the fermentation beverage were 0.004mL/mL, 0.007mL/mL and 0.005mL/mL respectively.Through extract the flavanone of the material, we studied the relationship between the flavanone contents and the anti-oxidative activities. The result shows that the anti-oxidative effect of the material of the amount little.Through comparing the single and the mix fermentation of the yeast, the lactic acid bacteria and the acetic acid bacteria, we can get the result that anti-oxidative effect of yeast is best and amounts to 50%, and that of the lactic acid bacteria and the acetic acid bacteria is equal and amounts to 25%.