Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/52024
標題: 以米酵素水解液培養 Lactobacillus kefiranofaciens 生產發酵飲品
Study on preparation of a fermented drink by culturing Lactobacillus kefiranofaciens with enzymatic rice hydrolysate
作者: Tu, Shiau-Jiun
涂曉君
關鍵字: Lactobacillus kefiranofaciens
Lactobacillus kefiranofaciens
rice koji
antioxidative activity
fermented drink
enzymatic rice hydrolysate
米麴
抗氧化活性
發酵飲品
米酵素水解液
出版社: 食品暨應用生物科技學系所
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摘要: Rice is one of the commonly consumed cereals for our country. It is also used for making traditional fermented food. Rice was used as substrate for preparing rice-koji by several strains of Aspergilius oryzae in this study. Results showed Aspergillus oryzae NCH K-2 was chosen as the best one. A. oryzae NCH K-2 with enzymatic activities such as α-amylase and protease was then used to hydrolyze rice powder(20 mesh). The rice hydrolysates were subsequently inoculated by a lactic acid bacterium Lactobacillus kefiranofaciens BCRC 16059 and cultivated. The optimal medium composition were studied using rice hydrolysate as major source of medium. Moreover, the antioxidant capacity and contents of some functional components including exopolysaccharide were investigated. Results showed that, the optimum time for koji-making was 48 hours. The highest amylase activity of rice koji was 131.64 U/g and acid protease activity was 1035.3 U/g, respectively. The optimum condition for preparing rice hydrolysate was rice koji, rice powder, and water in a ratio of 1:1:6, and the hydrolysis was performed at 55℃ for ten hours. When brown rice powder was used as the substrate, the total soluble solid and amino nitrogen content of the rice hydrolysates were 10.5 oBrix and 0.0285 g/100mL under this condition, respectively. The rice hydrolysate was diluted 3 folds, and supplemented with 1.5 % rice bran as nitrogen source was named as modified rice hydrolysate which can be used for cultivating L. kefiranofaciens BCRC 16059. The highest DPPH free radical scavenging activity, trolox equivalent antioxidant capacity, reducing power and hydrogen peroxide scavenging activity of the fermentation broth obtained by fermenting the modified rice hydrolysate with L. kefiranofaciens BCRC 16059 were enhanced. On the other hand, L. kefiranofaciens BCRC 16059 has the ability of production exopolysaccharide. Therefore, the highest polysaccharide production of L. kefiranofaciens BCRC 16059 with the modified rice hydrolysate was about 0.742 mg/mL, while the GABA content remained constant in the fermented broth. However, the modified rice hydrolysate which contained GABA in itself could ensure the functionality of fermented drink. The consumer preference test was performed for four kinds of tested samples, including the modified rice hydrolysate before and after fermentation, and the sweetness of the fermented broth was adjusted to 5 oBrix and 10 oBrix. Results showed that, the fermented broth with the sweetness being 10 oBrix had the highest score on overall intensity, followed by the 5 oBrix and fermented broth, and the overall intensity of modified rice hydrolysate without fermentation was the lowest. This study proved that the fermented broth by lactic acid bacterium could be developed as a nutritious fermented drink with characteristic flavor.
稻米為我國重要糧食作物,亦為多種傳統發酵食品之製造原料。本研究以稻米為基質,以多株米麴菌製備米麴進行相關研究,並挑選出較適之米麴菌為Aspergillus oryzae NCH K-2。利用A. oryzae NCH K-2分泌之澱粉酶及蛋白酶等酵素水解米粉(20 mesh),再將所得之米水解液接種乳酸菌Lactobacillus kefiranofaciens BCRC 16059進行培養,探討其較適培養基組成並調整成「修飾米水解液」,以及乳酸發酵液之抗氧化力與多醣等機能性成份之分析。 結果顯示,製麴之較適時間為48小時,可得澱粉酶活性約131.64 U/g,而酸性蛋白酶活性則約1035.3 U/g。水解液之較適製備條件為米麴:米粉:水為1:1:6(w/w/v)比例,於溫度55℃下水解10小時。其中,以糙米粉為基質時,水解液之可溶性固形物及胺基態氮含量約為10.5 oBrix與0.0285 g/100 mL。經較適碳源與氮源之使用量分析結果顯示,將糙米水解液稀釋3倍後添加1.5 %米糠為氮源則為修飾米水解液,即可接種L. kefiranofaciens BCRC 16059進行發酵。 修飾米水解液經L. kefiranofaciens BCRC 16059發酵後,DPPH自由基清除能力、總抗氧化能力、還原力及過氧化氫清除能力均有增加之趨勢。此外,L. kefiranofaciens BCRC 16059具有生產胞外多醣之能力,故經發酵後修飾米水解液之多醣產量為0.742 mg/mL;而GABA 含量則無明顯變化,但修飾米水解液本身所含GABA可提高發酵飲品之附加價值。 將發酵前後之修飾米水解液以及調整發酵液甜度至5 oBrix 與10 oBrix之四種樣品進行消費者感官品評,結果顯示經乳酸菌培養且甜度為10 oBrix者之整體喜好性較佳,其次為5 oBrix者與培養液,而未經乳酸發酵之修飾米水解液為喜好性最差者。故經本研究得知此乳酸菌發酵液可開發製成營養豐富、風味特殊之乳酸發酵飲品。
URI: http://hdl.handle.net/11455/52024
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