Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/52073
標題: 以大豆渣為基質製備Actinomucor elegans NCH-712 種麴其儲藏安定性及應用
Storage Stability and Application of a Seed Koji Prepared by Growing Actinomucor elegans NCH-712 on Soybean Okara
作者: 張浩鈞
Chang, Hao-Chun
關鍵字: Actinomucor elegans
Actinomucor elegans
soybean
seed koji
trehalose
drying
soybean okara
tofu
大豆
種麴
海藻糖
乾燥
豆渣
豆腐
出版社: 食品暨應用生物科技學系所
引用: 王麗蓉。2004。製麴與酒母製備條件對清酒釀造之影響。國立中興大學食品暨應用生物科技學系碩士論文。 白壽雄、陳惠蓉。1997。天然生物保存物質-海藻糖的特性、製造及其應用。生物產業,30(2): 54-63。 朱燕華。1998。類黃酮之介紹。食品工業月刊,30(9): 1-5。 江晃榮。1985。微生物菌種保存法。華香原出版社。台北。台灣。 李秀、賴滋漢、柯文慶。2000。食品分析與檢驗。富林出版社。台中。台灣。 李彥億。2009。台式豆腐乳於不同溫度發酵期間酵素活性及物化特性之變化。國立台灣大學食品科技研究所碩士論文。 李敏雄、郭錦富。1987。醬油香味成分之研究。中國農業化學會誌,25(1): 101-111。 吳柔鋒。2008。黃白木耳發酵豆奶生產胞外多醣之條件探討。國立中興大學食品暨應用生物科技學系碩士論文。 林明君。2002。新鮮及乾燥番茄甲醇萃取液脂抗氧化性比較。大葉大學食品工程研究所碩士論文。 林佳慧。2004。不同菌酛製備豆麴萃取物之抗氧化與抗致突變性。國立台灣大學食品科技研究所碩士論文。 林俊杰。1996。製麴之理論。製酒科技專論彙編,18: 169-174。 林優婷。2008。發酵大豆粕取代魚粉對肉雞飼養效果之探討。國立中興大學動物科學研究所碩士論文。 孫朝棟。1987。食品工程學。國立編譯館。台北。台灣。 許瑞彬。1988。紹興酒釀造技術之檢討。製酒科技專論彙編,10: 1-26。 陳世爵、陳潤卿。1981。黃豆油與黃豆食品手冊,台灣。 陳秀琴。1981。放射毛黴生長習性之研究。師大生物學報,16: 13-20。 陳書豪。2006a。探討樟芝的溫度變化對液態發酵與固態發酵生產三萜類與多醣體之影響。國立中央大學化學工程與材料工程研究所碩士論文。 陳櫻雪。2006b。凝固劑對豆腐質地特性及異黃酮素保留之影響。國立嘉義大學食品科學研究所碩士論文。 梁文薔。2002。健身防疾保平安發揚國粹吃大豆。健康世界200: 89-95 連逸韻。2006。利用二階段固態發酵模式製備發酵豆粕以去除寡醣暨過敏性蛋白質。國立中興大學食品暨應用生物科技學系碩士論文。 崔紹漢。1990。大豆及豆奶產品簡介。食品工業,22(8): 57-58。 張艮媚。2003。盒裝豆腐質地改進之研究。國立嘉義大學食品科學研究所碩士論文。 張為憲、李敏雄、呂政義、張永和、陳昭雄、孫璐西、陳怡宏、張基郁、顏國欽、林志城、林慶文。1999。食品化學。華香園出版社。台北。台灣。 張巍馨。2008。利用酵素法以稻米為基質生產海藻糖。國立中興大學食品暨應用生物科技學系碩士論文。 黃日青。2008。添加物和儲存對豆腐和豆腐乳中異黃酮安定性的影響。輔仁大學食品科學系碩士論文。 黃正財。1983。麴。製酒科技專論彙編,5: 145-160。 黃得為。2007。細菌纖維素生產培養基配方改良暨規模放大之研究。國立中興大學食品暨應用生物科技學系碩士論文。 黃國榮、余嚴尊、李綉鈴。1993。台灣發酵麴菌之研究(I)保存麴菌之酵素生成性。食品科學,20(6): 567-573。 黃積淵。2009。以Paecilomyces nostocoides生產脂解酶之研究及其應用。國立台灣大學生物資源暨農學院農業化學系博士論文。 黃瓊萱、周正俊。1994。不同菌酛釀造之豆腐乳中核苷酸、有機酸、糖類脂含量及一些物理特性。食品科學,21(2): 124-133。 楊純華。2007。間歇性遠紅外線加熱應用於乳酸菌控低溫真空乾燥及冷凍乾燥的探討:II. Lactobacillus acidophilus BCRC 10695。國立中興大學食品暨應用生物科技學系碩士論文。 楊盛行。2002。固態發酵在農工業上之應用。科學農業,50(1,2): 156-157 詹惠雯。2005。利用Aspergillus oryzae固態發酵處理黃豆粕以去除寡醣暨過敏性蛋白質之研究。國立中興大學食品暨應用生物科技學系碩士論文。 趙文婉。2001。數種食用豆類乙醇萃取物抗氧化性之研究。靜宜大學食品營養學系碩士論文。 蔡佩珊。2007。發酵豆粕對肉豬免疫調節功能之影響。國立台灣大學食品科技研究所碩士論文。 歐陽港生。1998。大麴。製酒科技專論彙編,20:138-150。 劉祖君。2002。製酒用麴及其相關酵素的介紹。食品工業,34(1): 14-18。 劉益善。1980。米酒製造改進法之研究。製酒科技專論彙編,2:72-79。 劉桂郁。1991。台灣傳統發酵食品。食品工業,23(12): 28-33。 劉毓秀、周正俊。1992。利用Actinomucor菌株釀製豆腐乳時黴胚酵素活性與熟成浸漬液中一些成分之變化。食品科學,19(1): 57-67。 劉毓秀、周正俊。1994。熟成期間豆腐乳各類蛋白質與水溶性胜肽之含量及呈味寡胜肽之胺基酸組成。中國農業化學會誌,32(3): 267-283。 鄭大青。1997。東方乾酪─豆腐乳。食品工業,29(7): 33-39。 賴滋漢、金安兒。2006。食品加工學。富林出版社。台中,台灣。 謝梨君。2008。Aspergillus oryzae NCH 42固態發酵生產丹寧酶之探討與應用。國立中興大學食品暨應用生物科技學系碩士論文。 鍾杰輝。1986。種麴製造用之木灰。製酒科技專論彙編,9: 181-186。 羅國仁、余立文。2004。固態發酵製程的開發與應用。食品工業,36(10): 2-10。 黨建章、賴錫淮。2005。發酵技術概論。新文京開發出版股份有限公司。台北。台灣。 Anson, M. L. 1938. The estimation of pepsin, trypsin, papain and cathespsin with hemoglobin. The Journal of General Physiology. 22: 79-89. A.O.A.C. 1995. Official methods of analysis, 16th ed., Horowiz (ed), Washington D. C., USA. Argall, M. E. and Smith, G. D. 1993. The use of trehalose stabilized lyophilized methanol dehydrogenase from Hyphomicrobium X for the detection of methanol. Biochemistry & Molecular Biology International. 30: 491-497. Arnao, M. B., Cano, A. and Acosta, M. 2001. The hydrophilic and lipophilic contribution to total antioxidant activity. Food Chemistry. 73: 239-344. Bhardwaj, H. L., Hamama, A. A., Rangappa, M., Joshi, J. M. and Sapra, V. T. 2004. Effect of soybean genotype and growing location on oil and fatty acids in tofu. Plant Foods for Human Nutrition. 58: 197-205. Chou, S.T., Chang, C.T., Chao, M. M. and Chung, Y. C. 2002. Evaluation of antioxidative and mutagenic properties of 50% ethanolic extract from red beans fermented by Aspergillus oryzae. Journal of Food Protection. 65: 1463-1469. Christel, Q. D., Bernard, G., Jacques, V., Thierry, D., Claude, B., Michel, L., Micheline, C., Jean-Cluade, C., Francois, B. and Francis, T. 2000. Phenoliccompounds and antioxidant activities of buckwheat (Fagopyrum esculentum Moench) hulls and flour. Journal of Ethnopharmacology. 72: 35-42. Crowe, J. H., Crowe, L. M. and Chapman, D. 1984. Preservation of membranes in anhydrobiotic organisms: the role of trehalose. Science. 223: 701-703. Crowe, L. M., Crowe, J. H., Carpenter, J. F. and Wistrom, C. A. 1987. Stabilization of dry phospholipid bilayers and proteins by sugars. The Journal of Biochemistry. 242: 1-10. Crowe. L. M. and Crowe, J. H. 1988. Trehalose and dry dipalmitoyl phosphatidylcholine revisited. Biochimica et Biophysica Acta. 946: 193-201. Crozier, A., Lean, M. E., McDonald, M. S. and Black, C. 1997. Quantitative analysis of the flavonoid content of commercial tomatoes, onions, lettuce and celery. Journal of Agricultural and Food Chemistry. 45: 590-595. Decker, E. A. and Welch, B. 1990. Role of ferritin as a lipid oxidation catalyst in muscle food. Journal of Agricultural and Food Chemistry. 38: 674-677. Dinis, T. C. P., Maderia, V. M. C. and Almeida, L. M. 1994. Action of phenolicderivatives (acetaminophen, salicylate, and 5-amino salicylate) as inhibitors of membrane lipid peroxidation and asperoxyl radical scavengers. Archives of Biochemistry and Biophysics. 315: 161-169. Doblado, R., Zielinski, H., Piskula, M. Kozlowska, H, Munoz, R., Frias, J. and Vidal-Valverde, C. 2005. Effect of processing on the antioxidant vitamins and antioxidant capacity of Vigna sinensis Var. Carilla. Journal of Agricultural and Food Chemistry. 53: 1215-1222. Font de Valdez, G. F., de Giori, G. S., de Ruiz Holgado, A. A. and Oliver, G. 1983. Comparative study of the efficiency of some additives in protecting lactic acid bacteria against freeze-drying. Cryobiology. 20: 560-566. Frankel, E. N., Kanner, J., German, J. B., Parks, E. and Kinsella, J. E. 1993. Inhibition of oxidation of human low-density lipoprotein by phenolic substances in red wine. Lancet. 341: 454-457. Fukamoto, J., Tsuru, D. and Yamamoto, T. 1967. Studies on mold protease part I. purification, crystallization and some enzumatic properties of acid protease of Rhizopus chinensis. Agricultural and Biological Chemistry. 31(6): 710-717. Halpern, B. P. 2000. The use and utility of glutamates as flavoring agents in foods-glutamate and the flavor of foods. Journal of Nutrition. 130: 910-914. Han, B. Z., Rombouts, F. M. and Nout, M. J. R. 2001. A Chinese fermented soybean food. International Journal of Food Microbiology. 65: 1-10. Han, B. Z., Wang, J. H., Rombouts, F. M. and Nout, M. J. R. 2003. Effect of NaCl on textural changes and protein and lipid degradation during the ripening stage of sufu, a Chinese fermented soybean food. Journal of the Science of Food and Agriculture. 83: 899-904. Han, B. Z., Rombouts, F. M. and Nout, M. J. R. 2004. Amino acid profiles of sufu, a Chinese fermented soybean food. Journal of Food Composition and Analysis. 17: 689-698. Hasan, F., Shah, A. A. and Hameed, A. 2009. Methods for detection and characterization of lipase: A comprehensive review. Biotechnology Advances. 27: 782-798. Hesseltine, C. W. and Featherston, C. L. 1985. Anaerobic growth of molds isolated from fermentation starters used for food in Asian countries. Mycologia. 77(3): 390-400. Hnafusa, J. V. 1985. The hydration water and protein with cryoprotectant. In: Fundamentals and Applications of Freeze-drying to Biological Materials, Drugs and Food Stuffs. Internat. Institute of Refrigeration. Paris. pp. 59. Kao, T. H. and Chen, B. H. 2006. Functional components in soybean cake and their effects on antioxidant activity. Journal of Agricultural and Food Chemistry. 54: 7544-7555. Keshun, L. 1999. Soybeans: chemistry, technology and utilization. A Chapman & Hall Food Science Book. USA. Kwak, C. S., Lee, M. S. and Park, S. C. 2007. Higher antioxidant properties of Chungkookjang, a fermented soybean paste, may be due to increased aglycone and malonylglycoside isoflavone during fermentation. Nutrition Research. 27: 719-727. Larson, R. A. 1988. The antioxidants of higher plants. Phytochem. 27: 969-978. Lee, Y. L., Yang, J. H. and Mau, J. L. 2008. Antioxidant properties of water extracts from Monascus fermented soybeans. Food Chemistry. 106: 1128-1137. Leslie, S. B., Israeli, E., Lighthart, B., Crown, J. H. and Crown, L. M. 1995 Trehalose and sucrose protect both membranes and proteins in intact bacteria during drying. Applied and Enviromental Microbiology. 61(10): 3592-3597. Liener, I. E. 1994. Implication of antinutritional components in soybean foods. CRC Critical Reviews in Food Science & Nutrition. 34(1): 31-67. Lin, C. H., Wei, Y. T. and Chou, C. C. 2006. Enhanced antioxidative activity of soybean koji prepared with various filamentous fungi. Food Microbiology. 23: 628-633. Lopes, G. K., Schulman, H. M. and Hermes-Lima, M. 1999. Polyphenol tannic acid inhibits hydroxyl radical formation from fenton reaction by complexing ferrous ions. Biochim et Biophys Acta 1472: 142-152. Mattick, L. R. and Hand, D. B. 1969. Identification of a volatile component in soybeans that contributes to the raw bean flavor. Journal of the Japanese Society for Food Science and Technology. 39: 887-893. Medina, I., Satue-Gracia, M. T., German, J. B. and Frankel, E.N. 1999. Comparison of natural polyphenol antioxidants from extra virgin olive oil with synthetic antioxidants in tuna lipids during thermal oxidation. Journal of Agricultural and Food Chemistry. 47: 4873-4879.. Miller, N. J. and Evans, C. A. R. 1996. The relative contributions of ascorbic acid and phenolic antioxidants to the total antioxidant activity of orange and apple fruit juices and blackcurrant drink. Food Chemistry. 60: 331-337. Misaki, T., Yamada, M., Okazaki, T. and Sawada, J. 1970. Studies on the protease constitution of Aspergillus oryzae: part I. Systematic separation and purification of proteases. Agricultural and Biological Chemistry. 34: 1383-1392. Mitchell, D. A. Lonsane, B. K. In: Doelle, H.W., Mitchell, D.A. and Rolz, C.E. (Eds.). 1992. Sloid Substrate Cultivation. Elsevier Science Publishers, London. 1-16. Moktan, B., Saha, J. and Sarkar, P. K. 2008. Antioxidant activities of soybean as affected by Bacillus-fermentation to kinema. Food Research International. 41: 586-593. Moriche, T. 1970. Nature and action of protection solutes in freeze-drying of bacteria. In: Proceeding of the first International Conference on Culture Collections. pp. 121. Nduwimana, J., Guenet, L., Dorval, I., Blayau, M., Gall, J. L. and Treut, A. L. 1995. Protease. Annales de biologie Clinique (Paris). 53: 251-264. Nikolova, N. 1978. Freeze-drying of starters for yogurt and of Lactobacillus bulgaricus in protective media. International Dairy Foods Association. pp. 596. NRC, National Research Council. 1982. Joint, U.S.-Canadian Tables of Feed Composition. Washington, D. C. Oyaizu, M. 1988. Antioxidative activities of browning products of glucosamine fractionated by organic solvent and thin-layer chromatography. Nippon Shokakibyo Gakkai zasshi The Journal of Gastro-enterology. 35: 771-775. Patist, A.,and Zoerb, H. 2005. Preservation mechanisms of trehalose in food and biosystems. Colloids and Surfaces B:Biointerface. 40: 107-113. Romero, A. M., Dovel, M. M., Sturla, M. A. and Judis, M. A. 2004. Antioxidant properties of polyphenol-containing extract from soybean fermented with Saccharomyces cerevisiae. European Journal of Lipid Science and Technology. 106: 424-431. Sakiyama, T., Yoshimi, T., Miyake, A., Umeoka, M., Tanaka, A., Ozaki, S. and Nakanishp, K. 2001. Purification and characterization of a monoacylglycerol lipase from Pseudomonas sp. LP7315. Journal of Bioscience and Bioengineering. 91:27-32. Sato, M., Ramarathnam, N., Suzuki, Y., Ohkubo, T., Takeuchi, M. and Ochi, H. 1996. Varietal differences in the phenolic content and superoxide radical scavenging potential of wines from different sources. Journal of Agricultural and Food Chemistry. 44: 37-41. Sawada, J. 1964. Studies on the acid-protease of Paecilomyces varioti bainier TPR-220. Agricultural Biology and Chemistry. 28(6): 348-355. Schingoethe, D. J. 1996. Balancing the amino acid needs of dairy cows. Animal Feed Science and Technology. 60: 153-160. Shahidi, F., Janitha P. K. and Wanasundara, P. D. 1992. Phenolic antioxidant. Critical Reviews in Food Science and Nutrition. 32(1): 67-103. Shimada, K., Fujikawa, K., Yahara, K. and Nakamura, T. 1992. Antioxidative properties of xanthan on the anti-oxidation of soybean oil in cyclodextrin emulsion. Journal of Agricultural and Food Chemistry. 40: 945-948. Shuler, M. L. and Kargi, F. 1992. Operating considerations for bioreactors for suspension and ummobilized cultures. Bioprocess Engineering 262-265. Singhania, R. R., Patel, A. K., Soccol, C. R. and Pandey, A. 2009. Recent advances in solid-state fermentation. Biochemical Engineering Journal. 44: 13-18. Spilburg, C. A. , Goldberg, A. C., McGill, J. B., Stenson, W. F., Racette, S. B., Bateman, J., McPherson, T. B. and Ostlund, R. E. 2003. Fat-free foods supplemented with soy stanol-lecithin powder reduce cholesterol absorption and LDL cholesterol. Journal of the American Dietetic Association. 103(5): 577-581. Su, Y. C. In: Reddy, N. R., Pierson, M. D. and Salunkhe, D. K. Eds. 1986. Sufu. Legume-based Fermented Foods CRC Press, Boca Raton, Florida, USA. pp. 69-83. Sunny-Roberts, E. O. and Knorr, D. 2009. The protective effect of monosodium glutamate on survival of Lactobacillus rhamnosus GG and Lactobacillus rhamnosus E-97800 (E800) strains during spray-drying and storage in trehalose-containing powders. International Dairy Journal. 19: 209-214. Tsuda, T., Shiga, K., Ohshima, K., Kawakish,i S. and Osawa, T. 1996. Inhibition of lipid peroxidation and the active oxygen radical scavenging effect of anthocyanin pigments isolated from Phaseolus vulgaris L. Biochemical Pharmacology. 52(7): 1033-1039. Ungar, Y., Osundahuns, O. F. and Shimoni, E. 2003. Thermal stability of genistein and daidzein and its effect on their antioxidant activity. Journal of Agricultural and Food Chemistry. 51: 4394-4399. Uritani, M., Takai, M. and Yoshinaga, K. 1995. Effect of disaccharides on restriction endonucleases during drying under vacuum. The Journal of Biochemistry. 117: 774-779. Viniegra-Gonzalez, G., Favela-Torres, E., Aguilar, C. N., Romero-Gomez, S. D., Diaz-Godinez, G., and Augur, C. 2003. Advantages of fungal enzyme production in solid state over liquid fermentation systems. Biochemical Engineering Journal. 13(2-3): 157-167. Wardhani, D. H., Vazquez, J. A. and Pandiella, S. S. 2010. Optimisation of antioxidants extraction from soybeans fermented by Aspergillus oryzae. Food Chemistry. 118: 731-739. Wei, H., Bowen, R., Cai, Q., Barnes, S., and Wang, Y. 1995. Antioxidant and antipromotional effects of the soybean isoflavone genistein. Proceedings of the Society for Experimental Biology and Medicine. 208(1): 124-130. Yamaguchi, T., Takamura, H., Matoba, T. and Terao, J. 1998. HPLC method for evaluation of the free radical scavenging activity of foods by using 1,1,-diphenyl-2-picrylhydrazyl. Bioscience, Biotechnology, & Bio chemistry. 62: 1201-1204. Yang, C. S., Landau, J. M., Huang, M. T. and Newmark, H. L. 2001. Inhibition of carcinogenesis by dietary polyphenolic compounds. Annual Review of Nutrition. 21: 381-406. Yang, J. H., Mau, J. L., Ko, P. T. and Huang, L. C. 2002. Antioxidant properties of fermented soybean broth. Food Chemistry. 71: 249-254. Yen, G. C. and Chen, H. Y. 1995. Antioxidant activity of various tea extracts in relation to their antimutagenicity. Journal of Agricultural and Food Chemistry. 43: 27-32. Yusuf, C. 1999. Solid substrate fermentation, enzyme production, food enrichment. Biocatalysis & Bioseoaration. 5: 2450-2451. Zayed, G. and Roos, Y. H. 2004. Influence of trehalose and moisture content on survival of Lactobacillus salivarius subjected to freeze-drying and storage. Process Biochemistry. 39: 1081-1086.
摘要: In this study, we investigated cultivation conditions of preparing a seed koji by growing Actinomucor elegans NCH-712 on soybean okara, the protective effect of trehalose on A. elegans NCH-712 when drying the seed koji and changes in components of crushed tofu which had been inoculated the seed koji during static fermentation. Preparation of the seed koji was initially performed by using submerged cultivation with soybean milk and by solid state cultivation with soybean okara. However, results showed that the latter was more suitable for the purpose. The optimum culture conditions of preparing a seed koji were as follows: Soybean okara inoculated with A. elegans NCH-712 was cultivated under solid state condition at 25℃, relative humidity 95 % for 72 hours. The neutral protease activity of 431.79 U/g and viable count of A. elegans NCH-712 with 5.79 log CFU/g dry wt. were obtained. As for the drying of the seed koji, a survival rate of the seed koji 44.93 % was obtained when 10 % (w/w) trehalose was added. In the storage stability experiment, whether a seed koji by hot air drying or freeze drying, viable count of A.elegans NCH-712 was decreased with storage time. Among them, storage effect at 4℃ was better. The viable count of the seed koji with addition of trehalose and prepared by hot air drying decreased rapidly during storage, while it was not significant for a seed koji dehydrated by freeze drying. In the part of static fermentation with crushed tofu, changes in neutral protease activity, soluble solid content and titratable acidity showed the same tendencies for inoculum sizes of 0.5 %, 1 % and 1.5 % (w/w) as increased initially and then declined within 72 hours. However, changes in pH value, hydrolysis of protein, fatty acids, total phenols and flavonoids were increased with fermentation time. For antioxidant activity, DPPH free radical scavenging activity, reducing power, trolox equivalent antioxidant capacity and chelating power, they were also increased with the fermentation time. Overall, in addition to DPPH free radical scavenging activity and total phenols, inoculum sizes at 0.5 %, 1 % and 1.5 % exerted no significant effects on each above analysis. Therefore, the inoculum size at 0.5 % can achieve good microbial growth and component decomposition of tofu.
本研究以大豆渣為基質,探討接種Actinomucor elegans NCH-712製備種麴之條件,種麴乾燥時海藻糖對A. elegans NCH-712之保護效果,以及將A. elegans NCH-712種麴接種於碎豆腐進行靜置發酵時各項成分之變化情形。 A. elegans NCH-712種麴製備部分,分為豆乳之液態培養及豆渣之固態培養。結果顯示,豆渣較適合用於製備種麴用基質,其最適培養條件為豆渣於25℃、濕度95 %下固態培養72小時,可得較佳之中性蛋白酶活性約431.79(U/g)及A. elegans NCH-712菌數約為5.79 log CFU/g dry wt.。種麴乾燥部分,以添加10 %(w/w)海藻糖經冷凍乾燥之種麴存活率最佳,為44.93 %。儲藏安定性試驗部分,不論經熱風乾燥或冷凍乾燥之種麴,其A. elegans NCH-712菌數均隨儲藏時間增加而有緩慢下降之趨勢,其中以4℃儲藏效果較佳,而添加海藻糖對熱風乾燥種麴於儲藏期間之菌數變化有下降幅度增大之情形,對冷凍乾燥種麴則無明顯差異。 碎豆腐靜置發酵部分,種麴接種量0.5 %、1 %及1.5 %(w/w)時中性蛋白酶活性、可溶性固形物及可滴定酸均在發酵時間72小時內有先上升後下降的趨勢,而pH值、蛋白質水解率、脂肪酸含量、總多酚類化合物含量、類黃酮含量則皆隨發酵時間之增加而上升。抗氧化活性變化方面,包括DPPH自由基清除能力、還原力、總抗氧化能力及螯合亞鐵離子能力亦隨發酵時間之增加而上升。整體而言,不同接種量0.5 %、1 %及1.5 %(w/w)間對於上述各項分析間除DPPH自由基清除能力及總多酚類化合物含量外並無顯著差異,以接種量0.5 %即可達到菌株良好生長及豆腐成分降解之效果。
URI: http://hdl.handle.net/11455/52073
Appears in Collections:食品暨應用生物科技學系

文件中的檔案:

取得全文請前往華藝線上圖書館



Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.