Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/61946
標題: Fermentation of banana media by using kappa-carrageenan immobilized Lactobacillus acidophilus
作者: Tsen, J.H.
金安兒
Lin, Y.P.
King, V.A.E.
關鍵字: banana
kappa-carrageenan
cell immobilization
fermentation
fructooligosaccharides
Lactobacillus acidophilus
calcium-alginate beads
membrane structures
cells
survival
yeast
probiotics
diffusion
ethanol
sugars
pulp
期刊/報告no:: International Journal of Food Microbiology, Volume 91, Issue 2, Page(s) 215-220.
摘要: Fermentation media were prepared by using banana as the raw material, and cell immobilization of Lactobacillus acidophilus by K-carrageenan entrapment was applied to enhance the fermentation efficiency. Gel beads of diameters around 3.0 mm were prepared for the immobilized cells, ripe bananas were used for preparation of media, and both free and immobilized cells were employed to carry out the fermentation for 80 h. Cells leaked out from the gel beads and proliferated in the medium solution during the fermentation of immobilized cells. The final viable cell number reached 10(5) CFU/ml in the medium suspension, over 10(8) CFU/(ml gel) in gel beads for the immobilized cell fermentation and around 106 CFU/ml for the free cell fermentation. Immobilized cells withstand the adverse conditions in banana media resulting in better fermentation efficiency compared to free cells. Variation of fructooligosaccharides (FOS) in banana media was not significant in immobilized cell fermentation compared to free cell. Immobilized L. acidophilus fermented banana medium was found to possess symbiotic properties. (C) 2003 Elsevier B.V. All rights reserved.
URI: http://hdl.handle.net/11455/61946
ISSN: 0168-1605
文章連結: http://dx.doi.org/10.1016/s0168-1605(03)00376-3
Appears in Collections:食品暨應用生物科技學系

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