Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/96002
標題: Rapid Detection of the Lactic Acid Bacteria Count in Complex Samples by ATP Bioluminescence Method
利用ATP生物冷光法快速檢測複雜樣品中之乳酸菌菌數
作者: Chun-Lin Huang
黃俊霖
關鍵字: ATP冷光法
乳酸菌發酵數
屈折度
可溶性固形物
ATP luminescence
lactic acid bacteria count
refraction
soluble solids
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摘要: 在食品工業上,乳酸菌之發酵技術雖能控制目標乳酸菌其生長狀況,但仍有不可預期之狀況發生。本實驗主要目的為找出簡易降低複雜樣品中之影響因子並找出相對光單位 (Relative light unit, RLU)與乳酸菌數之迴歸係數,進而開發簡單快速又經濟的方法以推導檢測液中之乳酸菌數。   屈折度可用來判斷液體中之可溶性固形物含量。實驗結果顯示檢測液之屈折度隨著稀釋次數增加會趨近稀釋用水。故透過簡單稀釋即可有效降低原檢測樣品中之影響因子。從不同稀釋倍數樣品與乳酸菌菌數的關聯數據推導出之數組迴歸係數中,以稀釋10000倍檢液的迴歸係數(CFU/mL=11.5748 + 0.0118×RLU10000×)與傳統方法檢測出之乳酸菌數有最高的相關係數(r10000×=0.9805)。故針對養樂多活菌發酵乳,可用此迴歸係數推導其可能的乳酸菌數以便在第一時間針對其狀況進行發酵製程上之調整。
In the food industry, fermentation technology can control the growth status of target lactic acid bacteria; however, unpredictable situations still occur. The objectives of this study were (i) to identify a simple approach for reducing influencing factors in complex samples, (ii) to determine the regression coefficient for relative light units and the number of lactic acid bacteria, and (iii) to subsequently develop a simple, rapid, and economical method for detecting the number of lactic acid bacteria. Refraction can be used to determine the soluble solid content in a liquid. The experimental results indicate that the refraction of the test solution approached that of the water used for dilution as the number of dilutions increased. Influencing factors in the original test sample can be effectively reduced through simple dilution. Among the regression coefficients derived from the correlation data for samples with different dilution factors and the number of lactic acid bacteria determined using the developed method, the regression coefficient of the test solution with a dilution factor of 10 000 (CFU/mL = 11.5748 + 0.0118 × RLU1000×) had the strongest correlation with the number of lactic acid bacteria determined through the conventional method (r10000× = 0.9805). Therefore, this regression coefficient can be used to estimate the number of lactic acid bacteria and immediately adjust the fermentation process accordingly for the milk fermentation.
URI: http://hdl.handle.net/11455/96002
文章公開時間: 2021-02-09
Appears in Collections:食品暨應用生物科技學系

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