Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/96030
標題: Research on improving contents of total polyphenols and polysaccharides when introduction of lactic acid bacteria into traditional fermentation process of fruit vinegar
乳酸菌介入傳統水果醋的發酵製程-提升總多酚和總多醣的研究
作者: Yu-Chih Lin
林育旨
關鍵字: 酵母菌
乳酸菌
醋酸菌
總多酚
總多醣
發酵
yeasts
lactic acid bacteria
acetic acid bacteria
total polyphenols
total polysaccharides
fermentation
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摘要: 醋酸是由酵母菌發酵產生酒精,再經由醋酸菌發酵酒精而成的產物,是食用醋的主要呈味物質。食用醋在全世界各地都已經有上百年的食用歷史,在歐美地區更是被視為對人體有助益的健康食品。 傳統水果醋製造過程是採用酵母菌做一階發酵,再用醋酸菌做二階發酵,本實驗探討在水果醋發酵製造過程中,導入乳酸菌發酵,研究透過乳酸菌發酵而產生加乘作用,增加水果醋總多酚和總多醣的含量。 實驗設計分別在酵母菌和醋酸菌發酵製造過程中的不同階段導入乳酸菌發酵,結果顯示乳酸菌單獨發酵所產的總多酚和總多醣含量高於酵母菌和醋酸菌;乳酸菌導入酵母菌和醋酸菌的發酵製程,可以產生明顯的加乘功效,總多酚和總多醣含量高於未導入乳酸菌發酵及乳酸菌單獨發酵;乳酸菌和酵母菌共同發酵優於分階段發酵。 不同乳酸菌種亦會有影響,Lactobacillus plantarum發酵所產的總多酚含量最高(達700µg/mL),而Streptococcus thermophilus所產的總多醣含量最高(達7%)。
Acetic acid is produced by the alcohol fermentation of brewing yeasts, and then converted into acetic acid by the acetic acid bacteria. Acetic acid is the main flavor substance of vinegar which has hundreds of history of use across the world. Additionally, in Europe and the United States, vinegar is considered beneficial to human health and is a functional food. The traditional manufacturing process of fruit vinegar was first introduced into brewing yeasts, and then second introduced into acetic acid bacteria. This study aims at elucidating introduction of lactic acid bacteria in the manufacturing process of vinegar is able to exert synergic effects and enhance the content of total polyphenols and polysaccharides. The results showed that the content of total polyphenols and polysaccharides produced by fermentation of lactic acid bacteria were higher than that of yeasts and acetic acid bacteria. Introduction of lactic acid bacteria into fermentation process of yeasts and acetic acid bacteria significantly exert synergic effects as evidenced by increased contents of total polyphenols and polysaccharides which were both higher than that of lactic acid bacteria fermentation only or traditional fermentation of only yeasts and acetic acid bacteria. Lactic acid bacteria co-fermentation with yeasts was observed to be better than that of separated-phase fermentation by lactic acid bacteria and yeasts. Different lactic acid bacteria species also play roles in production of total polyphenols and polysaccharides. Lactobacillus plantarum produced the highest total polyphenol content(700µg/mL), while Streptococcus thermophilus produced the highest total polysaccharide content(7%).
URI: http://hdl.handle.net/11455/96030
文章公開時間: 10000-01-01
Appears in Collections:食品暨應用生物科技學系

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