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標題: Enhancement of Functionality of Soymilk Fermented by Tremella Flava
作者: 方繼
關鍵字: 應用研究;食品科技

The aims of this study are to investigate the influence of nitrogen source and fermentation time on the enhancement of exopolysaccharide production by Tremella flava in basal medium. Immunity studies and bioassay including various cancerous cell lines will be used to evaluate the functionality of the fermented soymilk. In addition, various concentrations and sources of carbohydrate will be added to soymilk fermented with Tremella flava for higher productivity of this functional polymer. Moreover, fermented soymilk is treated with ultrasonic device to release the cellular content, for assessment of its functionality using cell model of AGS, Caco-2 and THP-1 cell. Through this research, not only scientific data will be published, fermented soymilk by Tremella flava with enhanced functionality will be developed.
其他識別: 97農科-3.1.3-糧-Z1(5)
Appears in Collections:生物科技學研究所

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