臺灣博碩士論文加值系統

韭菜 (Allium tuberosum) 中具有豐富的含硫風味成分，其特殊刺激性氣味不被廣泛大眾所接受，且採收後易發生腐爛及惡臭而無法長時間存放，當產量過盛時會造成極大的損失。因此本研究嘗試利用乳酸菌醱酵的方法來開發新型韭菜醱酵產品的技術，以改善韭菜在風味的接受度，並藉由乳酸醱酵來降低腐敗微生物繁殖以達到食品保存之目的。結果顯示，添加 3% 鹽度之韭菜經醱酵後與 5% 及 7% 鹽度相較起來有較低的 pH值 (3.71) 及較高的酸度 (1.88%)，且醱酵至第 9 天時的乳酸菌數量達最高值 (10.68 log CFU/mL)。然而，由於添加的鹽度較低，因此總生菌的數量較高 (8.18 log CFU/mL)，導致醱酵過程中易產生雜菌沉澱，進而影響外觀品質及安全性。當添加 0.2% 乳酸同時進行醱酵時，則可有效改善雜菌沉澱的現象，但也同時造成乳酸菌生長阻礙。經菌種鑑定發現，韭菜醱酵的主要乳酸菌為胚芽乳酸桿菌 (Lactobacillus plantarum)。在揮發性硫化物的方面顯示，韭菜經乳酸醱酵後，二甲基二硫化物的含量會增加，而二甲基三硫化物的含量則會降低。在抗氧化能力方面顯示，添加 3% 鹽度之韭菜經醱酵後的氧自由基吸收能力 (ORAC) 最高 (相當於197.4 uM 之 trolox)。在官能品評方面亦是以 3% 鹽度之醱酵韭菜的接受度最高。本研究結果所建立之韭菜醱酵的技術及產品，可提高韭菜的利用價值，有助於創造以韭菜為訴求之地方特色產品，並增加韭菜加工產品的多元性。

Chinese chive (Allium tuberosum) is rich in sulphur-containing compounds. Its special pungent odor is not widely accepted by the public. Besides, it spoils easily and can not go withstand a long-term storage, which always result in a great loss. Therefore, in order to improve the Chinese chive flavor and taste and also its preservation, this study attempted to develop the lactic-acid-bacteria (LAB) fermented Chinese chive, which is a novel product. The results showed the lowest pH (3.71) and highest acidity (1.88%) of the fermented Chinese chive was obtained at 3% salt compaired to 5% and 7%, and the lactic acid bacteria counts reached the highest value (10.68 log CFU/mL) on ninth day of fermentation. However, the 3% salt group, whose aerobic plate counts (APC) was the highest (8.18 log CFU/mL) among all the groups, produced white precipitation and affected the quality of appearance and safety of products. The phenomenon of white precipitation was effectively avoided when the 0.2% lactic acid was added. Lactobacillus plantarum was determined as the main specie during the fermentation process of Chinese chive. According to the volatile sulfur compounds analysis, dimethyl disulphide increased and the amount of dimethyl trisulfide decreased during the fermentation. Results revealed that highest oxygen radical absorption capacity (ORAC) of 197.4 uM trolox equivalent was observed in the 3%-salt-fermented Chinese chive. The sensory evaluation also showed the 3% group was the highest of acceptance. The results of this study established the technique to produce LAB-fermented-Chinese chive to raise the value and product diversity of Chinese chive.

中文摘要................................................I
英文摘要................................................III
目錄....................................................V
表目錄..................................................X
圖目錄..................................................XI
附表目錄................................................XIII
附圖目錄................................................XIV
壹、前言................................................1
貳、文獻回顧.............................................3
一、韭菜 (Chinese chive)................................3
(一) 韭菜之特性..........................................3
(二) 韭菜之含硫化合物.....................................4
二、食品醱酵和乳酸菌 (Food fermentation and lactic acid bacteria)...............................................8
(一) 食品醱酵作用.......................................8
1. 自然醱酵 (Spontaneous fermentation).................8
2. 控制醱酵 (Controlled fermentation)..................9
3. 回添醱酵 (Back slopping)............................9
（二）乳酸菌之特性及種類..................................9
（三）乳酸醱酵 (Lactic fermentation)....................12
1. 同型乳酸醱酵 (Homolactate fermentation)..............12
2. 異型乳酸醱酵 (Heterolactate fermentation)............12
三、蔬菜醱酵製品.........................................13
四、氣相層析/質譜儀......................................14
(一) 氣相層析法.........................................14
(二) 質譜分析法.........................................16
(三) 固相微萃取法 (Solid phase microextraction, SPME)....16
五、氧自由基吸收能力 (Oxygen radical absorption capacity, ORAC)...................................................18
參、實驗架構.............................................20
肆、材料與方法...........................................21
一、實驗材料.............................................21
(一) 韭菜...............................................21
(二) 藥品試劑............................................21
(三) 培養基及相關材料.....................................22
1. 培養基...............................................22
2. 10 mM 磷酸緩衝溶液....................................22
(四) 分生相關試劑........................................22
1. 核酸萃取套組..........................................22
2. 引子.................................................23
(1) 16S ribosomal primers..............................23
(2) dnaK gene primers..................................23
3. 聚合酶鏈鎖反應試劑.....................................23
二、儀器設備.............................................24
三、實驗方法.............................................25
(一) 韭菜前處理及醱酵.....................................25
(二) 品質分析............................................25
1. 鹽度.................................................25
2. pH 值...............................................25
3. 酸度................................................26
(三) 菌數測定及菌種保存...................................26
1. 生菌數...............................................26
2. 乳酸菌之計數..........................................27
3. 菌種之分離、純化及保存..................................27
(四) 細菌菌種之鑑定.......................................28
1. 醱酵初期微生物之鑑定....................................28
(1) 染色體 DNA 萃取......................................28
(2) 16S rRNA 基因之擴充..................................28
(3) 膠體電泳分析與定序....................................29
2. 乳酸菌之鑑定..........................................30
(1) dnaK 基因之擴充......................................30
(五) 韭菜醱酵液中風味成分之鑑定.............................31
1. 樣品揮發性物質之萃取...................................31
2. GC/MS 分析條件.......................................31
(六) ORAC 之分析........................................32
(七) 官能品評...........................................33
(八) 統計分析...........................................34
伍、結果與討論...........................................35
一、不同起始醱酵鹽度對韭菜醱酵期間菌數變化之影響...............35
(一) 生菌數之變化........................................35
(二) 乳酸菌數之變化......................................36
二、不同起始鹽度之韭菜在醱酵期間品質之變化....................38
(一) 鹽度..............................................38
(二) pH 值與酸度........................................39
三、乳酸添加對韭菜醱酵之影響................................41
(一) 生菌數及乳酸菌數之變化................................41
1. 生菌數..............................................41
2. 乳酸菌數.............................................42
(二) 醱酵期間韭菜品質之變化................................43
1. 鹽度................................................43
2. pH 值及酸度..........................................43
四、醱酵韭菜之微生物分離與鑑定..............................44
(一) 醱酵初期微生物之鑑定結果..............................45
(二) 乳酸醱酵菌之鑑定結果.................................46
五、不同起始鹽度之韭菜在醱酵期間風味成分之變化.................47
六、醱酵韭菜之 ORAC......................................50
七、自然醱酵韭菜之官能品評結果..............................51
陸、結論................................................53
柒、參考文獻.............................................54
捌、表..................................................77
玖、圖..................................................83
拾、附表................................................107
拾壹、附圖..............................................117

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