臺灣博碩士論文加值系統

目前已成功的研發出由發酵蔬果中所得之具抗氧化活性的飲料，而本實驗是以清除DPPH及H2O2離子的能力，來測定樣品中所含之抗氧化物質之抗氧化能力，由實驗得知，在蔬果經發酵三個星期後，發酵汁中有最大的抗氧化能力，而發酵42個星期後，具有最佳的澱粉酶活性，此發酵汁中之抗氧化能力，與其所含之多酚類化合物有關。以自製發酵蔬果中所分離之L. pentosus和K. lodderae菌株，進一步探討菌株對發酵過程之影響，結果發現接種菌株者可使產酸時間縮短，而減少發酵時間。在接種菌種進行發酵之第二天，產酸量達到最高，未接種者在第三天，才會達到最高的產酸量。將發酵汁進行營養成分分析，結果發現發酵汁比未接種者及商業市售產品中含有較多種類的胺基酸，而貯存期間發酵物中的維生素C含量、抗氧化活性以及澱粉酶活性，均無明顯的改變。置於室溫中保存12天後，在接種蔬果汁中含有乳酸菌，而在未接種之樣品中則未發現，經實驗結果可知，發酵蔬果汁可開發為一具有促進身體健康之機能性飲品，而接種菌株，在發酵加工過程中，可縮短發酵時間及提供有益生體健康之益生菌。

A beverage with antioxidant activity, derived from fermentation of fruits and vegetables, was successfully developed. The ability to scavenge DPPH radicals and H2O2 radicals was used to determine antioxidant activity in samples. The product showed its maximum antioxidant activity after the third week of fermentation. However, the maximum amylase activity was obtained on the 42nd week of fermentation. The antioxidant activities of this beverage correlated with their contents of polyphenols. The effects of the starter culture of Lactobacillus pentosus and Kluyveromyces lodderae, isolated from self-made fermented fruits and vegetables, on the fermentation process were also investigated. The process with the starter culture showed the decrease in fermentation time in term of acid produced. The maximum TA (%) of inoculated and inoculated samples was reached after 2 days and 1 day of fermentation, respectively. In addition, results of the nutrition analyses showed that beverage from the inoculated process contained more amino acids as compared to that of the non-inoculated process and the commercial product. During the storage period, there were no significant changes in vitamin C content, antioxidant activity, and enzyme activity among the samples tested. However, a number of LAB’s were found in the inoculated sample but not in non-inoculated sample during 12 days of the storage period. Based on the results, this beverage has a potential as a health-promoting drink. The use of the starter culture was suggested for the production process due to its contribution in shortening fermentation time, and providing probiotic benefits.

Abstract (English) ........................................i
Abstract (Chinese) ........................................iii
Acknowledgements...........................................v
List of Tables.............................................xi
List of Illustrations......................................xiii
I. INTRODUCTION............................................1
II.LITERATURE REVIEW.......................................5
1. Functional foods.....................................5
1.1 Definition of functional foods......................5
1.2 Approaches in developing functional foods...........6
2. Antioxidant and health benefits......................7
2.1 The formation of free radicals......................7
2.2 Effects of free radical.............................8
2.3 Free radical defence system.........................8
2.4 Antioxidants and their mechanism....................8
2.5 Sources of antioxidants.............................9
3. The loss of antioxidant activity.....................10
4. Fermentation .........................................11
4.1 Benefits of fermentation............................11
4.2 Starter culture and fermentation....................12
4.3 Contributions of starter culture to fermentation....12
4.4 Source of starter culture...........................13
4.5 Culture media.......................................19
III. MATERIALS AND METHODS..................................23
1. Materials............................................23
1.1 Raw materials.......................................23
1.2 List of isolation and test media for lactic acid bacteria (LAB) and yeasts..................................23
1.3. List of chemical reagents..........................23
1.4. List of equipments.................................24
2. Methods..............................................25
2.1 Preparation of samples for the isolation of microorganism..............................................25
2.2 Isolation of LAB and yeasts.........................25
2.3 Selection and identification of LAB and yeasts......27
2.4 Optimization of culture media ......................28
2.5 The study on characteristics of fermentation process of
inoculated and non-inoculated samples...............31
2.6 The study on characteristics of final products......37
2.7 Statistical analysis................................41
IV. RESULTS AND DISCUSSIONS................................42
1. Isolation and identification.........................42
2. Optimization of culture media........................46
2.1 Prescreening of media components....................46
2.2 Optimization of culture media using Response Surface
Methodology (RSM).................................57
3. The study on characteristics of fermentation process...83
3.1 Changes in microbial population during fermentation...83
3.2 Changes in pH and titratable acidity during fermentation ....................................................89
3.3 Changes in reducing sugar during fermentation.........92
3.4 Changes in antioxidant activity and total phenolic compounds during fermentation................................94
3.5 Changes in amylase activity during fermentation.......98
4. Characteristics of the final products and its changes
during storage........................................100
4.1 Microbial analyses...................................100
4.2 Changes in vitamin C (ascorbic acid) during storage..100
4.3 Changes in antioxidant activity and total phenolic
compounds............................................103
4.4 Changes in amylase activity..........................103
4.5 Proximate compositions and amino acid contents.......108
V. CONCLUSION...............................................112
VI.REFERENCES...............................................114
VII. APPENDIX 1.............................................136
VIII. APPENDIX 2............................................137
IX. APPENDIX 3..............................................139
X. APPENDIX 4...............................................140
XI. APPENDIX 5..............................................141
XII. APPENDIX 6.............................................142
XIV. PERSONAL DATA ..........................................143

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