臺灣博碩士論文加值系統

中文摘要 I
Abstract III
目錄 VI
圖目錄 XI
表目錄 XIII
第一章 前言 1
第二章 文獻回顧 3
2.1 醃漬蔬菜的介紹 3
2.2 乳酸菌的介紹 4
2.2.1 乳酸菌的定義與特性 4
2.2.2 乳酸菌的分類與分布 4
2.2.3 乳酸菌的代謝 6
2.2.4 乳酸菌的應用 8
2.3 乳酸菌的抗菌機制 11
2.3.1 有機酸的抑制效應 11
2.3.2 過氧化氫與二氧化碳的抑制效應 12
2.3.3 芳香味化合物的抑制效應 13
2.3.4 脂肪酸的抑制效應 13
2.3.5 細菌素的抑制效應 14
2.4生物性多醣之介紹 14
2.4.1 微生物之胞外多醣功能 16
2.4.2 乳酸菌胞外多醣分類組成與結構 16
2.4.3 影響乳酸菌胞外多醣生產之因子 19
2.4.3 乳酸菌胞外多醣應用 20
2.5 研究目的 22
第三章 材料與方法 23
3.1 實驗流程圖 23
3.1.1 實驗大綱 24
3.2 乳酸菌的分離與鑑定 24
3.2.1 乳酸的分離與培養 24
3.2.2 乳酸菌的鑑定 25
3.2.2.1 過氧化氫酶試驗 26
3.2.2.2 細胞氧化酶試驗 26
3.2.2.3 革蘭氏染色試驗 27
3.2.2.4 分離株碳水化合物發酵能力分析 28
3.2.3 分離株之16S rDNA序列鑑定 29
3.2.3.1 分離株genomic DNA之萃取與純化 29
3.2.3.2 洋菜膠之DNA電泳分析 30
3.2.3.3 16S rDNA之聚合酶鏈鎖反應擴增 30
3.2.3.4 16s rDNA之定序與序列分析 30
3.2.3.5 分離株親緣關係樹之建立 31
3.3 不同碳源與時間對於分離株胞外多醣產量之影響 31
3.3.1 胞外多醣之萃取 31
3.3.2 胞外多醣之定量 32
3.3.3 培養於不同碳源之胞外多醣產量分析 32
3.4 分離株抗菌能力之探討 33
3.4.1 對照組菌株與病原菌株之培養 33
3.4.2 分離株培養液抗菌能力分析 34
3.4.2.1 分離株培養液之紙碇式抗菌試驗 34
3.4.2.2 培養液之液態培養式抗菌試驗 34
3.4.3 分離株胞外多醣抗菌能力分析 35
3.4.3.1 胞外多醣之紙碇式抗菌試驗 35
3.4.3.2胞外多醣之液態培養式抗菌試驗 36
3.5 蛋白質體學分析 37
3.5.1 二維電泳分析 37
3.5.1.1二維電泳樣品製備 37
3.5.1.2二維電泳樣品定量 38
3.5.1.3第一維分離 39
3.5.1.4 電泳膠片製備 39
3.5.1.5 Strip平衡步驟 40
3.5.1.6 第二維分離 40
3.5.1.7 蛋白質染色 41
3.5.2 蛋白質進行質譜分析之前處理 41
3.5.2.1 In-gel digestion (膠內水解) 41
3.5.2.2 ZipTipC18去鹽 42
3.5.2.3 蛋白質身分鑑定 43
第四章 結果 44
4.1 發酵蔬菜中乳酸菌之分離 44
4.1.1 選擇性培養基之初步篩選結果 44
4.1.2 過氧化氫酶試驗結果 44
4.1.3 細胞氧化酶試驗結果 44
4.1.4革蘭氏染色試驗 47
4.2 Lactobacillus pentosus乳酸菌之篩選結果 49
4.2.1 L. pentosus之16S rDNA序列鑑定結果 49
4.2.2 L. pentosus之親緣關係樹建立結果 51
4.2.3 L. pentosus之碳水化合物發酵能力分析結果 52
4.3 Carnobacterium maltaromaticum乳酸菌之篩選結果 54
4.3.1 C. maltaromaticum之16S rDNA序列鑑定結果 54
4.3.2 C. maltaromaticum之親緣關係樹建立結果 54
4.3.3 C. maltaromaticum之碳水化合物發酵能力分析結果 54
4.4分離株抗菌能力分析結果 57
4.4.1分離株培養液抗菌能力分析結果 57
4.4.1.1分離株培養液抗菌能力之紙碇試驗結果 57
4.4.1.2分離株培養液之液態培養式抗菌試驗結果 59
4.4.2分離株胞外多醣抗菌能力分析結果 62
4.4.2.1分離株胞外多醣抗菌能力之紙碇試驗結果 62
4.4.2.2分離株胞外多醣之液態培養式抗菌試驗結果 64
4.5蛋白質體學分析結果 69
4.6不同碳源不同培養時間之乳酸菌胞外多醣產量影響 79
第五章 討論 82
第六章 結論 85
參考文獻 86
作者簡介 94

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