臺灣博碩士論文加值系統

本研究以Lactobacillus acidophilus CCRC 14079與Bifidobacterium longum CCRC 14605之原生菌株培養於脫脂乳中，添於酒釀萃以製成含原生菌之特殊風味的扣碗酪。藉由探討原生菌扣碗酪之最佳生產條件，控制製品之活性原生菌數、酸度及含糖量，以製得低脂、低糖、低酸且迎合國人口味的機能性乳品。
以不同比例的原生菌株培養於脫脂乳中，各組顯示在第6 - 24小時為生長對數期，菌數迅速增加。在混合菌元培養組之總原生菌數並無顯著差異(P > 0.05)。在36小時的發酵期間，各組菌數逐漸增加，酸度提高，乳糖含量下降，β半乳糖活性增加，D(－)乳酸、L(＋)乳酸、醋酸含量增加，混合菌元組與單一菌元組間有顯著差異(P < 0.05)。
酒釀萃含量提高會抑制原生菌生長，以40%酒釀萃組抑制效果最明顯。添加糖類對雙叉乳桿菌之初期生長促進效果依序為果寡醣ST-Gel、葡萄糖、果寡醣HP-Gel、蔗糖。添加抗壞血酸明顯促進嗜酸乳桿菌生長；但當抗壞血酸濃度增加至0.05%時，會延遲雙叉乳桿菌初期之生長。
以掃描式電子顯微鏡觀察扣碗酪之凝乳微細構造，接種單一菌元之原生菌扣碗酪所形成的三度空間蛛網結構較混合菌元組及未添加原生菌之扣碗酪明顯，孔洞較大且多。

In this study, sweet leavening was added in skim milk fermented with probiotics(Lactobacillus acidophilus CCRC 14079 and Bifidobacterium longum CCRC 14605). By evaluating the optimal manufacture of probiotic Kou Woan Lao, controlling the viable probiotic counts, acidity, and sugar content of product, and producing the native flavor dairy products with low-fat, low-sugar, low-acidity and physiological functionality.
The skim milk was fermented with different probiotic culture ratios. During growth logarithmic phase(6-12 hr), the viable counts of probiotics increased rapidly. The total probiotic counts of mix cultures treatments have no significant difference(P > 0.05). During the incubation period(36hr), the probiotic counts and acidity increased, lactose content reduced, β-galactosidase activity, D(－)-lactic acid, L(＋)-lactic acid, and acetic acid contents all increased. There is significant difference between mix cultures and single culture treatments(P < 0.05).
High amount of sweet leavening inhibited the growth of probiotics, especially 40% sweet leavening treatment. The addition of sugars improved the initial growth of bifidobacteria, the effects in series of FOS(ST-Gel), glucose, FOS(HP-Gel), and sucrose. The addition of ascorbic acids significantly improved the growth of L. acidophilus ; but when the concentration of ascorbic acids elevated to 0.05%, the initial growth of bifidobacteria was lagged. The microstuctures of curds of Kou Woan Lao inoculated with single culture observed by scanning electron microscopy revealed relative complete three-dimensional spider web-like structure.

壹、摘要……………………………………………………1
貳、緒言……………………………………………………2
參、文獻檢討………………………………………………3
一、原生菌………………………………………………3
二、益菌質…………………………………………… 30
三、扣碗酪…………………………………………… 37
肆、材料與方法………………………………………… 45
一、實驗材料………………………………………… 45
二、實驗方法………………………………………… 47
伍、結果與討論………………………………………… 61
一、原生菌株之生長特性…………………………… 61
二、影響扣碗酪中原生菌活性之因子……………… 78
三、原生菌扣碗酪之凝乳微細構造………………… 92
陸、結論………………………………………………… 96
柒、參考文獻…………………………………………… 99
捌、英文摘要……………………………………………118
玖、作者小傳……………………………………………120

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