臺灣博碩士論文加值系統

福菜是傳統的客家芥菜醃菜之一。芥菜除了製成福菜之外，尚可以製成酸菜。目前有關福菜製造過程中的微生物多樣性及其變遷仍未見有文獻記載。本實驗針對乳酸菌，探討福菜及酸菜製造過程中的乳酸菌多樣性及其變遷。
本論文自福菜及酸菜中篩選了499株乳酸菌，經RAPD-PCR分群之後，以16S rDNA進行序列定序，得到Lactococcus、Pediococcus、Leuconostoc、Enterococcus 4種不同屬的乳酸菌。
福菜發酵初期以同型發酵乳酸菌Lb. plantarum、P. pentosaceus及異型發酵乳酸菌Leu. citreum為主。福菜以倒立容器的方式發酵一個月後，優勢菌種為同型發酵乳酸菌P. pentosaceus；發酵一年後，其優勢菌種轉變為Lb. versmoldensis。
酸菜部份，入發酵桶發酵兩個月後，異型發酵乳酸菌Lb. namurensis成為優勢菌種。

Fu-tsai is a traditional Hakkanese fermented mustard food in Taiwan. In addition to fu-tsai, mustard is also made into suan-tsai. The aim of this study was to isolate, characterize and identify LAB in fu-tsai and suan-tsai.
In this study, we characterized the lactic acid bacterial diversity via the identification of a total of 499 isolates. The isolates were divided into groups by RAPD-PCR and sequencing of 16S ribosomal DNA and representing 16 species of the genera Lactococcus, Pediococcus, Leuconostoc, and Enterococcus.
Lb. plantarum, P. pentosaceus and Leu. citreum were the main LAB group during the initial fermentation time of fu-tsai. P. pentosaceus predominated later, whereas Lb. versmoldensis took the place of P. pentosaceus and became predominated after one year.
Lb. namurensis was the most abundant during the fermentation time of suan-tsai.

第1章 前言 1
1.1 乳酸菌之定義與分類 1
1.2 乳酸菌之代謝途徑 2
1.3 乳酸菌之益生效果 2
1.3.1 益生菌之定義 2
1.3.2 可作為益生菌之條件 3
1.3.3 益生菌的作用機制 3
1.3.4 乳酸菌做為益生菌之健康功效 4
1.4 乳酸菌於發酵食品上之角色 6
1.5 發酵食品中的乳酸菌 7
1.6 福菜介紹 9
1.7 研究動機與目的 10
第2章 實驗步驟與設計 11
2.1 實驗步驟 11
2.2 實驗設計 12
第3章 材料與方法 14
3.1 材料 14
3.1.1 樣品 14
3.1.2 培養基 14
3.1.3 藥品試劑 15
3.1.4 實驗設備與器材 16
3.2 方法 18
3.2.1 採樣 18
3.2.2 酸鹼值 ( pH 值 ) 量測 18
3.2.3 乳酸菌菌株挑選 18
3.2.4 平板菌數計數 19
3.2.5 革蘭氏染色、鏡檢 19
3.2.6 菌種純化 20
3.2.7 菌種保存 20
3.2.8 細菌genomic DNA之抽取 20
3.2.9 去氧核糖核酸濃度測量 21
3.2.10 逢機增幅多型態聚合連鎖反應（Random amplified polymorphic DNA－polymerase chain reaction；又名arbitrary primer-polymerase chain reaction, AP-PCR） 21
3.2.11 16S rDNA的PCR增幅 23
3.2.12 16S rDNA序列分析 24
3.2.13 多目標檢測聚合連鎖反應分析 （multiplex-PCR assay） 25
第4章 結果 28
4.1 自福菜中篩選乳酸菌 28
4.1.1 採樣 28
4.1.2 平板菌數計數及樣品pH值 28
4.1.3 乳酸菌菌株挑選 30
4.1.4 逢機增幅多型態聚合連鎖反應（RAPD-PCR） 30
4.1.5 乳酸菌組成 30
4.2 自酸菜中篩選乳酸菌 38
4.2.1 採樣 38
4.2.2 平板菌數計數及樣品pH值 38
4.2.3 乳酸菌菌株挑選 39
4.2.4 逢機增幅多型態聚合連鎖反應（RAPD-PCR） 39
4.2.5 乳酸菌組成 40
4.2.6 乳酸菌和其最相似菌種間的親緣關係 42
第5章 討論 43
5.1 培養基的選擇 43
5.2 逢機增幅多型態聚合連鎖反應（RAPD-PCR） 43
5.3 培養基鹽分濃度與乳酸菌組成的關係 44
5.4 發酵環境對乳酸菌變遷的影響 44
5.5 結論 47
第6章 圖 49
第7章 表 65
7.1 自福菜中篩選乳酸菌 65
7.2 自酸菜中篩選乳酸菌 79
第8章 參考文獻 84

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