臺灣博碩士論文加值系統

山藥為中國傳統中藥材及養生藥膳重要原料之一，而乳酸菌食品則是長久以來與人類飲食生活關係密切，發酵酸乳酪即是其中一項。本研究即嘗試將山藥結合酸乳酪開發成為保健食品，但在觀察初期以 Lactobacillus (Lb.) plantarum CCRC 10069 (1%) + CCRC 12250 (2%) 發酵添加 10% 山藥所製成的酸乳酪時發現，於發酵及貯藏的過程中呈現離水現象及澱粉沉積等問題待解決。故在降低山藥酸乳酪離水現象的探討中，分別將不同菌種組合及接種比例之 4 株產 extracellular adhesive substance (EAS) 乳酸菌，接種於額外添加 0-6% 脫脂奶粉之山藥脫脂牛乳中進行發酵。在以六組產 EAS 乳酸菌發酵的山藥酸乳酪中，離水現象皆較不產 EAS 乳酸菌之控制組產品為低，其中以 Lb. plantarum CCRC 10069 (2%) + Lc. lactis CCRC 12315 (3%) 發酵額外添加 6% 脫脂奶粉之山藥酸乳酪於 3 天 4oC 貯藏後，離水現象可由原來 43% 降至 30%。
1% 山藥水煮液以 cellulase R-10 (E/S = 3% 或 6%) 分別降解 30 hr 和 21 hr 後失活，再使用 50 unit -amylase 降解 2 hr，可分別得到 14.78 及 16.57 mg/mL 之還原醣濃度。利用膠體過濾層析法分析山藥水解液中醣類與蛋白質的成分變化，推測山藥水煮液經多醣分解酵素降解後，其主要成份可能為醣蛋白。山藥先經多醣降解酵素分解後可以解決山藥酸乳酪中大部分澱粉沉積的問題。將 2% 山藥添加於 6% 脫脂奶粉之脫脂牛乳中，以 Lb. plantarum CCRC 10069 (2%) + Lc. lactis CCRC 12315 (3%) 進行發酵試驗，添加 2% 山藥之酸乳酪可於 37oC 下發酵 18 hr 後 pH 值即達到 4.6 以下。山藥先經酵素降解後所製成之酸乳酪，其 pH 值則會隨著發酵時間增加而降低，其中分別以 E/S = 3% 或 6% cellulase R-10 降解後再以 50 unit -amylase 分解之山藥水煮液於發酵 12 hr 後所產酸乳酪 pH 值可至 4.5。在發酵 12 hr 後山藥 (2%) 酸乳酪組可滴定酸度較控制組增加量為多 (0.93% vs. 0.80%)，而先經酵素降解山藥水煮液的組別，則是有更高的可滴定酸度 (1.03-1.41%)，mold/yeast count 及 coliforms count (CFU/g) 在發酵期間 (48 hr) 內則均未被檢測出。於 4oC 下貯藏 14 天後，山藥酸乳酪其乳酸菌活菌數仍維持在 108 CFU/g 以上。
山藥酸乳酪冷水或熱水萃取物 (50 mg/mL) 分別有 15-19% 與16-18% 清除 DPPH 自由基能力。抑制亞麻油酸產生氫過氧化物方面，山藥酸乳酪冷水或熱水萃取物較未添加山藥之酸乳酪萃取物為佳。而在螯合亞鐵離子能力方面，山藥冷水或熱水萃取物 (10 mg/mL) 以及經過多醣分解酵素降解之山藥水解液 (10 mg/mL)，均較山藥酸乳酪冷水或熱水萃取物表現為強 (28-29%/10-18%)。
4 組山藥酸乳酪與其對應之 1% 凍乾粉末復水溶液對於 4NQO 和 B[a]P 所誘導 S. typhimurium TA100 突變之抑制率分別為 58-72% 與 52-59% 以及 71-81% 與 54-81%。其中又以對 B[a]P 的抗致突變能力要較對 4NQO 者為佳。山藥冷水或熱水萃取物對 4NQO 及 B[a]P 的抗致突變能力並不顯著，其中山藥熱水萃取物之抑制突變率皆在 1% 以下。而山藥經多醣分解酵素降解的 3 種水解液對 4NQO 及 B[a]P 致突變的抑制效果則分別自 1-5% 與 1-9% 提升至 35-65% 與 31-49%。

Yam is one of important material of traditional Chinese herbs and health-keeping medicines. Products of lactic acid bacteria have a very close relationship with our diet for a long time and yogurt is one of them. This study aims to integrate yam into yogurt to develop a new health food. In the early progressing research work, 10% yam yogurt fermented with Lactobacillus (Lb.) plantarum CCRC 10069 (1%) and CCRC 12250 (2%) presented the wheying off phenomenon and the precipitation of yam starch particle during the fermentation and storage periods. To reducing syneresis, four extracelluar adhesive substance (EAS) producing lactic acid bacteria (EAS+ lactic) were inoculated into the original yam yogurt base with an extra 0-6% skim milk powder addition, and the EAS producing (EAS+) starter combinations were also employed. A significant decrease in syneresis has been observed in six groups with EAS+ lactic starters while compared to the control group. The largest reduction of syneresis (from 43% to 30%) has been observed from the group containing combinations of Lb. plantarum CCRC 10069 (2%) and Lc. lactis CCRC 12315 (3%) with 6% skim milk powder addition in the yam yogurt, which has been stored at 4oC for three days.
One percent yam boiling aqueous solutions have been hydrolyzed by cellulase R-10 (E/S = 3% or 6%) for 30 and 21 hr, respectively, and then digested by 50 unit -amylase for 2 hr. The concentration of reducing sugar of such solution was recorded as 14.78 and 16.57 mg/mL, respectively. Gel permeation chromatography was used to analyze the change of carbohydrate and protein compositions in yam aqueous solution from enzyme hydrolysis. The main component in yam boiling aqueous solutions after hydrolyzed by polysaccharide-digesting enzymes is probably glycoprotein, depending upon the results derived from GPC observation. In the following yam yogurt production, this saccharide digesting enzyme treatment was proved to solve most yam starch precipitation problem. As 2% yam yogurt base with extra 6% added skim milk powder was fermented with Lb. plantarum CCRC 10069 (2%) and Lc. lactis CCRC 12315 (3%), the results showed that the pH value of this product reached 4.6 before fermented at 37oC for 18 hr. The products of yam yogurt made with hydrolyzed yam aqueous solution mixed with skim milk, the pH value of yam yogurt declined with increasing fermentation time. The pH value of group containing treated by cellulase R-10 (3% or 6%) and 50 unit a-amylase could decrease to 4.5 in 12 hr fermentation. The titrable acidity of 2% yam add products is also higher while comparing to the control group, which as 0.93% vs. 0.80%. Titrable acidity also achieved to 1.03-1.41% in those yam yogurt groups with pre-hydrolyzed yam aqueous solution. Both mold/yeast count and coliforms count (CFU/g) have not been detected during the 48 hr fermentation time. The number of lactic acid bacteria remained above 108 CFU/g for yam yogurt stored at 4oC for 14 days.
In the evaluation on the antioxidation effect of yam yogurt, the ability for scavenging DPPH free radical was examined, and yam yogurt cold water or hot water extracts (50 mg/mL) performed a antioxidative activity as 15-19% and 16-18%, respectively. While inhibiting linoleic acid produced hydroperoxide was used to evaluate the antioxidation effect, both yam yogurt cold water and hot water extracts have better antioxidative activity than plain yogurt did. As to measure the ability of chelating on Fe (II) ion for evaluating the antioxidation effect, the results showed that yam cold water or hot water extracts (10 mg/mL) and its hydrolyzed solution (10 mg/mL) were all stronger than the yam yogurt extracts.
Both four groups of yam yogurts and their 1% yam yogurt lyophilized powder rehydrated aqueous solutions have good performance on inhibiting S. typhimurium TA100 mutation induced by 4NQO or B[a]P, the antimutagenicity observed were 58-72% and 52-59% as well as 71-81% and 54-81%, respectively. The antimutagenicity ability of exhibited by B[a]P was better than 4NQO. However, the antimutagenicity ability of yam cold water or hot water extracts were not so pronounced, especially for yam hot water extracts the mutation inhibition capability was below 1%. Although, after yam has been hydrolyzed by polysaccharide-digesting enzymes, three hydrolytic solutions showed the potentials to inhibit mutations, that induced by 4NQO and B[a]P, were from 1-5% and 1-9% to 35-65% and 31-49%, respectively.

目 錄 i
表 目 錄 vi
圖 目 錄 viii
中文摘要 xii
英文摘要 xiv
一、前言 1
二、文獻整理 3
I. 山藥之生理功能 3
I-1. 山藥簡介 3
I-2. 山藥的分佈與種原 3
I-3. 山藥之成分與營養價值 5
I-4. 山藥之利用與保健功能 6
II. 山藥之抗氧化特性 7
II-1. 自由基與活性氧之形成 7
II-2. 氧化傷害 8
II-3. 抗氧化物的種類 9
II-3-1. 自由基終止型 9
II-3-2. 還原劑或氧清除劑 9
II-3-3. 單重態氧抑制劑 9
II-3-4. 金屬螯合劑 10
II-3-5. 抗氧化酵素 10
II-4. 山藥之抗氧化性 10
III. 乳酸菌所產胞外多醣對酸乳酪質地之影響 11
III-1. Ropy 及 non-ropy 乳酸菌對酸乳酪微細結構之影響 12
III-2. 乳酸菌所產不同型態 EPS 對酸乳酪質地改變之影響 13
III-3. 乳酸菌所產 EPS 對酸乳酪品質之影響 14
IV. 乳酸菌及其發酵乳製品之抗致突變性研究 14
V. 抗致突變物之作用機制 16
V-1. 去致突變物 16
V-1-1. 防止致突變物生成之抑制劑 16
V-1-2. 降低致突變物造成DNA傷害之阻斷劑 16
V-1-2-1. 致原致突變物之不活化作用 17
V-1-2-2. 對代謝活化酵素系統之抑制作用 17
V-1-2-3. 對原致突變物代謝活化物之不活化作用 17
V-1-2-4. 促進解毒代謝系統 17
V-1-3. 抗氧化劑 17
V-2. 生物抗致突變物 18
V-2-1. 作用於DNA修補之化合物 18
V-2-2. 抑制腫瘤促進與增殖作用之抑制劑 18
VI. 抗致突變性之檢測方法 18
VI-1. Histidine requirement 19
VI-2. rfa mutation 19
VI-3. uvrB mutation 20
VI-4. R-factor 20
VI-5. pAQ1 plasmid 20
三、材料與方法 21
I. 實驗材料 21
I-1. 山藥 21
I-2. 試驗菌株 21
I-3. 培養基 21
I-4. 材料與儀器設備 24
I-5. 藥品 25
II. 乳酸菌菌株之保存與活化 26
II-1. 菌株的保存 26
II-2. 菌株的活化 27
III. 基隆山藥及山藥酸乳酪凍乾粉末之一般成分分析 27
III-1. 水分含量 27
III-2. 灰分含量 27
III-3. 粗脂肪含量 27
III-4. 粗蛋白質含量 27
III-5. 總醣量的測定 27
IV. 降低山藥酸乳酪離水現象之生產條件探討 28
IV-1. 山藥酸乳酪的製備 28
IV-2. 降低山藥酸乳酪離水現象之測試 28
IV-2-1. 山藥酸乳酪酸鹼值之測定 28
IV-2-2. 山藥酸乳酪可滴定酸度之測定 28
IV-2-3. 山藥酸乳酪乳清離水現象之測定 29
V. 減少山藥酸乳酪中澱粉沉積現象之探討 29
V-1. 山藥水煮液之製備 29
V-2. 以多醣分解酵素降解山藥水煮液 29
V-3. 還原醣之測定 29
V-4. 山藥水解液之膠體過濾層析分析 30
V-5. 山藥酸乳酪發酵試驗 30
V-5-1. 微生物含量之測定 30
V-6. 山藥酸乳酪之貯藏試驗 31
V-6-1. 乳酸菌菌數之測定 31
V-6-2. 山藥酸乳酪澱粉沉積現象之觀察 31
VI. 山藥及山藥酸乳酪之抗氧化性之探討 31
VI-1. 山藥及山藥酸乳酪冷、熱水萃取物之製備 31
VI-2. 清除 DPPH 自由基能力之測定 31
VI-3. 硫氫酸鐵法抗氧化活性之測定 32
VI-4. 螯合亞鐵離子能力之測定 32
VII. 安氏試驗法 32
VII-1. Salmonella typhimurium TA100 之保存與活化 32
VII-1-1. 試驗菌株之保存 33
VII-1-2. 試驗菌株之活化 33
VII-2. S. typhimurium TA100 基因型態之確認 33
VII-2-1. 組胺酸需求性之確認 33
VII-2-2. rfa 突變測試 33
VII-2-3. uvrB突變測試 34
VII-2-4. R-factor 之測試 34
VII-3. 毒性試驗 34
VII-4. 致突變實驗 34
VII-5. 抗致突變性試驗 35
VII-6. 統計分析 35
四、結果與討論 36
I. 基隆山藥及山藥酸乳酪凍乾粉末之一般成分 36
II. 以產胞外黏性物質乳酸菌發酵山藥脫脂牛乳 36
II-1. 產胞外黏性物質 (EAS) 乳酸菌菌種組合之篩選 36
II-2. 降低山藥酸乳酪離水現象生產條件之探討 37
II-2-1. pH 值 37
II-2-2. 可滴定酸度 38
II-2-3. 離水現象 38
III. 減少山藥酸乳酪澱粉沉積現象之探討 40
III-1. 利用多醣分解酵素降解山藥水煮液 40
III-1-1. 還原醣含量 40
III-1-2. 膠體過濾層析分析 41
III-2. 發酵與貯藏試驗 42
III-2-1. 發酵試驗 42
III-2-2. 貯藏試驗 43
III-2-3. 澱粉沉積現象之觀察 44
IV. 山藥及山藥酸乳酪抗氧化活性之探討 45
IV-1. 清除 DPPH 自由基之能力 45
IV-2. 硫氰酸鐵法抗氧化活性測定 45
IV-3. 亞鐵離子螯合效果 46
V. 山藥及山藥酸乳酪抗致突變性之探討 47
V-1. S. typhimurium TA100 試驗菌株基因型態之確認 47
V-2. 毒性試驗 48
V-3. 致突變性試驗 48
V-4. 抗致突變性試驗 48
五、結論 52
六、參考文獻 54

中國國家標準 (CNS) 3058。1996。發酵乳。中央標準局。台北，台灣。
中國國家標準 (CNS) 3441。1996。乳品檢驗法-酸度之滴定。中央標準局。台北，台灣。
王叔菀。2000。Ames Test 之原理及其於產品安全性評估之應用。食品工業。32(11): 8-17。
王俐婷、宋賢一、張珍田。1999。基隆山藥塊莖多酚氧化酶之純化及性質研究。中國農業化學會誌。37(1): 141-151。
王祖興、劉新裕。2001。山藥萃取物質抗氧化性之評估。國科會專題研究計畫成果報告 (NSC 89-2316-B-040-004)。台北。
汪復進。2000。從 Klebsiella oxytoca CF154 分離純化胞外黏性物質及其理化特性與在水產品應用之探討。國立台灣海洋大學食品科學系博士學位論文。基隆。
林俊義、盧煌勝、劉新裕。1998。1998 山藥之生產與食譜。行政院農業委員會農業試驗所編印。台中。
邱宗甫。1995。海菜酵素水解物之乳化性質。國立台灣海洋大學水產食品科學研究所碩士學位論文。基隆。
姚呈虹。2001。含山楂或山藥保健食品科學化和工業化現況。中華保健食品學會主辦、衛生署等單位協辦，“保健食品科學化與工業化研討會”。2001年2月8-9日。台北。
施康潔。2000。生產胞外黏性物質 (EAS) 乳酸菌應用於吳郭魚肉漿發酵食品可行性之探討。國立台灣海洋大學食品科學系碩士學位論文。基隆。
紀如珍。2000。滾筒乾燥山藥粉末的復水與加工應用特性。國立台灣大學食品科技研究所碩士學位論文。台北。
高野俊明。1998。乳酸菌保健營養效果之研究動向。生物產業。9(2): 46-50。
高馥君、李敏雄。1998。食品保存與抗氧化劑。食品工業月刊。30(12): 17-24。
許建民。2001。乳酸菌對 MNNG 的抗致突變性探討。國立中興大學食品科學系碩士學位論文。台中。
陳幸臣。1998。水產微生物學實驗法。第四版，華香園出版社。台北。
陳冠福、陳長堅、姚賢宗、江孟燦。2001。山藥冷、熱水抽出物抑制亞麻油酸氧化能力之探討。中華保健食品學會第二屆第一次年會。2001年2月8日，台北。
陳惠英、顏國欽。1996。膳食中之抗致突變物及其作用機制。中華民國營養學會雜誌。21(3): 323-338。
陳惠英、顏國欽。1998。自由基、抗氧化防預與人體健康。中華民國營養學會雜誌。23(1): 105-121。
曾慶瀛、余哲仁、王璧娟、劉新裕。2001。山藥抗氧化活性之研究。中華保健食品學會第二屆第一次年會。2001年2月8日，台北。
曾慶瀛、余哲仁、劉新裕。1994。粉末山藥之製備及其貯藏期間品質變化之研究。中華生質能源學會會誌。13(1-2): 92-101。
黃加成。1995。發酵肉製品之製造技術。中國畜牧雜誌。27(3): 132-136。
黃秀英。1997。乳酸菌電穿孔株之鑑定與應用以及電穿孔反應條件之探討。國立台灣海洋大學水產食品科學系碩士學位論文。基隆。
黃鵬、蔡淳瑩。1995。不同種植時期對長形山藥生育與產量之影響。花蓮區農業改良場研究彙報。11: 13-22。
劉伯康、陳惠英、顏國欽。1999a。數種傳統食用植物甲醇萃取物抗氧化性之研究。中國農業化學會誌。37(1): 105-116。
劉新裕、王昭月、宋麗梅、徐原田。1994。重要藥用植物之生產與品質研究。中醫藥雜誌。5(3): 167-183。
劉新裕、王昭月、徐原田、宋麗梅。1995。本省山藥之研究。中醫藥雜誌。6(2): 111-126。
劉新裕、張同吳、林義恭、王昭月。2000a。優良保健植物-山藥。農業世界雜誌。197(1): 41-45。
劉新裕、張同吳、林義恭、王昭月。2000b。優良保健植物山藥之開發與利用。行政院農業委員會農業試驗所編印。台中。
劉新裕、張同吳、林義恭、陳淑芬、王昭月、朱戩良、王順成。1999b。山藥之品種特性、生產潛力、物化性質與抗氧化研究。中華農業研究。48(4): 1-22。
劉新裕、盧煌勝、林俊義。2000c。2000 年山藥之生產與藥膳利用。pp. 1-21。行政院農業委員會農業試驗所特刊第93號。台中。
潘嘉如。2000。山藥水解液之製備。國立中興大學食品科學系碩士學位論文。台中。
蔡英傑。1998。「乳酸菌與其應用」特輯序。生物產業。9(2): 95-97。
蔡雅卉。2001。雙叉桿菌發酵乳對 4NQO 及 BaP 抗致突變性之研究。國立台灣大學食品科技研究所碩士學位論文。台北。
盧訓。2001。山藥之營養價值及其加工用途介紹。食品資訊。186: 68-71。
賴宏亮、鄧秀玫、劉新裕、許博文。1999。山藥藥材鑑別之研究。藥物食品分析。7(4): 313-325。
蘇遠志。1999。應用微生物學。華香園出版社。台北。
龔財立、姜金龍、劉新裕、黃鵬。1995。台灣農家要覽農作篇(一)。山藥 pp. 175-182。豐年社。台北。
Abdelali, H., P. Cassand, V. Soussotte, B. Koch-Bocabeille, and J. F. Narbonne. 1995. Antimutagenicity of components of dairy products. Mutat. Res. 331: 133-141.
Achi, O. K., and P. I. Akubor. 2000. Microbiological characterization of yam fermentation for‘Elubo’(yam flour) production. World J. Microbiol. Biotechnol. 16: 3-7.
Aderiye, B. I., and O. Ojo. 1997. Monitoring microbiological and biochemical changes in fermented yam. Folia Microbiol. 42(2): 141-144.
Aderiye, B. I., S. K. Ogundana, and G. O. Emerole. 1996. Antifungal properties of yam (Dioscorea alata) peel extract. Folia Microbiol. 41(5): 407-412.
Aeschbacher, H. U. 1990. Antimutagenic/anticarcinogenic food components. In “Mutagens and Carcinognes in the Diet” pp. 1-18. Ed. by Pariza, M. W., J. S. Felton, H. U. Aeschbacher, and S. Sato. Wiley-Liss Inc., New York.
Ahotupa, M., M. Saxelin, and R. Korpela. 1996. Antioxidative properties of Lactobacillus GG. Nutr. Today 31(6): 51S-52S.
Ames, B. N. 1983. Dietary carcinogens and anticarcinogens. Science 221: 1256-1264.
Ames, B. N., M. K. Shigenaga, and T. M. Hagen. 1993. Oxidants, antioxidants, and the degenerative diseases of aging. Proc. Natl. Acad. USA 90: 7915-7922.
AOAC. 1997. Offical Methods of Analysis. 16th ed. Association of Official Analytical Chemists. Washington, DC, USA.
Araghiniknam, M., S. Chung, T. Nelson-White, C. Eskelson, and R. R. Watson. 1996. Antioxidant activity of dioscorea and dehydroephiandrosterone (DHEA) in older humans. Life Sci. 59(11): 147-157.
Bodana, A. J., and D. R. Rao. 1990. Antimutagenic activity of milk fermented by Streptococcus thermophilus and Lactobacillus bulgaricus. J. Dairy Sci. 73: 3379-3384.
Bouzar, F., J. Cerning, and M. Desmazeaud. 1997. Exopolysaccharide production and texture-promoting abilities of mixed-strain starter cultures in yogurt production. J. Dairy Sci. 80: 2310-1317.
Burton, G. W. 1994. Vitamin E: Molecular and biological function. Proc. Nutr. Soc. 53: 251-262.
Chance, B., H. Sies, and A. Boveris. 1979. Hydroperoxide metabolism in mammalian organs. Physiol. Rev. 59: 527-605.
Cho-Ah-Ying, F., C. L. Duitschaever, and C. Buteau. 1990. Influence of temperature of incubation on the physico-chemical and sensory quality of yoghurt. Cult. Dairy Prod. J. 8: 11-14.
Church, S. L., W. J. Grant, L. A. Ridnour, L. W. Oberley, P. E. Swa nson, P. S. Meltzer, and J. M. Trent. 1993. Increased manganese superoxide dismutase expression suppresses the malignant phenotype of human melanoma cells. Proc. Natl. Acad. Sci. USA 90: 3113-3117.
de-Mejia, E. G., C. T. Eduardo, and L. P. Guadalupe. 1999. Antimutagenic effects of natural pehnolic compounds in beans. Mutation Research Genetic Toxicology and Environmental Mutagenesis 441(1): 1-9.
Dinis, T. C. P., V. M. C. Madeira, and L. M. Almeida. 1994. Action of phenolic derivatives (acetaminophen, salicylate, and 5-aminosalicylate) as inhibitors of membrance lipid peroxidation and as peroxyl radical scavengers. Arch. Biochem. Biophys. 315: 161-169.
Dixon, N. M., and D. B. Kell. 1989. The inhibition by CO2 of the growth and metabolism of microorganisms. J. Appl. Bacteriol. 67: 109-136.
Doll, R., and R. Peto. 1981. The causes of cancer: Quantitative estimates of avoidable risks of cancer in the United States today. J. Natl. Cancer Inst. 66: 1191-1308.
Draper, H. H., S. Agarwal, D. E. V. Nelson, J. J. Wee, A. K. Ghoshal, and E. Farber. 1995. Effects of peroxidative stress and age on the concentration of a deoxyguanosine-malondialdehyde adduct in rat DNA. Lipids 30(10): 959-961.
Duboc, P., and B. Mollet. 2001. Applications of expolysaccharides in the dairy industry. Int. Dairy J. 11: 759-768.
Dubois, M., K. A. Gilles, J. K. Hamilton, P. A. Rebers, and F. Smith. 1956. Colormetric method for determination of sugars and related substances. Anal. Chem. 28: 350-356.
El-Nezami, H., P. Kankaanpaa, S. Salminen, and J. Ahokas. 1998. Ability of dairy strains of lactic acid bacteria to bind a common food carcinogen, aflatoxin B1. Food Chem. Toxicol. 36: 321-326.
Farombi, E. O., G. Britton, and G. O. Emerole. 2000. Evaluation of the antioxidant activity and partial characterisation of extracts from browned yam flour diet. Food Res. Int. 33: 493-499.
Food and Agriculture Organization (FAO). 1999. Yams. FAO Quarterly Bulletin of Statistics 12: 44.
Food and Drug Administration (FDA). 1992. Bacteriological Analytical Manual. 7th Ed. FDA, USA.
Fridovich, I. 1995. Superoxide radical and superoxide dismutases. Annu. Rev. Biochem. 64: 97-112.
Gardini, F., R. Lanciotti, M. E. Guerzoni, and S. Torriani. 1999. Evaluation of aroma production and survival of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus acidophilus in fermented milks. Int. Dairy J. 9: 125-134.
Gibson, G. R., J. M. Saavedra, S. Macfarlane, and G. T. Macfarlane. 1997. Probiotics and intestinal infections In “Probiotics 2: Applications and Practical Aspects.” pp. 14-22. Ed. by Fuller, R. Chapman and Hall Publishers, London.
Giese, J. 1996. Antioxidants: tools for preventing lipid oxidation. Food Technol. 50(11): 73-81.
Gill, H. S. 1998. Stimulation of the immune system by lactic cultures. Int. Dairy J. 8: 535-544.
Green, M. J., and H. A. O. Hill. 1984. Chemistry of dioxygen. Methods Enzymol. 105: 3-22.
Gyamfi, M. A., M. Yonamine, and Y. Aniya. 1999. Free-radical scavenging action of medicinal herbs from Ghana Thonningia sanguinea on experimentally-induced liver injuries. Gen. Pharmacol. 32: 661-667.
Halliwell, B., M. A. Murcia, S. Chirico, and O. I. Aruoma. 1995. Free radicals and antioxidants in food and in vivo: What they do and how they work. Crit. Rev. Food Sci. Nutr. 35(12): 7-20.
Hassan, A. N., J. F. Frank, K. A. Schmidt, and S. I. Shalabi. 1996a. Rheological properties of yogurt made with encapsulated nonropy lactic cultures. J. Dairy Sci. 79: 2091-2097.
Hassan, A. N., J. F. Frank, K. A. Schmidt, and S. I. Shalabi. 1996b. Textural properties of yogurt made with encapsulated nonropy lactic cultures. J. Dairy Sci. 79: 2098-2103.
Hong, J., Z. Wang, T. Smith, S. Zhou, S. Shi, J. Pan, and C. Yang. 1992. Inhibitory effects of diallyl sulfide on the metabolism and tumorigenicity of the tobacco-specific carcinogen 4-(methylnitrosamino)-1-(3-pyridyl)- 1-butanone (NNK) in A/J mouse lung. Carcinogenesis 13: 901-904.
Hosono, A., J. Lee, A. Ametani, M. Natsume, M. Hirayama, T. Adachi, and S. Kaminogawa. 1997. Characterization of a water-soluble polysaccharide fraction with immunopotentiating activity from Bifidobacterium adolescentis M101-4. Biosci. Biotech. Biochem. 61: 312-316.
Hossain, M. Z., L. R. Wilkens, P. P. Mehta, W. Loewenstein, and J. S. Bertram. 1989. Enhancement of gap junctional communication by retinoids correlates with their ability to inhibit neoplastic transformation. Carcinogenesis 10: 1743-1748.
Hou, W. C., M. H. Lee, H. J. Chen, W. L. Liang, C. H. Han, Y. W. Liu, and Y. H. Lin. 2001. Antioxidant activites of dioscorin, the storage protein of yam (Dioscorea batatas Decne) tuber. J. Agric. Food Chem. 49: 4956-4960.
Ibrahim, N. 1994. Trace metals in tropical yam species: Dioscorea spp. Food Chem. 51: 5-6.
Isamah, G. K., S. O. Asagba, and A. E. Thomas. 2000. Lipid peroxidation, o-diphenolase, superoxide dimutase and catalase profile along the three physiological regions of Dioscrea rotundata Poir cv Omi. Food Chem. 69: 1-4.
Ita, P. S., and R. W. Hutkins. 1991. Intracellular pH and survival of Listeria monocytogenes Scott A in tryptic soy broth containing acetic, lactic, citric, and hydrochloric acids. J. Food Prot. 54(1): 15-19.
Iwu, M. M., C. O. Okunji, G. O. Ohiaeri, P. Akah, D. Corey, and M. S. Tempesta. 1990. Hypoglycaemic activity of dioscretine from tubers of Dioscorea dumetorum in normal and alloxan diabetic rabbits. Planta. Med. 56: 264-267.
Jay, J. M. 2000. Intrinsic and extrinsic parameters of foods that affect microbial growth. In ”Mordern Food Microbiology”, pp. 35-56. 6th ed. International Thomson Publishing, New York.
Jhee, E. C., L. L. Ho, K. Tsuji, P. Gopalan, and P. D. Lotlikar. 1989. Effect of butylated hydroxyanisole pretreatment on aflatoxin B1-DNA binding and aflatoxin B1-glutathione conjugation in isolated hepatocytes from rats. Cancer Res. 49: 1357-1360.
Kada, T., T. Inoue, T. Ohta, and Y. Shirasu. 1986. In “Antimutagenesis and Anticarcinogenesis Mechanisms” pp. 181-196. Ed. by Shankel, D. M., P. E. Hartman, T. Kada, and A. Hollaender. Plenum, New York.
Kado, H., Y. Yoneta, S. Takeo, M. Mitsui, and N. Watanabe. 1991. Studies on an enzymatically synthesized antitumor polysaccharide SPR-901. Chem. Pharm. Bull. 39(4): 1078-1079.
Komori, T. 1997. Glycosides from Dioscorea bilbifera. Toxicon 35: 1531-1536.
Lankaputhra, W. E. V., and N. P. Shah. 1998. Antimutagenic properties of probiotic bacteria and of organic acids. Mutat. Res. 387: 169-182.
Lin, M. Y., and C. L. Yen. 1999. Antioxidative ability of lactic acid bacteria. J. Agric. Food Chem. 47: 1460-1466.
Lourens-Hattingh, A., and B. C. Viljoen. 2001. Yogurt as probiotic carrier food. Int. Dairy J. 11: 1-17.
Maron, R. M., and B. N. Ames. 1983. Revised methods for the Salmonella mutagenicity test. Mutat. Res. 113: 173-215.
Marshall, V. M., and H. L. Rawson. 1999. Effects of exopolysaccharide-producing strains of thermophilic lactic acid bacteria on the texture of stirred yoghurt. Int. J. Food Sci. Technol. 34: 137-143.
Martinis, E. C. P. D., and B. D. G. M. Franco. 1998. Inhibition of Listeria monocytogenes in pork product by a Lactobacillus sake strain. Int. J. Food Microbiol. 42: 119-126.
Matsuzaki, T., and J. Chin. 2000. Modulating immune responses with probiotic bacteria. Immunol. Cell Biol. 78: 67-73.
McIntosh, G. H., P. J. Royle, and M. J. Playne. 1999. A probiotic strain of L. acidophilus reduces DMH-induced large intestinal tumors in male Sprague-Dawley rats. Nutr. Cancer 35(2): 153-159.
Miettinen, M., J. V. Varkila, and K. Varkila. 1996. Production of human tumor necrosis factor alpha, interleukin-6, and interleukin-10 is induced by lactic acid bacteria. Infect. Immun. 64(12): 5403-5405.
Miller, G. L. 1959. Use of dinitrosalicyclic acid regent for determination of reducing sugar. Anal. Chem. 31: 426-428.
Mistry, V. V., and H. N. Hassan. 1992. Manufacture of nonfat yogurt from a high milk protein powder. J. Dairy Sci. 75(4): 947-957.
Mitsuda, H., K. Yasumodo, and K. Iwami. 1966. Antioxidative action of indole compounds during the autoxidation of linoleic acid. Eiyo To Shokuryo 19: 210-214.
Morita, K., M. Hara, and T. Kada. 1978. Studies on natural desmutagens: screening for vegetable and fruit factors active in inactivation of mutagenic pyrolysis products from amino acid. Agric. Biol. Chem. 42: 1235-1238.
Nadathur, S. R., S. J. Gould, and A. T. Bakalinsky. 1995. Antimutagenicity of an acetone extrace of yogurt. Mutat. Res. 334: 213-224.
Namiki, M. 1990. Antioxidants/antimutagens in food. Crit. Rev. Food Sci. Nutr. 29(4): 273-300.
Narvhus, J. A., K. Osteraas, T. Mutukumira, and R. K. Abrahamsen. 1998. Production of fermented milk using a malty compound-producing strain of Lactococcus lactis subsp. lactis biovar. diacetylactis, isolated from Zimbabwean naturally fermented milk. Int. J. Food Microbiol. 41: 73-80.
Nighswonger, B. D., M. M. Brashears, and S. E. Gilliland. 1996. Viability of Lactobacillus acidophilus and Lactobacillus casei in fermented milk products during refrigerated storage. J. Dairy Sci. 79: 212-219.
Norred, E. P., and K. A. Voss. 1994. Toxicity and role of fumonisins in animal diseases and human esophageal cancer. J. Food Prot. 57: 522-527.
Omonigho, S. E., and M. J. Ikenebomeh. 2000. Effects of different preservative treatments on the chemical changes of pounded white yam (Dioscorea rotundata) in storage at 28  2oC. Food Chem. 68: 201-209.
Pall, R. E., and N. J. Chen. 1988. Compositional change in yam bean during storage. Hortscience 23: 194-196.
Parnell-Clunies, E. M., Y. Kakuda, and J. M. Deman. 1986. Influence of heat treatment of milk on the flow properties of yoghurt. J. Food Sci. 51(6): 1459-1462.
Pokorny, J., Z. Reblova, T. T. H. Nguyen, J. Korczak, and W. Janitz. 1996. Natural antioxidants from herbs and species and their effect on the keepability of foods. Food Chem. 57(1): 59.
San, R. H. C., and R. I. M. Chan. 1987. Inhinitory effect of phenolic compounds on aflatoxin B1 metabolism and induced mutagenesis. Mutat. Res. 177: 229-239.
SAS. 1996. SAS User’s Guide: Basic statistical analysis. SAS Institute Inc., Cary, North Carolina, USA.
Saul, R. L., and B. N. Ames. 1986. Background levels of DNA damage in the population. Basic. Life Sci. 38: 529-535.
Sies, H. 1991. Oxidative stress: From basic research to clinical application. Am. J. Med. 91: 31-38.
Sievert, D., and Y. Pomeranz. 1989. Enzyme-resistant starch I. Characterization and evaluation by enzymatic, thermoanalytical, and microscopic methods. Cereal Chem. 66: 342-347.
Sreekumar, O., and A. Hosono. 1998. Antimutagenicity and the influnce of physical factor in binding Lactobacillus gasseri and Bifidobacterium longum cells to amino acid pyrolysates. J. Dairy Sci. 81: 1508-1516.
Sugimura, T. 1982. Mutagens, carcinogens, and tumour promoters in our dairy food. Cancer 49: 1970-1983.
Teggatz, J. A., and H. A. Morris. 1990. Changes in the rheology and microstructure of ropy yogurt during shearing. Food Struct. 9: 133-138.
Thyagaraja, N., and A. Hosono. 1994. Binding properties of lactic acid bacteria from ‘Idly” towards food-borne mutagens. Food Chem. Toxic. 32(9): 805-809.
Thyagaraja, N., and A. Hosono. 1993. Antimutagenicity of lactic acid bacteria from “Idly” against food-related mutages. J. Food Prot. 56(12): 1061-1066.
Van Boekel, M. A. J. S., A. R. Goeptar, and G. M. Alink. 1997. Antimutagenicity activity of casein against MNNG in the E. coli DNA repair host-mediated assay. Cancer Lett. 114: 85-87.
Vélez-Ruiz, J. F., and G. V. Barbosa-Cánovas. 1997. Rheological properties of selectd dairy products. Crit. Rev. Food Sci. Nutr. 37(4): 311-359.
Vuyst, L. D., and B. Degeest. 1999. Heteropolysaccharides from lactic acid bacteria. FEMS Microbiol. Rev. 23: 153-177.
Wacher-Rodarte, C., M. V. Galvan, A. Farres, and M. Garcia-Garibay. 1993. Yogurt production from reconstituted skim milk powders using different polymer and non-polymer forming starter cultures. J. Dairy Res. 60: 247-254.
Wanasundera, J. P. D., and G. Ravindran. 1994. Nutritional assessment of yam (Dioscorea alata) tubers. Plant Foods Hum. Nutr. 46: 33-39.
Wang, F. J., C. L. Pan, and C. S. Wu. 1999. Composition and rheological properties of extracelluar mucilage from marine bacterium Klebsiella oxytoca CF154. Fish. Sci. 65(5): 742-749.
Wang, J. C., S. H. Hu, W. L. Lee, and L. Y. Tsai. 2001. Antimutagenicity of extracts of hericium erinaceus. Kaohsiung J. Med. Sci. 17(5): 230-238.
Wang, J. Y., L. S. Yie, L. M. Son, and C. C. Kao. 1993. Genetic and agronomic variation among yam genotypes. J. Agric. Res. China 42: 280-291.
Wang, Y. L., L. Y. Hsin, C. C. Shi, C. C. Tien, and S. H. Yi. 1998. Purification and characterization of soluble acid invertase from yam tubers. J. Chinese Agrc. Chem. Sci. 36(5): 464-472.
Wattenberg, L. W. 1990. Chemoprevention of cancer by naturally occurring and synthetic compounds. Proc. Am. Assn. Cancer Res. 32: 461-463.
Wursch, P., and B. Koellreutter. 1992. Susceptibility of resistant starch to -amylase. Eur. J. Clin. Nutr. 46(suppl. 2): S113-S115.
Zhang, X. B., and Y. Ohta. 1991. Binding of mutagens by fractions of the wall skeleton of lactic acid bacteria on mutagens. J. Dairy Sci. 74: 1477-1481.