臺灣博碩士論文加值系統

中文摘要

本研究以四株乳酸菌 Lactobacillus plantarum BCRC 10069、Lactococcus lactis BCRC 10791、Pediococcus pentosaceus L及S為菌 酛進行芋頭發酵，探討發酵及儲藏期間微生物菌數、pH值、抗氧化能力及細胞增生之變化，以作為開發芋頭發酵食品之參考。結果顯示芋頭發酵12小時後，乳酸菌的菌數可達到109 CFU/g、且在發酵過程中pH快速下降，顯示乳酸菌在發酵過程中為優勢菌酛，發酵產品之TEAC、螯合亞鐵離子及清除DPPH的能力均有提升之傾向。在三週儲藏後，產品pH值降為3.6，乳酸菌數及抗氧化能力則有些微下降。
芋香豆漿在經過12小時發酵後其乳酸菌數也達109 CFU/g，且pH、螯合亞鐵離子及清除DPPH之能力均與芋頭發酵產品相當，而TEAC為3.1mM為芋頭發酵產品的兩倍。該產物稀釋至25% 時可使類人類B細胞株增生1.2倍，且製品帶有芋頭香味及乳酸風味，在儲藏期間無不良風味產生，顯示該發酵產品具市場潛力。

目錄
壹. 研究動機及目的-----------------------------------------------------------------1
貳、文獻回顧--------------------------------------------------------------------------2
一、芋頭--------------------------------------------------------------------------------2
I、芋頭化學組成及其製品特性----------------------------------------------------2
II、芋頭的特性------------------------------------------------------------------------4
III、發酵芋頭--------------------------------------------------------------------------4
二、黃豆--------------------------------------------------------------------------------5
I、黃豆及其製品----------------------------------------------------------------------5
II、黃豆的組成分---------------------------------------------------------------------5
III、黃豆的保健機能-----------------------------------------------------------------6
三、乳酸菌-----------------------------------------------------------------------------7
I、乳酸菌-------------------------------------------------------------------------------7
II、乳酸菌於發酵製品上之功用 -------------------------------------------------9
參、材料與方法 --------------------------------------------------------------------14
一.實驗材料 ------------------------------------------------------------------------- 14
二.實驗方法 ------------------------------------------------------------------------- 15
I、芋頭發酵---------------------------------------------------------------------------15
1. 芋頭基質的製備----------------------------------------------------------------16
2. 芋頭豆漿混合物的製備-------------------------------------------------------16
3. 乳酸菌之活化與保存----------------------------------------------------------16
4. 芋頭基質的發酵----------------------------------------------------------------16
5. 芋頭豆漿混合物的發酵-------------------------------------------------------16
6. 儲藏實驗-------------------------------------------------------------------------17
II、發酵期間生菌數、pH 值及可滴定酸度的變化 ------------------------ 17
1. 主要微生物菌相之計數 -------------------------------------------------------17
2. pH 之測定 ----------------------------------------------------------------------- 17
3. 可滴定酸度之測定 -------------------------------------------------------------18
4. 總醣量的測定---------------------------------------------------------------------18
III、發酵產物之抗氧化能力測定 -----------------------------------------------18
1.清除DPPH 自由基能力測定 --------------------------------------------------18
2.螯合亞鐵離子能力 ---------------------------------------------------------------18
3. Trolox equivalent antioxidant capacity (TEAC) ------------------------------19
4.動物細胞活性試驗 ---------------------------------------------------------------20
肆、結果與討論----------------------------------------------------------------------21
一、芋頭發酵-------------------------------------------------------------------------21
I、發酵及儲藏期間生菌數、pH 值及可滴定酸度的變化-------------------21
1.單一菌種發酵生菌數的變化---------------------------------------------------- 21
2.單一菌種發酵pH值的變化------------------------------------------------------21
3.混合菌種發酵及儲藏期間主要微生物菌相變化---------------------------- 22
4.混合菌種發酵芋頭及儲藏期間pH值變化------------------------------------23
5.可滴定酸---------------------------------------------------------------------------- 23
II、 抗氧化的探討------------------------------------------------------------------ 24
1. DPPH自由基清除效力---------------------------------------------------------- 24
2.螯合亞鐵離子---------------------------------------------------------------------- 25
3. TEAC的變化----------------------------------------------------------------------26
4.細胞活性----------------------------------------------------------------------------27
二、發酵芋頭與豆漿混合物-------------------------------------------------------27
I、發酵及儲藏期間生菌數、pH 值及可滴定酸度的變化-------------------27
1.混合菌種發酵芋頭豆漿混合物過程及儲藏期間生菌數與pH變化-----27
2.可滴定酸----------------------------------------------------------------------------28
3.總醣量變化-------------------------------------------------------------------------28
II、 抗氧化的探討----------------------------------------------------------------- 28
1.DPPH自由基清除效力-----------------------------------------------------------28
2.螯合亞鐵離子----------------------------------------------------------------------29
3.TEAC的變化----------------------------------------------------------------------29
4.細胞活性--------------------------------------------------------------------------- 29
三、綜合討論------------------------------------------------------------------------30
伍、結論------------------------------------------------------------------------------31
陸、參考文獻------------------------------------------------------------------------32

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。
江柏源，陳文騰。1999。天然完美營養的泉源~黃豆(上)。農業世界雜誌。
李福臨。2000。乳酸菌分類之研究近況。食品工業 32(8): 36-42
岡田早苗。1994。乳酸菌最近研究動向。食品開發 29 (18): 14-15。戴蔭芳，陳豐麟。1995。藥用蔬果。渡假，台北市。
尾崎洋。1995。健康長壽。食品開發 37 (1)：1-5。
郁宗雄。1980。芋。台灣農家要覽(上)：p.893-895，豐年社，台北市。
陳幸臣。1976。冷藏期間芋泥之凝膠機制與抑制法的研究。科學發展月刊4( 3 )：2258-2262。
高野俊明。1996。酸乳生理機能運用。食品工業 39 (6): 48-52。
殷儷容，2003。探討以魚肉為基質之乳酸菌發酵新加工技術。國立臺灣海洋大學食品科學系博士學位論文，基隆。
黃賢喜、韓青梅、陳東鐘、戴順發。1994。芋品種改良。根莖作物生產改進及加工利用研討會專刊，p.39-69，台灣省農業試驗所特刊第45號
劉嚞睿，林慶文。2002。黃豆之機能活性。科學農業50:194-201.
蔡佳原。2001。黃豆機能性成分及加工利用。食品市場資訊90:7-11
森地敏樹。1997。乳酸菌特性利用。Milk Science 46 (1): 1-20。
橫倉輝男。1995。腸內乳酸菌利用機能。New Food Industry。37 (3): 57-62。
Alhasna SA, Piertrasczkiwicz H, Alonso MD, Ensley J and Sarker FH. 1999. Genistein-induced cell cycle arrest and apoptosis in a head and neck squamous cell carcinoma cell line. Nutr Cancer. 34:12-19.
Ames BN. 1989. Endogenous DNA damage as related to cancer and aging. Mutat. Res. 214: 41-46.
Andersson R. 1988. Lactic acid bacteria in the production of food. Food Lab. News. 14: 17-21.
Aruoma OI, Halliwell B, and Williamson G. 1997. In Vitro methods for characterizing potential prooxidant and antioxidantaction of nonnutritive substances in plant foods. In “Antioxidant Methodology In Vivo and In Vitro Concepts”, Ed. by Aruoma, O. I. And Cuppett, S. L. p. 173. AOCS Press Champaign, IL.
Axelsson LT. 1989. Lactic acid bacteria: Classification and physiology. In “Lactic acid bacteria: Microbiology and Functional Aspects (Salminen, S. von Wright, A., eds.), pp. 1-72. 2nd Ed. Marcel Dekker, Inc. New York.
Bradbury JH, Bradshaw K, Jealous W, Hollowey, WD, and Phimpisane, T.1988. Effect of cooking on nutrient content of tropical root crops from South Pacific. J. Sci. Food Agric. 43: 333-342
Bradbury JH, and Singh U. 1986 a. A research note: thiamin, riboflavin, and nicotinic acid contents of tropical root crops from South Pacific. J. Food Sci. 51:1563-1564.
Bradbury JH, and Singh U. 1986 b. Ascorbic acid and dehydroascorbic acid contents of tropical root crops from South Pacific. J. Food Sci. 51:975-978.
Brown AC, Shovic A, Ibrahim SA, and Huang, A. 2005. A non-dairy probiotic’s(poi) influence on changing the gastrointestinal tract’s microflora environment. Alternative therapies in health and medicine.11(1):58-64.
Chime H, Cillard J, Cillard P, and Rahmani M. 1991. Peroxyl and hydroxyl radical scavenging activity of some natural phenolic antioxidants. J. Am. Oil Chem. Soc. 68: 307-312.
Chu YH, and Lin JW. 1993. Factors affectecting the content of tocopherol in soybean oil. JAOCS. 70: 1263-1268.
DIN. 1984. Amtliche Sammlung von Untersuchungsverfahren nach 35 LMBG. Verfahren zur Probentanahme und Untersuchung von Lebensmitteln, Tabakerzeugnissen, Kosmetischen Mitteln und Bedarfsgegenstanden, Beuth, Koln, 1980 bis 1984.
Dinis TCP, Madeira, VMC, and Almeida, L. M. 1994. Action of phenolic derivatives as inhibitors of membrane lipid peroxidation and as peroxyl radical scavengers. Arch Biochem Biophys 315:161-169.
Dziezak JD 1986. Preservatives: Antioxidants. Food Technol., 40:94-102.
Empson KL, Gutteridge JMC, Paterson SK, Degal AW and Halliwell B. 1981. Inhibition of lipid peroxidation by the iron binding protein actoferrin. Biochem. J. 199: 259-261.
Empson KL, Labuza TP. and Graf E. 1991. Phytic acid as a food antioxidant. J Food Sci. 56: 560-563.
Ferrari M, Fornasiero MC. and Isetta AM 1990. MTT colorimetric assay for testing macrophage cytoxic activity in vitro. J. Immunological Methods 131: 165.
Fukushima D. 1991. Recent progress of soybean protein foods: foods, chemistry, technology and nutrition. Food Rev. Int. 7:323-351.
Godoy CV, Tulin EE, and Quevedo, ES 1992. Phisicochemical properties of raw and blanched taro flours. J Food Proc. Pres.16(4):239-252
Gray JI, and Pearson AG. 1984. Cured meat flavor. Adv. Food Res. 29(1): 23-33.
Hall CA, and Cuppett SL 1997. Structure-activities of natural antioxidants. In “Antioxidant Methodology. In vivo and in vitro, Concepts”, Ed. By Aruma, O. I. and Cuppett, S. L. pp.141-172. APAC Press Champaign, IL.
Hollowey WD, Argall ME, Jealous WT, Lee JA, and Bradbury JH 1989. Organic acids and calcium oxalate in tropical root crops. J. Agric. Food Chem. 36: 261-270.
Iwashita K, Kobori M, Yamaki K, and Tsushida T. 2000. Flavonoids inhibit cell growth and induce apoptosis in B16 melanima 4A5 cells. Biosci. Biotechnol. Biochem. 64: 1813-1820.
Jay JM. 1982. Antimicrobial properties of diacetyl. Appl. Environ. Microbiol. 44: 525.
Jay JM. 2000. Microorganisms in foods. In ”Mordern Food Microbiology”, pp. 87-100. 6th ed. International Thomson Publishing, New York.
Kandler O. 1983. Carbohydrate metabolism in lactic acid bacteria. Antonie Van Leeuwenhoek 49: 209-213.
Low D, McMahon DJ, Oberg CJ, Hormel D, and Broadbent JR. 1997. Influence of Streptococcus thermophilus 10-JC exopolysaccharide on the moisture content of low-fat Mozzarella cheese. J. Dairy Sci. 80 (suppl. 1): D40G.
Maga JA. 1992. Taro: composition and food uses. Food Reviews International 8(3): 443-473.
Meucci E, Mordente, A. and Martorana, G. E. 1991. Metal-catalyzed oxidation of human serum albumin: Conformational and functional changes. J. Biol. Chem. 266: 4692-4699.
Miller LN, Rice-Evans CA, Davis MJ, Gopinathan V, and Milner A. 1993. A novel method for measuring antioxidant status in premature neonates. Clin Sci 84: 407-412.
Monnet C, Davies C, and Schmitt P, 1994. Diacetyl production in milk by and α-acetolactic acid accumulating strain of Lactococcus lactis spp. lactis biovar. diacetylactis. J. Dairy Sci. 77: 2916-2924.
Mottram DS, Edwards RA, and MacFie HJ. 1982. A comparison of the flavor volatiles from cooked beef pork meaat systems. J. Sci. Food Agri. 33: 934-944.
Moyad M.A. 1999. Soy, disease prevention and prostate cancer. Sem. Urolog Oncol. 17: 97-102.
Namiki M. 1990. Antioxidants/antimutagens in foods. CRC Tev. Food Sci. Nutr. 29: 273-300.
Odin AP, 1997. Vitamins as antimutagens: advantages and some possible mechanisms of antimutagenic action. Mutat.Res. 386:39-67
Okamoto G, Hayase F. and Kato H. 1992. Scavenging of active oxygen species by glycated proteins. Biosci. Biotechnol. Biochem. 56: 928-931.
Onozawa M, Fukuda K, Ohtani M, Akaza H, Sugimura T, and Wakabayashi K. 1998. Effects of soybean isoflavones on cell growth and apoptosis of human prostatic cancer cell line LNCaP. Clon. Oncol.28:360-363
Ostdal H, Daneshvar B. and Skibsted LH. 1996. Reduction of ferrylnyo-globin by β-lactoglobulin. Free Rad. Res. 24: 429-438.
Roller S, and Lusengo J. 1997. developments in natural food preservatives. Agro. Food Indu. Hi. Tech. 7: 22-25.
Romero DA. 1992. Bacteria as potential sources of flavor metabolites. Food Technol. 46(11): 122-126.
Scbillinger U, and Holzapfel WH. 1996. Guideline for manuscripts on bacteriocins of lactic acid bacteria. Int. J. Food Microbiol. 33: 3-5.
Sedewitz B, Schleifer KH, and Gotz F. 1983. Purification and properties of pyruvate oxidase fpom Lactobacillus plantarum in lactic acid bacteria in food. Proc. Neth. Soc. Microbial. Mtg., Wageningen. The Netherlands. Sept.
Seilbel MM. 1999. The role of nutrition and nutritional supplements in women’s health. Fertility Sterility. 72:579-591.
Setchell KDR.1998. Phytoestrogens: the biochemistry, physiology, and implications from human health of soy isoflavones. Am. J. Clin. Nutr. 6:1333-1346.
Setchell KDR, and Cassidy A.1999. Dietary isoflavones: biological effects and relevance to human health. J. Nutr. 129:758-767.
Singh U, and Bradbury JH. 1988. HPLC determination of vitamin A and Vitamin D2 in South Pacific root crops. J. Sci. Food Agric. 45(1): 87-94
Strahan M, Wilson M, and Lindbeck K. 1989. Solomon Island foods: identification and composition. Food Austrslia 842-845
Shimada K, Fujikawa K, Bodero KO, Pearson AM, and Magee WT. 1981. Evaluation of the contribution of flavor volatiles to the aroma of beef by surface response methodology. J. Food Sci. 46(1): 26-31.
Shimada K, Fujikawa K, Yahara K. and Nakamura T. 1992. ntioxidative properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsion. J. Agric. Food Chem., 40: 945-948.
Vuyst LD, and Degeest B. 1999. Heteropolysaccharides from Lactic acid bacteria. FEMS Microbiol. Rev. 23: 153-177.
Wayner DDM, Burton GW, Ingold KU, Barclay LRC, and Locke SJ. 1987. The relative contributions of vitamin E, urate, ascorbate and proteins to the total peroxyl radical-trapping antioxidant activity of human blood plasma. Biochem. Biophys. Acta. 924: 408-419.
Yamaguchi N, and Okada Y. 1968. Browning reaction products produced by the reaction between sugars and amino acids. VII. Decomposition of lipid hydroperoxide by the browning products. Nippon Shokuhin Kogyo Gakkaishi. 15: 187-191.
Yin F, Giuliano AE, ven Herle AJ.1999. Growth inhibitory effects of flavonoids in human thyroid cancer cell lines. Thyroid. 9:369-376
Yin LJ, and Jiang ST. 2001. Pediococcus pentosaceus L and S utilization in fermentation and storage of mackerel sausage. J. Food Sci. 66 (5): 742-746.
Yin LJ, Tong YL and Jiang ST. 2004. Lactic Acid Bacterial Fermentation Effect on the Functionality of Mackerel Hydrolysate Proteolyzed by Asp. oryzae Proteases. J. Food. Sci. for publication