臺灣博碩士論文加值系統

豆漿的內容物中含有大量的蛋白質及多醣類，以及其他的醣包括：水蘇糖、棉籽糖、果糖、葡萄糖及蔗糖。本研究於豆漿醱酵過程中，觀察比菲德氏菌的生長及各種醣類的消耗，以及醋酸與乳酸產量的變化。利用下列四株比菲德氏菌：B.bifidum BCRC 11844 and 14615, B. adolescentis BCRC 14607 and 14609 對豆漿與牛奶於醱酵槽中進行72小時厭氧醱酵。醱酵過程中，監測豆漿的寡糖成分的變化、觀察比菲德氏菌的生長以及pH值。此外在牛奶與豆漿的72小時厭氧醱酵後，置於4℃、14天，監測生菌數以及pH值的變化。

Soybean milk contains large amounts of proteins and polysaccharides, and other sugar components, including stachyose, raffinose, sucrose, glucose and fructose. When Soybean milk was fermented by bifidobacteria, these sugar components were consumed, accompanying with the production of acetic acid and lactic acid. In this study, four bifidobacteria including: bifidobacterium bifidum BCRC 11844 and 14615, B. adolescentis BCRC 14607 and 14609 were inoculated in soybean milk and milk and the 72-h anaerobic fermentations were carried out in jar fermenters. During fermentation the consumption of sugar component, the growth of Bifidobacteria, the decrease of pH were monitored. Furthermore, the fermented milks were stored at chilling temperature for 14 days and the qualities were evaluated by monitoring the viability and the pH of the fermented milks

Abstract I
中文摘要 II
CONTENTS III
LIST OF TABLES X
LIST OF FIGURES XII
CHAPTER 1 INTRODUCTION 1
1.1 Motivation 1
1.2 Scope of the Present Study 4
1.3 Literature Review 5
1.3.1 Soybean 5
1.3.1.1 Agronomic Characteristics 5
1.3.1.2 Chemistry and Nutritional Value of Soybean Components 7
1.3.1.2.1 Proximate Composition 7
1.3.1.2.2. Lipids 11
1.3.1.2.3. Proteins 12
1.3.1.2.4. Carbohydrates 14
1.3.1.2.4. Carbohydrates 15
1.3.1.2.5. Minor components 16
1.3.1.3. Soymilk 26
1.3.1.4. Soyfoods：Their Role in Disease Prevention and Treatment 30
1.3.1.4.1. Diet, Health, and Soyfoods 30
1.3.1.4.2. Soy Intake and Cancer Risk 32
1.3.1.4.3. Soy Intake and Osteoporosis 33
1.3.1.4.4. Soy Intake and Kidney disease 33
1.3.1.4.5. Soy Intake and Heart Disease 35
1.3.1.4.6. Potential Concerns Related to Soy Consumption 36
1.3.2 Bifidobacteria 38
1.3.2.1 Growth characteristics 38
1.3.2.2 Metabolism 39
1.3.2.3 Bifidogenic factors 42
1.3.2.4 Product application 44
1.3.3 Soybean Oligosaccharides 46
1.3.3.1 Saccharide Composition 46
1.3.3.2 Soybean Oligosaccharide Physiological Properties in Humans 51
1.3.3.2.1 Nondigestible Characteristics 51
1.3.3.2.2 Promotoin of Bifidobacteria Growth 55
1.3.3.2.3 Suppression of Putrefactive Metabolites 57
1.3.3.2.4 Improved Bowel Evacuation 63
1.3.3.2.5 Color Formation 67
1.3.3.3 Applications 69
1.3.3.3.1 Yogurt 69
1.3.3.3.2 Beverages 69
1.3.3.3.3 Bread Products 71
1.3.3.3.4 Other Applications 73
CHAPTER 2 MATERIALS AND METHODS 74
2.1 Materials 74
2.1.1 Microorganisms 74
2.1.2 Instruments 74
2.1.3 Chemicals 75
2.2 Methods 78
2.2.1 Prepare of soybean milk 78
2.2.2 Batch fermentation of soybean milk by bifidobacteria 78
2.2.2.1 Culture media 78
2.2.2.2 Activating and culturing bifidobacteria 79
2.2.2.3 Batch fermentation 79
2.2.2.4 Control of fermentation 83
2.2.2.5 Analysis of suger components and organic acids by HPLC 83
2.2.2.6 Observation of growths of bifidobacteria 86
2.2.3 Utilization of soybean milk during surface culture fermentation by bifidobacteria 86
2.2.3.1 Culture media 86
2.2.3.2 Activation and culture of bifidobacteria 87
2.2.3.3 Anaerobic fermentation 87
2.2.3.4 Determination of growths of bifidobacteria 88
2.2.4 Utilization of milk during anaerobic fermentation by bifidobacteria 90
2.2.4.1 Culture media 90
2.2.4.2 Activating and culturing bifidobacteria 90
2.2.4.3 Anaerobic fermentation 91
2.2.4.4 Observation of growths of bifidobacteria 91
2.2.5 The viable counts of bifidobacteria in the fermented soymilk during stock at 4℃. 92
2.2.5.1 Stock for 14 days 92
2.2.5.2 Observation of growths of bifidobacteria 92
2.2.6 The viable counts of bifidobacteria in the fermented milk during stock at 4℃. 93
2.2.6.1 Stock for14 days 93
2.2.6.2 Observation of growths of bifidobacteria 93
CHAPTER 3. RESULTS AND DISCUSSION 94
3.1 Bacth fermentation by bifidobacteria 94
3.1.1 The batch fermentation by individual bifidobacterium 94
3.1.1.1 B. bifidum BCRC 11844 95
3.1.1.2 B. adolescentis BCRC 14607 97
3.1.1.3 B. adolescentis BCRC 14609 99
3.1.1.4 B.bifidum BCRC 14615 101
3.1.2 Viable counts 103
3.1.3 pH 106
3.1.4 Change of sugar components during batch fermentation 108
3.1.4.1 Glucose 108
3.1.4.2 Fructose 110
3.1.4.3 Sucrose 112
3.1.4.4 Raffinose 114
3.1.4.5 Stachyose 116
3.1.4.6 Concentration of total soybean oligosaccharides 118
3.1.5 Change of organic acid during batch fermentation 120
3.1.5.1 Citrate 120
3.1.5.2 Lactate 122
3.1.5.3 Acetate 124
3.1.5.4 Total organic acid concentration 126
3.2 Soybean milk and milk during surface culture fermentation by bifidobacteria 130
3.2.1 Viable counts 130
3.2.2 pH 134
3.3 Changes during chilling storage of soybean milk yogurt and milk yogurt for 14 days 137
3.3.1 Viable counts 137
3.3.2 pH 140
CHAPTER 4. CONCLUSION 142
References 145
APPENDICES 162
Appendix 1: The data of bifidobacetria 162
Appendix 2：The HPLC diagram of soybean oligosaccharides and organic acid 163
Appendix 3: HPLC analysis of soybean milk before fermentation by B. adolescentis BCRC 14607 164
Appendix 4: HPLC analysis of soybean milk after 72 hours of fermentation. by B. adolescentis BCRC 14607 165

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