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研究生:林正安
研究生(外文):Cheng-An Lin
論文名稱:用比菲德氏菌醱酵黑豆豆漿
論文名稱(外文):Fermentation of black bean milk by Bifidobacteria
指導教授:許垤棊許垤棊引用關係
指導教授(外文):Dey-Chyi Sheu
學位類別:碩士
校院名稱:大同大學
系所名稱:生物工程學系(所)
學門:工程學門
學類:生醫工程學類
論文種類:學術論文
論文出版年:2005
畢業學年度:93
語文別:英文
論文頁數:92
中文關鍵詞:黑豆漿比菲德氏菌大豆寡糖
外文關鍵詞:bifidobacteriablack bean milksoybean oligosaccharides
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黑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。本研究於黑豆漿醱酵過程中,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:Bifidum BCRC 11844 and 14615, B. adolescentis BCRC 14607 and 14609 對黑豆漿與牛奶於醱酵槽中進行72小時厭氧醱酵。醱酵過程中,監測黑豆漿的寡糖成分的變化、觀察比菲德氏菌的生長以及pH值。此外在牛奶與黑豆漿的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。
Black bean milk contains large amounts of proteins and polysaccharides, and other sugar components, including stachyose, raffinose, sucrose, glucose and fructose. When black bean 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 black bean 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 VIII
LIST OF FIGURES IX
CHAPTER 1 INTRODUCTION 1
1.1 Motivation 1
1.2 Scope of the Present Study 3
1.3 Literature Review 3
1.3.1 Black bean 3
1.3.2 Bifidobacteria 6
1.3.2.1 Growth characteristics 6
1.3.2.2 Metabolism 7
1.3.2.3 Bifidogenic factors 11
1.3.2.4 Product application 13
1.3.3 Soybean Oligosaccharides 15
1.3.3.1 Saccharide Composition 15
1.3.3.2 Soybean Oligosaccharide Physiological Properties in Humans 2
1.3.3.2.1 Nondigestible Characteristics 2
1.3.3.2.2 Promotoin of Bifidobacteria Growth 2
1.3.3.2.3 Suppression of Putrefactive Metabolites 4
1.3.3.2.4 Improved Bowel Evacuation 2
1.3.3.2.5 Color Formation 4
1.3.3.3 Applications 6
1.3.3.3.1 Yogurt 6
1.3.3.3.2 Beverages 6
1.3.3.3.3 Bread Products 8
1.3.3.3.4 Other Applications 10
CHAPTER 2 MATERIALS AND METHODS 11
2.1 Materials 11
2.1.1 Microorganisms 11
2.1.2 Instruments 11
2.1.3 Chemicals 12
2.2 Methods 15
2.2.1 Prepare of black bean milk 15
2.2.2 Fermentation of black bean milk by bifidobacteria 15
2.2.2.1 Culture media 15
2.2.2.2 Activating and culturing bifidobacteria 15
2.2.2.3 Batch fermentation 16
2.2.2.4 Analysis of sugar components and organic acids by HPLC 20
2.2.2.5 Observation of growths of bifidobacteria 20
2.2.3 Utilization of black bean milk during surface culture fermentation by bifidobacteria 20
2.2.3.1 Culture media 20
2.2.3.2 Activation and culture of bifidobacteria 21
2.2.3.3 Anaerobic fermentation 21
2.2.3.4 Determination of growths of bifidobacteria 22
2.2.4 Utilization of milk during anaerobic fermentation by bifidobacteria 25
2.2.4.1 Culture media 25
2.2.4.2 Activating and culturing bifidobacteria 25
2.2.4.3 Anaerobic fermentation 26
2.2.4.4 Observation of growths of bifidobacteria 26
2.2.5 The viable counts of bifidobacteria in the fermented milk during stock at 4℃ 28
2.2.5.1 Stock for 14 days 28
2.2.5.2 Observation of growths of bifidobacteria 28
2.2.6 The viable count of bifidobacteria was preserved at 4℃ after milk surface culture fermentation 28
2.2.6.1 Stock for 14 days 28
2.2.6.2 Observation of growths of bifidobacteria 29
CHAPTER 3 RESULTS AND DISCUSSION 30
3.1 Bacth fermentation by bifidobacteria 30
3.1.1 The batch fermentation by individual bifidobacterium 30
3.1.1.1 B. bifidum BCRC 11844 31
3.1.1.2 B. adolescentis BCRC 14607 33
3.1.1.3 B. adolescentis BCRC 14609 35
3.1.2 Viable counts 39
3.1.3 pH 42
3.1.4 Change of sugar composition during batch fermentation 44
3.1.4.1 Glucose 44
3.1.4.2 Fructose 46
3.1.4.3 Sucrose 48
3.1.4.4 Raffinose 50
3.1.4.5 Stachyose 52
3.1.4.6 Concentration of total soybean oligosaccharides 54
3.1.5 Change of organic acid during batch fermentation 56
3.1.5.1 Citrate 56
3.1.5.2 Lactate 58
3.1.5.3 Acetate 60
3.1.5.4 Total organic acid concentration 62
3.2 Black bean milk and milk during fermentation by bifidobacteria 66
3.2.1 Viable counts 66
3.2.2 pH 70
3.3 Time course during chilling storage of black bean milk yogurt and milk yogurt for 14 days 73
3.3.1 Viable counts 73
3.3.2 pH 77
CHAPTER 4. CONCLUSION 79
References 82
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