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研究生:翁嘉鴻
研究生(外文):Chia-Hung Weng
論文名稱:以Bacillussubtilis發酵大豆及黑豆生產聚果糖最適條件探討
論文名稱(外文):Optimization of the cultivation conditions on the levan production from Bacillus subtilis fermented soybean and black soybean
指導教授:陳桐榮陳桐榮引用關係
指導教授(外文):Tong-Rong Chen
學位類別:碩士
校院名稱:國立嘉義大學
系所名稱:食品科學系研究所
學門:農業科學學門
學類:食品科學類
論文種類:學術論文
論文出版年:2004
畢業學年度:94
語文別:中文
論文頁數:108
中文關鍵詞:Bacillus subtilis聚果糖最適條件大豆黑豆
外文關鍵詞:Bacillus subtilislevanOptimizationsoybeanblack soybean
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聚果糖為一種果糖的聚合物,亦屬膳食纖維,可促進腸道內益生菌的生長及人體健康。本研究目的主要在探討以Bacillus subtilis 發酵大豆及黑豆生產聚果糖之條件。實驗所用之菌種為Bacillus subtilis BCRC 14714、14715、14716、1418等四株菌,分別對大豆、台南3號(青仁黑豆)、台南5號(黃仁黑豆)及高雄7號(丹波黑蜜)進行發酵試驗,比較聚果糖的生產能力,結果顯示以Bacillus subtilis BCRC 14715 菌株發酵生產聚果糖的產量比其它三株菌高1∼1.5倍。以不同黑豆品種發酵生產聚果糖產量之比較,結果顯示高雄7號的聚果糖產量比台南3號及台南5號高近2倍,故本實驗以大豆及黑豆(高雄7號)為主要探討對象,菌株以Bacillus subtilis BCRC 14715為生產菌株。首先探討不同接菌量(102∼108 CFU/g)、不同發酵時間(4∼24小時)及不同發酵溫度(30~55℃)對聚果糖產量的影響,結果顯示接菌量越高聚果糖產量相對減少,以接菌量為102 CFU/g,可得較高的產量,大豆及黑豆(高雄7號)的產量分別為佔乾豆重0.68 % 及0.80%。探討發酵溫度因子結果顯示大豆在35℃、黑豆在40℃可獲得較高的產量,分別佔乾豆重的0.71% 及0.84 %,探討發酵時間對聚果糖產量的影響,結果顯示在發酵12小時聚果糖產量分別佔乾豆重的0.74%及0.83%。再以反應曲面法分析出大豆及黑豆(高雄7號)最適生產條件,經確認試驗後,大豆聚果糖最適生產條件為接菌量103 CFU/g,在35℃下發酵12小時,可得聚果糖 105.24 mg,佔乾豆重0.84%;黑豆(高雄7號)最適生產聚果糖的條件為接菌量103 CFU/g在38℃下發酵12小時,可得聚果糖產量140.11 mg,佔乾豆
重的1.12 %,表示此條件是用適用的。
Levan as the polymer on the basis of fructose. It’s part of fibre which help probiotic growth in the intestines and human health. This study investigated optimization of the cultivation conditions on the levan production from Bacillus subtilis fermented soybean and black soybean. This experiment uses is such four strains as Bacillus subtilis BCRC 14714, Bacillus subtilis BCRC 14715, Bacillus subtilis BCRC 14716, Bacillus subtilis BCRC 14718, carry on the fermented test on the black soybean (Tainan No.3), black soybean (Tainan No.5) and black soybean (Kaohsjung No.7), compare production capacity of levan. The result shows Bacillus subtilis BCRC 14715 production of levan more than other strains 1-1.5 fold. On the levan production from soybean and black soybean compare. The result shows black soybean (Kaohsjung No.7) production of levan more than black soybean (Tainan No.3) and black soybean (Tainan No.5) 2 fold. In this experiment black soybean (Kaohsjung No.7), soybean and Bacillus subtilis BCRC 14715 are our use materials and starin. It’s investigating different inoculum (102~108 CFU/g)、different fermented time ( 4~24 hours) and different fermented temperature (30℃~55℃) effect on the levan production. And use response surface method (RSM) probe into Optimization of the cultivation conditions on the levan production. The result shows the amount of inoculum connected levan reduce relatively high. The inoculum as 102 CFU/g has higher yield. The soybean and black soybean yield are 0.68 % and 0.80 % respectively . Effect of investigating different fermented temperature on the levan production. The result shows soybean at 35℃ had higher yield on the dry base 0.71%, and black soybean at 40℃ had higher yield on the dry base 0.84%. Effect of investigating different fermented time on the leavn production. The result shows soybean and black soybean at the 12 hours had higher yield, on the dry base 0.74 % and 0.83 % respectively. Exercise response surface method analysis the optimization of the cultivation conditions on the levan production. We are receive the optimization on the levan production of soybean sample is : bacteria inoculated at 103 CFU/g, fermentation time for 12 hours, fermentation temperature at 35℃. Levan yield on the dry base 0.84%. The optization on the levan production of black soybean sample is: bacteria inoculated at 103 CFU/g, fermentation time for 12 hours, fermentation temperature at 38℃. Levan yield on the dry base 1.12%.
壹、中文摘要 I
貳、英文摘要 II
表 次 VII
圖 次 IX
參、前言 1
肆、文獻回顧 4
一、醣類的介紹 4
(一)單醣 4
(二)雙醣 5
(三)寡醣 5
(四)多醣) 5
二、多醣的介紹 5
(一)多醣的主要來源 6
1.微生物多醣 6
2.真菌多醣及幾丁聚糖 7
3.植物多醣 7
4.藻類多醣 7
三、多醣的功能特性及應用 7
1.增稠劑 7
2.凝膠劑 10
3.安定劑 10
4.懸浮劑 10
5.藥物載體 10
四、果聚醣 10
(一) 聚果糖 10
1.聚果糖的結構與特性 10
2.聚果糖之合成 11
3.Levansucrase的反應機制……………………………………..12
4.聚果糖的特性 13
5.聚果糖之回收 17
6.聚果糖抗腫瘤能力 17
7.生產聚果糖的菌種 17
(二)菊糖 19
1.聚果糖和菊糖的生理功能 19
2.菊糖及聚果糖在食品工業及其他工業上之應用 21
(一)、大豆 28
1.大豆發酵製品 28
(1)納豆 28
(2)天貝 29
(3) Kinema 29
(4) Thua-nao 29
2. 台南三號(青仁黑豆) 30
3. 台南五號(黃仁黑豆) 30
4. 高雄7號(黑蜜丹波) 31
六、Bacillus subtilis 33
伍、材料與方法 43
一、實驗架構 43
二、試驗材料 44
(一)試驗菌株 44
(二)原料 44
(三)藥品 44
三、實驗方法 45
(一)聚果糖製造流程 45
1.浸泡 45
2.蒸煮 45
3.接種 45
4.發酵 45
(二)物性試驗 46
1.百粒重 46
2.硬度測試 46
(三)分析方法 47
1.聚果糖粗萃取 47
2.聚果糖產量分析 47
3.總醣分析 47
4. pH值測定 48
5.單醣、雙醣及寡醣萃取及分析方法 48
6.總生菌數之測定 48
7.粗脂肪 48
8.粗蛋白 49
9.灰份 49
(四) 實驗設計及統計方法 50
1.實驗設計 50
2.RSM 階層(level)之選取 50
3.數據分析 50
陸、結果與討論 51
一、一般成分分析 51
二、原料豆 51
三、浸泡時間的探討 51
四、蒸煮條件的探討 54
五、選擇菌種及豆類品種 56
六、因子探討 62
(一) 不同發酵溫度對聚果糖產量的影響 62
(二) 不同接菌量對聚果糖產量的影響 67
七、聚果糖最適生產條件探討 77
八、與市售產品比較 84
九、比較發酵前後豆子中主要醣類的變化 84
柒、結論與建議 90
一、結論 90
二、建議 91
參考文獻 92
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