臺灣博碩士論文加值系統

本研究主題，在利用含皮甘藷先經紅麴製麴，將甘藷部分分解，再利用酪酸菌培養，產生丁酸，探討酪酸菌對紅麴菌產物是否具有加乘的功能性。以台農57號甘藷製備5至20%甘藷泥，利用M. pilosus CCRC 31505 及 M. purpureus CCRC 32668液體發酵7、14天，隨著甘藷泥比例的增加，回收菌絲體亦增加，以20%甘藷泥最佳，而且M. pilosus CCRC 31505 較 M. purpureus CCRC 32668佳。利用15%甘藷泥，添加不同比例的氮源及鈣源，以M. pilosus CCRC 31505液體深層發酵7、14天。鈣源的增加對菌絲體的回收率影響不明顯，隨著氮源的增加，紅麴菌菌絲體生長亦增加。利用15%甘藷泥添加不同比例的氮源及鈣源，以M. pilosus CCRC 31505液體深層發酵7天，接著接入酪酸菌C. butyricum CCRC 10641培養2天。接下來將發酵完成的產品拿去分析，測量pH值、生菌數、丁酸、monacolin K、GABA、清除DPPH自由基能力、螯合亞鐵離子能力以及還原力。結果顯示，添加0.1% Yeast extract及0.01%CaCl2培養的含皮甘藷紅麴酪酸菌複合物在pH值、生菌數、丁酸、GABA、清除DPPH自由基能力、螯合亞鐵離子能力以及還原力都是最佳。monacolin K則是添加0.5% Yeast extract及0.05%CaCl2培養的含皮甘藷紅麴酪酸菌複合物含量最佳。由以上結果得知，含皮甘藷紅麴酪酸菌複合物的二級代謝物功能性皆比含皮甘藷紅麴的二級代謝物佳。上述結果推斷，酪酸菌中丁酸可以提高紅麴二級代謝物的機能性。因此，含皮甘藷製麴酪酸菌發酵具有開發為機能性產品的經濟價值。

The objective of this study was to develop a butyric acid Monascus-koji functional health food by using submerged butyric acid fermentation on sweet potato (containing peelings), which was pre-treated with Monascus-koji-fermented procedure to improve substrate’s nutrition for butyric acid fermentation. In addition, whether the synergistic effects on combination of these both fermentations for the productivity of Monascus secondary metabolite levels would increase also would be investigated. Preparing 5-20% w/w sweet potato paste by NT-57 sweet potato, submerged fermentations of sweet potato paste were performed for 7 and 14 days, respectively, using M. pilosus CCRC 31505 and M. purpureus CCRC 32668, respectively. We found that the more increased sweet potato levels in paste leaded to better the mycelial recovery in submerged fermentation and for mycelial recovery rate using M. pilosus CCRC 31505 was better than M. purpureus CCRC 32668. Using 15% sweet potato paste under supplement with altered ratios of nitrogen and calcium sources in M. pilosus CCRC 31505 submerged fermentations for 7 and 14 days, respectively, we observed that the increased calcium levels had no effect on the mycelial recovery, but while enhancing nitrogen levels, the Monascus mycelial recovery increased. As same pre-treated conditions as above stated, but only for 7 days in submerged fermentation, subsequently using Clostridium butyricum CCRC 10641 in this submerged fermentations were performed for 2 days. Forward, we examined the pH, cell count, monacolin K content, GABA, scavenging of DPPH radical activity, ferrous ion chelating power, and reducing power in this butyric acid fermented products. As results shown, the treatment of 0.1% Yeast extract and 0.01% CaCl2 revealed the best effects in the pH, cell count, , GABA, scavenging of DPPH radical activity, ferrous ion chelating power, and reducing power. On other hand, the 0.5% Yeast extract and 0.05% CaCl2 treatment had the best effect in the monacolin K content. In conclusion, C. butyricum CCRC 10641 butyric acid fermentations enhanced the Monascus secondary metabolite levels in Monascus-koji-pre-fermented sweet potato. Suggestibly, Monascus-koji-pre-fermented sweet potato with butyric acid fermentation may be developed as a functional heath food.

1.前言
2.文獻回顧
3.材料與方法
4.結果與討論
5.結論
6.參考文獻

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