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研究生:戴芳雲
研究生(外文):Tai Fung-Yung
論文名稱:納豆菌Bacillussubtilis固態醱酵生產維生素K2之研究
論文名稱(外文):Production of Menaquinone -7(Vitamin K2) by Solid-stateFermentation of Bacillus subtilis
指導教授:李順來李順來引用關係
指導教授(外文):Li Shun-Lai
學位類別:碩士
校院名稱:南台科技大學
系所名稱:生物科技系
學門:生命科學學門
學類:生物科技學類
論文種類:學術論文
論文出版年:2006
畢業學年度:94
語文別:中文
論文頁數:87
中文關鍵詞:納豆菌維生素 k2固態醱酵
外文關鍵詞:Bacillus subtilisVitamin K2Solid-state Fermentation
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摘要
納豆乃是黃豆經由納豆菌(Bacillus natto)醱酵而得之食品,內含多元性酵素及生理活性物質。本實驗利用枯草桿菌(Bacillus subtilis)的類緣菌--LST-NT001(Bacillus subtilis)納豆菌進行固態醱酵。培養基之設計是以不同的豆類(紅豆、綠豆、花豆、薏仁、黃豆及黑豆)為基質進行納豆菌固態醱酵,以生產維生素K2。
結果顯示以綠豆基質醱酵維生素K2含量最佳達1.99μg/g,紅豆為基質維生素K2 含量為1.66μg/g、黑豆為基質維生素K2含量1.30μg/g、花豆為基質維生素K2含量1.05μg/g、薏仁為基質維生素K2含量0.89μg/g、黃豆為基質其維生素K2含量0.53μg/g,由此可知不同基質對維生素K2合成之影響相當顯著。
以類似結構1,4-naphthoquinone(NQ)來當做維生素K2的前驅物,於不同基質進行納豆菌固態醱酵,以誘導產生更高量之維生素K2。以添加5 mg/ml 濃度之NQ 1mg/ml於不同基質中,培養一週後維生素K2含量,綠豆的納豆菌固態醱酵所產生之維生素K2含量最佳可達3.31μg/g,為不添加NQ的1.6倍、黃豆為基質維生素K2含量2.92μg/g,為不添加NQ的5.5倍、黑豆為基質維生素K2含量2.10μg/g,為不添加NQ的1.6倍、紅豆為基質維生素K2 含量1.38μg/g、花豆為基質維生素K2含量1.20μg/g,為不添加NQ的0.1倍、薏仁為基質維生素K2含量0.83μg/g。由實驗結果我們發現1,4-naphthoquinone(NQ)能選擇性的增加維生素K2產量。
Natto is a fermented food made of soybeans fermented by Bacillus subtilis and is rich in digestive enzymes and biologically active ingredients. The objective of this research was to investigate the vitamin K2 contents in different legumes used as medium in solid state cultivation of Bacillus subtilis. The effect of the addition of 1, 4 – naphthoquinone (NQ), a precursor of vitamin K2 on vitamin K2 synthesis, was also evaluated.
After 7 days cultivation, the vitamin K2 produced by various media are as follows: mung beans (1.99μg/g) 、adzuki beans (1.66μg/g) 、black soy beans (1.30μg/g)、Lima Bean (1.05μg/g)、Adlay (0.89μg/g) and Soybean (0.53μg/g). Addition of 5 mg/ml NQ 1 ml into fermentation media can greatly influenced the production of vitamin K2.The vitamin K2 contents are , respectively, mung beans (3.31μg/g)、adzuki beans (1.38μg/g)、black soy beans (2.10μg/g)、Lima Bean (1.20μg/g)、Adlay (0.83μg/g) and Soybean (2.92μg/g).These results show that different legumes used as cultivation medium can result in different vitamin K2 content while the addition of NQ precursor can selectively increase the resulting vitamin K2 content.
目次
摘要 I
Abstract II
誌謝 III
目次 IV
表目錄 VIII
圖目錄 IX
第一章 緒論 1
1.1 前言 1
第二章 文獻回顧 2
2.1 納豆之介紹與相關研究 2
2.1.1 納豆的起源 2
1. 納豆菌之命名 2
2. 納豆菌之型態 3
2.1.2 納豆菌食品的主要成分及保健功效 3
1. 納豆產物介紹 3
2.血栓溶解酵素-納豆激酶(Nattokinase)生理及功能 4
3 聚麩胺酸(γ-PGA)的醱酵生產及功能 5
4. 維生素K2(menaquinone)的醱酵生產及功能 6
2.2 維生素之介紹 9
1、維生素K2(Menaquinone)之介紹 9
2、維生素K2(Menaquinone)之生合成機制 10
3、維生素K2(Menaquinone)之分類 15
4、維生素K2(Menaquinone)之生理活性 18
2.3 微生物醱酵 21
2.3 微生物醱酵 21
1. 醱酵的概況 21
2、液態醱酵 21
3、固態醱酵 22
4、固態與液態醱酵之優缺點比較 23
2.4 醱酵生產二次代謝物之原理及策略 27
第三章 材料與方法 30
3.1 實驗材料 30
3.1.1 納豆菌 30
3.1.2 不同培養基質 30
3.1.3 儀器設備 30
3.1.4 實驗藥品 31
3.2 實驗方法 32
3.2.1 納豆菌固態醱酵培養 32
3.2.2 納豆菌固態醱酵基質之維生素K2抽提萃取 34
3.2.3 維生素K2 HPLC分析方法 35
3.2.4 前驅物1,4-naphthoquinone (NQ) 36
第四章 結果與討論 38
4.1 納豆菌醱酵對維生素K2產量之影響 38
4.1.1 37°C下不同培養基質對維生素K2生產之影響 40
4.1.2 45°C下不同培養基質對維生素K2生產之影響 42
4.2 添加1,4-naphthoquinone (NQ)對維生素K2含量之影響 45
4.2.1 添加不同濃度1,4-naphthoquinone (NQ)對維生素K2含量之影響 45
4.2.2 不同溫度下前驅物對培養基質產生維生素K2含量的影響 55
第五章 結論 67
第六章 參考文 70
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