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研究生:林育廷
研究生(外文):Yu-Ting Lin
論文名稱:探討微生物交互作用對水煮白蝦保存期限之影響:以Brochothrix thermosphacta , Carnobacterium maltaromaticum 及 Pseudomonas fluorescens為例
論文名稱(外文):Effects of Microorganism Interaction on Shelf-life of Cooked Shrimps: illustrated by Brochothrix thermosphacta, Carnobacterium maltaromaticum and Pseudomonas fluorescens
指導教授:蕭心怡蕭心怡引用關係
指導教授(外文):Hsin-I Hsiao
學位類別:碩士
校院名稱:國立臺灣海洋大學
系所名稱:食品科學系
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:2012
畢業學年度:100
語文別:中文
論文頁數:80
中文關鍵詞:微生物交互作用
外文關鍵詞:Microbial interactionsBrochothrix thermosphactaCarnobacterium maltaromaticumPseudomonas fluorescens
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近年來台灣冷凍蝦仁仰賴進口,在低溫物流不完善的環境中,了解微生物交互作用對於蝦仁品質的影響是非常重要的。本研究目的旨在評估 Carnobacterium maltaromaticum,Brochothrix thermosphacta 及 Pseudomonas fluorescens 在真空包裝及一般大氣包裝冷藏蝦仁,其生長情形、群體感應、感官變化及蛋白水解活性對於強烈腐敗味道之潛在角色。研究結果顯示C. maltaromaticum / B. thermosphacta 共同培養在真空包裝蝦仁上產生強烈的腐敗味道,而所有真空包裝的組別皆不產生 VBN。一般大氣包裝上接種 P. fluorescens、P. fluorescens / B. thermosphacta及P. fluorescens / C. maltaromaticum 的組別皆有產生大量的 VBN,且有檢測出蛋白酶活性。各組皆沒測到 autoinducer-2 (AI-2) 活性。推測結果得知C. maltaromaticum / B. thermosphacta 共同培養在真空包裝蝦仁上產生強烈的腐敗味道與VBN 的產生無關,而 VBN 的產生與微生物具有蛋白水解活性有相關;與 C. maltaromaticum 及 B.thermosphacta 共同培養所產生的腐敗加成性無相關性,未來可朝繼位共生原因探討。
In recent years, Taiwan's frozen shrimp relies on imports. It is very important to understand microbial interactions in order to maintain quality during transportation. The purpose of this thesis is to assess the effect of the bacterial interactions between the Brochothrix thermosphacta, Carnobacterium maltaromaticum and Pseudomonas fluorescens inoculated on vacuum-packed and air-stored cooked peeled shrimps during storage at 8°C on bacterial growth,quorum sensing, sensory changes, and the role of proteolytoc activity with strong spoiling potential. The study results demonstrate that C. maltaromaticum / B. thermosphacta cocultured on vacuum-packed cooked peeled shrimps could produce the strong spoiling odor. And all of the bacterial groups do not produce a significant amount of VBN compared to the control. However, the groups of P. fluorescens, P. fluorescens / B. thermosphacta and P. fluorescens / C. maltaromaticum inoculated on air-stored cooked peeled shrimps produce a lot of VBN and proteolytoc activity been detected. Regarding with autoinducer-2 (AI-2) activity, none of group is detected. From results described above, we could contend that strong spoiling odor produced by C. maltaromaticum / B. thermosphacta are not related to VBN. We suggest investigating relationship between metabiosis and strong spoiling odor produced by C. maltaromaticum / B. thermosphacta cocultures.
摘要 I
Abstract II
目錄 III
圖目錄 VI
表目錄 VII
一、前言 1
二、文獻回顧 2
2.1 台灣白蝦產業現況 2
2.1.1 台灣白蝦產業規模 2
2.1.2 台灣白蝦進出口現況 2
2.1.3 台灣白蝦產業經營問題 3
2.2 水產品腐敗機制 3
2.2.1 一般常見水產品腐敗菌 3
2.2.2 白蝦產品腐敗特性 4
2.2.3 Carnobacterium maltaromaticum 4
2.2.4 Brochothrix thermosphacta 5
2.2.5 Pseudomonas fluorescens 6
2.2.6 腐敗菌群之生態變化 6
2.3 水產品貯藏期限之評估 7
2.3.1 傳統方法 7
2.3.2 最新方法 7
2.4 微生物交互作用 8
2.4.1 拮抗作用 9
2.4.2 繼位共生 9
2.4.3 數量感應 10
2.4.4 微生物交互作用評估 12
三、實驗設計 15
四、材料 16
4.1 樣品製備 16
4.1.1 無菌去殼水煮白蝦 16
4.1.2 接菌蝦仁 16
4.1.3 Cell-free supernatants (CFS) 16
4.1.4 腐敗蝦仁蛋白酶粗萃液 17
4.2 培養基 17
4.2.1 合成培養基 17
4.2.2 選擇性培養基 17
4.2.3 Autoinducer Bioassay (AB) medium 18
4.3 菌株 18
4.3.1 腐敗菌株 18
4.3.2 AI-2 冷光表現菌株 18
4.4 試劑 19
4.4.1 蛋白酶活性測試套組 19
4.4.2 胰蛋白酶水解活性標準曲線 19
五、方法 20
5.1 菌數測定 20
5.2 化學分析 20
5.2.1 pH 值测定 20
5.2.2 揮發性鹽基態氮 (volatile basic nitrogen, VBN) 20
5.3 AI-2 分析 21
5.4 非特異蛋白水解活性試驗 21
5.5 官能品評 22
5.5.1 腐敗速率分析 22
5.5.2 感官特性分析 22
5.6 統計分析 22
五、結果 23
5.1 菌數生長 23
5.1.1 真空包裝 23
5.1.2 一般大氣包裝 23
5.2 化學變化 24
5.2.1 pH 24
5.2.2 VBN 25
5.3 感官品評 26
5.3.1 貯存期間之變化 26
5.3.2 腐敗菌特性評估 27
5.4 AI-2 活性試驗 28
5.5 蛋白活性試驗 28
5.6 微生物交互作用評估 29
六、討論 31
6.1 微生物交互作用與腐敗臭味生成之關係 31
6.2 真空和一般大氣包裝比較 33
6.3 培養基的選擇 34
七、結論 35
八、參考文獻 36

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