臺灣博碩士論文加值系統

乳酸發酵液流行已久，但各產品的發酵方式不一，風味也不盡相 同。本研究欲探討天然果汁乳酸發酵之開發，評估是否具有改善腸道 健康之潛力。實驗主要共分為三個部分，先會比較直接乳酸發酵與混 合式發酵之模式，選擇較適合的模式進行後續發酵試驗，然後探討不 同原料組合、果膠酶(pectinase)與異麥芽寡糖(isomalto-oligosaccharides) 對發酵果汁之影響，最後以前兩部分建立之發酵模式進行乳酸發酵果 汁的配方比較，選取最適配方後進行體外及體內的試驗評估。

首先於直接乳酸發酵與混合式發酵法的比較中，直接乳酸發酵在 發酵試驗結果中較混合式發酵理想。接著，於探討發酵條件階段裡， 觀察到濃縮果汁無法取代新鮮果肉作為乳酸發酵的材料、添加風味較 重的水果對發酵液的味道影響有限、加入果膠酶可使發酵液產率提升 及異麥芽寡糖的乳酸菌助生性效果不理想等發現。最後，設計 3 種不 同原料配方，以本研究建立之乳酸發酵流程發酵並選出較佳配方進行 生理活性評估。體外試驗顯示樣品無明顯助生性，但在體內試驗中， 結果顯示乳酸發酵果汁能顯著(p<0.05)提升小鼠腸道內總乳酸菌數，有 助腸道菌相的改善。本研究初步開發出一種具有改善腸內菌相並有促 進腸道健康潛力的乳酸發酵果汁。

Lactic acid-fermented products which have their own fermentation process have been popular across the globe for a long time. The objective of this study is to develop a lactic acid-fermented fruit juice and to evaluate its potential for the improvement of intestinal health. This research was divided into three parts; firstly, lactic acid fermentation was compared with mixed fermentation. After the comparison trial, the better method was adapted for the subsequent fermentations. Secondly, the experiments were conducted by adding different fruit combinations, pectinase (PE) and isomalto-oligosaccharides (IMO). Finally, the fermentation model was adapted based on our experimental results. The optimal formula of fermented products was chosen and assessed by both in vitro and in vivo methods.

In the comparison of lactic acid fermentation and mixed fermentation, the lactic acid fermentation was found to have better effect than the mixed fermentation. The trial also showed that concentrated juice could not replace fresh pulp on the lactic acid fermentation. Furthermore strong flavor fruits could not influence the flavor of the final product. However it was found that adding PE could enhance the yield of lactic acid-fermented fruit juice. But, the addition of IMO had no prebiotic effect on the lactic acid-fermented fruit juice. According to the above experimental results, the fermentation model was established. Three formulas were designed for the preparation of the lactic acid-fermented fruit juice, and then the optimal one was selected for physiological assessments. The results of the in vitro assay showed that the sample did not have obvious prebiotic effect. Meanwhile, the formula was used for in vitro assay. The results indicated that the consumption of the lactic acid-fermented fruit juice could significantly (p<0.05) increase the number of total lactic acid bacteria in the intestine of mice. This study has developed a lactic acid-fermented fruit juice which could improve intestinal micro flora and promote intestinal health.

中文摘要 .........i
英文摘要 .........ii
目錄 .........iv
表次 .........vii
圖次 .........viii
縮寫對照表 v x
1. 緒論 .........1
1.1 乳酸發酵果蔬汁 .........1
1.2 酵素 .........3
1.3 益生菌 .........3
1.4 乳酸菌 .........4
1.4.1 乳酸菌簡介 .........4
1.4.2 乳酸菌分類.........8
1.4.3 乳酸菌之生理活性.........10
1.5 益生質 .........12
1.6 共生質 .........12
1.7 腸道功能與健康.........13
2. 研究目的 .........15
3. 材料與方法 .........16
3.1 實驗材料 .........16
3.1.1 原料 .........16
3.1.2 試驗菌株 .........16
3.2 試驗設計 .........16
3.3 試驗方法 .........19
3.3.1 建立發酵模式試驗.........19
3.3.1.1 發酵液製作前處理.........19
3.3.1.2 菌株活化.........19
3.3.1.3 pH 值.........20
3.3.1.4 可溶性固形物 .........20
3.3.1.5 可滴定酸度 .........20
3.3.1.6 發酵液酵母菌、醋酸菌及總乳酸菌分析.........21
3.3.1.7 發酵液產率測定 .........22
3.3.1.8 感官品評 .........23
3.3.2 體外試驗 .........23
3.3.2.1 乳酸菌菌株之活化 .........23
3.3.2.2 樣品前處理 .........23
3.3.2.3 吸光值試驗.........24
3.3.3 體內試驗 .........24
3.3.3.1 飼料配製 .........24
3.3.3.2 管餵樣品準備.........25
3.3.3.3 動物飼養.........25
3.3.3.4 糞便取樣 .........27
3.3.3.5 糞便水分含量測定.........27
3.3.3.6 糞便 pH 值測定.........27
3.3.3.7 糞便菌相分析.........28
3.3.4 統計分析 .........29
4. 結果與討論.........30
4.1 合適發酵方法和條件之評估.........30
4.1.1 乳酸發酵及混合式發酵法之比較.........30
4.1.2 不同原料基質發酵對綜合果汁之影響 .........38
4.1.3 原料的比例與種類對發酵成品風味之影響 .........44
4.1.4 添加果膠酶對發酵液之影響.........48
4.1.5 添加異麥芽寡糖對發酵液之影響.........55
4.1.6 發酵果汁配方之評估.........61
4.2 發酵果汁之生理活性評估.........64
4.2.1 體外試驗 .........64
4.2.2 體內試驗 .........66
5. 總結論 .........73
6. 參考文獻.........74
7. 附錄—感官品評問卷 .........84

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