臺灣博碩士論文加值系統

本研究主要探討嗜熱鏈球菌與嗜酸乳酸菌在不同溫度下共同培養產生的效應。使用的檢測方法包含乾菌重分析、濁度測定、葡萄糖量分析、蛋白質量分析。經實驗結果看出，40℃最適合嗜熱鏈球菌;而嗜酸乳桿菌最適溫度應在37℃。結果也顯示兩株菌共同培養時最適溫度為40℃，而在其各自生長適合溫度進行共培養，會有拮抗作用產生。

This study focused on the effects of co-culture of Streptococcus thermophilus and acidophilic lactic acid bacteria at different temperatures. The detection methods used include dry weight method, turbidity measurement, plate coating counting method, glucose amount detection, and protein amount detection. The experimental results show that 40 °C is more suitable for Streptococcus thermophiles ; and the optimal temperature of Lactobacillus acidophilus should be 37 °C. The results show that when the two strains are co-cultured, the optimal temperature is 40 °C. In addition, they will show antagonistic effects when co-cultured at their individual optimal temperature

摘 要 i
Abstract ii
目 錄 iii
圖 目 錄 v
表 目 錄 vi
第一章 緒論 1
1.1前言 1
1.2研究動機 2
第二章 文獻回顧 3
2.1 嗜熱鏈球菌簡介 3
2.2 嗜熱鏈球菌的功能屬性 3
2.2.1 糖代謝 3
2.2.2 氮代謝 4
2.2.3 蛋白水解系統 5
2.2.4 多醣生物合成 5
2.3 嗜熱鏈球菌的主要用途 7
2.4 嗜酸乳酸菌(或稱嗜酸乳桿菌)簡介 7
2.5 嗜酸乳酸菌的功能屬性 7
2.6 嗜酸乳酸菌的主要用途 8
2.7 溫度對菌種培養的影響 8
第三章 材料與方法 10
3.1 研究菌株 10
3.1.1 嗜熱鏈球菌(Streptococcus thermophiles)菌種來源 10
3.1.2 嗜酸乳桿菌(L. acidophilus BCRC 10695)菌種來源 10
3.2 菌種培養 10
3.2.1嗜熱鏈球菌(Streptococcus thermophiles)菌種培養 10
3.2.2 嗜酸乳桿菌(L. acidophilus BCRC 10695)菌種培養 11
3.3菌種保存 11
3.3.1嗜熱鏈球菌(Streptococcus thermophiles)菌種保存 11
3.3.2嗜酸乳桿菌(L. acidophilus BCRC 10695)菌株保存 11
3.4 藥品耗材與設備器材 12
3.4.1藥品 12
3.4.2設備 13
3.5 培養條件 13
3.5.1 培養基探討 14
3.5.2 溫度探討 15
3.6 分析方法 15
3.6.1菌體濁度測定 15
3.6.2菌體乾菌重分析 15
3.6.3 蛋白質分析(高濃度檢量線) 16
3.6.4 葡萄糖分析 17
第四章 結果與討論 19
4.1 氮源種類影響 19
4.2 溫度比較 20
4.2.1嗜熱鏈球菌不同溫度下乾菌重比較 20
4.2.2嗜酸乳酸菌不同溫度下乾菌重比較 21
4.2.3混合菌不同溫度下乾菌重比較 22
4.2.4各單一菌種及混合菌在45℃的乾菌重比較 23
4.2.5各單一菌種及混合菌在40℃的乾菌重比較 24
4.2.6各單一菌種及混合菌在37℃的乾菌重比較 25
4.2.7各單一菌種及混合菌在32℃的乾菌重比較 26
4.3 葡萄糖量影響 27
4.3.1嗜熱鏈球菌在不同溫度下的葡萄糖消耗量 27
4.3.2嗜酸乳酸菌在不同溫度下的葡萄糖消耗量 27
4.3.3混合菌在不同溫度下的葡萄糖消耗量 28
4.3.4各單一菌種及混合菌在45℃的葡萄糖消耗量 29
4.3.5各單一菌種及混合菌在40℃的葡萄糖消耗量 30
4.3.6各單一菌種及混合菌在37℃的葡萄糖消耗量 31
4.3.7各單一菌種及混合菌在32℃的葡萄糖消耗量 32
4.4 蛋白質量影響 33
4.4.1嗜熱鏈球菌在不同溫度下的蛋白質消耗量 33
4.4.2嗜酸乳酸菌在不同溫度下的蛋白質消耗量 34
4.4.3混合菌在不同溫度下的蛋白質消耗量 35
4.4.4各單一菌種及混合菌在45℃的蛋白質消耗量 36
4.4.5各單一菌種及混合菌在40℃的蛋白質消耗量 37
4.4.6各單一菌種及混合菌在37℃的蛋白質消耗量 38
4.4.7各單一菌種及混合菌在32℃的蛋白質消耗量 38
第五章 結論與未來展望 40
5.1結論 40
5.2未來展望 40
參考文獻 41

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