臺灣博碩士論文加值系統

“臭豆腐”為我國特有的、並廣受歡迎的傳統發酵食品之一，全國各地（包含大陸地區）皆有。臭豆腐製造方式主要是將各種蔬菜、蝦仁、魚漿以及香料等材料加鹽醃漬，置於自然環境中任其腐敗發臭得到臭滷水（臭豆腐發酵液）後，將豆腐塊泡入其中，約發酵4~6 小時後撈起，將豆腐清洗一下，放於4 ℃待食用時取出。由於臭滷水是一個充滿動植物殘骸、分泌物、汁液以及缺氧的發酵環境，使其成為一個極適合乳酸菌生長的環境。直到目前為止，被廣為研究的乳酸菌主要還是來自動物腸道或乳汁，其他來源的乳酸菌則顯少見於文獻，然而自然界的環境相對於這些地方是一個營養成分比較貧脊，較不利於微生物生長的環境，因此推測由這些來源會有機會分離出更為特殊的乳酸菌。
因此本實驗的目的即是；第一，想從此種製法的臭滷水當中，篩選出乳酸菌，並觀察臭滷水在浸漬臭豆腐之前和之後菌相如何。第二，針對乳酸菌最被廣為研究的免疫調節活性利用RAW264.7這株小鼠巨噬細胞株對所篩到的乳酸菌進行in vitro的測試，用來評估這新來源的乳酸菌的獨特性。
本實驗中共從臭滷水中篩選到13株乳酸菌，其中10株是由未進泡過豆腐的臭滷水中篩選出來，其餘3株則由近泡過豆腐的臭滷水中篩得。菌株由是否加過豆腐的臭滷水中篩選出來的複雜性與優勢菌株完全不同，前者所得到的乳酸菌菌相較後這複雜。
而以小鼠巨噬細胞RAW 264.7被刺激而分泌的cytokine的方式來評估菌株特異性上，與之前主要由動物腸道或乳製品中篩選出乳酸菌的文獻比較，本實驗室篩選到的菌株，不論在對於能引發cytokine分泌的菌株或引發出的變化量上，都明顯比文獻所展示的結果來的多且來的複雜，因此此結果支持之前的假設並達到實驗目的。

Stinky tofu, a traditional and popular fermented food in Taiwan and the south of China is fermented by stinky brine that is prepared with mixtures of vegetables, shrimps and salt in a jar and spontaneously fermented at static station for several months. Once the brine has developed a unique stinky smell, tofu is submerged in the brine for 4-6 hours, washed with water and then kept at 4℃ until use. Because stinky brine is full of remains of plants and fermented at static condition, let it become a suitable environment for lactic acid bacteria (LAB) growing in. Until now, most of the studies were on the LAB isolated from animal and human sources, studies on the LAB isolated from other sources are rare. Because outside is aenviroments with poor nutrition, we expected to isolate new or better strains from other sources.
The aim in this study was to isolate LAB from stinky brine before or after adding tofu, and use macrophage as immunomodulatory activity screening platform to check whether screened LABs better or not?
In this study, we isolated 13 stains from stinky tofu, in which 10 strains isolated from before adding tofu and 3 strains isolated from after adding tofu. The strains were isolated from fromer is more complex and different from the latter.
In the macrophage model（RAW264.7）experiment, we isolated more stains which have ability to stimulate macrophage activation. The degree our strains stimulated was higher than the report which strains were isolated from human intertine or dairy food. This result suggested our hypothesis.

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