臺灣博碩士論文加值系統

克弗爾 (kefir) 是以克弗爾粒 (kefir grains) 製作之酒精發酵乳，其為對腸胃疾病有益的食品。本試驗蒐集台灣地區三組克弗爾粒，探討產品製作之條件、產品發酵與貯存期間品質之變化、貯存條件對克弗爾粒活性之影響與增產克弗蘭 (kefiran) 之培養條件，以作為克弗爾與克弗蘭市場化之參考。
一、 自台灣地區新竹、宜蘭與台北蒐集到三組克弗爾粒，分別標示為 T1、T2 與 T3。由掃描式電子顯微鏡觀察得知三組克弗爾微生物於菌粒中之分佈狀態各異。培養溫度對克弗爾粒增重之影響大於克弗爾粒之添加比例，培養溫度於 21 ~ 27℃有較高之克弗爾粒增重。由官能品評測驗中，台灣三組克弗爾以T3組之接受性最高。
二、 以 8 天為期，探討克弗爾於全脂乳與脫脂乳發酵期間品質之變化。以掃描式電子顯微鏡觀察凝乳質地，以全脂乳組發酵 3 天之結果最佳，乳酸菌與酵母菌分別可由106 與104 CFU/ml 增殖至1012 與109 CFU/ml。克弗蘭自30 小時之後生成量遽增。以發酵達 pH 4.7之克弗爾為成品，探討於 60 天貯存期間品質之變化，全脂乳組之黏度顯著高於脫脂乳組。乳酸菌於貯存前期有少量增殖，酵母菌則於整個貯存期間均呈增殖狀態。克弗蘭於 20 ~ 30 天有最大量，全脂乳組顯著高於脫脂乳組。
三、 比較冷藏、凍藏與凍乾對克弗爾粒菌元活性之影響。菌粒置於脫脂乳中冷藏者，微生物之活力較高，貯存時間超過 3 週，微生物活力迅速喪失。凍藏前期對乳酸菌之影響較大，後期則是酵母菌所受影響較大。克弗爾粒經凍乾後，菌元活力大減，但乳酸菌於 8 個月貯存期間，活力維持穩定，沒有再下降的現象。
四、 探討培養條件對菌元生長與克弗蘭生成之影響。以去乳蛋白之乳清培養基為基質，添加葡萄糖、乳糖、蔗糖或酵母萃，均有助於微生物生長；而培養時間之延長、氮含量之增加、50 g/l 之葡萄糖與蔗糖添加、酵母萃添加量達 30 g/l以上，均可顯著提升克弗蘭之生成量。
由以上結果顯示，克弗爾之商品化可利用T3組菌元，在全脂乳中以 5 % (w/v) 添加量發酵 36 ~ 72 小時，可獲致接受性高之產品。克弗爾粒之商品化可以 21 ~ 27 ℃進行菌粒之大量化，冷藏期限不宜超過 3 週。提升克弗蘭生成量可於去乳蛋白之乳清培養基中增加碳源、氮源、酵母萃等。

Kefir is kind of ethanol-fermented milk, made by kefir grains, which is considered as an aid in the therapy of gastro-intestinal disease. This study collected three groups of kefir grains from different regions in Taiwan, and investigated the effect of quality change during the period of fermentation and storage of three cultures, the influence of storage condition on activity of kefir grains, and the condition that could increase the production of kefiran. All this results could be used as the reference and basis of commercialization of kefir and kefiran.
In test I, three groups of kefir grains, which were collected from Xien-zhu, I-lan and Taipei regions in Taiwan, were labeled as T1, T2 and T3, respectively. The distributions of these three groups of kefir microbes in kefir grains were totally different under scanning electron micrographs. The incubation temperature had more influence on increasing the mass of kefir grains compared to the adding ratio of kefir grains; higher mass gain of kefir grains could be gotten under incubation temperature range from 21 to 27℃. In the sensory evaluation scores of kefirs, the acceptability of T3 in three groups of kefir of Taiwan is the highest.
In test II, the quality change of kefir during the fermentation of whole or skim milk at 21℃ in a period of 8 days was investigated. The consistence of curd of whole milk fermented for 3 days had better structure under scanning electron micrographs. Lactic acid bacteria and yeast could increase in number from 106 to 1012 CFU/ml and 104 to 109 CFU/ml, respectively. The production of kefiran had tremendous increase after 30 hours. During 60 days storage period, the viscosity of kefirs made by whole milk were significantly higher than that of kefirs made by skim milk, when the product was defined as kefir with pH 4.7. Lactic acid bacteria only had few increases in early storage period; however yeast appeared increasing state during whole storage period. The largest amount of kefir is reached after 20-30 days, and the amount of kefirs made by whole milk is significantly higher than that of kefirs made by skim milk.
In test III, the influence of the refrigeration, freeze and lyophilization on kefir starters were compared. Kefir grains, which refrigerated in skim milk, had higher activity and rapidly loss activity when storage times longer than 3 weeks. Early storage phase had more impact on lactic acid bacteria; however, later storage phases on yeast. Kefir grains with reduced activity greatly after starters freeze-dried, but the activity of lactic acid bacteria remained stable without any decreased during storage period of 8 months.
Test IV investigated the influence of incubation condition on the growth of microbial starters and production of kefiran. Whey media was a good base for growth of microbes; addition of glucose, lactose, sucrose and yeast extract could increase growth of microbes. Prolongation of incubation time, increased nitrogen content, addition 50 g/l of glucose and sucrose, and addition of yeast extract above 30 g/l could significantly increase the production of kefiran.
From the result shown above, we could get products of high acceptability and commercialization of kefir by adding 5% (w/v) starters of T3 in whole milk and fermenting for 36 to 72 hours. The commercialization of kefir grains could be achieved by manufacturing kefir grains in large amount under 21 to 27℃, and the refrigerating time no longer than 3 weeks. Adding C, N-source and yeast extract could increase the production of kefiran.

封面
目次
壹、中文摘要
貳、緒言
參、文獻檢討
一、克弗爾
(一) 克弗爾之起源
(二)　克弗爾粒
(三)　製作方法
(四) 微生物
(五) 營養與健康
二、克弗蘭
(一) 結構
(二) 生產菌株
(三) 生成量之影響因素
(四) 功能特性
三、發酵所致之成分變化
(一) 蛋白質
(二) 乳糖
(三) 孔酸
(四) 脂肪
(五) 維生素
(六) 抗菌物質－細菌素
肆、實驗部分
　　第一章　克弗爾粒之大量化與克弗爾之製備
前言
材料與方法
結果與討論
一、克弗爾粒之外觀與微細構造
二、克弗爾粒添加量對其生長之影響
三、境養溫度對克弗爾粒生長之影響
四、克弗爾之組成
五、微生物數分析
六、官能品評
　　第二章 發酵與貯存期間克弗爾菌元生長與克弗蘭生成之變化
前言
　
結果與討論
一、克弗爾菌元生長與克弗蘭生成於發酵期間之變化
(一)pH值與酸度
(二)黏度與質地
(三)微生物之生長
(四)乳糖利用與克弗蘭生成
二 、克弗爾菌元生長與克弗蘭生成於貯存期間之變化　　
(一)pH值與酸度
(二)黏度
(三)微生物數
(四)乳糖利用與克弗蘭生成
　　第三章 貯存條件對克弗爾粒菌元生長與克弗蘭生成之影響　
前言
　
結果與討論
一、冷藏保存法
(一)微生物活性
(二)克弗蘭生成
二 、冷凍保存法
(一)微生物活性
(二)克弗蘭生成
三 、凍乾保存法
(一)微生物活性
(二)克弗蘭生成
　　第四章 培養條件對克弗爾粒菌元生長與克弗蘭生成之影響　
前言
　
結果與討論
一、培養基種類
二、發酵溫度
三、培養時間
四、氮含量
五、碳源與添加量
六、酵母萃
伍、結論
陸、參考文獻
柒、英文摘要
捌、小傳
一、著作一覽表
玖、附錄

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