固定化嗜酸乳酸桿菌發酵香蕉培養基的製品之冷凍乾燥適性及其乾燥製品貯藏安定性之探討

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Title:	固定化嗜酸乳酸桿菌發酵香蕉培養基的製品之冷凍乾燥適性及其乾燥製品貯藏安定性之探討
Other Titles:	Freeze-Drying of the Banana Media Fermented by Immobilized Lactobacillus acidophilus and the Storage Stability of the Freeze-Dried Products
Authors:	曾政鴻(Tsen JH);金安兒
Contributors:	健康照護學院營養學系
Keywords:	香蕉;褐藻酸鈣;κ-紅藻膠;細胞固定化;嗜酸乳酸桿菌;冷凍乾燥;貯藏安定性;吸濕性;Banana;Ca-alginate;k-Carrageenan;Cell immobilization;Lactobacillus acidophilus;Freeze-drying;Storage stability;Hygroscopicity
Date:	2006-07-31
Issue Date:	2009-09-01 15:27:32 (UTC+8)
Abstract:	本研究採用添加3 倍香蕉重量之無菌水於香蕉泥中所製得之成熟香蕉培養基，接種入2% (v/v) L.acidophilus 進行發酵。接種入之乳酸菌分別採用游離態菌體(free cell)及固定化菌體(immobilized cell)兩種狀態，接種後於37℃下靜置培養48 hr。菌體的固定化採用褐藻酸鈣(calcium alginate)及κ-紅藻膠(κ-carrageenan)作為基質，所得之含有菌體之褐藻酸鈣及κ-紅藻膠膠球之直徑大小分別為2.6 mm 及3.0 mm。所得發酵樣品隨後進行冷凍乾燥，乾燥樣品再於25℃，60%相對濕度下進行貯藏試驗，對各項貯藏安定性進行探討。結果發現，冷凍乾燥過程中，固定化對菌體具有保護效果，乾燥後固定化菌體之存活率要優於游離態菌體(9.31 LogCFU/mL)，而褐藻酸鈣固定化(10.48 Log CFU/mL-gel)又要優於κ-紅藻膠固定化(10.22 Log CFU/mL-gel)。貯藏結果發現，固定化菌體之存活率在貯藏過程中要優於游離態菌體，而褐藻酸鈣固定化亦優於κ-紅藻膠固定化。此外，在貯藏過程中乾燥樣品的吸濕性方面，游離態菌體樣品之吸濕性要大於固定化菌體樣品，而κ-紅藻膠固定化樣品之吸濕性又大於褐藻酸鈣固定化樣品。 2% (v/v) L. acidophilus was inoculated in the ripe banana medium which was obtained by the banana puree with the addition of three-times of aseptic water. The lactic acid bacteria inoculated were in the states of free cell and immobilized cell, respectively, and then cultivated at 37.degree.C for 48 hr after inoculation. The matrices used for cell immobilization were calcium alginate and k-carrageenan, and the diameters of the bacteria-containing gel beads of calcium alginate andκ-carrageenan were 2.6 mm and 3.0 mm respectively. The fermented products obtained were then freeze-dried, and the dried samples were stored at 25.degree.C and RH 60% for storage test. Results indicated that immobilization had protection effects to cells during freeze-drying. After freeze-drying, the survival of immobilized cell was better than free cell (9.31 Log CFU/mL), and that of calcium alginate immobilization (10.48 Log CFU/mL-gel) was better thanκ-carrageenan immobilization (10.22 Log CFU/mL-gel). For the hygroscopicity of the dried products during storage, the hygroscopicity of free cell products was higher than immobilized cell products, and that ofκ-carrageenan immobilized products was higher than that of calcium alginate immobilized products.
Appears in Collections:	[Graduate Institute of Nutrition ] Research reports

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