Fermentation of tomato juice by cell immobilized Lactobacillus acidophilus;

中國醫藥大學機構典藏 China Medical University Repository, Taiwan > 健康照護學院 > 營養學系暨碩士班 > 期刊論文 > Item 310903500/6716

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题名:	Fermentation of tomato juice by cell immobilized Lactobacillus acidophilus
其它题名:	番茄汁的細胞固定化嗜乳酸桿菌發酵
作者:	金安兒(King, V. An-Erl);黃惠煐(Huang,Hui-Ying);曾政鴻(Tsen, Jen-Horng)
贡献者:	健康照護學院營養學系
关键词:	褐藻酸鈣;發酵;固定化細胞;嗜酸乳酸桿菌;番茄汁;calcium alginate;fermentation;immobilized cell;Lacto bacillus acidophilus;tomato juice
日期:	2007.03
上传时间:	2009-08-26 15:58:03 (UTC+8)
摘要:	目的　嗜酸乳酸桿菌經褐藻酸鈣固定化後，應用於番茄汁中進行發酵，以提升菌株在發酵產品中之存活率。方法　發酵原料採用由新鮮番茄製得之番茄汁，內中包含菌體之細胞固定化膠球之直徑約2.6mm，發酵時間為80小時，並另以游離態菌體進行發酵以作為對照組。結果　在固定化細胞的發酵過程中，細胞生長會導致細胞由膠球漏出，並持續在番茄汁中生長。在固定化細胞發酵組中，番茄汁內的最終活菌數達10^7 CFU/mL，而膠球中則高於10^10 CFU/mL-gel，在游離態細胞發酵組中之最終活菌數則約為10^9 CFU/mL。固定化細胞能克服番茄汁中的不利條件，因此獲得優於游離態細胞的結果。在隨後的4℃ 10週貯藏過程中，發酵番茄汁中的固定化嗜酸乳酸桿菌之活菌數仍能維持10^7 CFU/mL-gel的濃度，而游離態活菌數只有10^4 CFU/mL。貯藏過程中官能品評的結果，亦顯示內中包含固定化嗜酸乳酸桿菌者要優於包含游離態者。結論　本研究結果顯示利用褐藻酸鈣固定化嗜酸乳酸桿菌來發酵番茄汁，能有效提升發酵成品的活菌數及感官品質。 Purpose. Ca-alginate entrapped Lacto bacillus acidophilus was used to ferment tomato juice and enhance the survival of the bacteria in the product. Method. L acidophilus was immobilized in gel beads with diameters of about 2.6 mm. Tomato juice was made from fresh raw tomatoes, followed by fermentation for 80 h with free and immobilized cells. Results. Immobilized cells leaked from the gel beads and proliferated in the juice during the fermentation; the final viable cell number reached 10^7 CFU/mL in the juice and above 10^10 CFU/mL-gel in gel beads. Free cells reached about 10^9 CFU/mL during fermentation. Immobilized cells endured the adverse conditions in tomato juice; furthermore, viable cell numbers and sensory score results were higher compared with free cells. The viable cell counts of immobilized L. acidophilus were maintained at 10^7 CFU/mL-gel in the fermented tomato juice after 10 weeks of cold storage at 4℃, compared with 10^4 CFU/mL of free cells. Conclusions. Ca-alginate immobilized L acidophilus enhanced the viable cell number and improved the sensory quality of fermented tomato juice. Our findings could be applied to the development of probiotic tomato juice.
關聯:	Mid-Taiwan Journal of Medicine 12(1 )1 ~7
显示于类别:	[營養學系暨碩士班 ] 期刊論文

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