探討以Agaricus blazei Murrill與Lactobacillus buchneri發酵Camellia oleifera及穀物並產高GABA之飲品

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鄒昊倫(Hao-Lun Tsou) 查詢紙本館藏

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化學工程與材料工程學系

論文名稱

探討以Agaricus blazei Murrill與Lactobacillus buchneri發酵Camellia oleifera及穀物並產高GABA之飲品
(Developing a high GABA tea beverage of Camellia oleifera by a two-stage fermentation of Agaricus blazei Murrill and Lactobacillus buchneri)

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至系統瀏覽論文 (2027-6-30以後開放)

摘要(中)

近年來，部分學者對油茶進行研究。經過分析發現，雖然油茶含有兒茶素等具有抗氧化能力的物質，但其咖啡因含量卻遠低於茶葉，且還含有谷氨酸，是合成GABA的原料。不過， GABA茶主要是透過發酵一般茶葉，較少人討論用油茶葉進行發酵。在這項研究中，將以Agaricus blazei Murill TITC1與Lactobacillus buchneri BCE119151作為發酵菌株，並使用油茶葉和穀物作為培養基，進行二階段的發酵。首先，將Agaricus blazei Murill TITC1接種到培養基中以產生高含量的麩氨酸。其次，將Lactobacillus buchneri BCE119151接種到我們用Agaricus blazei Murill TITC1發酵的培養基中，以產生高含量的GABA，藉此評估油茶穀物是否可作為發酵培養基之潛力。
在第一階段探討Agaricus blazei Murill TITC1有搖瓶培養基對黃豆進行發酵可產生更佳的結果，使產物麩胺酸產量達到1.59 g/L，並嘗試加入油茶粉，但卻因油茶中的多酚類物質具抗菌能力，導致發酵效果不盡理想，因此嘗試添加其他種穀物，如大麥與小麥。最終找出最適發酵比例為黃豆粉（4.7 g/L）：油茶葉粉（2 g/L）：大麥粉（1 g/L）：小麥粉（1 g/L），其麩胺酸產量為3.38 g/L。在第二階段探討Lactobacillus buchneri BCE119151可否成功利用Agaricus blazei Murill TITC1發酵培養基，將MSG轉化成GABA，並依序將發酵培養基從豆漿培養基調整至最終的油茶穀物培養基。從最初豆漿培養基中Lactobacillus buchneri BCE119151進行發酵可產GABA含量為25.8 g/L，再來是豆漿穀物培養基可產出GABA含量為34.7 g/L，與最終的油茶穀物培養基則可產出最高62.7 g/L。綜合以上結果，可利用Agaricus blazei Murill TITC1與Lactobacillus buchneri BCE119151進行二階段發酵，將油茶穀物發酵成具高GABA之飲品。

摘要(英)

In recent years, some scholars have conducted research about Camellia oleifera. It contains glutamic acid which is a raw material for synthesizing γ-Aminobutyric acid（GABA）. However, most of the fermentation of GABA tea focuses on tea leaves, and few people have discussed the oil tea leaves. The aim of this work was to evaluate the potential of C. oleifera as a fermented medium for high GABA beverage. In this study, Agaricus blazei Murill TITC1 and Lactobacillus buchneri BCE119151 will be used as fermentation strains, and oil tea leaves and grains will be used as medium for two-stage fermentation.
In the first stage, A. blazei Murill TITC1 fermented soybean with shaking seed culture can produce better results, so that the glutamic acid yield reached 1.59 g/L. Then, adding C. oleifera powder, but C. oleifera contains the polyphenols that has antibacterial property, so using other grains such as barley and wheat. Then, the optimum fermentation ratio was found as soybean flour (4.7 g/L): C. oleifera flour (2 g/L): Barley flour (1 g/L): Wheat flour (1 g/L), and its glutamic acid yield was 3.38 g/L. In the second stage, it was investigated whether L. buchneri BCE119151 could successfully use A. blazei Murill TITC1 fermentation medium to convert MSG into GABA, and sequentially adjust the fermentation medium from soybean milk medium to the final C. oleifera grain medium. Fermentation of L. buchneri BCE119151 in the initial soymilk medium can yield a GABA content of 25.8 g/L, then the soymilk grain medium can yield a GABA content of 34.7 g/L, and the final C. oleifera grain medium can yield a maximum of 62.7 g /L. Based on the above results, A. blazei Murill TITC1 and L. buchneri BCE119151 can be used for two-stage fermentation to ferment C. oleifera grains into beverages with high GABA.

關鍵字(中)

★ 巴西蘑菇
★ GABA

關鍵字(英)

論文目次

摘要 i
Abstract ii
致謝 iii
目錄 iv
圖目錄 vii
表目錄 ix
一、緒論 1
1-1 研究動機 1
1-2 研究目的 2
二、文獻回顧 3
2-1 巴西蘑菇（Agaricus blazei Murill） 3
2-1-1 巴西蘑菇基本介紹 3
2-1-2 巴西蘑菇的營養成分組成 3
2-1-3 巴西蘑菇的抗氧化活性物質 4
2-1-4 巴西蘑菇的藥理研究 9
2-2 乳酸菌（Lactic acid bacteria） 11
2-2-1 乳酸菌的基本介紹 11
2-2-2 益生菌的基本介紹 15
2-2-3 乳酸菌發酵飲品 16
2-2-4 Lactobacillus Buchneri介紹 18
2-2-5 乳酸菌的生物活性物質 18
2-3 油茶（Camellia oleifera） 24
2-3-1 油茶基本介紹 24
2-3-2 油茶籽成分介紹 24
2-3-3 油茶葉成分介紹 26
三、材料與方法實驗架構 28
3-1 實驗架構 28
3-2 實驗材料 29
3-2-1 實驗菌株 29
3-2-2 實驗樣品 30
3-2-3 實驗藥品 30
3-2-4 實驗儀器與設備 32
3-3 實驗方法 34
3-3-1 Lactobacillus buchneri BCE119151菌株保存與活化 34
3-3-2 Lactobacillus buchneri BCE119151液態種瓶培養 34
3-3-3 巴西蘑菇菌株保存及活化甘油保存 35
3-3-4 巴西蘑菇菌株液態搖瓶發酵 35
3-3-5 巴西蘑菇菌絲體發酵−第一階段搖瓶發酵 37
3-3-6 巴西蘑菇菌絲體發酵−第二階段乳酸菌厭氧發酵 38
3-4 分析方法 39
3-4-1 還原糖分析 39
3-4-2 總可溶性糖濃度分析 40
3-4-3 DPPH自由基清除能力（DPPH free radical scavenging activity） 41
3-4-4 GAB及MSG含量分析 42
四、結果與討論 46
4-1 巴西蘑菇菌絲體發酵最適化條件探討-第一階段發酵 46
4-1-1 TITC1菌種搖瓶種瓶的必須性 46
4-1-2 TITC1菌種之豆漿培養基額外營養源添加條件 48
4-1-3 TITC1菌種之豆漿穀物與油茶培養基發酵動力圖 50
4-2 巴西蘑菇菌絲體與乳酸菌厭氧發酵發酵-第二階段發酵 52
4-2-1 豆漿培養基額外添加成份條件探討 52
4-2-2 油茶豆漿穀物培養基進行乳酸菌發酵 54
4-2-3 2%油茶培養基之乳酸菌發酵 59
五、結論 61
參考文獻 62

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指導教授

徐敬衡(Chin-Hang Shu)

審核日期

2022-8-18

推文