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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題名:	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
作者:	鄒昊倫;Tsou, Hao-Lun
貢獻者:	化學工程與材料工程學系
關鍵詞:	巴西蘑菇;GABA
日期:	2022-08-18
上傳時間:	2022-10-04 10:59:33 (UTC+8)
出版者:	國立中央大學
摘要:	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。;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.
顯示於類別:	[化學工程與材料工程研究所] 博碩士論文

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