利用乳酸菌及酵母菌共發酵豆漿 探討其生產β-(1,3)-D-glucan之影響

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姓名

王民瑋(Min-Wei Wang) 查詢紙本館藏

畢業系所

化學工程與材料工程學系

論文名稱

利用乳酸菌及酵母菌共發酵豆漿探討其生產β-(1,3)-D-glucan之影響
(Investigating the effects of β-(1,3)-D-glucan production of soy milk co-fermentated by Lactic Acid Bacteria and Yeast)

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至系統瀏覽論文 (2028-7-20以後開放)

摘要(中)

黃豆是一種重要的糧食作物，具有廣泛的應用價值和營養特性，提供優質的植物蛋白質，且富含必需氨基酸、纖維、礦物質和維生素，其中對人體有益之生理活性成分不可少，深入了解其營養成分的組成和對人體健康的生理作用和保健效益，以其原料製作之豆漿更是有助於給人們提供更多的營養選擇。
本研究目的在於利用兩乳酸菌種Lactobacillus plantarum BCRC15478和Lactobacillus buchneri BCE119151，加入酵母菌Saccharomyces cerevisiae BCRC21812共發酵豆漿，並透過各項發酵參數探討，以達到最適化生產β-(1,3)-D-glucan以及提升其抗氧化活性。最終得到Lactobacillus buchneri BCE119151以豆漿濃度7%和發酵溫度37℃加入Saccharomyces cerevisiae BCRC21812共發酵豆漿獲得最佳之結果—最大EPS含量0.255 g/L、最大β-(1,3)-D-glucan含量0.154 g/L及其在EPS相對含量602 mg/g、總多酚含量1093 mg/L以及DPPH自由基清除能力70.9%。綜合上述結果，乳酸菌結合酵母菌共發酵豆漿藉由菌種之間相互作用提高整體性能，對於其相關功能飲品具有相當的潛力。

摘要(英)

Soybeans are an important staple crop with a wide range of applications and nutritional properties. They provide high-quality plant-based protein and are rich in essential amino acids, fiber, minerals, and vitamins. Soybeans also contain beneficial physiological active compounds, which play a significant role in human health. In-depth understanding of the composition of their nutritional components and their physiological effects and health benefits on the human body is crucial. Soybeans are commonly used as a raw material to produce soy milk, which further contributes to providing people with more nutritional choices.
The objective of this study is to utilize two strains of lactic acid bacteria, Lactobacillus plantarum BCRC15478 and Lactobacillus buchneri BCE119151, in combination with the yeast Saccharomyces cerevisiae BCRC21812, to co-ferment soy milk. ous fermentation parameters are investigated to optimize the production of β-(1,3)-D-glucan and enhance its antioxidant activity. The optimal results are achieved by fermenting soy milk with 7% concentration and a fermentation temperature of 37°C, using Lactobacillus buchneri BCE119151 in conjunction with Saccharomyces cerevisiae BCRC21812. The The maximum values obtained are as follows: EPS content of 0.255 g/L, β-(1,3)-D-glucan content of 0.154 g/L, EPS relative content of 602 mg/g, total polyphenol content of 1093 mg/L , and DPPH radical scavenging capacity of 70.9%. Based on the above results, the co-fermentation of soy milk with a combination of lactic acid bacteria and yeast demonstrates improved overall performance through synergistic interactions between the strains, suggesting Considerable potential for the development of related functional beverages.

關鍵字(中)

★ 乳酸菌
★ 酵母菌
★ 豆漿
★ 胞外多醣
★ β-(1,3)-D-glucan
★ 共發酵

關鍵字(英)

★ lactic acid bacteria
★ yeast
★ soy milk
★ Exopolysaccharides (EPS)
★ β-(1,3)-D-glucan
★ co-fermentation

論文目次

摘要 i
Abstract ii
致謝 iii
目錄 iv
圖目錄 ix
表目錄 xii
一、緒論 1
1-1 研究動機及目的 1
二、文獻回顧 3
2-1黃豆與豆漿 3
2-1-1黃豆的基本介紹 3
2-1-2黃豆的成分組成 3
2-1-3豆漿的基本介紹 9
2-1-4微生物發酵豆漿 12
2-2乳酸菌及酵母菌 14
2-2-1乳酸菌的基本介紹 14
2-2-2 Lactobacillus plantarum菌種的基本介紹 17
2-2-3 Lactobacillus buchneri菌種的基本介紹 17
2-2-4酵母菌的基本介紹 18
2-2-5 Saccharomyces cerevisiae菌種的基本介紹 20
2-3多醣體 21
2-3-1多醣體介紹 21
2-3-2乳酸菌胞外多醣 23
2-3-3 β-(1,3)-D-glucan(葡聚醣) 24
2-4影響發酵工程之物化因子 28
2-4-1培養基組成 28
2-4-2溫度 31
2-4-3氧氣 32
2-5多菌種共發酵工程 33
三、材料與方法 36
3-1實驗規劃 36
3-2實驗材料 37
3-2-1實驗菌株 37
3-2-2實驗原料 39
3-2-3實驗藥品 39
3-2-4實驗儀器與設備 40
3-3實驗方法 42
3-3-1菌種保存及培養方式 42
3-3-2液態發酵實驗 45
3-4分析方法 48
3-4-1菌種生長曲線 48
3-4-2 pH值分析 48
3-4-3還原糖濃度分析 48
3-4-4總多酚含量分析 51
3-4-5 DPPH自由基清除能力分析 52
3-4-6乳酸及酒精濃度分析 53
3-4-7胞外多醣體分析 56
3-4-8 β-(1,3)-D-glucan活性多醣體分析 57
四、結果與討論 59
4-1菌種生長曲線 59
4-1-1 Lactobacillus plantarum BCRC15478之生長曲線 59
4-1-2 Lactobacillus buchneri BCE119151之生長曲線 60
4-1-3 Saccharomyces cerevisiae BCRC21812之生長曲線 61
4-2乳酸菌單一發酵之豆漿濃度影響探討 62
4-2-1豆漿濃度對發酵豆漿之代謝能力影響 62
4-2-2豆漿濃度對發酵豆漿生產胞外多醣體之影響 65
4-2-3豆漿濃度對發酵豆漿生產β-(1,3)-D-glucan之影響 67
4-2-4豆漿濃度對發酵豆漿抗氧化物質及活性影響 69
4-2-5豆漿濃度對乳酸菌發酵影響之結論 71
4-3乳酸菌單一發酵之溫度影響探討 72
4-3-1溫度對發酵豆漿之代謝能力影響 72
4-3-2溫度對發酵豆漿生產胞外多醣體之影響 75
4-3-3溫度對發酵豆漿生產β-(1,3)-D-glucan之影響 77
4-3-4溫度對發酵豆漿抗氧化物質及活性影響 79
4-3-5溫度對乳酸菌發酵影響之結論 81
4-4乳酸菌與酵母菌共發酵豆漿之探討 82
4-4-1不同乳酸菌分別與酵母菌共發酵豆漿之代謝能力影響 83
4-4-2不同乳酸菌分別與酵母菌共發酵豆漿生產胞外多醣體之影響 86
4-4-3不同乳酸菌分別與酵母菌共發酵豆漿β-(1,3)-D-glucan之影響 88
4-4-4不同乳酸菌分別與酵母菌共發酵豆漿抗氧化物質及活性影響 90
4-5各菌種組合發酵豆漿之結論 92
五、結論 93
參考文獻 95

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指導教授

徐敬衡(Chin-Hang Shu)

審核日期

2023-7-20

推文