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| 題名: | 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 |
| 作者: | 王民瑋;Wang, Min-Wei |
| 貢獻者: | 化學工程與材料工程學系 |
| 關鍵詞: | 乳酸菌;酵母菌;豆漿;胞外多醣;β-(1,3)-D-glucan;共發酵;lactic acid bacteria;yeast;soy milk;Exopolysaccharides (EPS);β-(1,3)-D-glucan;co-fermentation |
| 日期: | 2023-07-20 |
| 上傳時間: | 2023-10-04 14:40:15 (UTC+8) |
| 出版者: | 國立中央大學 |
| 摘要: | 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。
;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. |
| 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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