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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/37280

Title: Growth of Lactic Acid Bacteria during the Fermentation of Laminaria japonica Polysaccharide-hydrolysates Solution
Authors: 吳紹祺;施姍汶;曾國政;潘崇良
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: 洋菜酶;纖維素酶;乳酸菌;海帶
Date: 2009
Issue Date: 2016-01-18T06:14:21Z
Publisher: 臺灣水產學會刊
Abstract: Abstract:The purpose of this study is to develop the enzyme-digested hot water polysaccharide extract of Laminaria (Lam.) japonica fermented by lactic acid bacteria (LAB). A Lam. japonica oligosaccharide solution (L-Lam) was prepared from Lam digested in 5 units/ml cellulase and 5 units/ml agarases (MA103- agarases and MAEF08-agarases) at 40℃ for 12 h, and then obtained a Lam. japonica oligosaccharide solution (L-Lam). Two percent of (I) Lam, (II) L-Lam, (III) L-Lam plus 0.5% yeast extract, or (IV) L-Lam plus 0.5% peptone were fermented individually with the following LAB starter groups: (A) Lactobacillus (Lb.) rhamnosus BCRC14068 and Enterococcus (Ent.) faecalis BCRC13076, (B) Lb. plantarum BCRC10069 and Lb. plantarum BCRC12250, or (C) Lb. plantarum BCRC10069 and Lactococcus (Lc.) lactis BCRC12315. The three groups of LAB starters used 3% or 5% inoculums, and were incubated at 37℃ to obtain Lam or L-Lam LAB fermented solutions. This resulted in an L-Lam plus 0.5% yeast extract fermented LAB starter group, BCRC10069 and BCRC12250, which could reach the end point of fermentation (pH < 4.6) in 4 h. Its titratable acidity value and lactic acid bacteria count were the highest among the Lam or L-Lam LAB fermented solutions.
Relation: 36(4),pp.251-263
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/37280
Appears in Collections:[食品科學系] 期刊論文

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